INSPECTION REPORT Health Protection ZDER-AWV2CH

PREMISES NAME Cactus Club Cafe (Market Crossing)		Tel: (604) 430-5000 Fax: (604) 433-8205
PREMISES ADDRESS 7320 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE March 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Clayton Pettifer		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine has notable black grim developing on lid of inside of unit. Corrective Action(s): Ensure all equipment holding food is maintained in a sanitary condition. Clean and sanitize ice machine. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Doorsweep on back kitchen exit door is damaged and exposing gaps (light shining through) Corrective Action(s): Repair and/ or replace doorsweep. ***Repeat violation - last 2 routine inspection Correction date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Home-made stencil (3) using food storage lid, masking tape and white plastic circular cut out 2. Cutting board under back prep table next to box of tomatoes - heavily stained 3. Hot holding unit - insert of cocoanut milk in insert of hot water. Corrective Action(s): 1.Ensure all equipment is used properly as designed- no home-made equipment. All kitchen equipment and tools are designed specifically to accomplish a specific task and built to allow for easy cleaning in a dishwasher. Find replacement for home-made stencils. Correction date: 2 weeks 2. Cutting boards are designed to be easy to use and clean. Once a piece of equipment is not capable of being maintained in sanitary condition then it must be replaced/discarded. Correction date: immediately 3. Hot hold units are not designed to keep double inserts hot (>= 60 C). Do not double insert while hot holding potentially hazardous food. Avoid double inserting where ever possible or time track PHF and then discard all remaining food after 2 hours. Correction date: immediately Violation Score: 3

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

Comments

1. Prep coolers: <4 C 2. Walk in cooler: 2 C 3. Walk in freezer: -19 C 4. Hot holding unit noted at 65 5. Rice: 72 C 6. Bar cooler: 4 C -Low temp dishwasher noted 50 ppm chlorine ***Some dishware is put away wet. Ensure dishware is dry before being stored. -Glasswasher noted: 50 ppm chlorine -Sanitizer bottles & buckets noted 200 ppm QUATS *Sanitizer buckets changed when ice melts in ice bath for utensil holders -Handsinks fully supplied - hot & cold water, liquid soap and paper towel -Food in appears to be stored off the floor, labelled and covered -Bar walk in maintained in sanitary condition -No signs of pest activity during inspection - pest control reports reviewed - no concerns -General sanitization satisfactory