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Cactus Club Cafe (Lougheed Hwy)

B - 4219 Lougheed Hwy, Burnaby · Restaurant

22 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff beverage found stored on top of ledge on ice machine
      • Staff beverage found stored in customer beverage cooler.
      • CORRECTED DURING INSPECTION
      • .
      • Corrective Action(s): Staff beverages are to be stored in designated areas and not in/on food preparation/storage areas.
      • .
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked corn thawing from freezer unit on shelves outside of cooler unit at ambient air temperature.
      • CORRECTED DURING INSPECTION - item relocated to cooler unit.
      • .
      • Corrective Action(s): Discuss with staff proper thawing procedures.
      • .
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris found in lower cooler drawer
      • Food debris found on meat slicer from previous day
      • Food debris found on lower shelf and cutting board across from sushi preparation area on lower shelves of table and rolling rack behind sushi preparation area
      • One mat in bar area had food debris under (next to coffee machine)
      • .
      • Corrective Action(s): Ensure these areas are thoroughly cleaned.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hole observed in tiles in wall above dessert cooler unit.
      • .
      • Corrective Action(s): Have item repaired.
      • .
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Staff in charge of cleaning are not cleaning floors in far back corner of prep space.
      • .
      • Corrective Action(s): Discuss with staff.
      • .
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bar ice cube tongs stored directly on top of ice.
      • CORRECTED DURING INSPECTION - Tongs relocated to upper shelf
      • Some scoops/bowls stored directly inside of dry food items
      • .
      • Corrective Action(s): Ensure ice tongs and food scoops are stored outside of ice/food. If handles touch food item they have the potential to spread contaminants.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some containers storing equipment requires cleaning. Clear containers at dishwashing area storing utensils
      • .
      • Corrective Action(s): Ensure all containers are routinely cleaned and sanitized.
      • .
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two compartment pot wash sink utilized for cooling large open container of sauce at same time as staff observed to clean utensils in adjacent sink.
      • .
      • Corrective Action(s): Facility does lack designated pot wash and designated food prep sinks. Encourage staff to wait to wash dishes until such time as food items are not prepped/cooled in adjacent sink.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Under bar mats
      • - Inside containers used to store equipment/utensils throughout.
      • .
      • Corrective Action(s): Ensure containers used to store utensils and equipment is routinely cleaned and sanitized as part of scheduled cleaning.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel unit in back prep are malfunctioning. Unit not dispensing paper towels.
      • .
      • Corrective Action(s): Repair paper towel unit or replace.
      • Continue to keep paper towels available for staff on shelf next to unit until such time as unit can be repaired/replaced.
      • .
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO two compartment sink in dishwashing area used as a hand sink was blocked with rack of cleaned dishware.
      • Cook line does not have designated hand sink within cooking area. The only available hand sink in close proximity to cook line is the two compartment sink at dishwashing area (set up as a hand sink). The next available hand sink is in washrooms or located in back food preparation area. These sinks are not in close proximity to cook line as they are even further from cook line than the two compartment dishwasher sink.
      • .
      • Corrective Action(s): As a result the two compartment sink at dishwashing area must be available for use as a hand sink while cook line is in use. Ensure staff are not impeding access to this sink with clean dish ware.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff observed to climb onto counter and to step onto lower shelf in food preparation area. No sanitizing of area after incident.
      • .
      • Corrective Action(s): It is highly recommended that facility acquire a stool in back preparation area for hard to reach items on upper shelves. Discuss with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning in following areas:
      • - Floor under prep (food in pan from previous night observed)
      • - Floor under bar glass washer requires cleaning
      • - Cleaning of floor of walk-in freezer unit
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The following items are worn and require replacement:
      • - Plastic cooler inserts have broken corners (an issue when placing into insert coolers as cold air escapes)
      • - Cutting boards across from grill are broken and in need of repair or replacement
      • - Hot holding unit storing mashed potatoes across from grill is missing handle
      • .
      • Corrective Action(s): Repair or replace as necessary.
      • .
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff described reheating PHF in hot holding unit. Item was at 50 degrees Celsius when checked by EHO.
      • CORRECTED DURING INSPECTION - Items reheated.
      • .
      • Corrective Action(s): Discuss with staff. Unless hot holding unit is designed for reheating ensure all items are reheated in microwave or on stovetop.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at dishwashing sink.
      • CORRECTED DURING INSPECTION - item replaced.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied as kitchen has very limited number of hand sinks for use for staff
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tofu stored with raw meat items.
      • Staff lunches stored in cooler unit.
      • Staff observed to store knives inside container of sanitizer.
      • .
      • Corrective Action(s): Ensure tofu is stored as ready to eat product
      • Staff lunches should have designated area.
      • It is not best practice to store common use items in sanitizer solution. Discuss with staff.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Under equipment in prep area
      • - Inside storage containers storing dishes/equipment in prep area and in dishwashing area.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer in bar area took multiple runs to achieve 0ppm Chlorine at the rinse cycle.
      • Repeated attempts by EHO did not result in achieving a final sanitizing rinse of greater than or equal to 50ppm Chlorine.
      • .
      • Corrective Action(s): Have unit serviced. Until such time as unit is serviced use main dishwasher.
      • Staff should not have to manually add chlorine to base to achieve final sanitizing rinse.
      • .
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed pre-made sushi rolls in ambient temperature. Operator confirmed they were made 2 hours ago.
      • - Front prep cooler measured at 11C ambient. Temperature log indicates the cooler temperature was at 15C this morning.
      • Corrective Action(s):
      • - Operator discarded the sushi rolls at the time of inspection. Ensure to post time sushi rolls are made for time control; they should not be stored at ambient temperature for more than 2 hours at which point they should be discarded. If sushi rolls are observed again in the future with no time tracking, they will be discarded.
      • - All the top inserts were ice bathed and food items inside the cooler unit were transported to other working coolers at the time of inspection. Operator confirmed technician will be coming in today. Yesterday's temperature record indicates the cooler was at 5C. Do not store any potentially hazardous food items (cut up produce, raw protein, house-prepared sauces, cooked carbs) in this unit until it gets repaired and is capable of maintaining the temperature of stored food items at 4C or below.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Fruit flies observed underneath the wash sink at the dish pit.
      • Corrective Action(s):
      • - There is a container collecting leaking water from the pipe above. Remove the water source and clean the area thoroughly to get rid of food debris.
      • Date to be corrected by: Tomorrow
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Dust accumulation observed on lights and around ceiling vents in the cook line area.
      • - Mould spots observed on shelves & walls inside walk-in drink cooler.
      • Corrective Action(s):
      • - Clean the areas noted above.
      • Date to be corrected by: Jan 24, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Leaking pipe at the wash sink in dishwashing area.
      • - Prep cooler incapable of maintaining the temperature of 4C or below.
      • - Bar station drink cooler doors closure is loose. Rubber gaskets are not worn out - operator pointed out stronger magnets may be required.
      • Corrective Action(s):
      • - The sink pipe is scheduled to be repaired tomorrow as per the operator.
      • - Operator has called technician for cooler repair today.
      • - Repair the doors so that they are closed properly with no air escaping.
      • Date to be corrected by: Jan 24, 2023
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Entree cooler - upper unit holding sauce & garnish inserts measuring at 14-15C.
      • Corrective Action(s): Bottom unit has no temperature issue. Head chef showed temperature log from this morning (just before service started) and caesar dressing was at 7.23C, lemon thyme sauce was at 8.37C, mayo was at 15C, spicy yogurt was at 6.29C. Fill up the inserts half full & place inserts with ice underneath until the unit is serviced. Ensure the the sauce/ garnishes are used up within 2 hours after being transported from well-functioning cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Entree cooler top insert units are not being maintained at 4C or below.
      • - Drinks station handsink's hot water faucet is very stiff and is difficult to access warm/hot water.
      • Corrective Action(s):
      • - Repair/adjust the cooler so that the top unit is capable of maintaining the held food at 4C or below.
      • - Chef stated a technician came in yesterday to fix the handsink faucet but it was not done properly. Ensure the faucet is easy to rotate.
      • Date to be corrected by: June 22, 2022
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted some lids for single use plastic portion containers on the shelving unit with other clean reusable food containers. The lids appeared dirty (ie. had food debris on them). Kitchen manager said the single use plastic portion containers are discarded after use and also discarded the lids. No discarded plastic portion containers were observed in any of the garbage containers at time of inspection. Kitchen manager did not which garbage they were disposed of in.
      • Corrective Action(s): Do not store dirty items on the clean food equipment shelving units. Ensure any single use disposable items are discarded appropriately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Did not detect any sanitizer at the source dispenser or in any of the red sanitizer containers in the kitchen or at the bar. Staff member on duty fixed dispenser at time of inspection.
      • B) Did not detect any sanitizer in the glass washer at time of inspection. Bartender primed the glass washer at time of inspection.
      • Corrective Action(s): A) Ensure quat dispenser is dispensing quat sanitizer at 200ppm
      • B) Ensure chlorine glass washer has minimum 50ppm sanitizer.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Noted a sushi prep cooler table added to the back kitchen prep area. No sushi preparation was taking place. Noted small containers of preportioned fish stored in one of the inserts. The insert component of the cooler did not have a lid on. Keep the lid on the inserts component to maintain temperature or keep the fish stored in the under compartment of the sushi cooler unit. Hand sink is located in the back food prep area.
      • Corrective Action(s): Submit floor plans for the addition of the sushi prep cooler unit for formal approval.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bartender on duty indicated there was no sanitizer solution available for use in the bar area.
      • Corrective Action(s): Ensure sanitizer solution is readily available in each food prep/handling area.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to the hand wash station beside the glass washer in the bar area was obstructed with a glass/salt rimmer, receipt machine and 3 stainless steel shakers (in mounted holder). The bar has two hand sinks but only one side of the bar was in operation. The other hand sink at the bar was fully equipped but had dry towels stored in it.
      • Corrective Action(s): Relocate the above noted items so that the hand sink beside the glass washer is fully accessible and unobstructed. Remove dry towels from the hand sink and utilize both hand sinks until the items noted above have been relocated and the hand sink by the glass washer is unobstructed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted sliced avocado in cooler unit at the salad station covered with wet paper towel.
      • Corrective Action(s): Do not use wet paper towel to cover ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted major fruit fly activity in the main bar area, especially on the side that was not in operation and around the hand sink that had dry towels stored in it. Minor fruit fly activity noted at the service bar that was not in operation (ie. only in operation on Fridays and Saturdays) and in the back kitchen food prep area.
      • Corrective Action(s): Do a thorough cleaning in these areas. Do not store towels in sinks. Contact the pest control company. Follow all recommendations made by technician.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Noted two bottles of unlabelled solution on the kitchen counter. Solution was tested via quat test strips and confirmed to be 200ppm quat sanitizer.
      • Corrective Action(s): Ensure all chemicals are labelled accordingly to prevent any food contamination.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Liquid soap at one of the bar hand sinks was in a food container squeeze bottle.
      • Corrective Action(s): Obtain proper pump style soap dispenser for soap.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A) Noted mildew buildup in pop dispenser gun and holder at the bar area
      • B) No sanitizer in the container for wiping cloths at the bar. Wiping cloths at the bar not stored in sanitizer solution.
      • Corrective Action(s): A) Immediately clean and sanitize pop dispenser gun and holder. Ensure these items are routinely washed/sanitized.
      • B) Ensure sanitizer is readily available at bar area at the minimum required concentrations. Keep wiping cloths stored in sanitizer solution to prevent microbial growth.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Temperature gauge for walk in cooler was not working.
      • Corrective Action(s): Repair/replace thermometer/temperature gauge for walk in cooler.
      • Violation Score: 1
  18. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Noted wet paper towel in food inserts. Operator said this is done to maintain moisture. Discussed other options such as use of lids.
      • Corrective Action(s): Do not store wet paper towel in foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 4 door undercounter appie cooler side closest to cookline was at 9C. All foods on this end were stored in the cooler unit with bags of ice. No concerns with internal temperature of foods in the unit or the temperature of the unit in the middle or opposite end. Manager on duty said he would look into an option (installing a fan) to facilitate the cold air circulation in the unit. Temperature logs reviewed - no concerns.
      • Corrective Action(s): Operator to repair/replace appie cooler unit to ensure all compartments/areas of the unit are able to maintain 4C or less.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Noted wet plastic portion containers double stacked at time of inspection. Plastic containers are single use items and should not be reused.
      • Corrective Action(s): Do not reuse single use disposable food equipment items. Should operator provide manufacturer's specifications to state that these plastic containers are reusable items, then proper warewashing and air drying procedures should be followed prior to double stacking food containers.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glass washer did not have 50 ppm chlorine sanitizer consistently - ensure glass washer is routinely checked by bar staff (recommend 2x/day) to avoid this issue in the future - have glass washer repaired/replaced so it consistently sanitizes - use kitchen dishwasher in the interim
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer did not have 50 ppm chlorine sanitizer consistently - ensure glass washer is routinely checked by bar staff (recommend 2x/day) to avoid this issue in the future - have glass washer repaired/replaced so it consistently sanitizes - use kitchen dishwasher in the interim
      • Corrective Action(s):
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods in appetizer cooler were at above 4C at time of inspection. Some items in inserts were just prepared (at room temperature) and some items in the undercounter part were transferred from the walk in cooler about an hour an half ago.
      • Corrective Action(s): Transfer all perishable foods back to a functional cooler unit. Ice can also be used for inserts to help maintain 4C or less. Discard any perishable items that may have been above 4C for more than 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reusable cloths are used to wipe food contact surfaces, but only spray bottles of sanitizer available.
      • Corrective Action(s): Keep all reusable wiping cloths stored in sanitize solution to prevent microbial growth otherwise single use disposable paper towels are to be used to wipe food contact surfaces. Ensure food contact surfaces are sanitized routinely throughout the day and as needed.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few fruit flies noted in the bar area.
      • Corrective Action(s): Do a thorough cleaning in the bar area and report activity to pest control technician.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Glass washer in bar area was not sanitizing. Manager adjusted/fixed unit at time of inspection, but said he will have a technician called regardless.
      • 2. Appetizer cooler unit not maintaining 4C or less at time of inspection. Technician was called at time of inspection.
      • Corrective Action(s): Have glass washer and appetizer cooler unit repaired so that they are able to sanitize and maintain perishable foods at 4C or less, respectively.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Noted single use aluminium trays with food debris on them. Operator said they are used to cook proteins once or twice then discarded.
      • Corrective Action(s): Do not reuse single use disposable aluminium trays.
      • Violation Score: 3
  22. Routine Inspection

    0 infractions