INSPECTION REPORT Health Protection LKIM-CZRRN8

PREMISES NAME Cactus Club Cafe (Lougheed Hwy)		Tel: (604) 291-6606 Fax:
PREMISES ADDRESS B - 4219 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE January 23, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO two compartment sink in dishwashing area used as a hand sink was blocked with rack of cleaned dishware. Cook line does not have designated hand sink within cooking area. The only available hand sink in close proximity to cook line is the two compartment sink at dishwashing area (set up as a hand sink). The next available hand sink is in washrooms or located in back food preparation area. These sinks are not in close proximity to cook line as they are even further from cook line than the two compartment dishwasher sink. . Corrective Action(s): As a result the two compartment sink at dishwashing area must be available for use as a hand sink while cook line is in use. Ensure staff are not impeding access to this sink with clean dish ware. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Staff observed to climb onto counter and to step onto lower shelf in food preparation area. No sanitizing of area after incident. . Corrective Action(s): It is highly recommended that facility acquire a stool in back preparation area for hard to reach items on upper shelves. Discuss with staff. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires cleaning in following areas: - Floor under prep (food in pan from previous night observed) - Floor under bar glass washer requires cleaning - Cleaning of floor of walk-in freezer unit . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The following items are worn and require replacement: - Plastic cooler inserts have broken corners (an issue when placing into insert coolers as cold air escapes) - Cutting boards across from grill are broken and in need of repair or replacement - Hot holding unit storing mashed potatoes across from grill is missing handle . Corrective Action(s): Repair or replace as necessary. . 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 - traps observed throughout however no evidence of rodent activity at facility observed at time of inspection - 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 at the dish - Glasswasher in Bar area achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the glass - 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 scoop in good sanitary condition - scoop stored on exterior of machine - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper tong use methods observed for cooked food items at grill - items colour coded - Proper cooling methods observed for previously cooked food items – use of ice bath observed with stem thermometer engaged - Proper thawing techniques observed - use of walk-in cooler unit - First In First out and date stamping methods observed in use - in walk-in cooler units; sushi is time stamped - All food items covered in cooler and freezer units - Common use items stored in ice baths then washed and sanitized as needed; ice baths full upon arrival of EHO - Hair restraints in use - Hair Nets - Back door closed during inspection and tight fitting - weather stripping/door sweep in place - Pest proof containers for all dry storage items - Scoops placed within holders of dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed; gloves observed to be changed and hands washed between activities - Vegetable choppers and slicers in good sanitary condition - no residue of food debris observed on items - Meat slicer in good sanitary condition - unit cleaned after use - Bar area beverage dispensers in good sanitary condition - no evidence of pest activity within beverage dispensing unit - Bar area alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - designated area in use, no observations of cell phones on food preparation surfaces - FOODSAFE level on or equivalent Certified staff present during inspection