MR MIKES Steakhouse Casual
10214 116 Avenue Grande Prairie AB T8V 4K5 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Eggs were initially stored on an upper shelf in the walk-in cooler. Staff relocated the eggs to a bottom shelf.Eggs must be stored on the lowest shelf to prevent spillage and cross-contamination in the event of cracked or leaking eggs.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler is using a cloth towel to clean and dry hands when questioned what the cloth towel on the counter was used for. Food handler was educated on the importance of hand washing. Ensure hands are washed with liquid soap and water and dried with single use paper towels only. Wash hands frequently or as needed.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Tempura batter and flour are stored on ice at room temperature. Temperature of product was 11 Deg C.Ensure time as a public health control is used for these products. Discard these products after 2 hours. Use stickers to time track.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Muffins were stored next to raw turkey. Ensure ready to eat foods are not stored with raw meat or seafood.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dessert cooler was not equipped with a thermometer to monitor temperature. Cooler was equipped with a thermometer at the time of inspection. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low temperature dishwasher: concentration of chlorine in final rinse cycle was 0 ppm. Ensure dishwasher is repaired and concentration of chlorine in final rinse cycle is 100 ppm. Until such time the dishwasher is repaired, mannually sanitize in the 3-compartment sink.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Flour mixture to coat raw chicken was left out at room temperature.The operator ensured that the flour mixture was kept on ice, at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Baked potatoes in a tray were left uncovered in the walk-in cooler. Please ensure food products are covered and protected from potential contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the prep coolers measured temperatures between 16-21 Degrees Celsius. Staff indicated that dairy products would be kept in cold cameo inserts, or inserts would be placed on ice cubes to maintain temperatures below 4 Degrees Celsius.Please ensure prep coolers are consistently able to hold food at below 4 Degrees Celsius.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The staff washroom which opened to the food preparation area was not kept closed. Please ensure the door remains closed to prevent washroom from directly opening into the food preparation area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions