INSPECTION REPORT Health Protection JCRH-BMNUPT

PREMISES NAME Stem Japanese Eatery		Tel: (604) 434-0250 Fax:
PREMISES ADDRESS 5205 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE March 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoshiaki Maniwa		NEXT INSPECTION DATE March 16, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Hot water tap at back handsink not functional. Corrective Action(s): - Repair hot water tap so that hot water is available at handsink for handwashing. [Correction date: 16-March-2020] Violation Score: 5

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 - Handsinks supplied with liquid soap and paper towel. *See violation above regarding back handsink hot water tap - Coolers and freezers operating at acceptable temperatures (4C or colder; -18C or colder): - Small bar cooler 4C - 3 door prep cooler (left) 2C - 3 door prep cooler (right) 2C - 2 door prep cooler 4C - 2 door reach in cooler - 2 door reach in freezer - Large chest freezer -29C - Small chest freezer -21C - Domestic fridge/freezer 3C/-21C Note: Countertop sushi unit turned on at time of the inspection. Chef reported product is transferred to unit once temperature reaches 4C or colder - Cooked rice was held at 67C - Shellfish tags present. Chef reported they are kept for 3 months. - High temperature dishwasher operational. Final rinse measured 74.7C at the dish surface with min/max thermometer. - Bleach sanitizer solution present and used on food contact surface in the kitchen/food prep area. Concentration measured 200ppm chlorine. - Quats sanitizer solution present and used on customer tables. Concentration measured 200ppm. - No signs of pest activity noted at the time of the inspection. - Operator present and has completed Foodsafe level 1.