INSPECTION REPORT Health Protection RSHA-B8PTN4

PREMISES NAME Toto Sushi Japanese Kitchen		Tel: (604) 943-3251 Fax:
PREMISES ADDRESS 1270 56th St Delta, BC V4L 2A4		INSPECTION DATE January 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyun Joo McDowell		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

- Temperature Control: Monitoring required. Gauges are to be kept securely fastened inside all refrigeration units. - Mechanical Dishwasher: High temperature = Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs ~ 3 hours) All items are to be stored in a sanitary manner. (ie: high shelving location) -> Wiping cloth storage reviewed. Cloths are to be kept completely submerged in the sanitizing solution. - Food Storage: As discussed - All food is required to be from approved sources! Storage shelving recommended for increased storage space. Limit the amount of perishable food items stored at room temperature - small quantities, short durations. (less than 2 hours) Raw food items are to be kept stored on the lower shelving. (ie: walk in cooler) - Chemical storage: To be kept separated from food items. Spray bottles are to be clearly labelled. - Sanitary Facilities: Prep handsink is to be kept free of obstructions. - Staff hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. Store all items in designated areas. - Structurally: Surfaces are to be kept in good repair. - Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. Storage area is to be kept clean and organized. - Pest Control: Monitoring required. No signs noted this date - Food Safe trained staff are on site. - Food Safety Plan and Sanitation Plan is to be kept on site for reference. Generic chart on site. - Sushi Safety notes provided.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-B8PTN4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment