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Cactus Club Cafe (South Point)

15079 32nd Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Cactus Club Cafe (South Point) has been inspected 22 times by Fraser Health Authority since August 15, 2017. The most recent inspection, on September 24, 2026, recorded 1 infraction.

11 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 9 times across 7 separate inspections, most recently on July 23, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on August 26, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 2 times across 2 separate inspections, most recently on July 28, 2020. 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 2 times across 2 separate inspections, most recently on June 18, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 September 24, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

22 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Facility has been using a countertop deep-fryer at the sushi station, not under the ventilation canopy.
      • Corrective Action(s): All cooking that produces grease-laden vapours must be done under the ventilation canopy and there must be a fire suppression nozzle for each piece of equipment under the canopy.
      • Please discontinue the use of the countertop deep-fryer.
      • Correct by: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted at the bar.
      • Corrective Action(s): Servicing for fruit flies has been ongoing by the pest control company. Ensure to flush and cap drains on a nightly basis, cover all beverage spouts/dispensers, and keep the bar clean and dry.
      • Correct by: Ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris accumulation noted on floor under/behind the new kitchen glasswasher.
      • Corrective Action(s): Ensure the glasswasher is pulled out such that deep cleaning can occur on a weekly basis at a minimum.
      • Correct by: Today
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bar glasswasher's sanitizer supply had been changed out this morning and sanitizer concentration was measured at 0 ppm.
      • Corrective Action(s): Sanitizer line was primed. 100 ppm chlorine residual detected after rinse cycle. Ensure to prime the sanitizer line after changing the buckets/supply, and re-test with test strips after changing.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A significant number of fruit/drain flies were observed at the bar.
      • Corrective Action(s): Pest control has been servicing this area and staff have been flushing the drains. Please continue keeping this area clean and continue flushing and covering drains on a nightly basis. Contact your pest control company for additional servicing as needed.
      • Correct by: ongoing.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Main kitchen dishwasher measured 0 ppm chlorine residual at the dish surface after final rinse.
      • 2) Bar glasswasher measured 10 ppm chlorine residual at the glass surface after final rinse.
      • Corrective Action(s): 1) Operator contacted dishwasher technician at time of inspection. Dishwasher was sanitizing at 100 ppm chlorine residual after servicing.
      • 2) Operator primed the sanitizer line for the bar glasswasher at time of inspection. 100 ppm chlorine residual detected at the glass surface after final rinse. Technician also serviced the glasswasher while onsite. Glasswasher sanitizing at 100 ppm chlorine residual after servicing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): 1) Main kitchen dishwahser was not dispensing sanitizer to the rinse cycle. 0 ppm chlorine residual detected after rinse cycle.
      • 2) Bar glasswasher measured 10 ppm chlorine residual at the glass surface after rinse cycle.
      • Corrective Action(s): Both the kitchen dishwasher and the bar glasswasher are to be serviced such that at least 50 ppm chlorine residual is detected at the dish/glass surface after final rinse cycles. Operator contacted dishwasher technician for servicing at time of inspection. Both were working properly by end of inspection.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Rinse residual at utensil surface for bar glasswasher appears to be testing slightly below 50 ppm chlorine (range: 10 to 50 ppm chlorine). Minimum requirement is 50 ppm chlorine. Note: Dishwasher temperature: 50 degrees C.
      • 2. "Apps front cooler" (leftmost line cooler when facing expo from kitchen) was measured at approximately 7 to 10 degrees C during inspection (unit and food product temperature). Unit thermometer was displaying 9 to 10 degrees C. Note: Temperatures checked twice so far today, and logs indicate cooler was at 3.8 degrees C earlier today. Cooler in frequent use prior to and during inspection.
      • 3. "Sautee mobile sauce cooler" (located at cook line) was measured at 9 degrees C during inspection. Note: Temperature logs indicate cooler was at 5.3 degrees C earlier today.
      • Corrective Action(s): Ensure the above-noted equipment is adjusted and/or serviced as necessary. Coolers must be able to maintain food at a temperature of 4 degrees C or less, and dishwasher must achieve a minimum rinse residual of 50 ppm chlorine. In the interim, only small quantities of food are to be kept within cooler, to be kept on ice at 4 degrees C or less and/or used within two hours. No food to be stored in coolers overnight. As a precaution, main dishwasher in kitchen is to be used instead of the bar dishwasher until it has been confirmed that bar dishwasher is capable of achieving minimum sanitizer residual (50 ppm chlorine minimum). Date to be corrected by: November 22, 2022.
      • Note: Ensure follow up checks are conducted if temperatures fall outside of required range (e.g. above 4 degrees C).
      • Violation Score: 9
  10. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was again measured at below 272 ppm DDBSA in sanitizer buckets. It was also reading below 272 ppm DDBSA at dispensing unit.
      • Corrective Action(s): It was determined that the chemical feed line at dispensing unit may not have been consistently submerged into sanitizer concentrate, and the sanitizer concentrate jug was approximately one-quarter full or less. A full sanitizer concentrate jug was connected to the chemical feed line and sanitizer was then measured from dispenser at 272 to 700 ppm DDBSA. Surface sanitizer located throughout facility was being changed and refilled at the dispenser at time of inspection. Reminder to ensure sanitizer is always maintained at the correct concentration required for sanitizing of food contact surfaces. Test strips are available on site.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bar dishwasher (low-temperature) was tested at 63 to 67 degrees C and approximately 10 ppm chlorine in the rinse residual at the utensil surface. Dishwasher was checked for three cycles.
      • 2. Two buckets of sanitizer (DDBSA) located in the expo area were measured at less than 272 ppm DDBSA.
      • Corrective Action(s): 1. Equipment and utensils (including bar glasses) to be re-washed and sanitized in main dishwasher until bar dishwasher is able to provide the minimum chlorine residual (50 ppm chlorine) for sanitizing. Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized.
      • 2. Sanitizer buckets were emptied and re-filled at the dispenser, then re-tested at 272 to 700 DDBSA.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar dishwasher is unable to provide the minimum rinse residual chlorine concentration for sanitizing (50 ppm chlorine).
      • Corrective Action(s): Chemical and equipment maintenance operator was contacted during inspection. Ensure dishwasher is serviced so that it is in good working order and capable of sanitizing dishware (minimum 50 ppm chlorine required). Date to be corrected by: Today.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quaternary ammonia sanitizing solution in spray bottles at serving area and bar area measured at concentration below 200ppm.
      • Corrective action: Operator replaced sanitizing solution during inspection. Sanitizer measured at 200ppm QUATS. Adequate sanitizer is necessary to prevent microbial growth and food contamination.
      • Corrective Action(s):
      • Violation Score:
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employee observed to rinse hands with gloves on and wiped it on a cloth attached to apron.
      • Corrective action: Employee was educated about adequate handwashing and glove use during inspection. Employee hygiene is essential to prevent contamination of food and potential foodborne illness.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meat is placed above ready to eat foods and vegetables in the walk-in cooler.
      • Corrective Action: Operator moved raw meat on another shelve designated for raw meat. Proper storage of raw meat and poultry is necessary to prevent possible contamination of other ready to eat fruits and vegetables.
      • 2) Can opener in prep area has grease built-up.
      • Corrective Action: Can opener was cleaned during inspection. Regular cleaning and sanitation is necessary to prevent potential food contamination.
      • Corrective Action(s):
      • Violation Score:
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat balls in sauce and mashed potatoes were being held-hot at 47 C. The water-well was empty. The well was refilled with water when the situation was pointed out to the cook.
      • Corrective Action(s): Corrected immediately. Line cooks must monitor hot-holding temperatures and maintain water baths as needed for the hot-holding unit to function properly.
      • Violation Score: 5
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The bar glass washer final rinse sanitizer residual measures zero ppm Cl. The sanitizer residual must measure at least 50 ppm Cl.
      • Corrective Action(s): Adjust or repair the sanitizer feed as required to achieve a final rinse residual of at least 50 ppm Cl. Staff primed the pump without effect. The service technician has been called and is expected to service the machine in approximately 30 minutes.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Seafood and meats were stored in a cooler insert at 10C. Internal temperature of the items were at 10C. Cooler was in a "defrost cycle" at 10C for over 2 hours - ambient temperature did not decrease at time of inspection.
      • Corrective action: Seafood and meat were placed in another cooler maintaining 4C or lower, and placed on ice. Maintenance crew was called in to adjust the defrost cycle later in the day.
      • Potentially hazardous foods should be kept at or below 4C at all times to prevent rapid bacterial growth.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple deficiencies were observed with regard to improper or inadequate sanitizing.
      • 1) low-temp dishwasher had 0 ppm chlorine residual in final rinse at the plate
      • 2) Sanitizing rags are left on the counter, the majority of which are visably soiled
      • Corrective actions are as follows:
      • (1) Technician was called in to service dishwasher at time of inspection. Tube drawing chlorine from the sanitizing solution bucket was raised and not immersed in the solution. Tube was re-adjusted and primed. Chlorine residual at final rinse at plate was 100 ppm.
      • (2) Extra rags will be provided for employees, and rags will be laundered after each use. Proper sanitizing is required to kill bacteria that may cause foodborne illness.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Syrups in bar area were uncovered in open containers adjacent to handsink.
      • Corrective action: Containers were covered with lid when not in use. Splash from handsink use may contaminate syrups if containers are left uncovered.
      • Corrective Action(s):
      • Violation Score:

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