INSPECTION REPORT Health Protection RSHA-BD9S4N

PREMISES NAME Toto Sushi Japanese Kitchen		Tel: (604) 943-3251 Fax:
PREMISES ADDRESS 1270 56th St Delta, BC V4L 2A4		INSPECTION DATE June 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Joo McDowell		NEXT INSPECTION DATE 6 Months
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Containers being double stacked ontop of each other in prep line. Cooked food items are being overfilled in storage containers and are not being protected. Corrective Action(s): Do not double stack food storage containers on top of each other. Food storage containers are not to be overfilled. Food items are to be kept stored in covered, food grade containers. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. Gauges are to be kept securely fastened inside all refrigeration units. Probe style temperature gauges are required to be kept on site. - Mechanical Dishwasher: High temperature = Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs ~ 3 hours) All items are to be stored in a sanitary manner. (ie: high shelving location) -> Wiping cloth storage reviewed. Cloths are to be kept completely submerged in the sanitizing solution. - Food Storage: Refer to Violation Notes. Limit the amount of perishable food items stored at room temperature - small quantities, short durations. (less than 2 hours) Raw food items are to be kept stored on the lower shelving. (ie: walk in cooler) - Chemical storage: To be kept separated from food items. Spray bottles are to be clearly labelled. - Sanitary Facilities: Prep handsink is to be kept free of obstructions. - Staff hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. Store all items in designated areas. - Structurally: Surfaces are to be kept in good repair. - Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. Storage area is to be kept clean and organized. - Pest Control: Monitoring required. No signs noted this date - Food Safe trained staff are on site. - Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic chart on site. - Sushi Safety notes provided.