INSPECTION REPORT Health Protection LKIM-CSYQ7F

PREMISES NAME Cactus Club Cafe (Lougheed Hwy)		Tel: (604) 291-6606 Fax:
PREMISES ADDRESS B - 4219 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE June 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 22, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff described reheating PHF in hot holding unit. Item was at 50 degrees Celsius when checked by EHO. CORRECTED DURING INSPECTION - Items reheated. . Corrective Action(s): Discuss with staff. Unless hot holding unit is designed for reheating ensure all items are reheated in microwave or on stovetop. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of paper towels at dishwashing sink. CORRECTED DURING INSPECTION - item replaced. . Corrective Action(s): Ensure all hand sinks are adequately supplied as kitchen has very limited number of hand sinks for use for staff . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Tofu stored with raw meat items. Staff lunches stored in cooler unit. Staff observed to store knives inside container of sanitizer. . Corrective Action(s): Ensure tofu is stored as ready to eat product Staff lunches should have designated area. It is not best practice to store common use items in sanitizer solution. Discuss with staff. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required: - Under equipment in prep area - Inside storage containers storing dishes/equipment in prep area and in dishwashing area. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass washer in bar area took multiple runs to achieve 0ppm Chlorine at the rinse cycle. Repeated attempts by EHO did not result in achieving a final sanitizing rinse of greater than or equal to 50ppm Chlorine. . Corrective Action(s): Have unit serviced. Until such time as unit is serviced use main dishwasher. Staff should not have to manually add chlorine to base to achieve final sanitizing rinse. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine and greater than 45 degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – use of ice wand and ice bath - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed in holsters inside dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK - Good food handling practices observed in back prep area -EXCELLENT WORK - Vegetable mandolins in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - no personal items observed on work surfaces - FOODSAFE level on or equivalent Certified staff present during inspection