Skip to content
Loading map…

Cactus Club Cafe (Market Crossing)

7320 Market Crossing, Burnaby · Restaurant

19 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Falafels in the refrigerated pull-out drawer were between 8-9 degC when probed. This is a recurring issue.
      • Corrective Action(s): Discussed prep procedure. Falafels prepared inhouse and then frozen. They are then par-fried from frozen and then cooled and placed in the walk-in cooler just before service. These are pulled from the walk-in cooler to be placed on the line shortly after. They are fried again on order prior to service. Falafels might be getting pulled from the walk-in before they've had time to cool down to 4 degC or below. Either fry the falafels from frozen on order or par-fry them much earlier so that they have enough time to cool down fully (at or below 4 degC) inside the walk-in cooler before they're placed on line.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth container in the bar area did not have enough sanitizer solution in the container. The spray bottle did not have adequate sanitizer in it.
      • Corrective Action(s): Refresh sanitizer solution more often.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean under the dishwasher, dry storage area in the back and along the side (in FOH).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Rice warmer used for keeping cooked rice warm in the FOH is not a plug-in unit. Temperature of the rice ranged between 55-58 degC.
      • Corrective Action(s): Rice must be stored at or above 60 degC at all times. Replace the unit with a plug-in electrical unit as discussed.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Falafel stored in drawer cooler has an internal temperature of 10C. Staff stated that the falafel was prepared 2 days prior to inspection date.
      • Corrective Action(s): Staff discarded the falafel. Ensure that foods cooled from 60C to 20C in 2 hours, and from 20C to 4C in the next 4 hours to minimize pathogen growth.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build-up was observed under pop storage area.
      • 2. Minor amounts of white sesame seeds were observed under dry storage rack.
      • Corrective Action(s): Ensure that the areas mentioned above are regularly cleaned to prevent the attraction of pests.
      • DATE TO BE CORRECTED BY: May 9, 2025
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Countertop cooler in front service area storing milk, cream, and lemon wedges had an ambient temperature of 12.5C. Ice accumulation was noted near condensers.
      • Corrective Action(s): 1. Staff discarded milk and cream. Lemon wedges were transferred to a cooler that can maintain food at or below 4C.
      • 2. Remove ice build up. Adjust and/or repair cooler to maintain a temperature of 4C or less at all times.
      • 3. Do not store potentially hazardous foods in cooler until cooler is in good working order.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): House made szechuan sauce was at 52 degC in the hotholding unit. As per Chef, the sauce wasn't heated enough before being placed in the warmer. The sauce does contain oil and garlic.
      • Corrective Action(s): Reheat the sauce to at least 74 degC before placing in the preheated warmer. Ensure employees are following proper food safety procedures.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Garbage bin is being stored directly in front of foods being cooled on racks. This is a recurring issue.
      • Corrective Action(s): There is another garbage bin in this section, so relocate this bin or remove it from the area completely.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings noted in the area used for storing pop at FOH.
      • Corrective Action(s): Clean and sanitize the area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Cleaning required under the dishwasher, area used for storing take out containers, mats in the dishpit hallway.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Some of the sanitizer buckets did not have an adequate concentration of sanitizer in them.
      • Corrective Action(s): Ensure sanitizer solutions are refreshed regularly. Make sure staff are wringing out the wiping cloths when refreshing the sanitizer buckets.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A garbage bin was stored right against the food cooling/thawing rack across from the walk-in cooler
      • Corrective Action(s): Relocate the garbage bin as discussed.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink and surface sanitizer was measured between 848-1130ml/L DDBSA at the tower.
      • Corrective Action(s): Get the unit recalibrated to ensure it's dispensing between 272-700ml/L.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean under and behind storage shelving along the floor joints.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Sushi rolls kept at ambient temperature with no time stamp/label.
      • - Cooked rice kept in insulated container. Only minimal quantity remaining. Temperature was 44C. No time tracking in place.
      • Corrective Action(s): - Potentially hazardous foods must be kept at 4C or colder or 60C or greater unless procedures are in place and followed to control for time (time tracking) at ambient temperature.
      • - Follow established food safety procedures in place for ambient temperature holding and time tracking.
      • - Corrective action taken at time of inspection:
      • - Time sushi rolls were prepared was known. Sous Chef had staff label container with time.
      • - Remaining cooked rice discarded.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Gap present between walls and both handsinks in back line of kitchen. Grime collecting in gaps.
      • *This was noted on previous routine inspection report (01-Nov-2022) and has not been addressed*
      • Corrective Action(s): - Re-affix handsinks tightly to the walls and seal to eliminate gap and prevent moisture/grime/debris from collecting.
      • - Provide confirmation to EHO once complete
      • To be corrected: 15-Apr-2023
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Minor amount of dust build up noted on ceiling in dishwashing area and on grate on ceiling near ice machine
      • - Mildew, dust build up noted on fan guards in walk in bar cooler.
      • Corrective Action(s): - Clean areas noted above and ensure they are routinely cleaned so that they are maintained in sanitary condition.
      • To be corrected by: 15-Nov-2022
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): - Single use disposable take out containers present in two dry goods bins (being used as scoops)
      • Corrective Action(s): - Discard containers - completed at time of the inspection
      • - Use proper scoop that is durable and washable. Ensure scoop is stored in a sanitary manner so that scoop handle is not in contact with food product.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Gap presents between wall and both handsinks in back line of kitchen
      • Corrective Action(s): - Re-affix handsinks to the wall and seal to eliminate gap and prevent moisture/grime/debris from collecting.
      • To be corrected by: 15-Nov-2022
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (raw meat) in undergrill drawer cooler was >4C. Internal temperatures were: raw chicken 7.5C and raw steak 8.5C.
      • Corrective Action(s): Chef Mgr reported product had been transferred to this cooler from the walk-in cooler 45 min ago. As product >4C for less than 2 hours, product transferred to another cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Drawer cooler under grill operating at 16.8C at time of the inspection.
      • Corrective Action(s): - Have cooler serviced/repaired so that it is able to maintain a temperature of 4C or colder. Until cooler has been serviced/repaired and is able to maintain a temperature of 4C or colder, do not store any potentially hazardous food in it. [Date to be corrected by: 05-Jul-2021]
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Temperature of raw meat products stored in 2 drawer under grill cooler were >4C. Internal temperature of products measured with probe thermometer were: Raw chicken 17C, Raw salmon 19.3C, raw steak 18.1C, raw prawns 18.5C.
      • Corrective Action(s): Food products in cooler discarded by staff at time of inspection.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - 2 drawer under grill cooler where raw meat products stored was operating >>4C. Gauge on outside of unit read 20C. Internal temperature of meat products in the unit were 17C to 19.3C.
      • Corrective Action(s): - Have cooler repaired/serviced. Do not store any food products in the cooler until it is repaired/service and able to maintain a temperature of 4C or colder. [Date to be corrected by: 25-Jun-2021]
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of soups and sauces found covered and at approximately 45C in the walk-in cooler.
      • Corrective Action(s): Sauces and soups have been removed from cooler for proper cooling (ice bath and ice wands). Foods must be cooled from 60-20C in 2 hours or less and from 20C- 4C in 4 hours or less.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held sauces measured 40C in hot holding unit by deep fryer.
      • Corrective Action(s): Hot holding unit was not adjusted correctly. Hot sauces have been reheated to at least 74C on the stove before being placed hot holding unit.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink by prep line (corner) is spraying water when hot water handle is turned. Water is landing on nearby equipment and paper towel roll.
      • Corrective Action(s): Adjust handle to stop spraying water.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Foods in inserts on cookline facing the dining area measure approximately 10C in all three units. Unit closest to the window measures 2C, but foods are not staying at 4C or colder, likely due to ambient temperature (approximately 26C).
      • 2) Foods in cooling unit between cookline equpiment (facing away from dining room) measured approximately 13-15C.
      • Corrective Action(s):
      • 1&2) All foods that have been held above 4C for more than 2 hours must be discarded.
      • Have cooler serviced so that all foods are able to achieve and maintain 4C at all times. If unit cannot be repaired, please replace, or implement time stamping system (times must be recorded) so that foods are discarded every two hours.
      • Sous chef began turning over the foods at the time of inspection.
      • Violation Score: 15
  15. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not adequately cleaned. Grease buid up on back of blade.
      • Corrective Action(s): Head chef instructed staff member to clean and sanitize the machine again at the time of inspection.
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • 1) Ice machine has debris build up within.
      • 2) Asparagus stored next to raw beef patties
      • 3) Cheese stored next to raw beef
      • Corrective Action(s):
      • 1) Clean and sanitize the machine; add this to your sanitation plan.
      • 2) Relocate asparagus or raw beef patties; this is a repeat violation
      • 3) Relocate cheese or raw beef
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine has notable black grim developing on lid of inside of unit.
      • Corrective Action(s): Ensure all equipment holding food is maintained in a sanitary condition. Clean and sanitize ice machine.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Doorsweep on back kitchen exit door is damaged and exposing gaps (light shining through)
      • Corrective Action(s): Repair and/ or replace doorsweep.
      • ***Repeat violation - last 2 routine inspection
      • Correction date: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Home-made stencil (3) using food storage lid, masking tape and white plastic circular cut out
      • 2. Cutting board under back prep table next to box of tomatoes - heavily stained
      • 3. Hot holding unit - insert of cocoanut milk in insert of hot water.
      • Corrective Action(s): 1.Ensure all equipment is used properly as designed- no home-made equipment. All kitchen equipment and tools are designed specifically to accomplish a specific task and built to allow for easy cleaning in a dishwasher. Find replacement for home-made stencils.
      • Correction date: 2 weeks
      • 2. Cutting boards are designed to be easy to use and clean. Once a piece of equipment is not capable of being maintained in sanitary condition then it must be replaced/discarded.
      • Correction date: immediately
      • 3. Hot hold units are not designed to keep double inserts hot (>= 60 C). Do not double insert while hot holding potentially hazardous food. Avoid double inserting where ever possible or time track PHF and then discard all remaining food after 2 hours.
      • Correction date: immediately
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine has notable black grim developing on lid and upper sides of inside of unit.
      • Corrective Action(s): Ensure all equipment holding food is maintained in a sanitary condition. Clean and sanitize ice machine.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Asparagus stored in drawer grill cooler next raw bloody meat patties.
      • Corrective Action(s): Ensure all raw bloody meat is stored below or away from ready to eat foods to prevent possible contamination.
      • Relocate asparagus or raw bloody meat from same cooler drawer.
      • Correction date: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Staff side door entry door sweep is falling off the bottom of door - gap developing
      • 2. Fruit flies noted under sink and dishwasher on food debris and sticky napkins
      • Corrective Action(s): Ensure premise remains in a sanitary condition to remove possible food sources and harborage areas.
      • Repair/replace door sweep to prevent possible pest entry into facility.
      • Correction date: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. 5 plastic lids are noted to be cracked or damaged
      • 2. 2 cutting boards on the main line are stained and have black grooves
      • Corrective Action(s): Ensure all utensils and equipment are maintained in good working condition, durable, easy to clean & sanitize.
      • Repair/replace all damaged equipment and utensils.
      • Correction date: 1 week
      • Violation Score: 3
  19. Routine Inspection

    0 infractions