INSPECTION REPORT Health Protection JCRH-CPCV92

PREMISES NAME Stem Japanese Eatery		Tel: (604) 434-0250 Fax:
PREMISES ADDRESS , BC		INSPECTION DATE February 24, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Yoshiaki Maniwa		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JCRH-BMNUPT of Mar-13-2020 Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Hot water tap at back handsink not functional. Correction: - Repair hot water tap so that hot water is available at handsink for handwashing. [Correction date: 16-March-2020]

Comments

- Follow up inspection conducted. Corrective action taken: - In use wiping cloths kept in buckets of sanitizer solution at each station. Concentration checked and measured 100-200ppm chlorine at each station. - Sanitizer solution in spray bottle at correct concentration (100-200ppm chlorine) - Chlorine test strips present for verifying concentration of sanitizer solution. - Thorough cleaning of floor was completed - improvement in sanitation of hard to reach areas is noted. - Sous vide style cooking is no longer being done. Operator understands that food safety procedures must be submitted and approved by EHO prior to resuming sous vide cooking. Note: BCCDC Guidelines for restaurant sous vide cooking safety and Requirements for sous vide style cooking document were provided to Operator as resource/reference.