Cactus Club Cafe
112 Crowfoot Terrace NW Calgary AB T3G 4J8 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Repeat violation cited on February 23, 2026:The internal temperature of the cheese measured 10°C.Ensure the internal temperature of food is maintained at 4°C or less.Repeat violation cited on February 6, 2026:The internal temperature of the cheese in the prep cooler insert was measured at 11.5°C. It was noted that the insets were open during lunch hour. The exterior pack of the cheese indicated "Keep Refrigerated" and the internal temperature of the cheese in the walk-in cooler measured 3.2°CIt was suggested to portion the cheese into smaller, thinner pieces and to cover the insert to ensure the cheese is maintained at 4°C or less at all times.Previous violations:1)Cheese in the insert of the sauté cooler was measured at 18.5 degrees C.The cheese was discarded.2) Cooked chicken inside the prep cooler under the breading station was measured at 8 degrees at the top.*Chicken was placed in a different cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.-Ensure that the inserts are always covered when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two sink & surface sanitizer solution buckets did not detect any changes with the sink and surface test strip.The sanitizer solution buckets were promptly discarded.New sink & surface sanitizer solutions were prepared between 272 ppm and 700 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Two rice scoops were stored inside the rice cooker with their handles in direct contact with the rice. The rice scoops were immediately removed and placed in an appropriate way.2. Serving utensils used for potatoes and sauces were stored in the hot holding unit at 40.7°C and 43.5°C, respectively. The hot water was discarded and replaced with new hot water, ensuring the utensils were held at temperatures above 60°C.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs)/ between 272ppm and 700ppm sink & surface, or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Repeat violation cited on February 6, 2026:The internal temperature of the cheese in the prep cooler insert was measured at 11.5°C. It was noted that the insets were open during lunch hour. The exterior pack of the cheese indicated "Keep Refrigerated" and the internal temperature of the cheese in the walk-in cooler measured 3.2°CIt was suggested to portion the cheese into smaller, thinner pieces and to cover the insert to ensure the cheese is maintained at 4°C or less at all times.Previous violations:1)Cheese in the insert of the sauté cooler was measured at 18.5 degrees C.The cheese was discarded.2) Cooked chicken inside the prep cooler under the breading station was measured at 8 degrees at the top.*Chicken was placed in a different cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.-Ensure that the inserts are always covered when not in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Both staff washroom doors were opened in the back kitchen area opposite the staff dining area. There was not self-closing hinge on the washroom doors.Install door hinges on the staff washroom doors, ensuring the doors can close on their own.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris buildups were noted underneath the racks and bib station at the back storage area.2) Debris buildup was noted along the edges of the floor in the walk-in cooler at the back storage area.3) Debris buildup was noted in hard-to reach areas in the facility.Thoroughly deep clean the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1)Cheese in the insert of the sauté cooler was measured at 18.5 degrees C.The cheese was discarded.2) Cooked chicken inside the prep cooler under the breading station was measured at 8 degrees at the top.*Chicken was placed in a different cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.-Ensure that the inserts are always covered when not in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available at the bar hand sink.-Ensure that the hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer bucket at the sauté station and one of the sanitizer buckets in pass away was measured less than 200ppm.* New solutions of Quat sanitizer were prepared by the operator, which on testing were measured at 200ppm.-Ensure that Quat sanitizer concentration is maintained at 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1)Cheese in the insert of the sauté cooler was measured at 18.5 degrees C.The cheese was discarded.2) Cooked chicken inside the prep cooler under the breading station was measured at 8 degrees at the top.*Chicken was placed in a different cooler.-Ensure that the perishable food is maintained at 4 degrees C or less under refrigeration.-Ensure that the inserts are always covered when not in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was available at the bar hand sink.-Ensure that the hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Salute Cooler condenser unit had ice build-up. Rice and falafel balls were measured at 10.2 degrees C inside the cooler. Perishable foods on the top inserts were measured above 10.0 degrees C. Discarded the perishable foods.Fix the cooler and store perishable foods at 4 degrees C. or below.2) Perishable ingredients on the prep cooler inserts were measured between 7.3 to 13.9 degrees C. (Feta cheese @ 9.9 degrees C, Compound butter @ 13.9 degrees C. and potatoes @ 7.3 degrees C. Reduce the perishable ingredients in the prep cooler inserts, cover with a lid or turn down the cooler temperature to store perishable ingredients at 4 degrees C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Water at automated sinks in the staff washrooms and universal washroom measured above 45C.The water temperature was adjusted so that water was comfortable for handwashing.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a gap along the bottom perimeter of the exterior doors in the loading area.Adjust weatherstrippings for a complete seal.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- pH test strips were not available.Provide pH test strips. Monitor daily and ensure the pH of sushi rice is below 4.6.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?