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Hanaya Japanese Restaurant

106 - 2828 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hanaya Japanese Restaurant has been inspected 12 times by Fraser Health Authority since June 23, 2021. The most recent inspection, on July 3, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on June 16, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on September 24, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on June 16, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 27, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice scoop was stored in water at 20C and the water was visibly dirty/cloudy (with food debris).
      • Corrective Action(s): Store in-use utensils dry or in ice water, and wash the scoop and storage container every 2 hours or sooner if the water becomes visibly dirty/cloudy. Staff placed both the scoop and storage container in the dishwasher at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored uncovered and directly next to uncovered cooked yams in an undercounter prep cooler.
      • Corrective Action(s): Store all food items properly covered/protected from potential contamination, and store all raw meats away from and under cooked items and vegetables, as pathogens from raw meats can contaminate the cooked items/vegetables. Staff covered both items and relocated the raw meat to another area in the cooler at time of inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation noted in the following areas:
      • - Ventilation canopy
      • - Behind/under/around deep fryers
      • - Under coolers
      • - On walls in food preparation areas
      • Corrective Action(s): Clean and sanitize all areas noted above, and ensure to do so on a regular basis. Ensure deep cleaning is done at least once a week in hard-to-reach areas.
      • Correct by: 3 days
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach sanitizer solution was too strong and bleached out the test strip.
      • Corrective Action(s): Staff diluted the solution. 200 ppm chlorine residual detected.
      • Ensure to follow proper mixing instructions for bleach sanitizing solution. Mix 1/2 tsp of bleach per litre of water.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw shrimp was thawing out at room temperature.
      • Corrective Action(s): Discontinue this practice. Frozen food must thaw under cold, running water or in a refrigeration unit overnight.
      • Shrimp was still frozen and surface temperature was beow 4C. Staff placed shrimp in cooler.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A small dish of raw meat was stored directly above vegetables.
      • Corrective Action(s): Always store raw meat under/away from vegetables and other ready-to-eat items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris/dirt accumulation noted on floors in the dishwashing area and along floor-wall joints in the kitchen.
      • Corrective Action(s): Clean the areas noted above, and ensure to do so on a more frequent basis.
      • Correct by: 1 week
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bleach sanitizing pails measured with 0 ppm and 50 ppm in concentration respectively.
      • Corrective Action(s): Manager increase the concentration to 200 ppm. Ensure bleach sanitizer concentration is maintained in between 100-200 ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed under the dishwashing area.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked shrimps in a plastic container were measured with internal food temperature of 19C inside the sushi bar cooler. Other food in the cooler measured at 4C or less.
      • Corrective Action(s): Aforementioned food were discarded. Ensure all potentially hazardous food is maintained at 4C or less.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Mildews observed on the two sides of the water tray inside ice machine.
      • Corrective Action(s): Clean and sanitize the ice machine. Follow your sanitation plan for regular cleaning schedule.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Three trays of cooked tempura were stored under ambient room temperature. Internal food product temperature measured at 18C. Staff stated they were cooked half an hour ago.
      • 2. One insert of cooked chicken and one insert of cooked beef were stacked on top of the holder in the preparation cooler. Internal food product temperature at 8C.
      • Corrective Action(s): 1. Move all aforementioned tempura into a functional cooler. Cooked tempura is potentially hazardous food and must be stored at 4C or less.
      • 2. Move the aforementioned inserts into the lower section of the preparation cooler. Do not stack inserts.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer not available at the kitchen food preparation area near the dishwasher.
      • Corrective Action(s): Obtain a new spray bottle or bucket and fill it with 100-200 ppm bleach sanitizer. Clean and sanitize food contact surfaces on the preparation coolers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats were stored beside one bottle of sauce and one bottle of kimchi in the under the counter cooler.
      • Corrective Action(s): Do not store raw meats beside ready to eat food. Move the raw meats away and on the lowest shelves. Have a designated area for raw meats storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris and grease observed at the following areas:
      • - Under the fridges.
      • - Under and behind the deep fryer.
      • Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: Jan 16, 2023.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large batch of cooked tempura were store under ambient room temperature. Internal food temperature measured at 21C. Staff stated they were cooked half an hour ago.
      • Corrective Action(s): Move the cooked tempura to a functioning cooler. Do not store any potentially hazardous food under room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. One bottle of bleach sanitizer measured with a concentration of over 200 ppm. 100 to 200 ppm is required to properly sanitize food contact surfaces.
      • 2. Low temperature dishwasher dispensed 0 ppm bleach sanitizer at the plate level. Hypochlorite stock bottle was empty.
      • Corrective Action(s): 1. Staff discarded and refilled the bottle with 200 ppm bleach sanitizer. Ensure to dilute the bleach properly.
      • 2. Operator installed a new hypochlorite bottle at the low temperature dishwasher. Chlorine concentration measured at 50 ppm . Stock bottle must be checked on a daily basis and changed if required.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meats stored beside cut yam in the under the counter cooler.
      • Corrective Action(s): Move the raw meats away from vegetables and ready to eat foods. Raw meats contain pathogens that may contaminate fresh and ready to eat foods.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 bowls of cooked tempura were stored under ambient room temperature. Internal temperature measured at 30C. This a repeated violation.
      • Corrective Action(s): Tempura must be stored inside a cooler at 4C or less after steam goes off. Do not leave tempura under room temperature for prolonged periods of time. Potentially hazardous food must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): One staff touched garbage bin with both hands then moved to touch the food tray with dumplings inside, with hand washing in between.
      • Corrective Action(s): Educate the staff to wash hands after touching dirty surfaces before any food preparation activities. Staff must follow proper hand washing procedures.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 5 bowls of cooked tempuras left under ambient air temperature. Internal food temperature measured at 22C.
      • 2. One insert of cooked eggs and one insert of cooked beef was stored on top of the insert holder in the prep cooler near the dishwasher. Internal temperature for both measured at 18C.
      • Corrective Action(s): 1. Move the cooked tempuras into the under the counter cooler. Do not store any cooked tempura under ambient air temperature for prolonged period of time.
      • 2. Discard the aforementioned cooked eggs and cooked beef. Do not store any food on top of insert hold when the holder is full. This part will not be maintained at 4C or less.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at the plate level. 50-200 ppm is required to properly sanitize plates and utensils.
      • Corrective Action(s): Operator to set up the 2 compartment sink for manual dishwashing. Clean and sanitize all plates and utensils manually. All dining utensils and plates are limited to single-use only until dishwasher is serviced.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to be washing hands without using liquid soap.
      • Corrective Action(s): Educate staff on properly hand washing procedures. Hands must be washed with hot/cold running water and liquid soap for at least 20 second, then dried with paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw fishes were stored inside the chest cooler without any physical covers.
      • 2. A box of cabbages was stored under the 2 compartment sink with a garbage can close by.
      • Corrective Action(s): 1. Cover raw fishes with a food-grade cover such as saran wrap during storage to protect them from contamination.
      • 2. Move the box of cabbages to a safe food storage area. Under the sink and beside garbage have higher risk of contaminating the food.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Accumulation of food debris observed inside stand-up freezer under the gasket.
      • Corrective Action(s): Clean the aforementioned location. Follow your sanitation plan for regular cleaning schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher unable to dispense any sanitizer at the plate level. Sanitizer line observed to be empty.
      • Corrective Action(s): Fix / service the low temperature dishwasher to ensure 50 - 200 ppm bleach sanitizer is dispensed at the plate level. Operator able to fix the sanitizer line.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine (sanitizer) residual was detected at the utensil surface for the low temperature dishwasher. Dishwasher was tested over multiple cycles. Note: Maximum temperature at utensil surface measured 61 degrees C.
      • Corrective Action(s): Restaurant operator adjusted dishwasher to dispense sanitizer during rinse cycle (alternate chemical feed line used) in the interim until technician repairs dishwasher. A sanitizer residual of 50 ppm chlorine was detected at the utensil surface and was tested over multiple cycles. Restaurant operator was directed to have all equipment and utensils re-washed and sanitized through dishwasher to ensure all items have been properly sanitized to inactivate or kill potential pathogens that may remain on surfaces.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Raw pork stored above ready-to-eat vegetables. Note: Raw pork within unopened, vacuum sealed packaging (no leakage observed) and vegeatables (bean sprouts) within bag--no direct contact.
      • 2. Employee personal items stored in same area as food equipment and utensils (e.g. knives). One glove that appeared to be used was also observed in same area.
      • 3. Two bottles of bleach water sanitizer were tested with a chlorine concentration greater than 200 ppm (test strip was bleached out white).
      • Corrective Action(s): 1. Raw pork relocated away from ready-to-eat foods. Ensure that raw foods (for example, raw chicken or pork) are not stored above ready-to-eat foods such as fruits and vegetables to prevent potential contamination. Raw animal products may potentially leak onto foods below.
      • 2. Personal items removed from aforementioned area. Glove discarded. Knives washed and sanitized at time of inspection. Ensure that personal items are stored in a designated area away from food or food equipment/utensils/surfaces to prevent potential contamination. Gloves are one-time use and are to be appropriately discarded following use.
      • 3. Bleach water sanitizer was diluted to a concentration of 100 to 200 ppm chlorine. Ensure sanitizer is maintained at effective concentrations for sanitizing food contact surfaces. Excess bleach (e.g. greater than 200 ppm chlorine) on surfaces may potentially contaminate food.
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Partially frozen meat observed thawing at ambient temperature.
      • Corrective Action(s): Ensure that frozen foods are properly thawed (for example, in a cooler at 4 degrees C or less). Thawing foods at ambient temperature can lead to the rapid growth of potenital pathogens.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris observed in the following areas:
      • - Within cooler/freezer units, including door seals
      • - Underneath equipment
      • - On shelving, particulary in tempura flour dry storage area
      • - On walls in food preparation areas
      • - Behind and underneath cooking equipment
      • Corrective Action(s): Ensure that the above-noted areas are properly cleaned to remove food debris. Food storage and preparation areas are to be sanitized as well. Accumulated food debris may potentially attract pests and may impact the sanitary operations of the facility. Date to be corrected by: June 30, 2021.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher was not properly dispensing sanitizer.
      • Corrective Action(s): Ensure dishwasher is serviced so that it is operating as per manufacturer's specifications, and effectively washing, rinsing, and sanitizing food equipment and utensils. A minimum 50 ppm chlorine residual must be provided at the utensil surface. Note: Dishwasher was temporarily adjusted/altered in interim to meet sanitizing requirements. Date to be corrected by: June 24, 2021.
      • Violation Score: 3

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