INSPECTION REPORT Health Protection KLAI-CE5RDZ

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 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 09, 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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

302 - 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 Corrective Action(s): 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. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bowls were being used as scoops in bulk food storage containers such as sugar, flour, salt, etc. Date to be corrected by: May 7, 2022 Corrective Action(s): Remove all the bowls in the bulk food storage containers. Use scoops with handles and ensure handles are stored in a way that do not come into contact with the food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease buildup noted on the floor in the deep fryer cabinet, behind the cook line and on the fume hood. 2. White residual/ buildup noted in the interior of the back prep cooler. 3. Buildup noted on the floor throughout the premises. Date to be corrected by: May 19, 2022 Corrective Action(s): Clean and sanitize all the abovementioned areas and maintain in a sanitary condition after cleaning. Excess grease buildup may lead to a fire hazard and must be cleaned on a regular basis. Buildup noted in the cooler may lead to potential contamination of food. Buildup noted in the premises may become a potential food source for pests. Keep the premises clean to deter pest harbourage. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 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. Corrective Action(s): Do not use the high temperature dish machine until it has been serviced. Call the district health inspector for a re-inspection. Use the 2-compartment sink for now for manual dishwashing. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were ≤ 4C. All freezer units were ≤ -18C. All hot hold units were > 60C. All food stored protected and at least 6 inches off the floor. Sushi rice noted at pH 4.0 as detected by pH test strip. Ice machine noted in a sanitary condition. Ice scoop and rice scoop were stored outside the ice and rice containers. No signs of pest activities noted during the inspection. General organization noted satisfactory. FOODSAFE level 1 certificate verified - expires May 5, 2024.