INSPECTION REPORT Health Protection AHEN-CJPSZN

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE September 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was not available at the handsink in the sushi bar. This is a repeat violation. Corrective Action(s): Operator re-stocked liquid soap at handsink in the sushi bar during the inspection. Ensure all designated handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer pails and spray bottles were not labelled to identify the contents. Corrective Action(s): Label the sanitizer spray bottles and sanitizer pails to properly identify the contents; Correct today. Violation Score: 3

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

Comments

Handsinks in the front service area, near the cook line, near the prep. tables, and staff washroom were supplied with liquid soap, hot and cold running water, and single-use paper towels. Coolers containing cold potentially hazardous food (both under-the-counter coolers, three prep. coolers, and two upright coolers) were at or below 4 degrees C. Chest freezers and upright freezers were at or below -18 degrees C. Hot-held rice and soup were at or above 60 degrees C. Sushi rice pH was at or below 4.2. 100 ppm chlorine sanitizer was available inside three sanitizer spray bottles and a sanitizer pail. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 78 degrees C) at the plate level. No signs of recent pest activity were evident at the time of inspection. Ventilation hood panels were in a clean condition. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.