INSPECTION REPORT Health Protection ZDER-CFU8BP

PREMISES NAME Togo Sushi (SFU)		Tel: (604) 428-9120 Fax:
PREMISES ADDRESS 107 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE June 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Woowon Jung		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Sanitizer bucket and spray bottle in the front noted at 0 ppm chlorine - change at start of day 2. Back sanitizer spray bottles used at the end of shift 3. Wiping cloths sitting on counter - some appear soiled Corrective Action(s): Ensure sanitizer is available through out facility at 100-200 ppm chlorine solution with clean wiping cloths available - All food contact surfaces must be sanitized every 4 hours or sooner - Recommend sanitizer buckets in place of sanitizer spray bottles - soak wiping cloths in sanitizer solution when not in use - replenish solution every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. knife holder - splatter 2. soya sauce pump bucket lid and walls - splatter 3. lower shelves across from cooking equipment - food debris Corrective Action(s): Ensure the above areas are routinely cleaned. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: No label noted on sanitizer spray bottle or sanitizer bowl up front. Corrective Action(s): Ensure all sanitizer containers are labelled properly with its contents. Correction date: 3 days Violation Score: 3

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

Comments

Routine: -Handsinks and washrooms supplied with hot & cold water, liquid soap and paper towel -Coolers/freezers: Hot foods prep cooler: 4 C Roll Prep Cooler (top) 3 C (bottom) 2 C Sashimi Prep Cooler (top) 4 C, (bottom) 3 C Deep Fried Prep Cooler (top) 4 C; (bottom) 3 C Single door cooler scallop 4 C Double door cooler 3 C Double door stainless steel cooler 3 C Coca-cola beverage cooler 4 C Standing white freezer -20 C Chest freezer -18 C (dishwashing area) Chest freezer kitchen area -21 C -Hot holding Rice 79 C Chicken/beef 62 C Miso 76 C -High temperature dishwasher at 73 C -Sanitizer bucket (front) noted 0 ppm chlorine with wiping cloths on counter (*violation noted above) -Sanitizer spray bottles noted at 100 ppm chlorine - no label (*violation noted above) -No evidence of pests noted at time of inspection - no pest control service available *Recommend getting pest control service for inside unit - own pest control devices noted in back kitchen -Food protected from contamination: covered and stored off the ground -Food Safe certificated staff -Staff hygiene satisfactory -General sanitation satisfactory (*exceptions noted above) *Rotational deep cleaning of back kitchen in place and noted