INSPECTION REPORT Health Protection RWOG-BADTNN

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 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Clayton Pettifer		NEXT INSPECTION DATE March 20, 2019
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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Foods in inserts on cookline facing the dining area measure approximately 10C in all three units. Unit closest to the window measures 2C, but foods are not staying at 4C or colder, likely due to ambient temperature (approximately 26C). 2) Foods in cooling unit between cookline equpiment (facing away from dining room) measured approximately 13-15C. Corrective Action(s): 1&2) All foods that have been held above 4C for more than 2 hours must be discarded. Have cooler serviced so that all foods are able to achieve and maintain 4C at all times. If unit cannot be repaired, please replace, or implement time stamping system (times must be recorded) so that foods are discarded every two hours. Sous chef began turning over the foods at the time of inspection. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm quats in several spray bottles and sanibuckets - main dishwasher dispensed 50ppm chlorine at the final rinse cycle - ice machine in sanitary condition - soda nozzles clean - foods date-labelled to facilitate FIFO - utensils stored in ice water - FOODSAFE requirements met Front Bar Area: - coolers measured 4C or colder - bar glasswasher dispensed 50ppm chlorine at the final rinse cycle - bar cooler: 2C - smaller bar cooler: 1C Temperatures: - Cooling units underneath inserts mentioned above: 4C or colder - Cooler drawers: 3C - Hot held rice: 65C - Hot held foods: 80C - Coolers (back bar area): 4C - Walk-in cooler: 3C - Walk-in cooler across from ice machine: 4C - Walk-in freezer: -19C