INSPECTION REPORT Health Protection ABAI-BBSSTZ

PREMISES NAME Toyo Sushi		Tel: (604) 620-7700 Fax:
PREMISES ADDRESS A - 3978 Hastings St Burnaby, BC V5C 6C1		INSPECTION DATE May 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Masaaki Toyokawa		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Premises has received approval from the City of Burnaby to operate. Inspection conducted to check food equipment prior to operation. - All coolers 4C or less (sushi display case, undercounter x2 , upright sliding two door..etc) - Freezers -18C - No hot holding available at time of inspection. Ensure all hot foods are maintained at 60C or higher - Discussed advanced prep for teriyaki, tempura...etc at time of inspection. Operators said foods are all cooked per order. Do not leave foods out at room temperature. All potentially hazardous foods are to be kept cold at 4C or less or hot at 60C or higher. - Handwash stations fully equipped (soap, paper towel and hot/cold running water) - Discussed hand wash station maintenance with operator. Ensure hand wash stations are fully equipped at all times. Do not block/obstruct hand sinks at any time. Do not store food/food equipment in hand sinks at any time. Should you wish to install sinks for food preparation, proposed floor plans are to be submitted for review and formal approval. Health approval and plumbing permits will be required. - Good general sanitation. No obvious signs of pest infestation at time of inspection. - Bleach available on site. Mix 2ml to 5ml bleach per liter of water to make 100ppm chlorine sanitizer solution and keep all wiping cloths stored in sanitizer solution. Ensure chlorine sanitizer is readily available in each food preparation area. - High temperature dish washer achieved 71C (as per thermolabel) - Note: Premises does not have an ice machine