INSPECTION REPORT Health Protection KLAI-CL9T3B

PREMISES NAME Haru Japanese Restaurant		Tel: (604) 427-3000 Fax:
PREMISES ADDRESS 102 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE November 17, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 01, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Half a carton of raw eggs were stored on the top shelf in the upright cooler, above produce. 2. An unprotected container of herb was stored directly below the paper towel dispenser in the handwash station in the back of house. 3. A take-out container, no handle, was used and stored within a bulk food/ sauce container for sushi. Corrective Action(s): 1. **Issue was corrected at the time of inspection** Operator placed the raw eggs in another container and moved it to the lowest shelf in the upright cooler. 2. Store the container of herb or any other food away from the paper towel dispenser to avoid potential contamination of food when food handlers are using that handwash station. 3. Discard the take-out container and use a proper dispenser for bulk food. Part of the dispenser that comes into contact with hands should never be stored directly in contact or within the food products to avoid potential contamination of food. Note: Proper dispensers are used for most bulk food items, however it was noted that the handles of food were completely submerged within the food products themselves in most containers. Please store dispensers properly with handles sticking out of the food items or outside the containers. Date to be corrected by for #2 and #3: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas required cleaning and sanitizing: 1. Dust noted on the dry storage rack and wall above the back of house rice cooker (beside handwash station). 2. Dust noted on the ceiling throughout the kitchen. 3. Grease noted on the floor below the prep table holding the microwave and behind the cookline. 4. Grease buildup noted on the fume hood (appeared to be due for professional cleaning - September 16, 2022). 5. Interior door of the dishwashing machine. Corrective Action(s): Clean the aforementioned areas and maintain in a sanitary condition at all time. Date to be corrected by: December 1, 2022 Violation Score: 9

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

Comments

Routine inspection conducted today: Handwash stations, including staff restroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigerator units were noted at 4C or less. All freezer units were noted at -18C or less. Hot hold units for rice and miso soup were noted above 60C. Chlorine sanitizer available at the back of house. 200 ppm chlorine residual detected. High temperature dish machine was noted at 71.0C at the plate level during the rinse cycle. Interior of the ice machine noted in a sanitary condition. Cutting boards were well maintained. pH of rice was detected at 4.0. No signs of pest activities noted during the inspection. FOODSAFE level 1 certificate verified for operator (onsite at the time of inspection) - expires May 5, 2024.