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Cactus Club Cafe (Coquitlam Centre)

4000 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Cactus Club Cafe (Coquitlam Centre) has been inspected 9 times by Fraser Health Authority since March 28, 2023. The most recent inspection, on September 1, 2026, found no infractions.

7 of 9 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: Food temperature control 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 once on August 18, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on October 24, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 18, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 24, 2023. For example: 405 - Ill staff not excluded from contact with food or food equipment/utensils [s. 22]

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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler on the end of the cook line adjacent to the fryer observed stocked too full, and food was observed >4C.
      • Corrective Action(s): Staff removed the foods to a working cooler. Ensure to never overfill and check temperatures of coolers to ensure it can maintain 4C or below.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher observed at 68C.
      • Corrective Action(s): Operator later measured the dishwasher temperature again and stated 71.3C at the plate level. Ensure to conduct maintenance on the dishwasher to ensure it is at >71C at all times when operating.
      • Ensure to conduct temperature logs using a manual thermometer placed inside the dishwasher instead of looking at the gauge.
      • Date to be corrected by: Today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Cutting board metal storage areas observed requiring cleaning.
      • 2) Ice machine observed with ripped plastic gasket and slight mildew buildup.
      • Corrective Action(s): 1) Ensure cutting boards are stored in a sanitary manner (DO NOT store wet) and to maintain the metal storage areas by cleaning frequently and using sanitizer.
      • Date to be corrected by: 2 weeks
      • 2) Ensure to clean the inside of the ice machine on a regular cleaning schedule. Ensure to maintain any parts of the ice machine that are not in good working order.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher gauge observed showing significantly different temperature in comparison to manual thermometer checks. Dishwasher temperature observed varying from 68 to 71.3C degrees during time of inspection.
      • Corrective Action(s): Ensure that the gauge is accurate and that the dishwasher can reach >71C at the plate level at all times when operating.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 405 - Ill staff not excluded from contact with food or food equipment/utensils [s. 22]
      • Observation: Noted staff with bandage handling raw meat (tuna) without barrier (gloves or finger cot for injured finger
      • Corrective Action(s): -Assign the injured staff to non-food contact duty
      • -Provide finger cot or large gloves.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main dishwasher temp did not reach proper temp after 4 runs.
      • Corrective Action(s): -Fix the dishwasher to reach at least 71 oC at plate, 82 oC at manifold
      • -In the mean time use back up dishwasher ( low temp) and use sanitized inventory plates
      • -Provide a monitoring device for dishwasher ( Max holding thermometer or thermolabel- provided some to the manager )
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

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