INSPECTION REPORT Health Protection ZDER-C78N7P

PREMISES NAME Togo Sushi (SFU)		Tel: (604) 428-9120 Fax:
PREMISES ADDRESS 107 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE September 14, 2021	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Saran wrap used on top central shelf - changed weekly. Corrective Action(s): Ensure all shelves and storage areas are cleaned regularly and not replaced with saran wrap with regular replacement - this practice does not replace regular cleaning. Remove all saran wrap surfaces as this is not the intent of saran wrap products. Correction date: 1 day 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) 3 C Sashimi Prep Cooler (top) 4 C, (bottom) 3 C Deep Fried Prep Cooler (top) 3 C; (bottom) 3 C Single door cooler scallop 2 C Double door cooler 3 C Double door stainless steel cooler 2 C Coca-cola beverage cooler 4 C Standing white freezer -19 C Chest freezer -18 C (dishwashing area) Chest freezer kitchen area -23 C -Hot holding Rice 77 C Chicken/beef 65 C Miso 80 C -High temperature dishwasher at 73 C -Sanitizer bucket in back kitchen noted 100 ppm chlorine with wiping cloths -Sanitizer spray bottles noted at 100 ppm chlorine -Pest Control Services onsite every 3 months. No invoices available at time of inspection. -No evidence of pests noted at time of inspection. -Food protected from contamination: covered and stored off the ground -Food Safe certificated staff -Staff hygiene satisfactory -General sanitation satisfactory (*exceptions noted below) Required correction: 1. Increase frequency of ceiling fan/tile cleaning to at least twice a year or more - some dust accumulation 2. Increase frequency of knife holder cleaning to at least once a month or every 2 weeks or sooner if needed 3. Hard to reach areas of kitchen cleaned during STAT holidays - recommend breaking facility up into 4 zones and clean each zone once a week, entire facility within a month