INSPECTION REPORT Health Protection CSWY-C22V4E

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE April 13, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various breaded items (tempura fish/shrimp) observed in inserts at room temperature at deep frier at 19.1 C and 16.9 C. Corrective Action(s): Items were moved to refrigeration at 4 C or below. Ensure all potentially hazardous foods are stored at 4 C or below to prevent the growth of bacteria and their toxins. Food can be stored at room temperature for no longer than two hours then discarded. Ensure foods held at room temperature are time tracked with the time it was placed at room temperature. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bag of sugar stored directly on floor in prep area. 2. Handle of tongs touching meat products (chicken, beef) in well of front sandwich cooler. 3. Rice scoop stored at room temperature in water at 19.6 C. Corrective Action(s): (1,2). Ensure all foods are stored at least 6 inches off the floor and the handles of scoops or utensils do not touch the product to prevent cross contamination. 3. Rice scoop is to be stored in ice water mixture at 4 C or below or at 60 C or higher to prevent the growth of bacteria and their toxins. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Long-standing debris observed on the floor in the corners of prep area by stand-up fridge and in kitchen area by handsink. Corrective Action(s): Clean and remove all long-standing debris on the floor to maintain the premises in sanitary condition and prevent the attraction of pests. Violation Score: 3

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

Comments

Observations During Inspection: - Cooler temperatures at 4 C or below - Freezer temperatures at -18 C or colder - Hand washing stations supplied with hot/cold running water, liquid soap and disposable paper towels - Food in coolers and dry storage observed covered - No signs of pest activity - Sushi rice measured at pH 4.2 - High temperature dishwasher measured 76.1 C on dish surface. - Chlorine sanitizer available in serving area and cooking area at 100ppm - Light shields in place - Exhaust canopy is clean. - Chemicals are stored separate from food. - Receipts available during inspection - FoodSafe Level 1 staff present - Permit visible - Covid-19 Inspection conducted and provided on separate report - Results communicated to staff