INSPECTION REPORT Health Protection 253363

PREMISES NAME Togo Sushi		Tel: (604) 525-8856 Fax:
PREMISES ADDRESS 223 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE August 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seo Jun Eum (Joey)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation : Large box of raw chicken sitting on floor in kitchen area while staff portioned into smaller bags Corrective Action(s): Corrective Action : Moved box onto countertop to finish processing. Do not store food directly on the floor Food should be elevated >15cm off the floor at all times to prevent contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation : Build up of food debris and grease along cook line, next to grease trap, and under- dish pit. Residue buildup on wall need to cooler and on some equipment such as the tower fan or paper dispenser Corrective Action(s): Corrective Action : Deep clean the. noted areas Violation Score: 3

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

Comments

Comments Sushi bar cooler 0 C Sushi bar left under counter cooler 3 C Sushi bar right under counter cooler 1 C For right under counter cooler next to sushi bar 1 C Prep cooler 2 C Front of house minicooler 3 C Back of house minicooler 3 C Upright double door cooler 2 C Home fridge 3 C , attached freezer -20 C Upright freezer -21 C Double Door freezer -22 C Chest freezer -17 C Hot hold rice 69 C Hot hold miso soup 61 C High temperature dish washer 77 C at the plate level Freezing procedures for parasites reviewed with staff and considered adequate. Fish are frozen at < -20 C for 2 weeks , then defrosted overnight in cooler for use. Thawing procedures acceptable Sanitizer solution measured 200 ppm bleach Cleaning rags stored in sanitizer Rice scoop stored in water, both scoop and water is changed every hour Vent hood is clean , next service scheduled Dec 2022 No sign of pest activity Chemicals stored in a safe manner and labelled Food items are stored in sanitary manner in covered containers, elevated >15 cm off the ground. Lights in food prep areas are covered in plastic Ensure temperature logs are taken daily Handsinks are fully equipped with soap, towel, hot and cold water Employees observed washing hands and changing gloves often, including when changing tasks Employee hygiene is good. Food safety plan and sanitation plan available on premise Staff has foodsafe level 1 or equivalent , expires 2027 Operating permit posted in conspicuous location. Dining area and washroom are clean Washroom has soap, paper towel, hot and cold water General sanitation satisfactory.