INSPECTION REPORT Health Protection YTAN-CW3PV5

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 September 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jim Stewart		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Main kitchen dishwasher measured 0 ppm chlorine residual at the dish surface after final rinse. 2) Bar glasswasher measured 10 ppm chlorine residual at the glass surface after final rinse. Corrective Action(s): 1) Operator contacted dishwasher technician at time of inspection. Dishwasher was sanitizing at 100 ppm chlorine residual after servicing. 2) Operator primed the sanitizer line for the bar glasswasher at time of inspection. 100 ppm chlorine residual detected at the glass surface after final rinse. Technician also serviced the glasswasher while onsite. Glasswasher sanitizing at 100 ppm chlorine residual after servicing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1) Main kitchen dishwahser was not dispensing sanitizer to the rinse cycle. 0 ppm chlorine residual detected after rinse cycle. 2) Bar glasswasher measured 10 ppm chlorine residual at the glass surface after rinse cycle. Corrective Action(s): Both the kitchen dishwasher and the bar glasswasher are to be serviced such that at least 50 ppm chlorine residual is detected at the dish/glass surface after final rinse cycles. Operator contacted dishwasher technician for servicing at time of inspection. Both were working properly by end of inspection. Violation Score: 9

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

Comments

- Routine inspection conducted. - Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - Sink + Surface sanitizer solution (lactic acid/DDBSA) in sanitizer pails measured to be within acceptable range. Test strips available for use. - Main kitchen dishwasher and bar glasswasher were not sanitizing dishware/equipment/utensils properly at start of inspection - see violation codes 302 and 308 above. Dishwasher technician arrived during inspection and serviced both. Main dishwasher and bar glasswasher were sanitizing at 100 ppm (chlorine residual) after servicing. Ensure to properly monitor (with test strips) both the dishwasher and the glasswasher daily. - Coolers measured 4C or less. - Freezers measured -18C or less. - Hot-held items measured 60C or hotter. Reviewed reheating and hot-holding procedures. - Accurate thermometers available. Temperature records available and well-maintained. - Good food storage practices noted. All food stored properly covered/protected from contamination, off the floor, with good separation between raw and ready-to-eat items. - Reviewed cooling procedures - OK. Ice baths used. - Ventilation hoods, ice machine, food storage containers/bins, scoops, etc. maintained in sanitary conditions. - In-use utensils stored in ice baths. - General sanitation satisfactory. - FoodSafe-certified staff onsite. - Regular pest control in place. No signs of pest activity noted at time of inspection.