INSPECTION REPORT Health Protection JELR-CYHUH2

PREMISES NAME Toto Sushi Japanese Kitchen		Tel: (604) 943-3251 Fax:
PREMISES ADDRESS 1270 56th St Delta, BC V4L 2A4		INSPECTION DATE December 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Joo McDowell		NEXT INSPECTION DATE 2 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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink near sushi prep counter has hot/cold water, paper towels, but no hand soap. Corrective Action(s): Liquid hand washing soap provided during inspection. Use this hand sink for hand washing. Wash hands or use utensils before handling ready to eat produce. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packaged seafood/crab product is being defrosted at room temperature and is fully defrosted with temperature of food above 4C. Corrective Action(s): Defrost in cooler so food temperature is not above 4C. Corrected. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning of floor under equipment and shelves in dry storage room require cleaning. Corrective Action(s): Follow a written, routine cleaning schedule. Violation Score: 9

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 (2 with top access)) are at 4 C/40F. Hot holding - hot rice and miso soup - at 60C/140F or hotter. Thawing food - see above. Cooling food - reviewed requirements for quick cooling of hot food - food safety plan posted. Sockeye salmon - frozen. Supplier receipt available. Information previously submitted to Fraser Health for this supplier and fish freezing temperatures. Freezers - ok. Sushi rice - vinegar added and sushi rice used or discarded after 4 hours (no pH testing). Procedures for sushi - posted (food safety plan). ***Check and record temperatures daily. Operator has Food Safe level 1 training certificate. Hand washing - see above. ***Food contact surfaces and wiping cloth - 50ppm chlorine detected. ***Use 5 mL domestic bleach in 1 liter of water to make a fresh solution (100-200ppm) and use to store and sanitize wiping cloth. Corrected. Sanitize cutting boards and knives used continuously throughout day every 4 hours or less. Dishwasher - final sanitizing rinse reached 82C/180F at final rinse water temperature gauge (OK) and temperature inside of machine reached the required 71C/ 160F after 3 runs. Check and record final rinse water gauge temperature to verify dishwasher is working. Cleaning - see above. Pest control - Licensed pest control in place. Monitoring traps used. Continue to follow a pest control program (monitor, clean, seal holes). No concerns today. Report to be emailed to operator.