INSPECTION REPORT Health Protection NTRG-BAXSVT

PREMISES NAME Togo Sushi (SFU)		Tel: (604) 428-9120 Fax:
PREMISES ADDRESS 107 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE April 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Woowon Jung		NEXT INSPECTION DATE April 08, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot Foods Prep Cooler: (top) shrimp 8C, unagi 6C, mucles 6C; (bottom) shrimp 3C. Staff moved food items mentioned at top to bottom cooler. Ensure to keep lids to maintained temperature at = or <4C. Bucket of edamame beans 14C in medium size container at room temperature 30minutes. Moved item to cooler. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Repeated violation: chlorine sanitizer in small container at 50ppm. Stock solution in bucket under sink at 50ppm. Test strip available but colour scale not available. Staff added half teaspoon of bleach into stock solution, retested at 100ppm. Corrective Action(s): Pending: provide colour scale for test strips. Solution must be tested frequently. Correction by: March 6, 2019. Violation Score: 1

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three bags of sliced beef and one container of beef thawing at room temperature. Discussed proper thawing method is in the cooler at = or <4C, or in cold running water. Items moved to cooler at time of inspection. Corrective Action(s): Violation Score: 5

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

Comments

General Comments: -General sanitation of premises good at time of inspection. -Coolers/freezers: Hot foods prep cooler: **see violation Roll Prep Cooler (top) tuna 1C, salmon 4C, mango 3C; (bottom) 4C Sashimi Prep Cooler (top) 4C, shrimp 4C; (bottom) 4C Deep Fried Prep Cooler (top) 4C; (bottom) 4C Single door cooler scallop 1C Double door cooler 4C Double door stainless steel cooler 2C Coca-cola beverage cooler 2C Standing white freezer -11C (adjusted temperature to max) Chest freezer -13C (dishwashing area) Chest freezer kitchen area -29C -Food Safe Certificates were valid for two of the staffs -High temperature dishwasher at 74C -Hot holding Rice 67C Chicken/beef 60C Miso 71C -Pest Control Services provided by the building. No invoices available at time of inspection. -No evidence of pests noted at time of inspection. -Items were stored in cooler in containers with lids. Organization of foods was satisfactory. *Items required from previous inspection reports completed: -1 bin of dry foods under dishwasher was moved to different location to prevent potential contamination -Water flow was increased at the handwash station noted to ensure adequate hot water provided.