INSPECTION REPORT Health Protection VIPP-B8FUHU

PREMISES NAME Togo Sushi (SFU)		Tel: (604) 428-9120 Fax:
PREMISES ADDRESS 107 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE January 15, 2019	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 Require Corrections	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing solution in spray bottle and in bucket were less than 50 ppm bleach concentration. Operator stated that there is a system to replenish with new solution frequently. Corrective Action(s): Operator replenished with new sanitizing solution. To create 100 - 200 ppm sanitizing solution, use 1 tsp of bleach per 1 litre of water. Violation Score: 3

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Rice and flour contained in bins were stored under the dishwashing area counter where it has potential for contamination. Corrective Action(s): Relocate the bins to protect food from contamination. Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the front, water was let to run for a while at the handwashing station; water was not hot enough (21C). No food preparation is done in this front area. Corrective Action(s): Repair the handwash station so that it provides hot running water. (Correct by: 2 days). Violation Score: 3

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

Comments

- Sushi prep cooler under compartment 3C; raw spicy tuna insert 3C; unagi insert 4C - Sashimi prep cooler under compartment 4C; raw salmon insert 4C - Cooler under compartment beside stove 3C; green sauce insert 4C - Tempura cooler under compartment 3C; takoyaki 2C; dumplings 3C - Fish chest freezer - 20C; meat chest freezer -18C - Produce glass fridge 3C - Stand up freezer -15C - Rice cooker 78C; cooked rice in insulation box 64C - Hot held teriyaki beef and chicken thighs were above 60C - Dishwasher achieved 74C at plate level - Handwashing station in kitchen was fully stocked with running hot/cold running water, soap and paper towels - Staff observed to wash hands during the time of inspection - Good food storage practices - No sign of pest activity observed - Overall, premises was maintained in a clean and sanitary manner *** To increase cooling rate, place food (ex. cooked tempura in shallow trays to allow better air circulation.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VIPP-B8FUHU
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. No 01/22/2019 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: ***Please make trans fat documentation available on-site.
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