INSPECTION REPORT Health Protection JSAS-BHGQH5

PREMISES NAME Togo Sushi/Metropolis		Tel: (604) 818-1584 Fax: (604) 564-6061
PREMISES ADDRESS 339 - 4820 Kingsway Burnaby, BC V4A 9V7		INSPECTION DATE October 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kiyu Paik		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BH9TUS of Oct-24-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 5 wiping rags in use on food preparation counters with no detectable sanitizer residual. Vegetable peeler stored with visible food debris. Mutliple food items stockpiled on dishwasher drain board. Food utensil container at sushi station soiled with food debris and contained staff medication. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Dishwasher drain board is to be kept clear of food and maintained in a sanitary manner for clean dishware to dry.

Comments

Cooling procedures revised. Cooling restricted to cooked salmon only. Cooling record sheet onsite for staff to document cooling rate. Kitchen grill re-installed. Beef and beef on bone will be pan fried to cook meat to 74 C. Teriyaki beef will be cooked, then placed in warmer unit at 60 C. Beef on bone will be cooked as order and served directly to customer. Front mini cooler replaced, temp 0 C Wiping rags in use, stored in 100 ppm chlorine sanitizer. Wiping rags on counter tops, all tested to have chlorine residual remaining. Food utensils stored in sanitary condition. Dishwasher drain board maintained clear, and in sanitary condition for clean dishware. Food items stored properly covered. Cardboard sheets removed from shelving and cooler units. Take out containers removed from packaging are stored upside down. Food safety plan and Sanitation Plan onsite, available for staff review. Required premise cleaning completed.