INSPECTION REPORT Health Protection 242641

PREMISES NAME Cactus Club Cafe (Langley)		Tel: (604) 427-2101 Fax:
PREMISES ADDRESS 101 - 6070 200th St Langley, BC V3A 1N4		INSPECTION DATE April 25, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Briand Picard		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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer spray bottle readily available at cook line. -Ensure santizers are available and in use to sanitize food contact surfaces frequently at every station. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris build-up observed on floors, especially at floor wall junctions in the main walk-in cooler and walk-in freezer. -Ensure floors are cleaned thoroughly including hard to reach areas. Date to be corrected by: Today Corrective Action(s):

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

Comments

Note: Ensure frosty machine gets emptied and washed/sanitized after each night of use. Supply paper towels and liquid soap at the hand sink in the back bar area before being in use. Check dishwasher sanitizer level every morning to verify the Quats sanitizer is at 200 ppm. Store only small amounts of cut-up fruits and vegetables at room temperature in the lounge bar area. Any left over after 2 hours in room temperature must be discarded. Ensure all light fixtures in food prep area is covered with shatterproof cover to protect food from contamination in an event of light bulb breakage. All handsinks are supplied with hot & cold running water, liquid soap, and paper towels. All freezer units area at or below -18C All cooling units are at or below 4C Temperature logs are maintained Sanitizer concentration from spray bottles and at dispenser measured at 200 ppm Quats All high temperature dishwasher registered at or above 71C at plate level during final rinse cycle All dishwashers and glass washers in bar had 100-200 ppm chlorine at dish surface. Licensed pest control company serving the facility No signs of pests observed at the time of inspection All hot held items at or above 60C General sanitation other than walk-in cooler & freezer floors is good. Food storage practices are good.