INSPECTION REPORT Health Protection MBEK-CLE2BD

PREMISES NAME Cactus Club Cafe (South Point)		Tel: (604) 535-8799 Fax: (604) 535-8798
PREMISES ADDRESS 15079 32nd Ave Surrey, BC V4P 1A3		INSPECTION DATE November 21, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jim Stewart		NEXT INSPECTION DATE November 22, 2022
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Rinse residual at utensil surface for bar glasswasher appears to be testing slightly below 50 ppm chlorine (range: 10 to 50 ppm chlorine). Minimum requirement is 50 ppm chlorine. Note: Dishwasher temperature: 50 degrees C. 2. "Apps front cooler" (leftmost line cooler when facing expo from kitchen) was measured at approximately 7 to 10 degrees C during inspection (unit and food product temperature). Unit thermometer was displaying 9 to 10 degrees C. Note: Temperatures checked twice so far today, and logs indicate cooler was at 3.8 degrees C earlier today. Cooler in frequent use prior to and during inspection. 3. "Sautee mobile sauce cooler" (located at cook line) was measured at 9 degrees C during inspection. Note: Temperature logs indicate cooler was at 5.3 degrees C earlier today. Corrective Action(s): Ensure the above-noted equipment is adjusted and/or serviced as necessary. Coolers must be able to maintain food at a temperature of 4 degrees C or less, and dishwasher must achieve a minimum rinse residual of 50 ppm chlorine. In the interim, only small quantities of food are to be kept within cooler, to be kept on ice at 4 degrees C or less and/or used within two hours. No food to be stored in coolers overnight. As a precaution, main dishwasher in kitchen is to be used instead of the bar dishwasher until it has been confirmed that bar dishwasher is capable of achieving minimum sanitizer residual (50 ppm chlorine minimum). Date to be corrected by: November 22, 2022. Note: Ensure follow up checks are conducted if temperatures fall outside of required range (e.g. above 4 degrees C). Violation Score: 9

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

Comments

Routine health inspection conducted. - Coolers (with noted exceptions) at 4 degrees C or less. - Freezers at -12 to -20 degrees C. - Hot holding internal temperatures at 60 degrees C or more. - Food is protected from potential contamination. Food is stored off the ground, raw and ready-to-eat products properly organized, and portioned items are covered and dated. - Hand washing stations supplied with hot and cold running water, liquid soap, and paper towels. - Kitchen dishwasher measured 54 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface. - Surface sanitizer available in sanitizing buckets and labeled spray bottles were within the required concentration range for DDBSA/lactic acid. - Equipment and utensils maintained in sanitary condition. - In use utensils stored in ice baths. - No signs of pest activity at time of inspection. Most recent pest control report reviewed. Restaurant to follow pest control recommendations for ongoing prevention and management.