INSPECTION REPORT Health Protection KLAI-CSTQ4F

PREMISES NAME Haru Japanese Restaurant		Tel: (604) 427-3000 Fax:
PREMISES ADDRESS 102 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE June 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 16, 2023
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw fish was stored over 4C in the display cooler in the sushi area. Salmon sashimi was noted at 10.9C. The display cooler was noted at 11.4C. As per operator, this cooler is emptied at the end of the night and turned off. Before opening of restaurant, this display cooler is turned on and raw fish are brought out from other coolers into this cooler for display. Corrective Action(s): **Issue corrected during the inspection** All cold potentially hazardous food were removed from this cooler (as store was open for less than 2 hours) and moved into other functioning coolers. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. < 10 PPM chlorine residual detected in the sanitizer bucket in the kitchen area. 2. Dried on vegetables noted on a cleaned vegetable peeler. Corrective Action(s): **Issues are corrected during the inspection** 1. Operator remixed the sanitizer in the kitchen area. 200 PPM chlorine residual was now detected in the sanitizer container. 2. Vegetable peeler was cleaned during the inspection. Ensure all tools are properly cleaned and sanitized and inspected for cleanliness prior to storing away. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Note: This is a repeated violations. Improper dispensers (take-out containers with no handles) were used and stored within bulk food/ sauce containers. Some bulk food were noted using proper dispensers but the handles were submerged within the food products. Corrective Action(s): Remove all single-use containers or improper dispensers from bulk food containers and ONLY use proper ones with handles. All dispensers MUST be stored properly if stored within the bulk food containers themselves and store in a manner where the handles DO NOT come into contact with food. **Any future violations of this same nature WILL result in increased enforcement actions (e.g. Correction Order, ticketing, etc.).** Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted on the floor by the sushi area. Corrective Action(s): Sweep, clean and sanitize the floor by the sushi area and maintain in a sanitary condition at all time. Date to be corrected by: June 16, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold display cooler in the sushi area was noted at 11.4C. Corrective Action(s): All cold potentially hazardous items were removed from this cooler. Have this unit service and make sure that it is able to maintain at 4C or below before using. Date to be corrected by: June 16, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. Proper storage hierarchy observed in the cooler unit. All freezer units were at -18C or below. Rice was being held at over 60C in the rice cooker. 200 PPM chlorine residual detected in the sanitizer spray bottle in the sushi area. High temperature dish machine was noted at 71.0C at the plate level during the rinse cycle. General sanitation noted slightly improved. No signs of pest activities noted during the inspection. Operator's FOODSAFE level 1 certificate is still valid - expire May 5, 2024.