INSPECTION REPORT Health Protection 244457

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE July 18, 2018	TIME SPENT 4 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE July 20, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Dirty rags were sitting on the food contact surface (ie. cutting board) and on prep table by the front sushi prep table. Corrective action: Immediately wash all dirty rags and put them into sanitizer buckets for rags. Sanitizer ensures bacteria on the rags are kept at a lower number. 2) Surface sanitizer (chlorine) spray bottle had a chlorine residual concentration of 10ppm at the time of the inspection. ( A minimum of 100ppm chlorine residual level required) Corrective action: Discard the sanitizer in the bucket. Refill the bottle with pre-made chlorine solution. Proper sanitizer residual concentration is required to disinfect all food contacting surfaces. 3) Rodent droppings were found in bowls, cardboard box storing food items, and packaged dry food on the shelves of dry storage area. Corrective action: Clean, and sanatize with 200ppm bleach all food contacting surfaces such as bowls, utensils, and small containers. Discard used cardboard boxes containing the droppings to to prevent cross-contamination. Check food for signs of contamination. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A food grade plastic bucket was found sitting in the handwashing sink by the fryer in the kitchen. Corrective action: Remove the bucket immediately. Handwashing sinks must be accessible at all time for washing hands. Proper handwashing is a critical step in preventing the speed of disease-causing bacteria from hand to the food or any food -contacting surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Two dead mice were found in the tin can mice trap by the sushi prep table. One dead mouse was caught in the snap trap by the chest freezer near the employee storage area. Corrective action: Contact mall pest control service for a servicing appointment to replace unserviced traps and tin can boxes to ensure mice population is kept under control at all time. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes were found in the corner of the floor by the end wall of the front sushi prep area. One hole in wall behind mini cooler in front service area found. Corrective action: Patch all visible holes in the corner of the floor to prevent entry of mice into the facility. Mice can carry disease from outside the premise into the restaurant and cause contamination. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of the inspection, noone on site has Foodsafe Level One certificate or equivalent. corrective action: Contact owner of the restaurant to discuss having at least one staff onsite take the Foodsafe Level One Certificate or equivalent. The person must be designated as the person available onsite when the owner is not on duty. Foodsafe Level One certificate or equivalent ensures staff(s) are knowledgeable about safe handling of food on the premise. Date to be corrected by: July 19, 2018 Corrective Action(s):

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

Comments

General Comments: -All handwashing stations are equipped with hot/cold running water, liquid soap and single-use paper towels -All coolers are at 4.0C or below -All food stored in the cooler are covered properly -High-temperature dishwasher achieved a temperature of 78.0C at the plate level. -Sushi rice is at 4.5ph -Beef teriyaki was cooked to an internal temperature of 75.0C -Miso soup was hot-held at 86C by the front serving area. -Employee washroom was equipped with hot/cold running water, liquid soap, and single-use paper towel. -Fish receipts kept on site and reviewable. -Operating permit valid and posted by the front serving are wall close to the kitchen entrance -General sanitation borderline satisfactory. Note: Require thorough cleaning in hard-to-reach areas such as behind cooklines and underneath floor bins.(walls, backsplash, dry storage rolling bins)