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MR MIKES Steakhouse Casual

5509 46 Street Olds AB T4H 1H5 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the Bar Area was obstructed at the time of Inspection.Ensure that all Hand Sinks are unobstructed at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Hand Sink in the Bar area was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand hygiene practices.This was Corrected during the Inspection.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Buckets in the Kitchen were measured to have a Quats Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection. New buckets measured to have a Quats Sanitizer concentration of 200 ppm at the time of Inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Duct taped Cardboard was being reused to store Food in the upright Freezer near the Deep Fryers at the time of Inspection.Ensure that Cardboard is not being reused to store Food as it is not a non-absorbent, easy to clean material.This was Corrected during the Inspection, Food was placed in a stainless steel container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Topping Cooler near the Deep Fryers in the Kitchen was measured to be at 8 degrees Celsius at the time of Inspection.Ensure that the temperature dial is monitored and set to a 'colder' setting in order to maintain high risk foods at or below 4 degrees Celsius at all times.This was Corrected by turning the temperature dial to 5/7 rather than 2/7.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Dishwasher Sanitizer concentration is being monitored more regularly in order to address issues as soon as possible. This will ensure that Dishes are being properly cleaned and sanitized.This was Corrected during the Inspection by moving the dispenser cable near the primer in order to release an airlock in the line. Sanitizer concentration now measured to be at 200 ppm at the time of Inspection.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Cooler near the Deep Fryers was measured to be at 6 degrees Celsius at the time of Inspection.Ensure that the Cooler is kept at or below 4 degrees Celsius at all times in order to prevent microbial growth and potential food borne illness. This was Corrected during the Inspection by turning down the dial on the Cooler.