INSPECTION REPORT Health Protection DSEA-CPZU8J

PREMISES NAME Togo Sushi		Tel: (604) 525-8856 Fax:
PREMISES ADDRESS 223 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE March 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seo Jun Eum (Joey)		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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi bar undercounter cooler (middle) measured to have an ambient temperature of 9C. Products inside measured 8C, recently restocked. Corrective Action(s): moved products to working cooler. Do not use this cooler until it is able to maintain contents <4C Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues: -sushi bar cooler found to have broken sliding doors repaired with duct tape -sushi bar undercounter cooler (middle) unable to maintain contents <4C Corrective Action(s): Operator has ordered new doors for the sushi bar cooler. Discussed that using tape for repairs is not permitted as it is not easy to clean. Repair the cooler unit. Do not use the cooler unit until it is capable of holding contents <4C

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Sushi bar cooler (1C), sushi undercounter coolers (L 2C, middle 9C, right 2C), prep cooler (3C), mini cooler (sushi bar 4C), LG domestic cooler bottom (3C), and upright double door cooler (2C) measured < 4 degrees C =Upright freezer (single -20C, double door -19C), chest freezer (-20C), and LG domestic freezer top (-18C) measured < -18 degrees C =Rice hot holding (60C) and miso soup hot holding (61C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 78.5 C at the dish surface (minimum 71 C required for proper sanitizing) =Bleach sanitizer solution at 100 ppm chlorine available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. Reminder that food containers must not be overfilled. Reviewed max fill line on food inserts. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be valid to April 2027 =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5