INSPECTION REPORT Health Protection MLUO-B9ZRDY

PREMISES NAME Cactus Club Cafe (Abbotsford)		Tel: Fax:
PREMISES ADDRESS B - 34650 Delair Rd Abbotsford, BC V2S 2C9		INSPECTION DATE March 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Flengeris		NEXT INSPECTION DATE 5 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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat balls in the hot holding was at 47 deg C. Restaurant has not opened yet and meat balls was in hot holding for less than hour. Corrective Action(s): Re-heat meatballs on the stove and ensure hot holding is maintained at minimum 60 deg C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): There were a few food items in the walk in cooler that were uncovered. All other food items had labels and covered properly. Corrective Action(s): Ensure all food items are covered. Once cooling product has been cooled, cover product immediatelly. Violation Score: 3

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

Comments

Health permit visibly posted. Hand wash stations provided with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm Walk-in freezer was at -18 deg C or colder. Walk-in cooler, prep line coolers and other coolers were at or below 4 deg C. Hot holding for mash potatoes was above 60 deg C. Temperature log was available and up to date. - Include the cooling log and also a correction action/comment are on the log Dishwasher had chlorine residual of 100 ppm at the plate surface. Premises was in sanitary condition. Kitchen staff hygiene was satisfactory - clean uniforms and hair restraint worn. Pest control monitoring in place. No issues with pests at time of visit. Staff wash rooms and patrons' washrooms were satisfactory. Bar area: Hand sinks provided with liquid soap and paper towels. Barrier installed between hand sink and ice well. Thank you. Dishwasher had chlorine residual of 100 ppm. Coolers were at 4 deg C.