INSPECTION REPORT Health Protection LKIM-BL8NYK

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE January 27, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE February 04, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handsink for sushi area was blocked upon arrival of Health Inspector. The automated sushi roller has been added to facility and the tray containing all accessories was placed on the sink to the left of the unit. CORRECTED DURING INSPECTION - item relocated. . Corrective Action(s): NEVER block the handsink. Find more suitable location for accessories and trays. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to exit from staff washroom with gloves on hands from previous kitchen work. CORRECTED DURING INSPECTION - Health Inspector gloves to be removed at once and hands washed immediately. . Corrective Action(s): Completely unacceptable staff hygiene. Gloves should be removed, thrown away and discarded after each use. Staff are to WASH HANDS after using the washroom. . Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops observed in dry storage bins. . Corrective Action(s): These items are to be removed. Not to be stored inside bins as handles have the potential to contaminate food items. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning to occur in the following areas: Back kitchen: Walls, Floor under shoes Front sushi area: Lower shelves where take out containers are stored, walls . Corrective Action(s): Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer solution is to be labelled throughout facility as bottles are not currently labelled. . Corrective Action(s): Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Single use gloves re-used. Staff observed to put back on used gloves after removing these items. Staff observed to come out of washroom with gloves on. This item has been discussed during the previous inspection. . Corrective Action(s): If you are going to use gloves then they need to be used PROPERLY: One time use, disposed of after each use, hands washed prior to putting new gloves back on. . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - 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 (76.4) 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 - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - inspected during inspection - Sushi rice at pH 4.2 or less - test strip used - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Health Inspector to return at future date. Owner MUST be present. Contact LISA KIRKHAM at 604-897-7889 for appointment.