INSPECTION REPORT Health Protection JSAS-AZVR4K

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE June 19, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sung-Min Park		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 204 noted on Foodborne Illness inspection # JSAS-AZNQZL of Jun-12-2018 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] (Precooked chicken breasts are reheated in microwave by staff for 1.5 minutes.) Code 302 noted on Foodborne Illness inspection # JSAS-AZNQZL of Jun-12-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (vegetable peeler stored with visisble food debris. soiled wiping rags with no detectable sanitizer residual in use at sushi prep stations and bento box assembly area. soiled dishwashing sponge in use at sushi prep station. sushi prep cooler food inserts are not cleaned and sanitized after emptying and refilled with new product.)

Comments

Reviewed chicken reheating process - staff have a probe thermometer to confirm proper reheating to 74 C Opened bulk mayonaise container stored in cooler at 4 C vegetable peeler stored in sanitary condition. 100 ppm chlorine sanitizer available throughout premise, all wiping rags in use stored in sanitizer or have chlorine residual prep cooler inserts no longer refilled without dishwashing, prefilled replacement inserts stored in lower portion of coolers. corner handsink fully accessable containers of stagnant water no longer used to wet hands or knives of sushi prep staff, cold running water used in place foodhandling not observed at dishwashing station food safety plan revised as discussed - new version to be on site at all times digital pH meter provided to confirm pH of sushi rice - each batch to be confirmed to be 4.2 or lower