Fraser Health Authority



INSPECTION REPORT
Health Protection
NMAR-AZMTLY
PREMISES NAME
Togo Plus Sushi		Tel:
Fax:
PREMISES ADDRESS
4029 208th St
Langley, BC V3A 2H3		INSPECTION DATE
June 11, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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 = 5
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Sanitizer not in use, however sanitizer is available.
Corrective Action(s): Food contact surfaces to be sanitized routinely, Plastic cover removed from sanitize container
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Coolers below 4 Celsius.
Freezer at -18 Celsius.
Sushi cooler below 4 Celsius.
Hot held food kept above 60 Celius.
Sanitizer is available, however sanitizer must be in use
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: NMAR-AZMTLY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment