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Togo Plus Sushi

4029 208th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Togo Plus Sushi has been inspected 15 times by Fraser Health Authority since January 25, 2018. The most recent inspection, on August 5, 2026, recorded 1 infraction.

3 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on April 16, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on August 5, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on April 28, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 17, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at hand washing station is empty
      • Corrective Action(s): Supply this dispenser with paper towels so hand washing can be done properly.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting board for the prep cooler in the kitchen is worn and has become difficult to clean and sanitize.
      • Corrective Action(s): Replace cutting board so it is easy to clean and sanitize. Correct within 1 month.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket at the front area measured 0 ppm chlorine.
      • Corrective Action(s): Prepare fresh chlorine sanitizer daily to maintain concentration at 100-200 ppm. Ensure food prep surfaces are sanitized at least every 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at the front hand washing station was empty.
      • Corrective Action(s): Supply hand washing station with paper towels so hands can be dried after hand washing.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard lining shelves appear to be old and dirty.
      • Corrective Action(s): Throw cardboard away. If cardboard is used to line shelves, throw them away at the end of the day. Shelves must still be cleaned regularly. Correct as soon as possible.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE certification has expired.
      • Corrective Action(s): Recertify in FOODSAFE Level 1 or equivalent. Ensure at least one certified person is present while business is operating. Correct by next inspection.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at front handsink at the start of inspection
      • Corrective Action(s): Replace paper towel and ensure that handsinks are always adequately stocked
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station lacked paper towel. Operator provided paper towel at the time of inspection.
      • Corrective Action(s): Ensure hand washing station is fully equipped while kitchen operational.
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep insert fridge noticed operating at 9C.
      • Corrective Action(s): Ensure that fridge is not used unless it can maintain food at or below 4C.
      • Violation Score: 25
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler with inserts noticed operating at 5C. Fridge was manually defrosted recently as per the operator.
      • Corrective Action(s): Ensure that the cooler is maintaining food at or below 4C.
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Premise menu has expanded to an extend that the facilities of premise are insufficient
      • Corrective Action(s): Food preparation area expansion required, submit plans prior to any renovations
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable imitation crab at 14 Celsius.
      • Corrective Action(s): Perishable crab product to be kept under temperature control, use an ice bath to keep product cold
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff using towel to dry hands after hand washing, Hand washing station being used for dish storage.
      • Corrective Action(s): Hand washing sink to be used for washing hands, hands to be dried using paper towels.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Coolers to be organized, products stacked upon each other
      • Corrective Action(s): Ensure potentially hazardous foods kept below low hazard and ready to eat foods
      • Violation Score: 15
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not in use, however sanitizer is available.
      • Corrective Action(s): Food contact surfaces to be sanitized routinely, Plastic cover removed from sanitize container
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food products stored on top of each other in topping cooler bottom portion. Cooler is over capacity
      • Corrective Action(s): Do not store food products varieties on top of each other, decrease food product quantity for safe storage and increase perishable food storage capacity
      • Violation Score: 9

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