Cactus Club Cafe
1-1370 Water St Kelowna BC V1Y 1J1 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): pH test strips to be acquired to test sushi rice. Temperature logs are recorded digitally. All other sanitizer test strips were available.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Drink/beer cooler door latch was missing. Operator to service the cooler. PHFs (potentially hazardous foods) may be stored in this cooler. Ensure latches are in place to create a good working seal so that the cooler maintains a temperature of 4C and below.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The front left cooler was measured by a probe thermometer at 8.7C at the time of the inspection The front right cooler was measured by a probe thermometer at 7.7C at the time of the inspection Ensure that all equipment that are used to store potentially hazardous foods are able to maintain the temperature of 4C or colder, or 60C or hotter. -- All other hot holding, refrigeration, and freezers were holding foods at the correct temperatures
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -All foods must be stored at least 6in (15cm) above ground to prevent contamination and ease cleaning. -Please pay more attention when cleaning surfaces of the drink dispenser in the back and the shelving units in the keg cooler to remove all residues and debris. Clean and then sanitize to prevent potential bacterial growths and cross contamination. -Ice machine lid needs to be cleaned and sanitized thoroughly to prevent debris potentially getting inside and contaminate ice. -Wooden cutting boards at the bar appeared to be unsealed, this may allow wood chips potential getting into food. Cutting boards on line cooler(attached) were grooved, may harbor bacteria and potentially contaminate foods.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Kitchen glass washer at 0 ppm and bar glass washer at 10 ppm when at least 50 ppm chlorine required.
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?