INSPECTION REPORT Health Protection ABAI-AVAUYC

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, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted wet paper towel in food inserts. Operator said this is done to maintain moisture. Discussed other options such as use of lids. Corrective Action(s): Do not store wet paper towel in foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 4 door undercounter appie cooler side closest to cookline was at 9C. All foods on this end were stored in the cooler unit with bags of ice. No concerns with internal temperature of foods in the unit or the temperature of the unit in the middle or opposite end. Manager on duty said he would look into an option (installing a fan) to facilitate the cold air circulation in the unit. Temperature logs reviewed - no concerns. Corrective Action(s): Operator to repair/replace appie cooler unit to ensure all compartments/areas of the unit are able to maintain 4C or less. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Noted wet plastic portion containers double stacked at time of inspection. Plastic containers are single use items and should not be reused. Corrective Action(s): Do not reuse single use disposable food equipment items. Should operator provide manufacturer's specifications to state that these plastic containers are reusable items, then proper warewashing and air drying procedures should be followed prior to double stacking food containers. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. Observed good hand washing practices at time of inspection. All other coolers 4C or less (walk in cooler, undercounter cooler units, bar cooler units...etc). Note: Foods in uncovered inserts at 6-8C. Operator confirmed that these foods are turned over within 2 hours. Do not keep inserts full during slower times, only fill inserts as much as needed for the demand at the appropriate times to ensure turn over rate of 2 hrs if not able to maintain 4C or less. Freezers all less than -18C (walk in, undcounter...etc) All hot holding higher than 60⁰C (rice x4, meatballs...etc) Temperature logs maintained up to date. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Reviewed premises cooling procedures at time of inspection. Foods spread out over large sheet and cooled on rolling rack at room temperature as quickly as possible (within 2 hours) before being transferred to walk in cooler to cool from 20C to 4C (within 4 hrs). Proper thawing procedures were taking place at time of inspection (in the walk in cooler unit, separate and away from ready to eat foods) Tongs on cookline stored in ice water. Ensure ice water is changed as needed (ie when ice melts, water appears cloudy or contains food debris...etc). Colour coded cutting boards used for food preparation. General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection.Back door was closed at time of inspection. Meat slicer was taken apart at time of inspection. Operator said it is cleaned and sanitized after each use. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in container with cloths submerged 200ppm. Low temperature dish washer and glass washer had 50ppm chlorine. All stored foods appeared protected (ie. stored off the ground, covered..etc) Fetal alcohol signage provided. Please post one in each public washroom.