INSPECTION REPORT Health Protection JCRH-ANSV3C

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE June 29, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sung-Min Park		NEXT INSPECTION DATE July 14, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Numerous wet wiping cloths stored on food contact surfaces with no sanitizer being used -Sushi robot not being cleaned and sanitized frequently enough. It is in use all day and only being cleaned and sanitized once per day (end of day) - Corrective Action(s): -Store wiping cloths in sanitizer solution (100ppm chlorine = 1ounce bleach/gallon water) -Ensure all food equipment, utensils and food contact surfaces are being sanitized every 4 hours minimum, Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): -Handwashing station on sushi line being used for food prep -Handwashing station at the back blocked by portable beverage cooler Corrective Action(s): -Ensure handwashing stations are always available/accessible and are only used for handwashing ( no dishwashing, storage or food prep) 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

-Hot and cold running water available -Handwashing stations were supplied with liquid soap and paper towel although as per violation above, two handsinks were not available/accessible initially. *Noted foodhandlers were wearing gloves and changing gloves frequently; however glove use does not replace the need for handwashing. Ensure hands are being washed frequently. -All coolers were 4C or colder -Freezers were -18C to -22C -High temperature dishwasher met sanitizing temperature. Final rinse temperature was 71.2C as measured with min/max thermometer -Chlorine sanitizer solution in spray bottle was 200ppm Cl *Label spray bottle to indicate contents. -Miso soup was >60C -One staff member on duty has Foodsafe level 1 training. -No signs of pest activity noted at the time of the inspection.