INSPECTION REPORT Health Protection DSEA-C5DUD7

PREMISES NAME Togo Sushi		Tel: (604) 525-8856 Fax:
PREMISES ADDRESS 223 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE July 29, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sung Min Park		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 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): sushi bar handsink missing liquid soap, staff wash hands at the back of house 2 compartment sink. Corrective Action(s): have liquid soap available at the sushi bar handsink for staff use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chef's knife handle broken and repaired with duct tape. This is not an easily cleanable surface Corrective Action(s): Remove the duct tape. If the knife is unable to be used in the current condition, replace it. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Sushi bar cooler (2C), sushi undercounter coolers (L 3C, R 2C), prep cooler (4C), mini coolers (BOH 4C, FOH 2C), and upright double door cooler (2C) measured < 4 degrees C =Upright freezer (-10C), small chest freezers (L -20C, R -26C), large chest freezer (-18C), and sushi undercounter freezer (-18C) measured < -18 degrees C =Rice hot holding (68C) and miso soup hot holding (64C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 78.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Bleach sanitizer solution at 100 ppm chlorine available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. Reminder that food containers must not be overfilled. Reviewed max fill line on food inserts. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. Ensure that copies of staff FOODSAFE certificates are on site for inspection. =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5