INSPECTION REPORT Health Protection ABAI-BFPSCT

PREMISES NAME Cactus Club Cafe (Lougheed Hwy)		Tel: (604) 291-6606 Fax:
PREMISES ADDRESS B - 4219 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE September 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bartender on duty indicated there was no sanitizer solution available for use in the bar area. Corrective Action(s): Ensure sanitizer solution is readily available in each food prep/handling area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Access to the hand wash station beside the glass washer in the bar area was obstructed with a glass/salt rimmer, receipt machine and 3 stainless steel shakers (in mounted holder). The bar has two hand sinks but only one side of the bar was in operation. The other hand sink at the bar was fully equipped but had dry towels stored in it. Corrective Action(s): Relocate the above noted items so that the hand sink beside the glass washer is fully accessible and unobstructed. Remove dry towels from the hand sink and utilize both hand sinks until the items noted above have been relocated and the hand sink by the glass washer is unobstructed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted sliced avocado in cooler unit at the salad station covered with wet paper towel. Corrective Action(s): Do not use wet paper towel to cover ready to eat foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted major fruit fly activity in the main bar area, especially on the side that was not in operation and around the hand sink that had dry towels stored in it. Minor fruit fly activity noted at the service bar that was not in operation (ie. only in operation on Fridays and Saturdays) and in the back kitchen food prep area. Corrective Action(s): Do a thorough cleaning in these areas. Do not store towels in sinks. Contact the pest control company. Follow all recommendations made by technician. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Noted two bottles of unlabelled solution on the kitchen counter. Solution was tested via quat test strips and confirmed to be 200ppm quat sanitizer. Corrective Action(s): Ensure all chemicals are labelled accordingly to prevent any food contamination. Violation Score: 3

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

Comments

All hand wash stations with the exception of the one beside the glass washer at the bar area was fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (under counter, inserts, bar walk in, kitchen walk in...etc). Chef said inserts are turned over well within 2 hours. Freezers all less than -18C (walk in, undercounter...etc) All hot holding higher than 60⁰C (rice, meatballs, butter sauce...etc) Probe thermometer available on site to check internal temperature of foods. Sanitizer designated for sanitizing probe thermometer after each use available on cookline. Ensure probe has thoroughly air dried before next use. Tongs on cookline stored in ice water. Overall general sanitation satisfactory. Meat slicer appeared clean at time of inspection. Chef said the meat slicers are taken a part and cleaned/sanitized after use. Tossing/mixing bowls on cookline are put through the dishwasher every 30 minutes as per chef. Colour coded cutting boards used for food preparation. Ice machine appeared clean with scoops for ice (at ice machine and ice wells) stored in holders, outside of the ice. Quat sanitizer in spray bottles and at source 200ppm. Remind staff to keep reusable wiping cloths stored in sanitizer solution when not in use. Low temperature dish washer and glass washer had 50ppm chlorine. Employee belongings stored in designated storage area, away from food.