INSPECTION REPORT Health Protection JCRH-BJRVYZ

PREMISES NAME Stem Japanese Eatery		Tel: (604) 434-0250 Fax:
PREMISES ADDRESS 5205 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE December 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoshiaki Maniwa		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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): No corrections entered

Comments

- Premises and equipment maintained in sanitary condition. Minor amount of debris/dust under shelving in back storage area and some grime present on top of dishwasher. Ensure these areas are cleaned as part of the regular cleaning schedule. - Handsinks supplied with hot and cold water, liquid soap and paper towel. Ensure handsink are always accessible and nothing is stored in front that may restrict access even moveable items (carts) - Coolers operating at acceptable temperatures (4C or colder): - Small undercounter beverage cooler 2C - 2 door beverage cooler 1C - 3 door undercounter cooler 2C - 3 door prep cooler 3C - Countertop sushi cooler 2C - 2 door prep cooler 4C - 2 door reach in cooler 4C - Domestic fridge/freezer 3C/-10C - Freezers were maintaining product in a frozen state: - 2 door reach in freezer -15C - Chest freezer -26C - Food stored in a manner to prevent contamination. Foods were wrapped or covered. - Ice machine appears clean and maintained. Scoop stored in a sanitary manner outside of machine. - High temperature dishwasher operational and met sanitizing temperature required. Final rinse measured 72.2C at dish surface with min/max thermometer - Bleach sanitizer present in spray bottle and is used in the ktichen. Concentration measured >200ppm chlorine. Operator was advised to dilute to 100-200ppm. - Quats sanitizer present in spray bottle and is used for tables. Concentration measured 200ppm - Reviewed cleaning and sanitizing of in use utensils and food contact surfaces with Operator. Utensils and food contact surfaces (eg. cutting boards) need to be cleaned and sanitized at least every 4 hours or replaced with clean sanitized items within the same interval. - No signs of pest activity noted at the time of the inspection. - Shellfish tags present. Chef reported they are kept for 3 months. - Foodsafe requirements met at the time of the inspection. Operator was present and has a valid Foodsafe level 1 certification.