INSPECTION REPORT Health Protection JCRH-CF9UVG

PREMISES NAME Stem Japanese Eatery		Tel: (604) 434-0250 Fax:
PREMISES ADDRESS 5205 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE June 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yoshiaki Maniwa		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Cartons of raw eggs were stored above fish which is consumed raw. Note: Items stored beneath eggs were well wrapped or covered; however, safe food storage practice is to store raw eggs and raw meats on lowest shelf or separately from ready to eat items to minimize contamination risk. Corrective Action(s): - Store raw eggs beneath ready to eat food items or items which will not be cooked to prevent contamination. To be corrected: 10-Jun-2022 (today) Violation Score: 3

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

Comments

- Handsinks were supplied with hot and cold running water, liquid soap and paper towel. - Staff and public washrooms were maintained with liquid soap and paper towel. - General sanitation of premises was satisfactory. Ensure floor in back storage area is kept clear (of crates etc) to facilitate cleaning and monitoring for pests. - No signs of pest activity noted at time of the inspection. Back door to kitchen was kept closed to prevent pest entry. - High temperature dishwasher was operational and rinse temperature was adequate to sanitize dishes. Temperature at dish surface measured 73.9C - Food contact surfaces (cutting boards) appear clean and maintained. Staff confirmed cutting boards are cleaned and sanitized in the dishwasher (more frequently than every 4 hours) - Food contact surface sanitizer (bleach solution) present in spray bottles. Concentration was >200ppm which is too high. Staff diluted solution at time of the inspection. Ensure staff know mixing ratio (1/2 tsp bleach per litre of water) to prepare 100-200ppm chlorine solution. Use chlorine test strips to verify. - Ice scoop stored in sanitary manner (on hook outside ice bin). Operator reports ice machine is cleaned and sanitized monthly. - Foods in coolers were tightly wrapped or covered and labelled with date. - All coolers were operating at 4C or colder: - Fridge/freezer 1C/-10C - Sliding door cooler 2C - 2 door reach in cooler 3C - Line cooler (back) 4C - Line cooler (front) 1C - Work top cooler 0C - Countertop sashimi cooler 1C - Beverage coolers - All freezers were maintaining food products in a frozen state: - Small chest freezer -23C - Large chest freezer -29C - Raw oysters are served at premises. Operator received advisory letter sent by Fraser Health and is aware of warning to be provided on the menu or on tent cards on tables. Operator reported public warning was on the menu; however, was omitted when menu was re-printed last. Operator confirmed warning message would be added to the menu. In the interim, tent cards have been provided to be placed on tables. - Shellfish tags kept on premises. - Foodsafe requirement met at time of the inspection. Operator present and holds valid Foodsafe level 1 certificate (valid until July 2023) [Observations of inspection and corrective actions to be taken were reviewed with Operator and copy of report provided]