INSPECTION REPORT Health Protection 246752

PREMISES NAME Togo Sushi (Guildford)		Tel: (604) 951-8898 Fax:
PREMISES ADDRESS 1382 Guildford Town Centre Surrey, BC V3R 7B7		INSPECTION DATE July 31, 2020	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Kiman Kwon		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep fried fish and tempura measured at 22C at time of inspection. Staff mentioned food was cooked 3 hr ago and is cooling at room temperature and will be moved to cooler. Corrective action: Food was moved to cooler immediately. Hot potentially hazardous food should be cooled from 60C to 20C in 2 hr and then from 20C to 4C in the next 4 hr to prevent pathogen growth and toxin production which may lead to food borne illness. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dirty rag kept on food contact surface and sanitizer bucket measured 0ppm chlorine. Corrective action: Staff immediately washed rag and refilled sanitizer bucket with chlorine sanitizer measured at 100ppm chlorine. Rags must be washed and kept submerged inside sanitizer to prevent microbial growth on the rat. Sanitizer must be changed every 2hr or earlier if needed to adequately sanitize food contact surfaces and prevent food contamination. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops kept inside bowl of water at room temperature. Bowl used as scoop for flour in dry storage is left inside bin. Raw chicken placed above vegetables in reach in cooler which is next to the mop sink. Corrective actions: Wash and sanitize rice scoop. Scoop must be washed and sanitized every 2 hr or held in ice cold water below 4C. This is to prevent microbial growth on the scoop and potential food contamination. Date to be corrected by: Immediately Wash and sanitize bowl used as flour scoop. Store bowl in sanitary manner separate from food to prevent food contamination. Date to be corrected by:2020/07/31 Reorganize cooler to place raw chicken below and separate from ready to eat foods, fruit and vegetables. This prevents juices from chicken contaminating other foods. Date to be corrected by: 2020/07/31 Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door left open. Corrective action: Keep back door always closed. Keeping back door open may allow entrance of pest into food premises. Back door was closed during inspection. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noticed under deep fryer, stove and dry storage racks at back of house. Correction action: Deep clean under deep fryer and dry storage racks. Accumulation of food debris may attract pest and cause potential contamination of food. Corrective Action(s):

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

Comments

General comments All cooler temperatures are satisfactory (below 4C). All freezer temperatures are satisfactory (below -18C) All handwashing stations supplied with hot/cold running water, liquid soap and disposable paper towel. All food in cooler and dry storage are covered. All foods store 6 inches off floor. No visible sign of active pest activity noticed during inspection. Sushi rice measured at pH below 4.2 High temperature dishwasher measured 76C on dish surface. Sanitizer available in serving area and cooking area and measured at 100ppm chlorine. All bulbs covered. Exhaust canopy is clean. Chemicals are stored separate from food. Washroom is in sanitary condition and has adequately supplied handwashing sink. Staff have FOODSAFE Level 1 certification. Receipts available for purchase of foods from approved sources. COVID-19 Safety Plan is present and in use.