INSPECTION REPORT Health Protection JELR-CE3UVG

PREMISES NAME Toto Sushi Japanese Kitchen		Tel: (604) 943-3251 Fax:
PREMISES ADDRESS 1270 56th St Delta, BC V4L 2A4		INSPECTION DATE May 3, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyun Joo McDowell		NEXT INSPECTION DATE May 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] No Sanitation Plan [s. 24] No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Pest droppings noted (on kitchen floor, dry storage room floor, washroom floor and on some kitchen cupboard shelves). Evidence of current pest infestation observed (rodent monitoring trap). Operator advised that they have recently contacted a licenced pest control company. Corrective Action(s): Premises must be free of pests. Food must be protected from contamination. Immediately: 1. Ensure all food is stored in pest proof containers with lids. Do not store any food on the floor. Discard any food found to be contaminated. 2. Clean and sanitize all counters, cupboard shelves, etc. prior to opening each day. 3. Remove all unneeded items and keep all items 6 inches up off of floor to help with monitoring and to reduce areas where pests may shelter. 4. Follow directions of your pest control expert to seal any holes where pests may enter. 5. Continue to monitor for pests. 6. Provide copy of your report from licenced pest control expert from last week. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pests are getting in premises. Corrective Action(s): Seal all holes where pests may enter premises. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on floor and will attract pests. Pest droppings noted on floor and on some cupboard shelves. Boxes and items stored on floor make it difficult to clean. Corrective Action(s): Remove any unneeded items. Keep all food and other items at least 15 cm /6 inches up off of the floor to facilitate cleaning and to help with pest control. Deep clean kitchen and food storage areas immediately. Clean washroom floor. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Domestic fridge - food temperature is at 43F. Air temperature higher but door was opened during inspection. Corrective Action(s): Keep door of domestic fridge closed as much as possible. Use an accurate indicating thermometer to check the temperature and adjust or service this cooler if it cannot keep potentially hazardous foods at 4 C/40 F or colder. Check in one hour. Check and record temperature regularly. Violation Score: 3

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

Comments

Coolers (new prep cooler, sushi display cooler, 2 chest fridge/freezers) are at 4 C/40 F or colder. Domestic cooler - see above. Small bar cooler - to be used for low risk/produce only. Chest freezer for salmon to be served raw (sashimi) - <-20C. Approved sources of food - receipt for frozen salmon available -**** Please provide confirmation of freezing of salmon from supplier ****. Cooling of hot foods - cooked chicken at 100F moved to prep cooler to cool more quickly. Place cooked food in smaller volumes to cool quickly through temperature danger zone. Hot holding - miso soup >60 C/140 F. Hand washing - one designated hand sink in kitchen - has hot/cold water, liquid soap, paper towels in dispenser. Chlorine (bleach) sanitizer in spray bottle is at 200ppm. **** Label bottle to show contents. Commercial dishwasher has a final hot water sanitizing rinse (82C at gauge and 71+C measured inside of the machine) - good. Cleaning - see above. Pest control - see above. FoodSafe Level 1 - operator states has current FoodSafe Level 1 certificate. Note these expire after 5 years. Keep track of expiry date and take refresher course online to renew prior to expiry. Food Safety and Sanitation plans - are to be written and kept on site and followed. Signature not required. Copy of report left with operator. Follow up inspection May 6, 2022 or later.