INSPECTION REPORT Health Protection KLAI-CE5UYM

PREMISES NAME Haru Japanese Restaurant		Tel: (604) 427-3000 Fax:
PREMISES ADDRESS 102 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE May 5, 2022	TIME SPENT 0.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 No
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)

Code 302 noted on Routine inspection # KLAI-CE5RDZ of May-05-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Sanitizer solution was not available during the inspection. 2. In-use utensils (e.g. ice scoop, rice scoop) were not being washed and sanitized every 4 hours. Only washed and sanitized once at the end of the day. **Issues (#1 and #2) corrected during the inspection** 3. High temperature dish machine unable to attain at least 71C at the plate level during the rinse cycle after multiple attempt. Highest temperature reached after multiple attempts were at 64.9C, 66.9C and 64.0C. Date to be corrected by: Immediately Correction: 1. Reviewed how bleach sanitizer solution can be mixed into spray bottle for use to sanitize food contact surfaces when required. Mix 2 mL of bleach per 1 L of water to make 100 - 200 PPM chlorine solution. Chlorine sanitizer spray bottle was set-up during the inspection. 200 PPM chlorine residual was detected from the spray bottle. Obtain another spray bottle and set up another chlorine sanitizer spray bottle for the front of house area. Obtain chlorine test strips to test the chlorine concentration in spray bottle when in use. 2. Reviewed the importance of washing and sanitizing all in-use utensils every 4 hours or when dirty and at the end of the day to stop bacterial growth on these utensils. Operator understood this practice. 3. The facility is to close their dining room area immediately until their high temperature dish machine is fixed and district Health Inspector notified to confirm that the machine has been fixed. They are to provide single-use services only at this time to minimize the amount of utensils and plates for washing. Reviewed how to use the 2-compartment sink for manual dish washing. Operator is able to explain how to set-up the sink and will use the 2-compartment sink for dishwashing. They will not be using their dish machine until it is fixed.

Comments

Follow-up inspection conducted for inspection report #KLAI-CE5RDZ High temperature dish machine was serviced. Highest temperature attained during the rinse cycle at the plate level was at 74.1C. Operator does not have to provide take-out service only, can resume dine-in. Please correct all other outstanding violations noted on inspection report #KLAI-CE5RDZ A follow-up inspection will be conducted within 1 month