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Cactus Club Cafe (Abbotsford)

B - 34650 Delair Rd, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Cactus Club Cafe (Abbotsford) has been inspected 21 times by Fraser Health Authority since January 22, 2013. The most recent inspection, on January 29, 2026, found no infractions.

10 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on January 28, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 4 times across 4 separate inspections, most recently on January 10, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 5, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on September 19, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 March 19, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser 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.

21 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Main dishwasher in the back kitchen was not dispensing chlorine a food contact surface sanitizer to ensure utensils and food contact surfaces are maintained in sanitary condition.
      • Corrective Action(s): After resetting the dishwasher a few times, the dishwasher was dispensing chlorine at 200 ppm chlorine at plate level after the final rinse cycle. Dishwasher still needs troubleshooting.
      • Date to be corrected by: January 29, 2026
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was dispensed to the plate after the final rinse cycle to remove contamination.
      • Corrective Action(s): Use alternate dishwashing method.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswahser was nit dusoensung chlorine from the sanitizer tube to the dishwasher.
      • Corrective Action(s): Use the kitchen glasswasher for the time being. A technician was called to check the issue with the glasswasher.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed cold potentially hazardous food stored above 4C; salad cooler (cut vegetables,, eggs) measuring at 11C ambient air temperature.
      • Corrective Action(s): Ensure that cold potentially hazardous food is stored/displayed at 4C or below. Operator placed ice under inserts and technician called during inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed hot potentially hazardous food stored below 60C; rice in rice cooker at below 60C.
      • Corrective Action(s): Ensure that hot potentially hazardous food is stored at 60C or above; rice discarded by operator during inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed salad cooler not in good working order; unit registering inconsistent temperature. One side of Salad cooler warmer than the other - side with drawers measuring above 4C ambient temperature.
      • Corrective Action(s): Ensure that equipment is in working order; fix/adjust salad cooler to ensure a temperature of 4C or below.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: The surface sanitizer was reaching below the required concentration. Glass washer in the kitchen area was sanitizing below the required concentration at 0ppm.
      • Corrective Action(s): Corrective action: Ensure to maintain the surface sanitizer and glass washer sanitizing at the required concentration minimum of 50ppm chlorine. NOTE: Surface sanitizer solution replaced and now at the appropriate concentration.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observation: The surface sanitizer dispenser was not dispensing proper amount of sanitizer solution. Glass washer sanitizing below the required chlorine concentration 0ppm.
      • Corrective Action(s): Corrective action: Ensure to keep surface sanitizer dispenser unit and glass washer in good working order. Temporary measure: Use the main dishwasher to sanitize the glasses.
      • Date to be corrected by: May 27, 2022.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food stored in the walk-in cooler and freezer stored without lids/covers.
      • Observed scoops stored directly on top of food lids/containers.
      • Corrective Action(s): Ensure that food is covered during storage to protect from contamination.
      • Ensure that scoops are stored in a sanitary manner to prevent contamination. - Corrected during inspection.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels in use at main kitchen hand washing station were stored next to facet and became wet from staff washing hands. Staff then use wet, contaminated paper towel to dry hands. The paper towels were stored behind the facet.
      • Corrective Action(s): Do not use the dirty paper towels to dry hands after hand washing. Use a new, clean, dry paper towel. Ensure to store paper towels so they do not become contaminated or wet at the hand washing station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Pallet of calamato juice and other food storage were observed stored on floor in front of staff washroom. The floor is contaminated and food should not be stored here.
      • 2. Walk in cooler has food spills and leaks from broken storage containers. Look for the ice berg lettuce.
      • 3. Ice cubes in walk in freezer require proper food grade lids and covers to prevent contamination of the ice cube.
      • Corrective Action(s): 1. Move food storage to dedicated food storage shelving at least 15 cm above the floor. Food cannot be stored on the floor or in front of toilet facilities. (CORRECTED AT THE TIME OF INSPECTION)
      • 2. Clean these areas and replace broken containers. Correction required today.
      • 3. Ensure to store open tray ice cubes in food grade containers with lids or covers. Correction required today.
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • Deep cleaning required in the back area (walls, floors and especially in the pop machine area).
      • Dishwashing area also requires attention.
      • Drain from the beer cooler was clogged. There was no air gap between the drain and the pipe.
      • Corrective Action(s):
      • 1. Back area to be thoroughly cleaned. Remove any items not required for the business.
      • 2. Dishwashing area - staff started cleaning underneath equipment and tables.
      • 3. Drain has been cleaned so that there is air gap. Continue to clean drain to remove any build up.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Checked ceiling crawl space above kitchen area. This area is contained from the kitchen/prep area.
      • Observed a few droppings near the snap trap and corner opposite of the snap trap.
      • Corrective Action(s):
      • Droppings from previous inspection had been cleaned up.
      • The observed droppings may be residual from the previous clean up or it may be new.
      • Keep areas clean so that monitoring for new activities will be easier.
      • Use observed signs of droppings with trap monitoring to ensure premises is free of pests.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: No signs of droppings at time of visit.
      • Corrective Action(s): Continue to work with pest control company to ensure premises pest proof and monitor activity to ensure no other rodents are inside the premises.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent issues noted.
      • Operator is aware and pest control is in daily.
      • Corrective Action(s): Clean and sanitize areas where droppings are found with a 1:10 bleach solution.
      • Follow all pest control recommendations.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: hand sink located across the walk-in cooler - plugged and not draining properly
      • Corrective Action(s): plumber called in; ensure drain is not blocked and drains easily
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat balls in the hot holding was at 47 deg C. Restaurant has not opened yet and meat balls was in hot holding for less than hour.
      • Corrective Action(s): Re-heat meatballs on the stove and ensure hot holding is maintained at minimum 60 deg C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): There were a few food items in the walk in cooler that were uncovered. All other food items had labels and covered properly.
      • Corrective Action(s): Ensure all food items are covered. Once cooling product has been cooled, cover product immediatelly.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink beside the glass ware washer had no liquid soap available.
      • Corrective Action(s): Provided liquid soap at this hand sink immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Crates of milk and drinks in the beer walk-in cooler were sitting directly on the floor.
      • Corrective Action(s): Place an empty crate on the bottom so that these items are off the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass ware washer in the bar area had 0 chlorine residual on the glass surface.
      • Corrective Action(s): Service this unit and ensure to check sanitizer concentration on a regular basis as part of your food management system. Wash all glass wares in the back dishwashing area.
      • Violation Score: 3
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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