INSPECTION REPORT Health Protection DSOG-CE4VEW

PREMISES NAME Cactus Club Cafe (Silver Dr)		Tel: (604) 291-9339 Fax:
PREMISES ADDRESS 6090 Silver Dr Burnaby, BC V5H 0H5		INSPECTION DATE May 4, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Clayton Williams		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 = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi roll stored at room temperature without proper time stamps at the salad station. Corrective Action(s): Sushi rolls must be properly time stamped to be stored at room temperature. Once time exceeds 2 hours, sushi rolls must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating Permit posted inside the kitchen. Corrective Action(s): Post the Operating Permit at the front of the restaurant, visible to customers. Violation Score: 1

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

Comments

Main kitchen: - General sanitation satisfactory. - All handwashing stations supplied with hot/cold running water, soap, paper towels. - High temperature dishwasher achieved 74.7C at the plate's level during the final rinse cycle. - Glasswasher dispensed 50ppm chlorine bleach concentration. - Surface sanitizer available in properly labeled spray bottles/designated buckets. New Sink and Surface Clean sanitizer detected the manufacturer's recommended strength of 272-700 ppm. Test strips available to verify. - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. Operator stated weekly inspections done by the pest control company. Reports available for review. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (prep, walk in, undercounter, meat/seafood cabinets) at < or = 4C - Walk in cooler = 3C - Walk in freezer = -18C - All hot holding units > or = 60C - Walk in beverage cooler 3C - Daily temperature log available and digitally logged. Bar: - Handwashing sink supplied with hot/cold running water, soap, paper towels. The faucet/handle unit is loose. Ensure to secure the unit to the sink. - Two coolers at < or = 4C. - Glasswasher dispensed 50ppm chlorine bleach concentration. Report not signed due to COVID-19. Report printed and reviewed with staff on-site.