INSPECTION REPORT Health Protection MLOO-B8PTRT

PREMISES NAME Haru Japanese Restaurant		Tel: (604) 427-3000 Fax:
PREMISES ADDRESS 102 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE January 23, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bumil Suk		NEXT INSPECTION DATE January 25, 2019
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Final rinse temperature of the dishwasher is too low and thus unable to sanitize dishware. Corrective Action(s): Manual sanitizing is temporarily permitted. Clean and sanitize one of the nearby sinks. Fill up this sink with 100 ppm bleach sanitizer (1/2 teaspoon of unscented househould bleach per 1 L of clean water). Wash dishware in the dishwasher, then submerge completely in the bleach sanitizer for 2 minutes. Allow dishware to air dry before use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Final rinse temperature of the dishwasher reached a maximum of 69C after 5 cycles. Corrective Action(s): Repair the dishwasher so it is able to reach 71C minimum at the final rinse. Appointment for repair services was arranged during inspection. Violation Score: 15

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (sushi display, prep, undercounter, stand-up) at < or = 4C - Chest freezers at < or = -18C - Hot holding units (rice, miso soup) at > or = 60C - 100 ppm bleach sanitizer is available in spray bottle - Ice machine is clean. Ice scoop is stored in a sanitary manner. - Ventilation hood due for service. Appointment has been arranged. - Premises is well lit - No signs of pests observed during inspection - Permit is posted in a visible location - Washrooms are equipped with adequate hand washing stations

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLOO-B8PTRT
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. Yes 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: 0.15 hour Specific comments: Food items reviewed meet the requirements outlined in the Public Health Impediments Regulation.
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