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Cactus Club Cafe

200-1575 Banks Rd Kelowna BC V1X 7Y8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cactus Club Cafe has been inspected 7 times by Interior Health Authority since February 23, 2015. The most recent inspection, on March 21, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 5 times across 4 separate inspections, most recently on April 12, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 21, 2019. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on November 21, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 12, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on April 12, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. All the top coolers along the cook lines are unable to maintain temperatures. Internal temperatures of sauces and other potentially hazardous foods (PHFs) were probed along all the coolers, and measured >4C. Operator took corrective action at the time of inspection, and PHFs were discarded. Operator must monitor and discard all PHFs being kept above 4C for 2 hours or more. Discussed with operator the possibility of a sticker and timer system. Please provide me photos/videos of your system in place by April 19 2022 to ensure all PHFs do not remain in the danger zone of 4-60C for greater than 2 hours. Please note this is an interim solution, and that a more long term solution needs to be considered (e.g. new coolers that are capable of maintaining temperatures).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Ensure washroom doors in the back adjacent to the main kitchen area remains closed when not in use. Install a sign directing staff to keep the doors closed and provide me with a photo by April 19 2022.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. The back hand washing station where vegetable/meat prep is occurring has equipment dangling in front of it, and may inhibit access to the hand washing station. Have the hand washing station remain accessible at all times. Provide me with a photo by April 19 2022.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed potentially hazardous food products at temperatures above 4°C on the line and at the bar when measured with infrared and probe thermometer. Potentially hazardous foods that are stored in the danger zone of 4°C-60°C are susceptible to supporting the growth of illness causing pathogenic microorganisms that may be consumed by members of the public. Refrigeration units that are incapable of maintaining 4°C or colder should not be used to store potentially hazardous foods. Operator voluntarily discarded potentially hazardous foods that had become unfit for human consumption due to time/temperature abuse. Chef voluntarily discarded potentially hazardous foods that had become unfit for human consumption due to time/temperature abuse.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Back area has been altered to include a sushi making station and changed sanitization chemical from QUATs to a lactic acid and DDBSA sanitizer. The facility was originally approved under the submitted floor plan. Changes to the facility that can affect food safety must be approved by the health officer to ensure the facility can continue operation and safely handle food. Area EHO to assess facility to ensure adequate controls for food safety due to new addition.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  4. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): temporary shield at the hand sinks. permanent solution is needed. lettuce in walk in cooler are covered with wet paper towels. do not use lettuce wash water to wet paper towels as this may have potential contaminants. only prepare what will be used within 2 hours and use fresh water for wetting paper towels. This needs to be incorporated into the food safety plan/standard operations manual as a timed process as wet paper towels allow bacterial growth
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): used utensils on the line are stored in water or ice water or sanitizer solution. please discontinue the use of sanitizer solution on the line as this is a possible contamination hazard from wet utensils or spills coming into contact with food. sanitizer buckets with wiping cloths should not be stored in the prep cooler line as an insert
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Some of the plastic cutting boards being used to prepare foods in the food preparation area during the inspection have deep cuts and dark stains. b) The sanitizer concentration for the wiping cloths are maintained at 150ppm Quat. The recommended concentration is 200ppm Quat
      • 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.
  6. Monitoring

    4 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): The temperature record is not maintained when cooling cooked foods.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The temperature records show that some fridges were over 4 degree Celsius and the corrective actions were not recorded.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The mechanical glass washer using the chemical sanitizer has no detectable sanitizer at the surface of the glasses. The operator already contacted a local service company for repair but the glasses are still being cleaned by the glass washer and used for the customers. 2. The cutlery for the customers are being wiped with cloth towel.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The white plastic cutting board in the food preparation area has deep cut and different color of stains. 2. The plastic food storage container storing rice in the food preparation area is damaged. 3. The damaged metal screen scoop in the food preparation area was discarded by the operator during the inspection. Thank you.
  7. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): *Foods in food preparation coolers in the grill area are at 7.6° C (internal food temperature measured using a food probe thermometer). Potentially hazardous foods that are stored at unsafe temperatures for more than two hours must be discarded and must not to be stored in a walk in cooler for later use. The operator says that any leftover from today's lunch hours will be discarded.

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