Mr. Mikes
600 - 900 Carmichael Lane Hinton AB T7V 1Y6 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some dish racks in the dishwashing area are not maintained in a clean and sanitary manner. - Please ensure that the dish racks are kept clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed dust on the ceiling in the kitchen.Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ice scoop holder was not maintained in a sanitary manner - it was dusty inside and outside. - Please ensure the ice scoop in kept clean. The chef washed/sanitized the ice scoop holder during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine sanitizing solution was detected in the mechanical dishwasher. The dishwasher was run 3 times to confirm the result. The chef reported that the dishwasher was operating normally on Oct 27, when they last checked the chlorine concentration. He also stated the dishwasher was not used today, October 28, and the chlorine concentration was not checked today. Advised the operator to:- contact the service provider to investigate and repair the dishwasher. - wash and sanitize dishes manually in the 2-compartment sink until the dishwasher is serviced and is confirmed to be dispensing chlorine properly.Oct 30: The chef advised the service provider will investigate the dishwasher later today at 3 pm.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were observed to be not maintained in a clean and sanitary manner:- the exterior of the dishwasher, including the drain sump - the 2-compartment sink including the hose and the underside.Please ensure these areas are maintained in a clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed used, wet wiping cloths left on a countertop in the kitchen. - Facility staff removed the cloths for cleaning and provided fresh wiping cloths stored in a sanitizing solution at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine sanitizing solution was detected in the mechanical dishwasher. The dishwasher was run 3 times to confirm the result. The chef reported that the dishwasher was operating normally on Oct 27, when they last checked the chlorine concentration. He also stated the dishwasher was not used today, October 28, and the chlorine concentration was not checked today. Advised the operator to:- contact the service provider to investigate and repair the dishwasher. - wash and sanitize dishes manually in the 2-compartment sink until the dishwasher is serviced and is confirmed to be dispensing chlorine properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were observed to be not maintained in a clean and sanitary manner:- the exterior of the dishwasher, including the drain sump - the 2-compartment sink including the hose and the underside.Please ensure these areas are maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Observed grease build up on the ventilation hood. The ventilation hood is also overdue for professional cleaning and servicing. - Ensure the ventilation hood is maintained in a sanitary manner and is professionally cleaned and serviced in accordance with the manufacturer's recommended schedule. 2. The flooring in the boiler room is not maintained in a clean and sanitary condition. There is water pooling on the floor. - Ensure the flooring in the boiler room is maintained in a sanitary manner and is free from water accumulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a wet used cleaning cloth left on the prep table in the kitchen. Kitchen staff stored it in a sanitizer solution at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed two bags of frozen raw chicken being thawed in a sink under standing water.- The chicken was still frozen at the time of inspection. - Advised kitchen staff to thaw/defrost the chicken under cold running water. Corrected at the time of inspection. - Educated kitchen staff about safe thawing methods: in a cooler, under cold running water, microwaving, and as part of cooking process.
- 23. Is the facility maintained in a clean and sanitary condition?
- Noted dust on the ceiling in the kitchen.Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine/bleach test strips available onsite are expired. - Please provide valid test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink located by the walk-in cooler was not supplied with hand soap.Please ensure hand sinks are equipped with supplies (hand soap and paper towels).
- 23. Is the facility maintained in a clean and sanitary condition?
- - Observed dust build up on the computer screen wiring above the preparation cooler and on the ceiling fans in the kitchen.Please clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions