INSPECTION REPORT Health Protection JCRH-CKRTHW

PREMISES NAME Cactus Club Cafe (Market Crossing)		Tel: (604) 430-5000 Fax: (604) 433-8205
PREMISES ADDRESS 7320 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE November 1, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Clayton Pettifer		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Minor amount of dust build up noted on ceiling in dishwashing area and on grate on ceiling near ice machine - Mildew, dust build up noted on fan guards in walk in bar cooler. Corrective Action(s): - Clean areas noted above and ensure they are routinely cleaned so that they are maintained in sanitary condition. To be corrected by: 15-Nov-2022 Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): - Single use disposable take out containers present in two dry goods bins (being used as scoops) Corrective Action(s): - Discard containers - completed at time of the inspection - Use proper scoop that is durable and washable. Ensure scoop is stored in a sanitary manner so that scoop handle is not in contact with food product. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Gap presents between wall and both handsinks in back line of kitchen Corrective Action(s): - Re-affix handsinks to the wall and seal to eliminate gap and prevent moisture/grime/debris from collecting. To be corrected by: 15-Nov-2022 Violation Score: 3

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

Comments

- General sanitation of premises satisfactory with the exception of areas noted in violation above. - Handwashing sinks in kitchen, server and bar were supplied with hot and cold running water, liquid soap and paper towel - Staff washrooms maintained with liquid soap and paper towel for handwashing. - Coolers were operating at 4C or colder: - Walk-in cooler 3C - Sushi line cooler 1C - Appetizer line cooler 2C - Flat top drawer cooler 2C - Grill drawer cooler 3C - Saute station line cooler 2C - Salad station line cooler 2C - 2 drawer pasta cooler 2C - Walk-in bar cooler 2C - Take out station undercounter cooler 3C - Walk-in freezer -21C - Hot holding of rice and mashed potatoes was >60C - In use utensils stored in ice water - Food stored in a manner to prevent contamination - wrapped/covered, raw meat stored beneath/away from ready to eat items. - Dishwasher operational. 50 ppm chlorine detected on dish after cycle. - Glasswasher operational. 100ppm chlorine detected on glass after cycle. - Ecolab sink and surface cleaner sanitizer in use for sanitizing food contact surfaces. Present in sani pails with in use wiping cloths. Concentration of solution checked was within required range. - No signs of pest infestation noted at the time of the inspection. Pest control contract in place with regular service. - Sous Chef present holds valid Foodsafe level 1 certificate