MR MIKES Steakhouse Casual
1225 1 Street SE High River AB T1V 0G8 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 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?
- **Outstanding**A gap was observed on the left side at the bottom of the back door. **Please repair/replace the weather stripping to prevent potential pest entry.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- **Outstanding**A gap was observed on the left side at the bottom of the back door. **Please repair/replace the weather stripping to prevent potential pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**The following areas need to be cleaned: - Underneath and in between the cooking equipment throughout the cookline. - Ceiling tiles above the microwave.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- A gap was observed on the left side at the bottom of the back door. **Please repair/replace the weather stripping to prevent potential pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**The following areas need to be cleaned: - Underneath and in between the cooking equipment throughout the cookline. - Baseboards around the dishwashing pit. - Ceiling tiles above the microwave.
- 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 5/13. - Walls under the dishwashing sinks are outstanding. 3/26. Outstanding. - The baseboards around the dishwashing pit and cookline. - Floors under the cookline.   1/14. The following areas need to be cleaned. - The walls, floors, and baseboards around the dishwashing pit.- The wall across from the handwashing sink. - The baseboards around the cookline. - The floors under the cookline and prep coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 3/26. 1) The concentration of the quats sanitizer was below 200ppm. Ensure that the concentration of the quats sanitizer is between 200ppm to 400ppm. Ecolab was onsite at the time of the inspection and adjusted the dispenser.2) Cleaning cloths were observed on the counters. Ensure all cleaning cloths are kept in sanitizer when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 3/26. The chlorine/bleach test strips for the dishwasher were expired. Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 3/26. Outstanding. - the inside of the prep cooler across from the deep fryer. - the exterior and lid of the refuse bins.- the dishwashing trays.1/14. The following equipment needs to be cleaned:- the inside of the prep cooler across from the deep fryer. - the ventilation canopy and the filters. - the exterior and lid of the refuse bins.- the dishwashing trays.
- 23. Is the facility maintained in a clean and sanitary condition?
- 3/26. Outstanding. - The baseboards around the dishwashing pit and cookline. - Floors under the cookline.   1/14. The following areas need to be cleaned. - The walls, floors, and baseboards around the dishwashing pit.- The wall across from the handwashing sink. - The baseboards around the cookline. - The floors under the cookline and prep coolers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1/14. 1) The measured concentration of the Quats sanitizer in the spray bottles were 100ppm. The Quats dispenser was not dispensing a high enough concentration. Bleach was purchased at the time of the inspection and a 100ppm bleach water solution was prepared. Use a 100ppm bleach water solution until the Quats dispenser has been serviced and is able to dispense solution with a concentration between 200ppm to 400ppm.2) There was no available surface sanitizer for the back preparation area in the kitchen. All food preparation areas must have surface sanitizer available whenever food preparation and food handling is occurring. Another spray bottle was obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1/14. One of the public washrooms did not have soap in the dispenser. The soap dispenser was refilled at the time of the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1/14. The following equipment needs to be cleaned:- the inside of the prep cooler across from the deep fryer. - the ventilation canopy and the filters. - the exterior and lid of the refuse bins.- the dishwashing trays.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1/14. The following areas need to be cleaned. - The walls, floors, and baseboards around the dishwashing pit.- The wall across from the handwashing sink. - The baseboards around the cookline. - The floors under the cookline and prep coolers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 10/8. There was an insert of batter in the walk-in cooler that was not covered. All food in the walk-in cooler must be covered to prevent contamination. A cover was placed on insert at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were a couple of inserts of chicken in the front of a cooler drawer that had temperatures around 7-8C. All other items in the back of the cooler drawer had temperatures below 4C.Inserts of chicken were moved to the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 2/21. Quats test strips were expired. New test strips must be obtained. The Quats test strips had water damage. Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2/5. Plans in place to replace lid of the prep cooler that has tape on it. Violation (Outstanding): Duct tape and tuck tape are not cleanable surfaces and must be removed from all listed areas. 1) Duct tape was observed on the left hand side handle of the 2-door freezer along the cook line. 2) Tuck tape and a plastic covering was observed on the right-hand side prep cooler covering where the glass would be. 3) Duct Tape was used to hold probe thermometer near right prep cooler. (Violation Corrected)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quats test strips had water damage. Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2/5. Plans in place to replace lid of the prep cooler that has tape on it. Violation (Outstanding): Duct tape and tuck tape are not cleanable surfaces and must be removed from all listed areas. 1) Duct tape was observed on the left hand side handle of the 2-door freezer along the cook line. 2) Tuck tape and a plastic covering was observed on the right-hand side prep cooler covering where the glass would be. 3) Duct Tape was used to hold probe thermometer near right prep cooler. (Violation Corrected)
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwasher was leaking water from one of the pipes during the rinse cycle. Please have unit serviced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2/5. Clean listed areas:- Vent hood filters- Underneath the equipment on the cookline and underneath the prep coolers- Floor of the walk-in freezer- Wall behind the prep coolers1) The vent hood canopy had a build-up of grease and was overdue for servicing. Please clean vent filters and have unit serviced. 2) There was a build-up of food debris underneath the prep coolers and cookline. Please clean listed area.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quats test strips had water damage. Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Violation (Outstanding): Duct tape and tuck tape are not cleanable surfaces and must be removed from all listed areas. 1) Duct tape was observed on the left hand side handle of the 2-door freezer along the cook line. 2) Tuck tape and a plastic covering was observed on the right-hand side prep cooler covering where the glass would be. 3) Duct Tape was used to hold probe thermometer near right prep cooler. (Violation Corrected)
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The vent hood canopy had a build-up of grease and was overdue for servicing. Please clean vent filters and have unit serviced. 2) There was a build-up of food debris underneath the prep coolers and cookline. Please clean listed area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Violation (Outstanding): 9/14. Cooler looked at by professional for servicing. Continue to use ice baths until the cooler is repaired. Prep cooler was not operational. All food in inserts were kept on ice and had a measured temperature below 4C. Ice is being changed every 2 hours. Unit needs to be repaired to ensure all foods are kept at 4C or lower. The prep cooler located next to the walk-in cooler is not functioning properly. All food items were on ice and had a satisfactory temperature (4C or below). Ice is routinely changed out and temperatures of the food items are taken. A part has been ordered for the cooler, but it has not arrived yet. Please ensure the cooler is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The Quats test strips had water damage. Obtain new test strips.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 9/14. Violation Outstanding:The Food Handling Permit was not displayed. Ensure the permit is displayed in a spot that is easily visible to patrons.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Violation (Outstanding): Duct tape and tuck tape are not cleanable surfaces and must be removed from all listed areas. 1) Duct tape was observed on the left hand side handle of the 2-door freezer along the cook line. 2) Tuck tape and a plastic covering was observed on the right-hand side prep cooler covering where the glass would be. 3) Duct Tape was used to hold probe thermometer near right prep cooler. (Violation Corrected)
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The vent hood canopy had a build-up of grease and was overdue for servicing. Please clean vent filters and have unit serviced. 2) There was a build-up of food debris underneath the prep coolers and cookline. Please clean listed area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?