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Cactus Club Cafe

1-1370 Water St Kelowna BC V1Y 1J1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cactus Club Cafe has been inspected 5 times by Interior Health Authority since February 6, 2017. The most recent inspection, on November 20, 2024, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 20, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 28, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 6, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 9, 2018. For example: 2 - Is the contact information the same?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 20, 2024. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. 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.
  2. 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.
  3. 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.
  4. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
  5. 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.

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