INSPECTION REPORT Health Protection 229884

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE November 26, 2018	TIME SPENT 1 hour
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 = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): container of grilled fish 11 deg. C, double stacked on top of prep. cooler inserts. Product discarded. Corrective Action(s): Do not double stack food inserts, cooler will not be capable of keeping food at 4 deg. C or colder. Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Boxes of vegetables (yams/avocados) stored directly on the floor Corrective Action(s): ensure all food items are stored off the floor. Correction date: Nov 26 Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: -floor/corners -under and behind food equipment -door seal of sushi prep. coolers. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Side 2 door upright cooler, rice sacks lining shelving which is restricting proper air flow that will ensure all areas of cooler are 4 deg. C or colder. Corrective Action(s): Remove sacks, do not line shelving inside coolers. Correction date: Nov 26.

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

Comments

handwashing facilities maintained wiping rags stored in 100 ppm chlorine sanitizer. high temp. dishwasher 73 deg. C teriyaki sauce 64 deg. C brown rice 65 deg. C back miso warmer 71 deg. C small chest freezer -16 deg. C white rice warmer 64 deg. C salad prep. cooler 2 deg. C tempura prep. cooler 4 deg. C large chest freezer -19 deg. C left sushi prep 2 deg. C right sushi prep 4 deg. C back corner chest freezer -24 deg. C upright freezer -19 deg. C side 2 door upright cooler 3 deg. C back 2 door upright cooler 3 deg. C front soup warmer 60 deg. C beverage cooler 4 deg. C front mini cooler 1 deg. C pH strips available to test sushi rice, ensure pH 4