INSPECTION REPORT Health Protection CPAK-ANYUCL

PREMISES NAME Haru Japanese Restaurant		Tel: (604) 427-3000 Fax:
PREMISES ADDRESS 102 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE July 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bumil Suk		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three packages of frozen shrimp placed on counter had internal temperature 21.3'C~22.4'C. All discarded at this time. Corrective Action(s): Operator had advised all were thawed in cooler overnight and taken out to be used. Do not take out foods from cooler if not to be used within the next 10 minutes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Utensils used at sushi bar stored in lukewarm lemon water. Repeated violation. Corrective Action(s): Ensure utensils are stored in ice, never at lukewarm water, as this would promote bacterial growth on surface. Otherwise, store in empty sanitized container and replace every 2hours. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash stations (kitchen/sushi bar) adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. -Temperature monitoring system in place. -100-200ppm chlorine solution available in a bucket for wiping cloths in kitchen, and in spray bottles for sushi bar and dining tables. -High temperature dishwasher achieved 71.6'C at the plate level after final rinse. -Front servery area satisfactory. -General food storage practice good. -General maintenance and sanitation good. -Ventilation canopy hood maintained/serviced. -Dry storage room satisfactory. No evidence of pest activity observed. -Washroom handsinks satisfactory. NOTE: Yellow rags used to line upper shelves to be washed on a regular basis. Otherwise, remove all. NOTE: Thawing frozen food in cooler overnight is a good practice. Do not further thaw food by placing at room temperature. Do not take out from cooler unless to be used within 10 minutes. Please contact the health inspector for any questions or concerns. Inspection report to be mailed to the facility address.