INSPECTION REPORT Health Protection ABAI-BGUVVD

PREMISES NAME Toyo Sushi		Tel: (604) 620-7700 Fax:
PREMISES ADDRESS A - 3978 Hastings St Burnaby, BC V5C 6C1		INSPECTION DATE October 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Masaaki Toyokawa		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available at time of inspection. Operator uses a commercial multi surface sanitizing & deodorizing cleaner. This is not a food grade sanitizer. Referred operator to their sanitation plan (using bleach and water to make chlorine sanitizer solution). Noted reusable cloths being used to wipe counters. Corrective Action(s): Ensure 100ppm chlorine sanitizer solution is readily available in each food preparation area (ie. front sushi bar area and the back food preparation area). Using sanitizer solution in a spray bottle is only acceptable if single use paper towels are being used to wipe. If reusable wiping cloths are being used, they should be stored in a container of sanitizer solution to prevent microbial growth on the cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Refer to violation code 311 re: separation of food preparation areas with a curtain resulting in centrally located hand sink being separated from the cookline area. Also noted a bowl stored in the front sushi bar hand sink. Corrective Action(s): Ensure hand wash stations remain unobstructed and fully accessible at all times. Do not store anything in the designated hand sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted a curtain added between the hand sink in the front service area and the cookline, creating two separate areas. Operator was instructed to remove the curtain. Corrective Action(s): Curtains are absorbent material which are not appropriate in food preparation areas. All surfaces are to be non absorbent and washable. Also, the curtain separates the existing hand sink from the cookline food preparation area. The premises is to remain as per the approved floor plans (ie. once conveniently and centrally located hand sink to be shared between the cookline and sushi preparation area). The operator inquired about adding a second hand sink. Do not make any changes to the premises without submitting proposed floor plans for approval to the health department and obtaining a plumbing permit from the City of Burnaby first. Violation Score: 1

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

Comments

- Hand wash stations had soap, paper towel, hot and cold running water. - All coolers 4C or less (sushi display case, undercounter x2 , upright sliding two door..etc) - Upright one door freezer -18C - Hot holding of rice 66C - Good general sanitation. No obvious signs of pest infestation at time of inspection. - Bleach available on site. - High temperature dish washer achieved 76.9C (min/max thermometer) - Note: Premises does not have an ice machine