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Cactus Club Cafe

11130 Jasper Avenue NW Edmonton AB T5K 0L1 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were seen stored in the rice and flour containers. Chef removed them when prompted. Ensure scoops are stored out of the food ingredient to prevent contamination.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit available but not displayed properly. Ensure permits are displayed in areas visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt was observed on the ceiling of the walk-in cooler. Conduct cleaning of the ceiling.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand towel was provided at the handwash station at the start of the inspection. However, operator provide hand towel during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt was observed on the ceiling of the walk-in cooler. Conduct cleaning of the ceiling.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the buckets and dispensing station were at 0ppm of quats. Dispenser was recalibrated and sanitizer was measured between 200-400ppm. Ensure sanitizing solution is measured before the start of day and maintained between 200-400ppm of quats OR at 100ppm of chlorine.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There was pH testing equipment for the sushi rice kept at room temperature. pH was measured at 4,0 using the PHI's test strip.Ensure pH of rice is measured and recorded before storing at room temperature.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 21, 2024: Dishwasher was not repaired yet, however technician has been called. The dishwasher is not being used until it is repaired. Head chef to provide update when dishwasher is repaired. March 19, 2024: The chlorine dishwasher was not sanitizing at 100ppm chlorine. Ensure equipment is in good repair and dishwasher are sanitizing as per manufacturer's instructions.
  6. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The main dishwasher was sanitizing >71C with a probe thermometer, but the smaller dishwasher beside it measured 0ppm chlorine.Ensure dishwashers are sanitizing as per manufacturer's instructions. The main dishwasher will be used until the smaller dishwasher can be serviced. A technician was called to service the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chlorine dishwasher was not sanitizing at 100ppm chlorine. Ensure equipment is in good repair and dishwasher are sanitizing as per manufacturer's instructions.
  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One sanitizer bucket on the sushi prep table measured less than the required sanitizer concentration (lactic acid and DDBSA) as per manufacturer's instructions. Ensure sanitizer solutions are changed frequently and measured at the approved concentration.