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Cactus Club Cafe (Coquitlam)

110 - 101 Schoolhouse St, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Cactus Club Cafe (Coquitlam) has been inspected 13 times by Fraser Health Authority since July 20, 2017. The most recent inspection, on July 21, 2026, recorded 2 infractions.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 2 separate inspections, most recently on July 21, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on December 6, 2022. For example: 209 - Food not protected from contamination [s. 12(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 once on April 24, 2018. For example: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]

  • 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 once on February 9, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

13 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) High temp dishwasher measured at 54C max temp at plate level after final rinse which is not sufficient to sanitize the dishes effectively.
      • 2) Bar dishwasher measured 0ppm chlorine at plate level after final rinse.
      • 3) The sanitizer dispenser was not pulling any sanitizer and the concentration measured at 0ppm DDBSA/ Lactic acid in dispenser and in pails.
      • Corrective Action(s): - Operator called the technician and used the low temp dishwasher in the dishwashing area for the time being.
      • - Operator fixed both the dishwashers during inspection. High temp dishwasher was temporaraly turned into low temp and snaitizer solution was hooked to it which measured at 100 ppm chlorine at plate level after final rinse.
      • - Bar dishwasher was fixed by technicain and measured at 50 ppm chlorine at plate level after final rinse.
      • - Operator made the chlorine solutions measured at 100ppm and called the technician, the technician fixed the dispenser and it was measured at 272-700 ppm DDBSA
      • Date to be corrected by: Immediately.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) High temp dishwasher measured at 54C max temp at plate level after final rinse
      • 2) Bar dishwasher measured 0ppm chlorine at plate level after final rinse.
      • Corrective Action(s): - Operator called the technician during inspection. High temp dishwasher was temporaraly turned into low temp and snaitizer solution was hooked to it which measured at 100 ppm chlorine.
      • - Operator has called the electrician to fix the booster of the dishwasher.
      • - Bar dishwasher was fixed by technicain and measured at 50 ppm chlorine.
      • Date to be corrected by: Immediately
      • Violation Score: 9
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Minimal food debris and pooling water found along the base of walls and around legs/wheels of equipment, tables, & sinks. This creates an environment that will attract and breed pests.
      • Corrective Action(s):
      • Ensure staff are cleaning hard-to-reach areas thoroughly and frequently.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) The glasswasher in the bar area and the dishwashing are had [Cl2] of 0ppm. The glasses are not being sanitized, and pathogens/germs are surviving. During the inspection, staff called company to service the machines.
      • 2) The handwashing sink, beside the combi ovens, is constantely dripping. This is creating a constant damp environment that pests (flies) will breed in.
      • Corrective Action(s):
      • 1) Immediately stop using the glasswashers and only use the main dishwasher to wash and sanitize glasses in.
      • - Call a company to service the glasswashers so the [Cl2] is between 50-100ppm during the rinse cycle.
      • - Ensure staff are testing the glasswashers at least at the beginning of the day to ensure the [Cl2] is correct.
      • **Correction date: Today**
      • 2) Have a plumber fix the handwashing sink taps, so hot and cold water can be fully turned off and on and the tap doesn't constantly drip.
      • **Correction date: Feb. 16/26**
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • Found salad being stored in a cracked food container. The container can not be properly washed & sanitized as bacteria can grow in the cracks. As well, pieces of plastic could fall into the salad.
      • Corrective Action(s):
      • Immediately transfer the salad into a food container that is in good working order. Discard the cracked food container. Inspect food containers and lids daily for damage and discard.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Found spray bottles of sushi oil hanging in the handwashing station. Contaminates from washing ones hands could contaminate the spray bottle storing food.
      • Corrective Action(s): Immediately relocate the spray bottles storing sushi oil, so that they are stored in a clean, dry space away fro dirty areas. During the inspection, the spray bottles were removed and stored by the sushi, table top deep fryers.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tabletop deep fryer, in the sushi station, did not have an exhaust hood and fire suppression system above it to remove grease laden vapors and to extinguish any possible grease fires. The use of this machine, in it's current location is a fire hazard and it creates cleaning concerns with surfaces being covered with grease vapors.
      • Corrective Action(s): Immediately stop the use of the tabletop deep fryer and consult with the local Fire and Building Dept to determine if the current tabletop deep fryer meets all their codes and bylaws. If it doesn't meet all their requirements, immediately remove the piece of equipment.
      • Please forward any correspondence from the Fire and Building Dept, to our office, regarding this matter.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Found cracked, chipped and damaged food lids in the walk-in-cooler and bar fridge. Pieces of plastic could fall into food and contaminate it. And, pathogens can live in cracks as they can't be properly cleaned and sanitized.
      • Corrective Action(s): Immediately discard the damaged lids and replace with lids in good working order. Ensure food containers and their lids, cookware and utensils are inspected regularily for damage. During the inspection, the damaged lids were removed and replaced with new ones.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Found grout around some floor tiles and drains have worn away and food debris is accumulating in them. This will attract and breed pests.
      • Corrective Action(s): Repair and reseal the missing grout, so the floor is level, smooth, sealed, durable and easily cleanable. Inspect all floor and wall tiles to determine if other areas need repair.
      • **Correction date: June1/23**
      • Violation Score: 1
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Temperature gauges on cookline coolers were inaccurate.
      • Corrective Action(s): Recalibrate the temperatures gauges OR use a separate thermometer to check all temperatures
      • Violation Score: 1
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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