Mike's Bar and Grill
503 Highway 1 Strathmore AB T1P 1C1 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The kitchen prep cooler was measured at an ambient temperature of 12C. Do not use this cooler to store meat or other potentially hazardous foods until it can be serviced to maintain a temperature of 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was connected to a chlorine-based sanitizer, but the sanitizer concentration was measured at 0 ppm.Repair the dishwasher. Until it is operational, all dishes, utensils, and equipment must be washed, rinsed, and sanitized in the three-compartment sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 3. A gap was observed between the door and framing even when closed. There was also a gap under the door. - Repair the gap to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A hole was cut into the wall of the dishwashing area to access plumbing fixtures.- The hole must be properly repaired to maintain a smooth and cleanable surface.2. There was a leak under the dishwasher, a bowl was used to catch the leaking water. - Repair the leak.3. There was a missing light sheild towards the end of the cook line
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation observed March 2nd 26: The caulking in the dishwashing area was still mouldy.- Remove and replace the mouldy caulking. Previous violation: A section of caulking in the dish-washing area was mouldy.**Please replace/repair any mouldy caulking.**
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The grease catch on the grill had a significant accumulation of grease and food debris.- Clean and sanitize the grease catch.2. Under the cook line, there was accumulation of grease, food debris, and dust.- Clean and sanitize the indicated areas3. The walk-in cooler and freezer were dirty, food debris and dust were observed under the shelving units - Clean and sanitize the indicated areas4. There was heavy accumulation of dust in the ceiling Clean the ceiling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The kitchen prep cooler was measured at an ambient temperature of 12C. Do not use this cooler to store meat or other potentially hazardous foods until it can be serviced to maintain a temperature of 4C or lower.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of caulking in the dish-washing area was mouldy.**Please replace/repair any mouldy caulking.***Ongoing violation. Remove caulking which cannot be easily cleaned. Replacement not necessary if wall behind tables can be maintained in a sanitary state.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wood mount of the wall-mounted potato cutter was observed to be rough and worn.Apply an additional coat or finish to this surface to ensure it is easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of spills from beverage concentrates and other drinks was observed in the following areas: -Floor and wall of dry storage directly adjacent (behind) door, by stored fountain drink concentrates-Floor beneath bar sinkEnsure that the following areas are cleaned and maintained on a regular cleaning schedule.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
7 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Several different chemicals within this food establishment were not correctly labeled. Ensure all chemicals used within food handling areas are correctly labeled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar did not have an available liquid soap dispenser. Ensure that hand washing sinks are equip with necessary supplies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of caulking in the dish-washing area was mouldy.**Please replace/repair any mouldy caulking.***Ongoing violation. Remove caulking which cannot be easily cleaned. Replacement not necessary if wall behind tables can be maintained in a sanitary state.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wood mount of the wall-mounted potato cutter was observed to be rough and worn.Apply an additional coat or finish to this surface to ensure it is easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The plastic ice scoop being used for the ice machine was observed to be cracked and damaged, making it hard to properly clean and presenting a risk of physical contamination of ice from chipping plastic. Replace damaged utensil.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of spills from beverage concentrates and other drinks was observed in the following areas: -Floor and wall of dry storage directly adjacent (behind) door, by stored fountain drink concentrates-Floor beneath bar sinkEnsure that the following areas are cleaned and maintained on a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- The soda gun nozzle and holder in the bar was observed to have a buildup of debris. Clean indicated area.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer available was measured at a concentration in excess of 400ppm. Quats sanitizer concentration was corrected to 200ppm during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly strips were identified over several food handling or utensil storage areas.Fly strips were removed from noted areas during inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Several different chemicals within this food establishment were not correctly labeled. Ensure all chemicals used within food handling areas are correctly labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of macaroni and cheese was measured at a temperature of 45C. The container had been placed into a double boiler that had not been filled with water. Macaroni and cheese was disposed of by staff during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler in the kitchen was measured at an ambient temperature of 12C. Prep ingredients considered potentially hazardous were placed into walk-in cooler during inspection. Ensure that foods requiring refrigeration are properly stored at safe temperatures until cooler can be adjusted or repaired to maintain a temperature of 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of chlorine sanitizer dispensed from the mechanical dishwasher was measured at 0ppm. The solution of chlorine used in the machine appeared somewhat oxidized. New sanitizer was connected to machine during inspection, which was found to be dispensed to a concentration of 100ppm chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The bar did not have an available liquid soap dispenser. Ensure that hand washing sinks are equip with necessary supplies.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The back door of the facility was propped open.Door was closed during inspection. Ensure that door is kept closed whenever not in active use, or install a screen door or other means of blocking pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The wood mount of the wall-mounted potato cutter was observed to be rough and worn.Apply an additional coat or finish to this surface to ensure it is easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A section of caulking in the dish-washing area was mouldy.**Please replace/repair any mouldy caulking.***Ongoing violation. Remove caulking which cannot be easily cleaned. Replacement not necessary if wall behind tables can be maintained in a sanitary state.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The plastic ice scoop being used for the ice machine was observed to be cracked and damaged, making it hard to properly clean and presenting a risk of physical contamination of ice from chipping plastic. Replace damaged utensil.
- 23. Is the facility maintained in a clean and sanitary condition?
- The soda gun nozzle and holder in the bar was observed to have a buildup of debris. Clean indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of spills from beverage concentrates and other drinks was observed in the following areas: -Floor and wall of dry storage directly adjacent (behind) door, by stored fountain drink concentrates-Floor beneath bar sinkEnsure that the following areas are cleaned and maintained on a regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?