INSPECTION REPORT Health Protection JSAS-CG3S78

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 6, 2022	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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Left over brown rice in cooler. Corrective Action(s): Product discarded. As per Food Safety Plan - food items are to be prepared in a cook / serve or cook / hot hold / serve manner only. Cooked leftover product is not to be retained for later use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken stored beside raw meats on lower shelf of cooler. Corrective Action(s): Ensure cooked or ready to eat food items are stored above and away from raw animal proteins. 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. Back corner handsink - restricted water flow issue resolved since previous inspection. 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 4 C, 1 door upright freezer -8 C back freezer (food prep sink) -9 C, back corner freezer -15 C salad prep cooler 0 C, tempura prep cooler 4 C udon soup warmer 70 C, white rice warmer 62 C, beef hot holding 66 C front chest freezer (cooking station) -20 C, front chest freezer (entrance) -10 C right sushi prep cooler 0 C, left sushi prep cooler 0 C side 2 door upright cooler 0 C, front mini cooler 2 C, beverage cooler 3 C, miso soup warmer 62 C sushi rice pH 4.0-4.5, Ensure pH strips are available to verify sushi rice pH daily. Temperature logs maintained.