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Mr Mikes Steakhouse Casual

2216 Ferry Avenue, Prince George, V2N 0B1 · Restaurant

3 inspections

  1. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Chopped avocados, spring onions and onions were stored at temperatures over 4°C in the open top coolers. When checked with a probe thermometer, the temperatures were measured between 11-13°C. Operator mentioned that these food items have been out for more than 4 hours. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator was told to discard chopped avocados, spring onions and onions and replace them with a fresh batch that was measured to be under 4°C at the time of inspection. Ensure to bring small batches of food and close the cooler lid when not in use. When over 4 hours, discard potentially hazardous cold foods that have been stored over 4°C. When within 2 hours, move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the food counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.The contact surfaces may not be completely sanitized if the adequate concentration is not used.
      • Corrective Action: Operator was told to store wiping cloths in the sanitizer buckets.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The backroom storage area was cluttered with boxes denying access to the areas behind the boxes to check for adequate cleanliness. (Public Health Significance) - Cluttered areas can lead to poor cleaning practices which could potentially lead to contamination of food. Also,the area can attract pests which also would lead to the contamination of the stored food leading to potential food-borne illnesses.
      • Corrective Action: The operator was requested to arrange the boxes in a way that all the areas in the storage room can be accessed.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Boxes of unused glasses being stored in the shelves in the back room. (Public health significance) - Unused boxes in a kitchen denies access to those areas making it difficult to clean and sanitize efficiently. It could also result in pest infestation which could potentially contaminate the food leading to foodborne illnesses.
      • Corrective Action: The operator was asked to remove any items that are not required for the operation.
  2. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate not posted in the food premises. A recent decal sticker was displayed on the business license. Having an operating permit displayed in a conspicuous location is imporatnt to ensure that the public is informed of the approved facility.
      • Corrective Action: Operator to have the permit to operate posted in a conspicuous location and ensure it has the valid decal posted on it.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods in the open top coolers are stored at above 4°C as verified using a probe thermometer. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Record temperatures every 4 hours and ensure foods are discarded if they have been out in the temperature danger zone (4°C-60°C) for longer than that.
      • Corrective Action: Ensure to only store small batches of food and close the cooler lid when not in use. When over 4 hours, move potentially hazardous cold foods to refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperatures of open top refrigeration units. Ensure the temperatures for both the top and bottom of the unit are recoded when recording temperatures for the logs.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately replaced all the sanitizing solutions which were then measured to be at the right concentration using the test stips. Change sanitizing solutions as required to always maintain an effective concentration. Use sanitizer test strips to verify.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a gap on the side and bottom that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip. Public Health Significance - Mice feces can carry disease and contaminate food that can lead to foodborne illness.
      • Corrective Action: The operator must ensure back door is properly sealed to prevent entry of pests.
  3. Routine Inspection

    0 infractions