INSPECTION REPORT Health Protection JSAS-CU9TGR

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE July 31, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kiyu Paik		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bowl of sushi rice stored on top of garbage can. Food items stored on sanitized dishware drain board. Corrective Action(s): Do not store food on garbage cans as food can easily be contaminated. Organize work surfaces to allow space for all food preparation. Do not store food items near sanitized dishware. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large green plastic bowl - sushi rice prep, bowl is cracked and mended with duct tape. Corrective Action(s): Discard bowl, surfaces are no longer easily cleaned and cracked plastic can easily fragment pieces into food. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. High temperature sanitizing dishwasher 73 C achieved. back 2 door upright cooler 2 C, 1 door upright freezer -7 C back chest freezer (food prep sink) -7 C, back corner chest freezers left -14 C, right -10 C salad prep cooler 4 C, tempura prep cooler 4 C udon soup warmer 68 C, white rice warmer 62 C, brown rice warmer 63 C, beef hot holding 61 C front chest freezer (cooking station) -10 C, front chest freezer (entrance) -12 C right sushi prep cooler 0 C, left sushi prep cooler 0 C side 2 door upright cooler 2 C, front mini cooler 2 C, beverage cooler 4 C, miso soup warmer 72 C sushi rice pH 4.0-4.5, Ensure pH strips are available to verify sushi rice pH daily. Temperature and cleaning logs well maintained. Note: Sushi rice roller: All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours.