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MR MIKES Steakhouse Casual 8532

8006 99 Avenue Peace River AB T8S 1R2 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentrations in sani buckets located in the bar and server areas were less than 200ppm of quaternary ammonium. Operator refilled solution from station, and the solution was 400ppm. Solution must be diluted to 200ppm. Recommend having the dispensing station adjusted so it supplies sanitizer at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of both prep coolers were above 4C at the top. Operator indicated that it was because they were open for a longer period due to a lunch rush, however the tops of one of the coolers was still open at approximately 2:30pm, well after the rush was over. Ensure the cooler tops stay closed as much as possible, refrain from overloading the cambro's, remove or rearrange sauces that make opening the top difficult, and monitor to ensure temperatures stay at 4C or lower at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas. Dishwasher racks also require cleaning.
  2. Demand Inspection

    5 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?
      • Some baseboards are detaching from the walls in the kitchen. Baseboards must be re-attached.Pipe above dishwasher appeared to be leaking while the dishwasher was running. Leak must be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer gas smell is coming from the men's washroom next to the bar. Improper venting of plumbing in this washroom is the source according to the operator. Plumber has been contacted. Plumbing vent problem must be fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards on the prep totals are grooved and stained. Have the boards resurfaced to remove the grooves. January 31, 2025 - This was noted on the previous report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of grease and debris in the Blodget oven and on the door of the other oven.Cleaning of the ovens must improve.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation procedures and records are not maintained. Develop and maintain sanitation records and procedures.Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas.
  3. Monitoring Inspection

    4 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?
      • Some baseboards are detaching from the walls in the kitchen. Baseboards must be re-attached.Pipe above dishwasher appeared to be leaking while the dishwasher was running. Leak must be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of grease and debris in the Blodget oven and on the door of the other oven.Cleaning of the ovens must improve.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards on the prep totals are grooved and stained. Have the boards resurfaced to remove the grooves. January 31, 2025 - This was noted on the previous report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation procedures and records are not maintained. Develop and maintain sanitation records and procedures.Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas.
  4. Initial Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Prepped food products in the cooler have labels to indicate made on date or use by date. Staff are not consistent with which one they use. Several items were noted to be stored past the written use by date. Ensure products are discarded promptly to prevent use after the use by date.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • All sanitizer buckets contained less than 200ppm quaternary ammonium solution. All buckets were refreshed during inspection. Ensure staff are checking sanitizer concentrations regularly throughout the day and refreshing solutions as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Primary kitchen handwash station was blocked by a ladder upon the start of the inspection. Staff indicated that they had been using it to clean the ceiling. It was explained that while a temporary blockage while actively cleaning is ok as there are other stations available, they should remove the obstruction as soon as possible once cleaning is completed. Ladder was moved during inspection.
    • 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?
      • The latest pest control report noted some door seals were in need of repair. It was confirmed during the inspection that the work had yet to be completed. Operator indicated that it would be done as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards on the prep totals are grooved and stained. Have the boards resurfaced to remove the grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation procedures and records are not maintained. Develop and maintain sanitation records and procedures.Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas.