INSPECTION REPORT Health Protection DNGG-CWPVMN

PREMISES NAME Togo Sushi (SFU)		Tel: (604) 428-9120 Fax:
PREMISES ADDRESS 107 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE October 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Woowon Jung		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Rice scoop stored in room temperature water between uses. Corrective Action(s): - Rice scoop must be stored in ice water between uses OR maintained dry. **Regardless of storage method, rice scoop must be washed and sanitized at least once every 4 hours. [Correction Date: Immediately] Note: Premises does not have an ice machine. Operator has proposed to store cold water in prep cooler insert for ice scoop. Violation Score: 3

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Washroom sinks have hot and cold water, liquid soap and papertowels. - Beverage Cooler: 4C - Upright Double Door Cooler: 3C - Double Door Display Cooler: 4C - Single Door Display Cooler: 3C - Single Prep Cooler and Inserts (beside fryers): ≤4C - Double Prep Coolers and Inserts (x3): ≤4C - Chest Freezer (Hallway): -18C - Chest Freezer (Kitchen): -26C - Single Door Upright Freezer: -20C - Miso Soup Hot Holding: 74C - Rice Hot Holding: 70C - Hot Holding (chicken/ beef): 71C - Sushi Rice (Room Temperature Holding): pH 4.5 - Food storage practices appear satisfactory. Food is protected from contamination. - Wiping cloths stored in 200 ppm chlorine bleach sanitizing solution. - 200 ppm chlorine bleach sanitizing solution available in spray bottle. - Knives in storage holder appear maintained in a sanitary condition. - High Temperature Sanitizing Dishwasher: 71C at dish surface. Final Rinse Temperature Gauge Reading: 82C - General sanitation of premises appears satisfactory. - No signs of pest activity at time of inspection. Premises is self-monitoring for pests. - FOODSAFE Level 1 requirements in compliance. Operator has FOODSAFE Level 1. - Valid Permit to Operate posted.