MR MIKES Steakhouse Casual
21 Westpark Boulevard Fort Saskatchewan AB T8L 4M5 · Food - General
12 inspections
- Monitoring 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)?
- Quats test strips were found to be expired (Expiration: Apr 15, 2026). Operator replaced with valid test strips (Expiration: May 01, 2027).
- 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?
- Light was observed coming through underneath the back exterior door. The operator was advised to repair or replace the door sweep/stripping to prevent potential pest entry into the facility.
- 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
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Both prep coolers were measured to be 20 degrees Celsius ambient temperature using infrared thermometer. Internal temperatures were taken and found to be 8 degrees Celsius. Operator indicated that food had just been moved from walk-in cooler. Food was returned to walk in cooler. Prep coolers to be required prior to using.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler top closest to deep fryers measured 7-10 degrees Celsius. Food is left in prop cooler overnight. Perishable food was discarded, and nonperishable food were moved to working refrigerators. Operator to not use top of prep cooler until it can be confirmed to maintain 4 degrees Celsius or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls/cups were being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination. Bowls were replaced with scoops as a handle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips were not available for the surface sanitizer being used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There are cuts in the cutting board on the cook line that are becoming too deep for proper cleaning and sanitizer. Refinish or replace cutting boards so that they are smooth non-porous and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dust on the fan covers in the walk-in Cooler. Clean areas noted above.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper thawing procedure was observed during inspection. Frozen lobster was soaked in water to thaw. The staff opened a cold running water above the lobster during inspection.Please note that food can be properly thawed inside the cooler or under cold running water.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The safety belts of the male and female washroom changing tables are in disrepair. Do not use signs were placed on the tables.Please replace the safety belts.
- 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 light fixture inside the walk-in freezer was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer concentration was at 0ppm. Sanitizer was replaced and tested at 200ppm.Ensure sanitizer is replaced after every 2 hours or when physically dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food were being thawed at room temperature. Food was moved to the cooler during inspection, and some were moved under running cold water. Ensure food is thawed safely using any of the methods below;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of food in the prep table close to the wall on the prep line was 4C. Probe thermometer was left in the cooler, top was covered and temperature did not drop after some minutes. No temperature record was available from the previous day nor the inspection day.Food was moved to the walk-in cooler during inspection.Ensure records are maintained at least 3 times a day. at the start of day, after lunch and at the end of day. Do not use cooler until 4C can be achieved.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- The safety belts of the male and female washroom changing tables are in disrepair.Ensure a do not use sign is posted on the changing table until belt is repaired or replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris observed on the ceiling above the cook line.Cleaning records is not available.Ensure ceiling is cleaned and maintained in a sanitary condition. Daily/weekly and monthly cleaning schedule should be maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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 plumbing behind the ice machine was leaking. Appointment is scheduled in next 2 days to fix it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utility 2-comp sink needs drain plugs located in food preparation area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 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-Baseboards were missing in the back area of the kitchen where ice machine was located. 2-The plumbing behind the ice machine was leaking. Appointment is scheduled in next 2 days to fix it.3-The hand sink caulking is required around the sink located in the bar area. 4- A light fixture was missing in the female washroom.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utility 2-comp sink needs drain plugs located in food preparation area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?