INSPECTION REPORT Health Protection 248593

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE September 2, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kiyu Paik		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: OBSERVATION: Single use cups used as scoops in flour and sugar containers CORRECTIVE ACTION(S): Ensure proper scoops with handles are used to scoop flour and sugar in pest proof containers. Scoops must be stored properly when in use. Do not burry handle in flour and sugar. This is to prevent cross-contamination of food items from food handlers hands. Corrective Action(s):

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

Comments

This inspection done by an EHO student. GENERAL COMMENTS The following cold and hot holding temperatures were measured: -Cooler No 1 --> 2 door upright cooler 1.0 deg. C -Domestic white freezer -13.0 deg. C -Big chest freezer back house -31 deg. C -Prep cooler A food surface (raw salmon) 4.0 deg. C inside cooler 2.0 deg. C -Prep cooler B food surface (chicken) 4.0 deg. C inside cooler 1.0 deg. C -Upright cooler opposite prep cooler B 1.5 deg. C -Chest freezer opposite prep cooler A -20.0 deg. C -Under counter cooler next to deep fryer 3.0 deg. C -Prep cooler No 3 food surface broccolli 3.5 deg. C inside cooler 0 deg. C -Mini chest freezer next to stove -18.0 deg. C -Mini chest freezer next to prep sink -27.0 deg. C -Mini Red cooler at cashier station -2.0 deg. C -Beverage cooler at cashier station 3.0 deg. C -Hot holding Rice 70.0 deg. C, Beef 64.0 deg. C, udon soup 83.0 deg. C, Miso Soup 68.0 deg. C *Temperature log is maintained, thermometre noted in cooling units. *All handwash station stocked with paper towel, liquid soap, hot/cold running water *High temperature dishwasher measured 74.9 deg. C final rinse at plate level. *Bleach bucket sanitizer solutions noted at 200ppm residual concentration. *Food handler hygiene is satisfactory. Foodsafe certified staff present during inspection. Certificate expiry date is Feb 12, 2025. *Food storage practices is good. Food items stored in pest proof containers and off the floor. *General Sanitation is satisfactory *No signs of pest activity noted at the time of visit *Health permit is posted in a conspicuous manner. ACTIONS 1) Kitchen exhaust hood due for professional cleaning/servicing 2020/04/24. Contact professional cleaning/servicing company as soon as possible. -->Done/Corrected sticker missing 2) Ensure bleach bucket sanitizer solution is at 100ppm residual concentration (one teaspoon of bleach in one litre of water). Concentrations higher than 100ppm could leave residual on food contact surface --> Chemical poisoning of customers/public COVID-19 PROTOCOL *Please refer to printed document attached to inspection report.