INSPECTION REPORT Health Protection JCRH-CVGTRQ

PREMISES NAME Toyo Sushi		Tel: (604) 620-7700 Fax:
PREMISES ADDRESS A - 3978 Hastings St Burnaby, BC V5C 6C1		INSPECTION DATE September 8, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Masaaki Toyokawa		NEXT INSPECTION DATE September 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer solution in spray bottle in front sushi prep area used for sanitizing food contact surfaces was >>200pm chlorine. Corrective Action(s): - Ensure sanitizer is at required level of 100 to 200ppm chlorine (ie. 1/2 tsp household bleach per 1 litre of water. Use test strips to verify concentration. - Solution was diluted to 200ppm chlorine at time of the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Handsink was being used for food preparation. Bowl of prawns present in handwashing sink at the beginning of inspection - One compartment of two compartment sink being used to rinse fish with dirty dishes in the adjacent compartment. - Trays of raw eggs stored above ready to eat items in sliding door cooler Corrective Action(s): - Do not put food in handwashing sink or use handwashing sink for food preparation purposes as this is not a clean location for food preparation. Handwashing sink is for handwashing only. - Clean and sanitize 2 compartment sink before and after use for food preparation purposes. Ensure there are no dirty dishes or sources of contamination. Recommend using clean bus pan and not putting food directly into sink. - Store raw eggs beneath ready to eat items and product to minimize risk of contamination of these products. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris noted on floor under cook line and cooler adjacent to stove. Corrective Action(s): - Clean the above noted areas to remove food debris. To be corrected by 15-Sept-2023 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Front countertop sushi cooler is lacking a thermometer Corrective Action(s): - Supply thermometer to above unit so that temperature can be monitored. To be corrected by: 15-Sept-2023 Violation Score: 1

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

Comments

- Overall sanitation satisfactory. Areas of exception noted above. - Liquid soap and paper towel present at handsink and in back dishwashing area - High temperature dishwasher was operational. Final rinse was 75.3C at dish surface. - Bleach sanitizer (200ppm) present in spray bottle in back area. See violation above regarding elevated concentration of sanitizer in front sushi prep area. - Temperatures checked: - Single door freezer -15C - 2 door worktop cooler (beverages) 4C - 2 door worktop cooler (produce) 4C - Sliding door cooler 0C - Undercounter freezer -22C - Countertop sushi coolers 3C (side), 4C (front) - Sushi rice pH was 4 (checked with test strips) - Shellfish tags present. Ensure they are retained for 90 days. *See note below regarding raw oysters. - Foodsafe level 1 requirement met at time of the inspection. Note: Operator's certificate is expiring 13-Sept-2023. Ensure refresher course is completed prior to expiry date. See foodsafe.ca for registration information. - Health permit posted. - No signs of pest activity noted at the time of the inspection. *Raw oysters are part of special menu (menu board). Health advisory for public re: consumption of raw oysters not present. Tent cards to be provided at follow up inspection.