INSPECTION REPORT Health Protection DSOG-CN82GA

PREMISES NAME Cactus Club Cafe (Silver Dr)		Tel: (604) 291-9339 Fax:
PREMISES ADDRESS 6090 Silver Dr Burnaby, BC V5H 0H5		INSPECTION DATE January 18, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Clayton Williams		NEXT INSPECTION DATE 6 Months
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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1.) The handwash station at the entrance of the prep line dispensed water temperature measured at 21C at the time of the inspection. 2.) Ice observed in the handwash sink near the salad station. 3.) Food debris observed in the main handwash sink at the bar. Corrective Action(s): 1.) Head chef turned on the hot water line. Water temperature measured at >38C at this handwash station. 2.) Remove the ice. Do not dump any ice or other food debris in the designated handwash sink. This is only for handwashing. 3.) Remove the tray and food debris. Do not dump drinks or other food debris in the the designated handwash sink. This is only for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in the electrical room by the patio. Corrective Action(s): Clean up the mouse droppings. Use appropriate cleaners and sanitizers to clean up the mouse droppings. Violation Score: 3

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

Comments

Main kitchen: - General sanitation satisfactory. - All handwash stations equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Glasswasher dispensed 100ppm chlorine bleach concentration. - Surface sanitizer available in properly labeled spray bottles/designated buckets. Sink and Surface Clean sanitizer detected the manufacturer's recommended strength of 272-700 ppm. Ensure to change out the sanitizer in red bins every 30 minutes for effective, as per your own standard practice. - Dry storage area has adequate space and wire racks. - Dry storage unit outside the restaurant near the back garage disposal area only stores extra equipment, plates, glasses. No foods are stored inside this unit. - A third party pest control company inspects the facility on a weekly basis. The last three pest control reports reviewed with head chef. - FOODSAFE trained staff on duty. Verified at the time of the inspection. - Operating Permit posted with a valid decal. - Staff washrooms appear to be in clean condition. Handwash stations equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. Temperature control: - All coolers (prep, walk in, undercounter, meat/seafood cabinets) at < or = 4C - Walk in cooler = 4C - Walk in freezer = -18C - All hot holding units > or = 60C - Walk in beverage cooler 4C - Daily temperature log available and digitally logged. Bar: - Handwashing sink supplied with hot/cold running water, soap, paper towels. - Surface sanitizer available. - All coolers at < or = 4C. - Freezer = -18C - Glasswasher dispensed 100ppm chlorine bleach concentration. Note: All ventilation hoods are due to scheduled routine cleaning. Ensure that accurate cleaning date and next service date are stamped.