INSPECTION REPORT Health Protection JCRH-C48LTS

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 June 21, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Clayton Pettifer		NEXT INSPECTION DATE June 29, 2021
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of raw meat products stored in 2 drawer under grill cooler were >4C. Internal temperature of products measured with probe thermometer were: Raw chicken 17C, Raw salmon 19.3C, raw steak 18.1C, raw prawns 18.5C. Corrective Action(s): Food products in cooler discarded by staff at time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - 2 drawer under grill cooler where raw meat products stored was operating >>4C. Gauge on outside of unit read 20C. Internal temperature of meat products in the unit were 17C to 19.3C. Corrective Action(s): - Have cooler repaired/serviced. Do not store any food products in the cooler until it is repaired/service and able to maintain a temperature of 4C or colder. [Date to be corrected by: 25-Jun-2021] Violation Score: 3

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

Comments

- General sanitation of premises satisfactory. Ensure hard to reach areas of the floor (under equipment and edges) are cleaned thoroughly and routinely to prevent any accumulation of grime/food debris. - Handwashing sinks in kitchen and bar supplied with hot and cold running water, liquid soap and paper towel - Kitchen staff are reminded to wash hands every 15 min. - Coolers were operating at 4C or colder (with the exception of 2 drawer cooler noted in violation section above): - Walk-in cooler 4C - Sushi station line cooler 4C - Appy station line cooler 4C - Flat top drawer cooler 4C - Saute station line cooler 4C - Salad station line cooler 2C - 2 drawer pasta cooler 2C - Walk-in bar cooler 3C - Walk-in freezer operational and maintaining product in a frozen state. - Hot holding of rice in rice cookers was >60C - Dishwasher operational. 100ppm chlorine detected on dish after cycle - Glasswasher operational. Initially 0ppm detected on glass after cycle; however, once primed 50ppm chlorine detected. Continue to monitor regularly to ensure adequate chlorine is being dispensed to effectively sanitize dishes. Test strips present to verify. - No-rinse food contact surface sanitizer (Ecolab Smart power) present in pails throughout kitchen and in bar. Test strips present to verify concentration. Covid Safety Protocols - Covid Safety Plan present - ensure plan is regularly updated to reflect current practices/guidance. Plan states maximum number of people seated at a table is 4 while signage posted states 6. - Symptom screening is in place for staff prior to commencement of shift - Masks worn by staff. - Occupancy limits set in staff areas. Certain tables in dining area have been designated for staff use during breaks. - Signage present for customers outlining safety measures in place. - Seating has been limited to ensure 2m between customers seated at tables or plexiglass barriers in place where adjacent tables are in use. - Plexiglass barriers in place at bar - Alcohol hand sanitizer dispenser present at entrance for use by customers. Initially, dispenser was not operational; however, was battery in unit was changed at time of the inspection. - Peroxide Multisurface disinfectant used on high touch surfaces.