INSPECTION REPORT Health Protection JSAS-CYFU3N

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE December 12, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kiyu Paik		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 bins of cooked beef, internal temp 10 C Corrective Action(s): Product discarded. Ensure beef is transferred to a warmer unit to be maintained at 60 C within a warmer unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwashing side of kitchen - 3 wiping rags on counters with no detectable sanitizer residual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back corner handsink obstructed with equipment storage in sink. Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. High temperature sanitizing dishwasher 71 C achieved. back 2 door upright cooler 4 C, 1 door upright freezer -21 C back chest freezer (food prep sink) -9 C, back corner chest freezers left -15 C, right -18 C salad prep cooler 2 C, tempura prep cooler 2 C udon soup warmer 69 C, white rice warmer 61 C, brown rice warmer 63 C, beef hot holding 61 C front chest freezer (cooking station) -12 C, front chest freezer (entrance) -9 C right sushi prep cooler 4 C, left sushi prep cooler 0 C side 2 door upright cooler 4 C, front mini cooler 0 C, beverage cooler 4 C, miso soup warmer 80 C sushi rice pH 4.0-4.5, Ensure pH strips are available to verify sushi rice pH daily. Temperature and cleaning logs well maintained. Note: Sushi rice roller: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours.