INSPECTION REPORT Health Protection LKIM-AWENJP

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE February 28, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE March 02, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of liquid soap at front sushi preparation area. CORRECTED DURING INSPECTION - liquid handsoap placed into squeeze bottle at front handsink . Corrective Action(s): There are two sinks in the sushi preparation area. One is a designated handsink and must be supplied with liquid soap, paper towels and hot and cold potable water at all times. Handwashing is not complete without use of soap. Sushi preparation requires handwashing as hands are in direct contact with food. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to handle mop and bloody tuna without using soap to wash hands thoroughly. CORRECTED DURING INSPECTION. . Corrective Action(s): Frequent and proper handwashing is necessary in food preparation. Discuss proper handwashing techniques with all staff. Ensure staff are washing hands after handling dirty items and prior to handling food items. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. - Back bottom shelf - Floor under sink . Corrective Action(s): Clean and sanitize all affected areas with 200ppm Chlorine solution (sanitizer). . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - Areas affected by rodent droppings - Back shelving unit - Some cooler/freezer handles, fronts and tops - Various shelves throughout . Corrective Action(s): Clean all areas that have accumulation of food debris . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Top of freezer unit has hole in metal. Due to the hole in the metal, the insulation is exposed and food debris has accumulated in this pocket of insulation. Facility uses freezer tops to prepare food items . Corrective Action(s): Top of freezer unit is not unacceptable as a food preparation surface. Repair top of freezer unit immediately. Do not use surface for food preparation until such time as it has been repaired. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Corrective Action(s): Violation Score: 1

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

Comments

COMMENTS - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73.1) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Vegetable chopper stored in good sanitary condition - Sushi rice at pH of less than 4.5 (observed to be at approximately pH 4) ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. Health Inspector to return this Friday. Clean all areas affected by rodent feces and food debris. Repair freezer lid. *** Discuss handwashing with staff. Liquid handsoap is to be supplied at all handsinks.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AWENJP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment