INSPECTION REPORT Health Protection AHEN-CNLVTN

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE January 31, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE February 03, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Saran wrapped rice (non-sushi rice) was observed to be cooling in two containers at room temperature. Internal temperature was at approximately 48 to 50 degrees C. Operator informed it had been at room temperature for approximately 30 minutes. Operator informed he was planning to reheat this rice later today. . 2. Deep fried tempura was observed cooling on a rack at room temperature. Internal temperature was approximately 17 degrees C. Staff informed it had been cooked approximately 20 minutes ago. Corrective Action(s): Rice and tempura was transferred into a refrigeration unit at or below 4 degrees C for quicker cooling during the inspection. . Ensure food is either cooked and immediately hot-held at or above 60 degrees C prior to serving it OR food is cooled quickly after cooking it and placed inside the cooler at or below 4 degrees C. Room temperature is not an acceptable method for cooling or storing food. . Cooling time-temperature controls were reviewed: Cool food quickly from 60 to 20 degrees C or less internal food temperature within 2 hours maximum and 20 to 4 degrees C or less internal food temperature within 4 hours maximum. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail in the sushi bar. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) in the sanitizer pail during the inspection and submerged a wiping cloth to sanitize surfaces. Ensure the chlorine sanitizer and wiping cloth is changed frequently to maintain the concentration of the chlorine sanitizer at 100 ppm. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Spoons were stored inside the handsink in the sushi bar. Corrective Action(s): Do not leave any preparation utensils inside the handsinks to protect them from any potential contamination and to ensure handsinks are conveniently available for handwashing purposes only. Operator moved the spoons to the ware-washing sink during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle containing detergent in the front service area was improperly labelled as "sanitizer". Corrective Action(s): Properly label the spray bottle containing detergent to identify the contents. Ensure dining surfaces are cleaned with detergent and then sanitized with 100 ppm chlorine sanitizer after each use. Violation Score: 3

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

Comments

Handsinks (2 in the kitchen, 1 in the sushi bar, 1 in the staff washroom, and 1 in the front service area) were properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units containing cold potentially hazardous food (prep. coolers, under-the-counter coolers, and both upright coolers) were at or below 4 degrees C. Freezer temperatures of chest freezers and upright freezers were satisfactory. Hot-held rice (separate batch of rice in the rice warmer) and hot-held miso soup were at or above 60 degrees C. Sushi rice pH was below 4.2. 100 ppm chlorine sanitizer was available inside two labelled sanitizer spray bottles in the kitchen and sushi bar. 100 ppm chlorine sanitizer was available in a sanitizer pail in the front service area. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 76.1 degrees C) at the plate level. No signs of recent pest activity were evident at the time of inspection. Ventilation hood panels appeared to be in a clean condition. Food storage areas appeared clean at the time of inspection. Vegetable slicer was in a clean condition. Operator/Person in Charge on shift had valid FOODSAFE Level 1 course training (expiration date: May 18, 2026). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.