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Haru Sushi

102 - 19390 68th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Haru Sushi has been inspected 8 times by Fraser Health Authority since February 4, 2025. The most recent inspection, on July 24, 2026, recorded 1 infraction.

1 of 8 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on November 5, 2025. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 3 times across 3 separate inspections, most recently on July 24, 2026. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 16, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on April 21, 2026. 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.

8 inspections

  1. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3-4 bags of immitates crab meat observed to be thawing at room temperature.
      • Corrective Action(s): Transfer to cooler able to hold and air ambient temperature. Do not thaw under room temperature. Thaw under cooler able to hold an air ambient temperature of 4C or lower, cold running water, or cold water bath changed every 1 hour.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: debris and rice grain observed underneath and behind stand-up freezer.
      • Corrective Action(s): Clean and sanitize. Email pictures to inspector once rectified. Corrected by: April 28, 2026.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand-up freezer in the dry storage area observed to have ice build-up on the shelves.
      • Corrective Action(s): Remove ice build-up. Email pictures to inspector once rectified. Corrected by: April 28, 2026.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed overhead shelving rack above the chest freezer in the kitchen to be of exposed wood.
      • Corrective Action(s): Seal aformentioned area. Corrected by: January 1, 2026.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dumpings, tempura observed to be stored in stand-up cooler measured at 11.8C air ambient temperature.
      • Corrective Action(s): Trasnfer aformentioned food into cooler able to hold an air ambient temperature of 4C or lower.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stand-up cooler measured at 11.8C air ambient temperature. Undercounter sushi cooler not in operation and not in use.
      • Corrective Action(s): Service coolers and/or replace to hold an air ambient temperature of 4C or lower. Corrected by: August 29, 2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observed sushi bar handwashing sink to be obstructed with saran wrap, nori, and bucket of sushi rice.
      • Corrective Action(s): Do obstruct handwashing sink. Handwashing sinks must be unobstructed at all times to ensure food handlers can easily access handwashing stations.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood filters observed to have built-up of grease. Operator informed last time they cleaned it was 2 weeks ago.
      • Corrective Action(s): As mentioned in prior reports to clean exhaust hood filters 1x/week to prevent grease build-up. Email pictures to health inspector once rectified. Corrected by: May 17, 2025.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator cannot perform proper 2-compartment sink method to warewashing manually. Drain plugs does not fit 2-compartment sink basin. High-temperature dishwasher not in operation at the time of inspection. Operator informed they will replace in a week.
      • Corrective Action(s): Service dishwasher to properly sanitize equipment and utensils. Corrected by: Immediately.
      • Violation Score: 25
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Single-use cutery observed to be stored on the floor underneath the stainless steel table next to the deep fryer. Single-use cutery observed to be accumulating grease due to the nature of storage.
      • Corrective Action(s): Discard aformentioned items. Do not store any equipment on the floor that is prown to contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer spray bottle measured between 100-200ppm available for sushi and back kitchen area. High-temperature dishwasher measured at 64.3C final rinse temperature.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottle for sushi and back kitchen area to measure between 100-200ppm chlorine to sanitize food contact surfaces. Temporarily run dishes through the dishwasher followed by using the 2nd compartment sink to sanitize dishes at 100-200ppm chlorine (1tsp bleach to 1L water). Facility to only conduct take-out orders only. No dine in until high-temperature dishwasher has been serviced and validated by inspector.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff to be rinsing hands with gloves on with just water.
      • Corrective Action(s): Discard single-use gloves. When washing hands must wash hands with warm water, liquid soap and paper towels.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed frozen raw shrimp to be thawing at room temperature.
      • Corrective Action(s): Thaw all frozen foods under cold running water, in the cooler able to hold an air ambient temperature of 4C or lower, or under direct cooking.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build-up and food debris observed underneath the cookline. Grease observed along the seam of the preparation cooler, kettle and rice cooker.
      • Corrective Action(s): Clean and sanitize aformentioned area. Ensure to regularly clean and sanitize food contact surfaces. Have daily cleaning under hard to reach areas especially unerneath the cookline. Corrected by: February 5, 2025.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher measured at 64.3C final rinse temperature.
      • Corrective Action(s): Service high-temperature dishwasher to measure at 71C or higher final rinse temperature. Corrected by: Feb 5, 2025. IF not fixed by then closure will happen.
      • Violation Score: 3

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