INSPECTION REPORT Health Protection ABAI-BM529U

PREMISES NAME Cactus Club Cafe (Lougheed Hwy)		Tel: (604) 291-6606 Fax:
PREMISES ADDRESS B - 4219 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE February 24, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 02, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted some lids for single use plastic portion containers on the shelving unit with other clean reusable food containers. The lids appeared dirty (ie. had food debris on them). Kitchen manager said the single use plastic portion containers are discarded after use and also discarded the lids. No discarded plastic portion containers were observed in any of the garbage containers at time of inspection. Kitchen manager did not which garbage they were disposed of in. Corrective Action(s): Do not store dirty items on the clean food equipment shelving units. Ensure any single use disposable items are discarded appropriately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Did not detect any sanitizer at the source dispenser or in any of the red sanitizer containers in the kitchen or at the bar. Staff member on duty fixed dispenser at time of inspection. B) Did not detect any sanitizer in the glass washer at time of inspection. Bartender primed the glass washer at time of inspection. Corrective Action(s): A) Ensure quat dispenser is dispensing quat sanitizer at 200ppm B) Ensure chlorine glass washer has minimum 50ppm sanitizer. Violation Score: 15

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted a sushi prep cooler table added to the back kitchen prep area. No sushi preparation was taking place. Noted small containers of preportioned fish stored in one of the inserts. The insert component of the cooler did not have a lid on. Keep the lid on the inserts component to maintain temperature or keep the fish stored in the under compartment of the sushi cooler unit. Hand sink is located in the back food prep area. Corrective Action(s): Submit floor plans for the addition of the sushi prep cooler unit for formal approval. Violation Score: 1

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (under counter, inserts, walk inx2, bar...etc) 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. Ensure probe thermometer is properly sanitized between each use. Tongs on cookline stored in ice water. General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Back door was closed at time of inspection. Meat slicer appeared was in use at time of inspection. Ensure slicer is taken a part and thoroughly washed/sanitized after each use. Noted tossing/mixing bowls on cookline. Ensure bowls are put through the dishwasher every 2 hours. Colour coded cutting boards used for food preparation. Ice machine appeared clean with scoop for ice stored outside of the ice in a holder. Scoop for ice well at the bar also stored outside of the ice in a holder. Low temperature dish washer in kitchen had 50ppm chlorine. All stored foods appeared protected (ie. stored off the ground, covered..etc)