Fraser Health Authority



INSPECTION REPORT
Health Protection
240812
PREMISES NAME
Togo Sushi (SFU)		Tel: (604) 428-9120
Fax:
PREMISES ADDRESS
107 - 9055 University High St
Burnaby, BC V5A 0A7		INSPECTION DATE
October 30, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Woowon Jung		NEXT INSPECTION DATE
January 01, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 0
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): All sanitizer buckets for wiping cloths ranged 10-50 ppm (kitchen, dishpit, front stations).
Corrective Action(s): Sanitizer must be 100 - 200 ppm chlorine --> switch out as needed. Operator to obtain test strips. Solution replaced.
Violation Score:

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff moved package of raw beef then proceeded to put away sanitized dishware.
Corrective Action(s): You must handwash in between potential cross contamination activities. Directed staff to rewash hands at time.

Non-Critical Hazards: Total Number: 2
103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
Observation: New ownership company but same staff. Operator to submit health application with $75 permit fee.
Correction date: today
Corrective Action(s):
Violation Score:

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Sealed package of beef observed stored above sashimi.
Corrective Action(s): Always keep raw meats below to ready to eat.
Violation Score:

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

Handsinks fully stocked.
Prep cooler insert level: peppers 4 deg. C, tuna 3 deg. C; undercompartment 4 deg. C.
Prep cooler insert level: tako 3 deg. C; undercompartment 4 deg. C
Prep cooler insert level: eel 4 deg. C; undercompartment 4 deg. C
Hot holding: baby carrots 60 deg. C, beef 64 deg. C internal, chicken 64 deg. C
Prep cooler insert level: takoyaki 3 deg. C; undercompartment 4 deg. C
True display 4 deg. C. True display (2-door) 4 deg. C
Standup freezer -21 deg. C. Chest freezer -32 deg. C.

Dishpit
True fridge 4 deg. C. Chest freezer -20 deg. C
High temp dishwasher 76 deg. C plate, 184 deg. F gauge

Front
Beverage display 4 deg. C
Miso soup 79 deg. C