INSPECTION REPORT Health Protection 241409

PREMISES NAME Cactus Club Cafe (South Point)		Tel: (604) 535-8799 Fax: (604) 535-8798
PREMISES ADDRESS 15079 32nd Ave Surrey, BC V4P 1A3		INSPECTION DATE August 15, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jim Stewart		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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Seafood and meats were stored in a cooler insert at 10C. Internal temperature of the items were at 10C. Cooler was in a "defrost cycle" at 10C for over 2 hours - ambient temperature did not decrease at time of inspection. Corrective action: Seafood and meat were placed in another cooler maintaining 4C or lower, and placed on ice. Maintenance crew was called in to adjust the defrost cycle later in the day. Potentially hazardous foods should be kept at or below 4C at all times to prevent rapid bacterial growth. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple deficiencies were observed with regard to improper or inadequate sanitizing. 1) low-temp dishwasher had 0 ppm chlorine residual in final rinse at the plate 2) Sanitizing rags are left on the counter, the majority of which are visably soiled Corrective actions are as follows: (1) Technician was called in to service dishwasher at time of inspection. Tube drawing chlorine from the sanitizing solution bucket was raised and not immersed in the solution. Tube was re-adjusted and primed. Chlorine residual at final rinse at plate was 100 ppm. (2) Extra rags will be provided for employees, and rags will be laundered after each use. Proper sanitizing is required to kill bacteria that may cause foodborne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Syrups in bar area were uncovered in open containers adjacent to handsink. Corrective action: Containers were covered with lid when not in use. Splash from handsink use may contaminate syrups if containers are left uncovered. Corrective Action(s): Violation Score:

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

Comments

- General sanitation is very good. - Handsinks are all equipped with paper towels, liquid soap, and hot/cold running water - All coolers (cooler inserts, walk-in cooler) at 4C or less - Walk-in freezer was measured at -18C. - All hot-holders were at 60C or above - Temperature logs are maintained and recorded for all coolers and hot holders every morning - No signs of recent pest activity at time of inspection. No rodents present in mechanical traps. Professional pest control company maintains pest control program. No pest activity was noted by the company in the past 3 inspections. - Organization of premises is good - all foods kept at or above 6" off the floor, and raw foods are kept in separate area from ready-to-eat foods - Quaternary ammonium (quats) spray bottles contain 200 ppm quats - Dispenser releases 200 ppm quats. Bar: - Holsters / soda dispensers are clean and sanitary - Scoops for ice stored in holder - Glasswasher has 50 ppm chlorine residual at the plate - Reminder - some food debris and straws were observed at the bottom of the handwash sink. Periodically empty the strainer so that limes, straws, and debris do not accumulate.