INSPECTION REPORT Health Protection FEMI-CARQX7

PREMISES NAME Togo Sushi (Coquitlam Centre)		Tel: (604) 461-8866 Fax:
PREMISES ADDRESS 1208 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE January 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Byoung Gu Park		NEXT INSPECTION DATE January 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1.High temp dishwasher did not reach proper temp for sanitizing. 2. Wiping rags noted on the counter Corrective Action(s): 1. -Repair the dishwasher to achieve 82 oC temp ( at least 71 oC at plate), in the meantime sanitize all dishware after taking out from dishwasher by soaking in bleach solution (100 ppm) for 2 minutes and let it air dry 2. Keep all wiping rags in a bucket of sanitizer at all time. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand wash sink in the kitchen was blocked at time of visit, and no liquid soap Corrective Action(s): -Hand wash sink must be accessible at all time -Provide liquid soap dispenser ( wall mounted) Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach solution noted in Sprayer without label. Corrective Action(s): Chemicals in non-chemical containers must be labeled properly Violation Score: 3

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

Comments

- No evidence of pests, operator in monitoring - Handsinks adequately supplied with liquid soap and paper towel except the noted violation - Coolers achieving temperatures of less than or equal to 4 degrees Celsius -Hot holding temp >60 oC - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.4) Degrees Celsius at the dish - Sanitizer solution (bleach solution) In spray bottle >100 ppm - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - All food items covered in cooler and freezer units - Receipts available for inspection - inspected during inspection - Sushi rice: ensure PH is <4.6 at all time - Hair are controlled - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection -Discussed covid-19 safety and communicable disease safety plan- No table service in case of providing any service vaccination card must be checked **- Install a self closing device for staff washroom **-Ensure to record temp monitoring for all coolers, freezers (at least twice daily), dishwasher temp ( at least once daily), sanitizer solution at least once daily, hot holding( at least once daily) All the above (** item and violation codes) to be fully addressed, a follow up inspection will be conducted- call or email the area inspector once all are fully addressed.