INSPECTION REPORT Health Protection DNGG-D2UQZ2

PREMISES NAME Togo Sushi (SFU)		Tel: (604) 428-9120 Fax:
PREMISES ADDRESS 107 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE February 27, 2024	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 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

- 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: <1C - 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): -19C - Chest Freezer (Kitchen): -31C - Single Door Upright Freezer: -18C - Miso Soup Hot Holding: 80C - Rice Hot Holding: 68C - Hot Holding (chicken/ beef): >60C - Sushi Rice (Room Temperature Holding): pH between 4.0 and 4.5 - Food storage practices appear satisfactory. Storage is organized and 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: 72.2C 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.