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MR MIKES Steakhouse Casual

1500 Holmes Trail SE Slave Lake AB T0G 2A3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of thyme baguette croutons was observed to be uncovered in the walk-in cooler. Staff transferred the croutons into an alternate container and covered it with saran wrap during the inspection. Ensure that stored food items in containers are covered with a lid to prevent the introduction of contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal ladle was observed to be stored directly on top of a lid of a container of French onion soup in the walk-in cooler. Staff removed the ladle to be washed and sanitized during the inspection. Ensure that utensils used to scoop bulk food items are stored in a sanitary manner (ie. in a designated holder or a sanitized tray) to prevent cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three white commercial cutting boards on the preparation coolers in front of the cooking grills were observed to show extreme signs of wear. Staff were able to replace with three brand new commercial cutting boards during the inspection.Ensure that all food equipment in a commercial food facility is maintained in good working condition.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various soiled white cloths were observed on the white preparation cutting boards in front of the cooking grill. Operator moved the cloths into a sanitizer solution bucket during the inspection. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen lobster tails were observed to be thawing on the food preparation counter at room temperature. The lobster tails were probed by PHI and temperature was measured at -0.9 degrees C, posing no risk to food safety. Staff were instructed to move the lobster tails into the walk-in cooler to continue thawing.Ensure that proper thawing methods for frozen foods are being followed: in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth/contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical bar glassware dishwasher was tested and verified at a concentration of 0 ppm was measured with both PHI and facility's Iodine test strips. Operator was able to adjust the chemical sanitizer concentration, which was tested and verified at a concentration of 12.5 ppm.Ensure that dishwashers using a chemical sanitizer are dispensed and maintained at the required concentration for adequate sanitization of dishware/utensils.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various soiled white cloths were observed on the white preparation cutting boards in front of the cooking grill. PHI instructed staff to remove the soiled cloths from the area. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils were not maintained in good condition:1. A metal strainer was observed with a frayed metal piece 2. A ice cream scoop with food debris was observed to be stored with clean utensils Operator was able to clean the ice cream scoop and discard the metal strainer during the inspection. Ensure that all food equipment is maintained in good working condition and is clean and sanitary.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white commercial cutting board in the food preparation area shows signs of wear. Ensure that all food utensils and equipment are in good repair with surfaces that are smooth, durable, non-porous, and easily cleanable.Note: store manager will resurface the cutting board. In the meantime, food handlers will use smaller cutting boards in good condition for any food preparation.