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Harbin Food

100 - 1647 140th St, Surrey · Restaurant

28 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan has not been sent for the 3 types of sausages
      • Corrective Action(s): Develop food safety plan for the 3 sausages in accordance with the food safety plan guide provided during the inspection
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Packs of cut vegetables and cooked noodles stored on the counter beside the hot holding unit measured at 20C and were stored here at 1:00pm according to the operator
      • Corrective Action(s): Cold potentially hazardous foods must be stored 4C or less to prevent bacteria growth. Referred operator to food safety limites in food safe level 1 book. Move the foods into the working display cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding baked items containg grinded meat and vegetables stored at 49C since 1:00pm according to the operator
      • Corrective Action(s): Hot potentially hazardous foods are to be stored above 60C. Refer to food safety limits in food safe level 1 book. Discard the foods and do not store them in the hot holding case until 60C or higher is maintained.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plans for the sausages cannot be found
      • Corrective Action(s): Provide food safety plans for the sausages
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Re-usable white cloth of unknown origin that cannot be verified to meet the food contact surfaces standards were used to cover the sausages
      • Corrective Action(s): Use food grade materials for their intended use such as single use disposable paper towels
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet for the 3 compartment sink is leaking
      • Corrective Action(s): Fix the leaking faucet
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous (perishable) food, including a tray of meat-filled buns, was observed in the hot holding case at the start of the inspection. Operator moved items to cold display case at start of inspection, stating that they were moved to the hot holding unit (turned off) temporarily (less than 1 hour ago) in order to clean the cold display case. Internal temperature: 18 degrees C. Note: Inspection conducted within 1 hour of business opening.
      • Corrective Action(s): Cold potentially hazardous food items are to be kept at 4 degrees C or less to limit the growth of pathogens. If items are removed from coolers temporarily for coolers to be cleaned, ensure food items are kept under temperature control (transfer food to another cooler at 4 degrees C or less).
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Food handler observed handling raw chicken, then handling object (spray bottle) without first washing hands.
      • Corrective Action(s): Food handler directed to wash hands, and spray bottle sanitized. Ensure hands are properly washed with warm running water and liquid soap, then dried with paper towel, after handling raw animal products, and as necessary to avoid potential contamintation of food, equipment, and utensils.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw food items stored above ready-to-eat food items in walk-in cooler.
      • Corrective Action(s): Food items were re-organized during inspection. Do not store raw food items above ready-to-eat foods to prevent potential contamination of food below.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat-filled pastries in hot holding unit at approximately 50 degrees C (internal food temperature).
      • Note: It was stated that meat pastries were cooked to an internal temperature of at least 74 degrees C, but temperature had dropped by the time the pastries were placed in the unit. Meat pastries were cooked approximately 30 minutes prior, per operator. Ambient temperature of unit was above 60 degrees C.
      • Corrective Action(s): Unit temperature increased. Items re-heated and placed back into unit. Ensure hot potentially hazardous food is maintained at 60 degrees C or more.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Three cooked chickens stored at ambient temperature in front area. Internal temperature measured 19 degrees C. Photo taken.
      • 2. Two packages of meat filled pastries (4 pastries per package) stored at ambient temperature in front area. Internal temperature measured at 30 degrees C. Photo taken.
      • Corrective Action(s): Chicken discarded (unable to determine time at which chicken was removed from temperature control). It was stated that meat pastries were cooked approximately 1.5 hours prior. Meat pastries were placed into cooler at 4 degrees C or less.
      • Ensure cold potentially hazardous food is maintained at 4 degrees C or less at all times to limit the growth of potential pathogens, including the potential production of toxins which may not be destroyed by reheating.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Six cooked whole chickens stored in hot holding case were measured at an internal food temperature of 49 degrees C. Photo taken. It was stated that items were cooked less than two hours prior.
      • 2. Six packages of meat filled pastries (four pastries per package) in hot holding case were measured at an internal food temperature of 44 degrees C. Photo taken. It was stated that items were cooked less than two hours prior.
      • Corrective Action(s): All of the above-noted food items were reheated to an internal temperature of 74 degrees C or more. Hot holding unit temperature was increased (ambient temperature greater than 60 degrees C) and items were placed back into unit. Ensure all hot potentially hazardous food is stored or displayed at 60 degrees C or more to limit the growth of potential pathogens (e.g. bacteria).
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. No food contact surface sanitzer available for kitchen.
      • 2. When instructed to prepare sanitizer, operator prepared a bleach water solution at well over 200 ppm chlorine (test strip bleached out completely).
      • Corrective Action(s): Sanitizer was re-made in a spray bottle (labeled during inspection) and tested at 200 ppm chlorine. In addition, operator prepared a bleach water sanitizer in one compartment of the three-compartment sink. Sanitizer also tested at 200 ppm chlorine.
      • Ensure sanitizer is always available at the correct concentration (e.g. 100 to 200 ppm chlorine / bleach water). Ensure all food contact surfaces, utensils, and equipment are re-sanitized.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Designated kitchen hand sink lacked accessible paper towels and liquid soap (both dispensers not functional).
      • 2. Designated kitchen hand sink was obstructed by a ladle and strainer.
      • 3. Access to front hand sink was blocked by a cardboard box placed over the sink.
      • Corrective Action(s): Liquid soap bottle and paper towels place near kitchen hand sink in the interim until dispensers are fixed or replaced with working dispensers. Ladle and strainer removed to be washed and sanitized. Cardboard box removed.
      • Ensure all hand sinks are accessible at all times and supplied with hot and cold running water, liquid hand soap, and paper towels in order to facilitate proper hand washing.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed rinsing hands with water only.
      • Corrective Action(s): Staff member was directed by the Environmental Health Officer to wash hands properly using warm running water, liquid soap, and drying with paper towels. Ensure all staff are following proper hand washing practices to limit the potential contamination of food and/or food contact surfaces.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Frozen fish observed in two-door freezer. Operator stated fish was for personal use only, and was caught by himself and by a friend.
      • Corrective Action(s): Remove all above-noted items from the premises. All food stored on the premises may potentially be considered for public consumption and must be from an approved source. Date to be corrected by: Today.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bag of frozen meat observed on the ground (on cardboard). Operator stated he was in the process of moving food to the prep sink but did not have time.
      • Corrective Action(s): Bagged meat was placed under cold water to thaw. Discussed proper thawing practices with operator at time of inspection. Ensure all frozen foods are properly thawed to limit the growth of potential pathogens.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amounts of debris and oil observed throughout the food premises, particularly in the kitchen area.
      • Corrective Action(s): Ensure all surfaces (e.g. shelves, floors, equipment, walls) are properly cleaned and sanitized. Date to be corrected by: October 5, 2022.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Limited space available in kitchen area. Multiple items not required for business use observed on site (e.g. guitar, old equipment).
      • Corrective Action(s): Ensure all items that are not required for business use are removed from the premises. Date to be corrected by: October 5, 2022.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer available for some cold holding units (coolers, freezers) and for the hot holding unit. In addition, probe thermometer on site is not working.
      • Corrective Action(s): Ensure every cooler, freezer and hot holding unit is equipped with a thermometer accurate to 1 degree C to verify unit temperatures. Ensure at least one functional probe thermometer is available on site for internal food temperature checks. Date to be corrected by: Today.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not hold a valid certificate for FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Operator must hold a valid certificate for FOODSAFE Level 1 or equivalent. In addition, at least one staff member on duty in the operator's absence must hold a valid certificate for FOODSAFE Level 1 or equivalent. Contact the Environmental Health Officer if you have any questions. Date to be corrected by: October 20, 2022.
      • Violation Score: 1
  17. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Salted duck eggs were held on site at the time of previous inspection
      • The source of the eggs is not an approved source
      • Corrective Action(s): All salted duck eggs that were held on site are discarded.
      • - Always buy from an approved source. Keep receipts on site for review
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Sausage in front display cooler is covered with a piece of cloth
      • Corrective Action(s): Donot use a piece of cloth to cover food. Use plastic wrap
      • Violation Score: 3
  19. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit was turned down and internal food temperature was measured at 55C
      • Corrective Action(s): - Adjust the setting so that the internal food temperature is maintained at greater than 60C
      • - Reheat all food items to 74C and then place it in hot holding unit
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink is completely blocked with utensils in the kitchen
      • Corrective Action(s): - Remove all items and ensure that handsink is always available for handwashing
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw eggs are stored on the middle shelf in walk-in cooler
      • - Several food items are left uncovered inside walk-in cooler
      • Corrective Action(s): - Store raw eggs on the bottom shelf
      • - Cover all food items with saran wrap or lids
      • Violation Score: 9
  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer is not available at the time of inspection
      • Corrective Action(s): - Fresh solution was prepared in spray bottles, concentration was measured at 100ppm chlorine residual
      • - Ensure that separate spray bottles of sanitizer are available in back area and front service area
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution in third compartment of warewashing sink was measured at less than 50ppm chlorine residual. Operator was asked to prepare fresh solution but the concentration was noted at less than 50ppm
      • Corrective Action(s): Mix one tablespoon of bleach for one gallon of water (100ppm chlorine residual). Wash all utensils in the kitchen and sanitize with the solution maintained at 100ppm chlorine
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink in prep area and dishwashing area were missing liquid soap.
      • - Bar soap was placed in dishwashing area for washing hands
      • Corrective Action(s): - Replace liquid handsoap immediately. Bar soap must not be used in food service establishment. Remove bar soap immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food items stored on the floor inside walk-in cooler
      • Corrective Action(s): Store all food items off the floor to protect from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The exhaust canopy has not been cleaned for more than six months. Grease and dust accumulation is observed on the baffles
      • Corrective Action(s): Get professional cleaning of the exhaust canopy
      • Violation Score: 9
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One tray of meat balls - internal temperature 20C
      • One tray of sesame pork internal temperature was measured at 19C
      • 10 pieces of chinese hamberger with pork internal temperature 23C
      • 6 pieces of bread internal temperature 20C
      • 8 whole cooked chicken (salted smoked chicken) internal temperature 23C
      • All above foods were displayed at the front at room temperature, no protection from contamination, no holding unit and menu items were not approved yet.
      • Corrective Action(s): - All food items were discarded at the time of inspection
      • - Please provide food safety plan for any food that you want to add to the menu.
      • Information was provided about hot holding of food items and protection from contamination at the time of last two inspections. It was explained to the operator that he needs to get an approval (food safety plan and follow up inspection) for new items if he wants to add.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator did not provide any written food safety plan before adding new food items
      • Corrective Action(s): Please provide written food safety plan for items that you want to add
      • Violation Score: 3
  25. Follow-Up Inspection

    0 infractions

  26. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food items - potato cakes, chinese bread with sausage and onion and deep fried pork with sesame seeds is left on the front counter. Internal temperature measured between 22-26C
      • Corrective Action(s): - All food items prepared after 12 noon, less than 2 hours ago. All food items were moved to cooler. Check temperature and ensure that temperature goes from 20C to 4C in less than 4 hours
      • - Facility is not approved to sell hot held food items except soups
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Lettuce in cardboard box is left on the floor
      • - Meat items stored above raw vegetables
      • Corrective Action(s): - Store all food items off the floor to prevent contamination
      • - Store all meat items below readyto eat items or vegetables inside your walk-in cooler
      • Violation Score: 9
  27. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Raw meat stored above vegetables
      • - Eggs stored on same shelf as other foods such as vegetables
      • Corrective Action(s): - Organize walk-in cooler. Store all meat items on one side and vegetables on the other rack.
      • Store cooked items and ready to eat items above raw meats. Store eggs on the bottom shelf of the walk-in cooler to prevent cross contamination
      • Violation Score: 9
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Raw frozen chicken thawing inside one compartment of prep sink. Temperature 2C
      • Corrective Action(s): - Thaw all frozen products inside cooler at temperature less than 4C. Alternatively, thaw small portions under running cold water
      • Violation Score: 1
  28. Follow-Up Inspection

    0 infractions