INSPECTION REPORT Health Protection FEMI-CWWQH6

PREMISES NAME Cactus Club Cafe (Coquitlam Centre)		Tel: (604) 243-2600 Fax:
PREMISES ADDRESS 4000 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE October 24, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Darrick LePage		NEXT INSPECTION DATE
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 = 28

Critical Hazards: Total Number: 1

405 - Ill staff not excluded from contact with food or food equipment/utensils [s. 22] Observation: Noted staff with bandage handling raw meat (tuna) without barrier (gloves or finger cot for injured finger Corrective Action(s): -Assign the injured staff to non-food contact duty -Provide finger cot or large gloves. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Main dishwasher temp did not reach proper temp after 4 runs. Corrective Action(s): -Fix the dishwasher to reach at least 71 oC at plate, 82 oC at manifold -In the mean time use back up dishwasher ( low temp) and use sanitized inventory plates -Provide a monitoring device for dishwasher ( Max holding thermometer or thermolabel- provided some to the manager ) Violation Score: 3

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

Comments

Hand washing stations are fully stocked ** Temp of all coolers and freezers satisfactory, with exception of two prep cooler- top parts( close to heat table) temp is 6-9 oC - all inserts are being used up less then 4 hrs - no meat or protein some mayo based sauces and rest vegi -Accurate thermometers are available at all coolers, freezers, probe thermometers are noted. -Hot holding units >60 oC - Low temp glass washer chlorine residual 100 ppm, two other low tem dishwasher in dishwashing area >100ppm, -Sink and surface cleaner sanitizer with proper concentration noted in all wiping rags buckets throughout the facility and spray bottles -Test strips are available for all sanitizers -Foods are properly covered, labelled and FIFO are being followed. -Color coded cutting boards are being used. -Raw meat prep area , cooked food prep area , seafoods prep area are separated. -Tongs are stored in ice water between use. -Ice machine and all ice sinks are maintained sanitary, ice scoop are stored properly -General sanitation very good at time of visit -No sign of pests noted at time of visit. ****Reminders: -No bare hand contact with ready to eat products ( ie: salad , sandwich ...) - Second reminder -Do not store all tongs in same ice water (noted different tongs colored handled in same ice water during food prep) - cooked ones to be kept in a separate ice water- labeling might help to minimize mistake -Noted Tuna ( raw) being cut and prepared on same area as vegetable and cooked noodle (one of mistake by staff) remind and supervise staff provide an action plan to address ** and reminder and submit to the area inspector