INSPECTION REPORT Health Protection LKIM-BEJNAF

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE July 29, 2019	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	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large quantity of deep fried shrimp and yam at temperatures of 18 to 25 degrees Celsius - CORRECTED DURING INSPECTION. Items placed into coolers. . Corrective Action(s): Large amounts of food items are NOT to be stored at room temperature during lunch rush. Ensure items are placed into cooler units quickly. Coolers and freezers cool the food items much faster than "cooling" on a counter. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in sushi preparation area at lunch time rush. CORRECTED DURING INSPECTION - One sanitizer bottle from back area was moved to sushi area. Sushi rice machine washed and sanitized once per day at the end of the night. . Corrective Action(s): Keep sanitizer solution in sushi area. Ensure sushi rice machine is washed and sanitized every 4 hours. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed to go through garbage container then wash gloved hands. CORRECTED DURING INSPECTION - Health Inspector informed staff to remove gloves, wash hands and replace with new pair of gloves. Staff changed gloves. Used glove observed on counter. Glove was used and to be "saved" for later use. CORRECTED DURING INSPECTION - item was discarded . Corrective Action(s): Gloves are one time use item. Use them and change often. Wash hands and put on new pair once contaminated or between tasks - whichever comes first. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Staff drink from coffee shop placed on top of food intended for customer consumption- CORRECTED DURING INSPECTION. Item moved. Scoops stored inside dry storage containers. . Corrective Action(s): Staff food items and personal items should be kept separate from food intended for customers. This includes outside beverages as one can not control cleanliness of outside items. Scoops should be used one time and washed afterwards. Scoops should not be stored inside containers as the handles could fall into food items. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on floor. Rice debris has accumulated in hard to reach corners and under equipment. . Corrective Action(s): Facility has had rodent issues in the past. Although no evidence of rodent droppings today the mall currently has rodent issues. Therefore continue to clean floor in all areas each night prior to close. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.6)) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine; two spray bottles in back - Raw meat stored away from Ready to Eat food items - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition ***NOTE: FOODSAFE Certification – Manager onsite had certification to present during It is highly suggested to have one person in kitchen with Foodsafe as Manager is mainly in front area.