INSPECTION REPORT Health Protection JELR-CLUUGN

PREMISES NAME Toto Sushi Japanese Kitchen		Tel: (604) 943-3251 Fax:
PREMISES ADDRESS 1270 56th St Delta, BC V4L 2A4		INSPECTION DATE December 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Joo McDowell		NEXT INSPECTION DATE 4 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Sink in main kitchen designated for hand washing has paper towels but no soap. Food handler wears disposable gloves. Corrective Action(s): Liquid soap provided at hand sink during inspection. Reminder that disposable gloves are to be discarded when contaminated. Discard every time you would wash hands, then wash hands and put on new gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Packaged prawn stored on packaged produce in domestic cooler. Packaged kelp stored in cupboard under sink (near non-food items). Corrective Action(s): Store raw seafood below ready to eat food or produce to protect from contamination. Do not store food under sink. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises requires cleaning. Dry storage room - floor and shelves require cleaning. Corrective Action(s): Clean dry storage room. Follow a routine cleaning schedule that includes cleaning beside freezers, shelves, floor in hard to reach areas, etc. This will help with monitoring for pests. Violation Score: 3

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

Comments

Coolers (domestic, newer prep cooler, sushi display cooler, reach in (top access)) are at 4 C/40F. Small cooler by sushi prep counter for short term food storage - ok. Hot holding - beef teriyaki on stove and miso soup - at 60C/140F or hotter. Food storage -see above. Sockeye salmon - frozen. Supplier freezes for required time (information previously submitted to Fraser Health). Freezers - ok. Sushi rice - vinegar added and used within 3 hours or discarded after 3 hours. Procedures for sushi - posted (food safety plan). Check and record temperatures daily. Operator on site has a valid Food Safe level 1 certificate - exp 2027 - good. Hand washing - see above. Chlorine sanitizer used to sanitize food contact surfaces and wiping cloth - >>200ppm chlorine detected. Use 1 tsp domestic bleach in 1 liter of water to make a fresh solution (100-200ppm) daily. Wiping cloths can be stored in a sanitizing solution. Dishwasher not checked today. Cleaning - see above. Mechanical exhaust - clean and records kept for professional cleaning. Pest control - Licensed pest control contract in place, including monitoring. Monitoring traps appear to be empty during inspection. Continue with licensed pest control and regular cleaning to help with monitoring for pests. Signature not required. Report to be emailed to operator.