INSPECTION REPORT Health Protection PKUR-CL2QNH

PREMISES NAME Cactus Club Cafe (Delta)		Tel: (604) 591-1707 Fax:
PREMISES ADDRESS 7907 120th St Delta, BC V4C 6P6		INSPECTION DATE November 10, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 18, 2022
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ahi tuna thawing on the counter. Surface temperature of tuna was -3 C. Corrective Action(s): Ensure all potentially hazardous foods are thawed in cooler or in cold water. Follow food safety plan for thawing of tuna (i.e. maximum of 20 minutes at room temperature in order to properly slice). Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Flies observed in dishwashing area and bar area. Corrective Action(s): Ensure facility is cleaned thoroughly to prevent the attraction and accumulation of flies. Address any areas that might lead to flies (floor drains require nightly cleaning, remove any standing water, inspect products before coming in). Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build-up of dust and food debris throughout premise. Corrective Action(s): A general cleaning of the premise required (areas to focus on: ops room, walls against dry storage, ceiling tiles, behind shelves and equipment). Correct by Nov 18, 2022 Violation Score: 3

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

Comments

Kitchen Area; All hand sinks equipped with liquid soap, paper towel & hot/cold water. Ensure sinks are not blocked during a delivery. All undercounter and inserts registered between 4-6C. Discussed with chef, products in inserts not stored more than 2 hrs. Monitor and ensure temperature below 4C maintained. If stored more than 2 hrs above 4C discard food. Walk-in cooler at 5 C - temperature was taken while establishment was receiving a shipment. Ensure temperature drops to 4 C or below within 1 hour. Walk-in freezer was at -18C. Dry storage all on shelves, no storage on ground - good. All food stored in pest proof containers. Ensure meat slicer is santized between uses (meat vs veggies). Both dishwashers in dishpit registered at 100ppm chlorine. Sanitizer detected at 700ppm as per manufacturer's recommendations. Wash clothes stored in sanitizer - good. Ensure ice machine is cleaned routinely. Servery area. No hot holding at the time of inspection. Ice machine kept in sanitary manner. Scoop stored correctly. Stand up fridge at 2C. Bar Area: Hand sink equipped with hot/cold running water, paper towel & liquid soap. Ice machine kept in sanitary manner. Dishwasher registered at 100 ppm chlorine. Surface sanitizer available. Cloth stored in solution. Admin: Food safe requirements met. Temperature records maintained and available for review. Pest monitoring in place.