INSPECTION REPORT Health Protection AHEN-CCHTL3

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE March 14, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE March 15, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the sushi bar lacked liquid soap at the time of inspection. Corrective Action(s): Staff restocked the liquid soap at this handsink. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and paper towels at all times of operation to enable proper handwashing prior to handling food and between different activities. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of debris and grease was observed around and behind the cook line equipment. Corrective Action(s): Clean the above-noted areas to remove the buildup; staff mentioned they would clean this area today. Violation Score: 3

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

Comments

Other handsinks near the dishwasher, cook line, front service area, and staff washroom were properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff was observed to wash their hands and change their single-use gloves after emptying out garbage during the inspection. Refrigeration units were at or below 4 degrees C and were equipped with thermometers. Upright freezers and chest freezers were at or below -18 degrees C. Hot-held rice and miso soup were at or above 60 degrees C. Sushi rice in a small batch was observed stored at room temperature; staff stated they prepare new batches within 2 hours. IR thermometer with probe thermometer attached was available. Cooling temperatures were reviewed: Cool food quickly from 60 to 20 degrees C within 2 hours and then 20 to 4 degrees C within 4 hours. Food prepared recently was observed to be cooling within this time-temperature range inside the upright cooler. Recommended: Maintain a temperature log. Dishwasher final rinse temperature was 74.7 degrees C (71 degrees C or hotter) at the plate level. 2-compartment sink was supplied with hot and cold running water. 100 ppm chlorine sanitizer was available inside labelled sanitizer pails. No signs of recent pest activity were present at the time of inspection. Operator with valid FOODSAFE Level 1 training was available on shift. Permit to operate was posted in a conspicuous location. If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health.