INSPECTION REPORT Health Protection JCRH-CQ5TGB

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 March 21, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Clayton Pettifer		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Sushi rolls kept at ambient temperature with no time stamp/label. - Cooked rice kept in insulated container. Only minimal quantity remaining. Temperature was 44C. No time tracking in place. Corrective Action(s): - Potentially hazardous foods must be kept at 4C or colder or 60C or greater unless procedures are in place and followed to control for time (time tracking) at ambient temperature. - Follow established food safety procedures in place for ambient temperature holding and time tracking. - Corrective action taken at time of inspection: - Time sushi rolls were prepared was known. Sous Chef had staff label container with time. - Remaining cooked rice discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Gap present between walls and both handsinks in back line of kitchen. Grime collecting in gaps. *This was noted on previous routine inspection report (01-Nov-2022) and has not been addressed* Corrective Action(s): - Re-affix handsinks tightly to the walls and seal to eliminate gap and prevent moisture/grime/debris from collecting. - Provide confirmation to EHO once complete To be corrected: 15-Apr-2023 Violation Score: 1

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

Comments

- General sanitation of premises and equipment was satisfactory. - Handwashing sinks in kitchen, server and bar areas were supplied with liquid soap and paper towel - Observed frequent handwashing by foodhandling staff - Coolers were operating at 4C or colder - Walk-in freezer -20C - Hot holding of mashed potatoes was >60C - Temperatures are checked twice daily and recorded digitally - In use utensils kept 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 and dispensing adequate sanitizer to effectively sanitize dishes. 50 ppm chlorine detected on dish after cycle. - Glasswasher operational. 100ppm chlorine detected on glass after cycle. - Dishwasher and glasswasher chlorine residual is checked twice daily. - In use wiping cloths kept in Ecolab sink and surface cleaner sanitizer. Concentration of solution checked was within required range (272-700ppm DDBSA) - No signs of pest infestation noted at the time of the inspection. Pest control contract in place with regular (weekly) service. - Foodsafe requirement met at time of the inspection