INSPECTION REPORT Health Protection CTIN-ABMU7J

PREMISES NAME Cactus Club Cafe (Lougheed Hwy)		Tel: (604) 291-6606 Fax:
PREMISES ADDRESS B - 4219 Lougheed Hwy Burnaby, BC		INSPECTION DATE July 7, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 14, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meats stored at 9-12C, wonton noodles at 8C in the appy cooler for 3 hours. Cream in condiment cooler was at 12. Corrective Action(s): All noted potentially hazardous foods discarded. Corrective action must be taken if temperatures are inadequate. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottles measured at 50-100ppm. Corrective Action(s): Ensure to verify there is 200ppm Quats available for use at all times. Sanitizer changed immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Insert of condiments and fish in walk-in cooler not covered. Corrective Action(s): Ensure to have all foods covered when not in use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted in the back mop sink area, dishpit and bar area. Corrective Action(s): Increase sanitation in these noted areas, reduce organic-water mixture in these areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wine spillage in beverage walk-in cooler, food debris noted in back food prep area, under handsink, exterior of ice machine, ice build up in condiment cooler in front line and glass cooler in the bar area. Corrective Action(s): Increase sanitation in noted areas above. Complete in 2 weeks. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Appy cooler is noted at 10C. Corrective Action(s): Repair/replace cooler so it is at 4C or colder. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer not present in all refrigerating units. Corrective Action(s): Have a working thermometer placed in each refrigerating unit. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available *add soap in bar handsink (closer to kitchen) Undercounter cooler for meats and seafood: 1-4C Undercounter cooler for produce and prebagged meats: 4C Meatballs: 61.3C Rice: 62C Wonton soup: 60C Salad cooler: 4C *do not overfill inserts Walk-in cooler: 2C Walk-in freezer: -15C Dishwasher (low temp): @50ppm Glasswasher (high temp): @100ppm Bar coolers: 4C *discard lemon/limes and straws appropriately, keep handsink empty *label insert if soaking wiping clothes in sanitizer Ecolab services monthly; reports reviewed onsite *Back door was kept closed at time of inspection. Temperature records: up to date but corrective actions not being taken ---> staffs must follow food safety plan to carry out corrective action accordingly *Stainless steel baseboard to be added along walk-in coolers in the back; painting and cleaning to be done in staff washroom, dishpit and deep cleaning scheduled within 2 weeks.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ABMU7J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Hi Lo canola oil: 0% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment