Report No. AKAO-CFKQ5W

INSPECTION REPORT
Health Protection
AKAO-CFKQ5W

PREMISES NAME
Cactus Club Cafe (Langley)

Tel: (604) 427-2101
Fax:

PREMISES ADDRESS
101 - 6070 200th St
Langley, BC V3A 1N4

INSPECTION DATE
June 20, 2022

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Briand Picard

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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hand-sink by meat prep area observed to be not in working order. Operator is aware and has put in the request for parts to repair.
Corrective Action(s): Please repair this hand-sink as soon as possible.
Date to be corrected by: As soon as possible
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Sink and surface sanitizer spray bottle were stored above salad prep sink.
Corrective Action(s): Please store chemical sanitizer away from food items.
Date to be corrected by: As soon as possible
Violation Score: 3

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

Comments

* Remove thumb tacks or push pins from the bulletin board between walk-in cooler and walk-in freezer.
* Mop sink/drain where chemical are dispensed require a splash guard to prevent chemical splash onto food pop syrup storage area. Operator noted this area will be moved away from chemical dispensing area.
* Consider improving lighting levels in the dishwashing section and compound area.

- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels
-Sink and surface sanitizing agent measured at 700 ppm.
- Sanitizer solution available in spray bottles and sanitizer pails.
- Main dishwasher registered at 100 ppm chlorine, tested after the rinse cycle at the dish surface.
- High-temperature dishwasher reached 71C at the dish surface during the rinse cycle.
- Bar glass-washer registered at 100 ppm chlorine, tested after the rinse cycle at the dish surface.
- Test strips available for monitoring sanitizer concentrations
- Coolers were maintaining temperatures 4C or colder.
- Freezers units were maintaining temperatures less than -18C..
- Hot-held food items were measured at > 60C.
- Temperature records well maintained and up to date
- In-use utensils were stored in ice water slurry which is replaced 2-4 hours.
- Food storage practices were satisfactory. All food stored properly covered and off the floor. Good separation of raw and ready-to-eat items.
- All equipment maintained in sanitary conditions. General sanitation was also satisfactory.
- Chemical storage areas and garbage area were maintained in sanitary conditions.
- Pest control program is in place. No signs of pest activity noted at time of inspection.
-Cooler and hot holding logs are up to date.
-General sanitation is good.