INSPECTION REPORT Health Protection MBEK-CFLSAK

PREMISES NAME Cactus Club Cafe (South Point)		Tel: (604) 535-8799 Fax: (604) 535-8798
PREMISES ADDRESS 15079 32nd Ave Surrey, BC V4P 1A3		INSPECTION DATE June 21, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jim Stewart		NEXT INSPECTION DATE June 22, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bar dishwasher (low-temperature) was tested at 63 to 67 degrees C and approximately 10 ppm chlorine in the rinse residual at the utensil surface. Dishwasher was checked for three cycles. 2. Two buckets of sanitizer (DDBSA) located in the expo area were measured at less than 272 ppm DDBSA. Corrective Action(s): 1. Equipment and utensils (including bar glasses) to be re-washed and sanitized in main dishwasher until bar dishwasher is able to provide the minimum chlorine residual (50 ppm chlorine) for sanitizing. Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized. 2. Sanitizer buckets were emptied and re-filled at the dispenser, then re-tested at 272 to 700 DDBSA. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar dishwasher is unable to provide the minimum rinse residual chlorine concentration for sanitizing (50 ppm chlorine). Corrective Action(s): Chemical and equipment maintenance operator was contacted during inspection. Ensure dishwasher is serviced so that it is in good working order and capable of sanitizing dishware (minimum 50 ppm chlorine required). Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine health inspection conducted. - Coolers at 4 degrees C or less.* - Freezers satisfactory. - Hot holding internal food temperatures at 60 degrees C or more. - Food is stored off the floor. Raw and ready-to-eat items are properly organized. Portioned items labeled. - Sushi rice pH measured at 4.0. - In use utensils stored in ice water. - Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. - Surface sanitizer available in labeled spray bottles and buckets in kitchen and bar at 272 to 700 ppm DDBSA. - Low temperature kitchen dishwasher measured 52 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface (minimum 50 ppm). - Ice machine and bins in clean condition. Scoops stored safely. - No signs of pest activity observed at time of inspection. Premises serviced by a licensed pest control operator. - Temperature and sanitation logs maintained. *Two preparation coolers across from cook line measured at 5 to 6 degrees C at time of inspection (lowest temperature achieved). Inspection conducted during lunch rush; units in frequent use. Monitor and ensure food and unit temperature returns to 4 degrees C or less.