INSPECTION REPORT Health Protection JCRH-CNVV84

PREMISES NAME Stem Japanese Eatery		Tel: (604) 434-0250 Fax:
PREMISES ADDRESS , BC		INSPECTION DATE February 9, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yoshiaki Maniwa		NEXT INSPECTION DATE February 23, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Multiple in use wiping cloths with no sanitizer residual present on food contact surfaces - Only one bucket of sanitizer solution present/in use with wiping cloth; however, solution was cloudy and concentration was 50ppm chlorine. - Chlorine sanitizer solution in spray bottle for use on food contact surfaces measured >>200ppm chlorine Corrective Action(s): - Keep in use wiping cloths in sanitizer solution (100-200ppm) chlorine to prevent microbial growth and contamination of food contact surfaces. Replace solution if it becomes cloudy/soiled. - Ensure correct concentration of sanitizer solution is used in buckets and spray bottles. 1 teaspoon bleach per litre of water. Use chlorine test strips to verify concentration. Corrective action completed at time of inspection: - Solution in spray bottle was diluted to 200ppm chlorine - Additional buckets of sanitizer solution prepared by staff at time of the inspection for in use wiping cloths Violation Score: 5

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: - Sous vide equipment present in premises and reported to be used for preparation of duck. No food safety procedures have been submitted or accepted for sous vide cooking. Note: Operator reports temperature setting of 75C for 2 hours with immersion circulator and product cooled in ice bath after and then refrigerated. Corrective Action(s): - Discontinue sous vide food preparation immediately. - Submit food safety procedures for review to EHO. Do not resume sous vide cooking until approval has been given. Violation Score: 3

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

Comments

- General sanitation of premises satisfactory. Ensure edges of floor (ie under shelving and equipment) are being cleaned as part of your regular cleaning schedule. Minor amount of debris noted. - Handsinks were supplied with hot and cold running water, liquid soap and paper towel. - All coolers were operating at required temperature (4C or colder) and freezers were maintaining product in a frozen state. - Temperatures checked: - 2 door beverage cooler 0C - Small black beverage cooler 4C - 3 door line cooler 3C - 2 door worktop cooler 1C - Countertop cooler 2C - 2 door line cooler 2C - 2 door reach in cooler 3C - 2 door reach in freezer -20C - Chest freezer -29C - Sliding door cooler 4C - Fridge/freezer 1C/-14C - Small chest freezer -29C - Foods in coolers were wrapped/covered to protect food from contamination. - High temperature dishwasher was operational and rinse temperature was adequate to sanitize dishes. Temperature at dish surface measured 71.3C - No signs of pest infestation noted at time of the inspection. - Foodsafe requirement met at time of the inspection. Operator present and holds valid Foodsafe level 1 certificate (valid until July 2023). Ensure certificate is renewed prior to expiry date. - Premises serves raw oysters. Raw oyster warning added to menu.