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Haru Sushi & Grill

150 - 35 McKenzie Towne Avenue SE Calgary AB T2Z 0S8 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer used on customer tables measured much greater than 100 ppm.-demonstrated how to mix and test the chlorine sanitizer solution. Recipe: 1/2tsp bleach per 1 L of water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Squeeze bottles of sauces were stored on a container sitting on ice; these sauces had a surface temperature of 15Celsius.-embed the sauce bottles in ice baths OR store in the cooler at 4Celsius or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine lid was missing and a plastic cover that was taped together was used as a replacement.-obtain a lid for the ice machine; fix all broken equipment properly. All food equipment must be durable, non-absorbent, easily washable and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walls in the back cooking/prep area were dirty with spills, grease, food, etc.2) Floors under hard to reach areas, and equipment were dirty with debris, food, grease, etc.**Thoroughly clean all floors, walls, shelves in all food handling/service areas. Use hot water and detergent to help remove the grease and grime. Clean all areas daily/weekly.3)Some shelves were lined with tinfoil.-remove the tinfoil and clean the shelving surfaces. Tinfoil is not a substitute for cleaning.
  2. Demand Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit had expired at the end of September and had not been renewed.Payment made today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease interceptor in kitchen was missing the top valve/knob.Paper towel used to plug hole.Obtain a proper valve.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previous reports referenced the need for cleaning under equipment and hard to reach areas.This is still an issue and needs to be addressed.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine based sanitizer in spray bottle labelled as "sanitizer" was too strong. Use 1/2 tsp of regular bleach in 1L of water to make up a 100ppm chlorine-based sanitizing solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease interceptor in kitchen was missing the top valve/knob.Paper towel used to plug hole.Obtain a proper valve.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previous reports referenced the need for cleaning under equipment and hard to reach areas.This is still an issue and needs to be addressed.