INSPECTION REPORT Health Protection LKIM-B8HQPJ

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE January 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE January 25, 2019
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: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. Fruit flies observed. . Corrective Action(s): Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large quantities of organic splatter on sides of equipment and on floor and shelves observed. Organic splatter will contribute to fruit fly infestation and debris on floors and shelves will contribute to rodent infestation. . Corrective Action(s): Clean and sanitize all equipment, walls and shelves on a routine basis. Clean and sanitize floor nightly. Ensure all hard to reach areas are cleaned. Some difficult areas, including those around dishwasher, under sushi prep tables and in corners, have large accumulation of organic debris. Ensure these are cleaned nightly. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in front dry storage cupboard on floor in corners. . Corrective Action(s): Clean floor of storage cupboard with 200ppm Chlorine to sanitize area. . Violation Score: 3

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

Comments

COMMENTS - 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 (75.6)) Degrees Celsius ppm 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 - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition ***NOTE: FOODSAFE Certification – Manager onsite had certification to present during inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B8HQPJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment