Mr. Mikes Steakhouse Casual
9324 Alaska Road, Fort St. John, V1J 6L5 · Restaurant
5 inspections
- Routine Inspection
1 infraction
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) The hand wash station in the bar area were blocked with a bucket (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Routine Inspection
1 infraction
- 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Two cutting boards in addition to the prep cooler cutting board are in disrepair with grooves that make them difficult to clean and potential harbourages for micro-organisms
- Corrective Action: Operator was asked to discard the cutting boards. Please ensure that any equipment that are in disrepair, not easily cleanable or constitutes a hazard are not used in food preparation
- 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
3 infractions
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: The food permit was not posted.
- Corrective Action: Post the food permit in a conspicuous location.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris was collecting on the floor of the walk-in cooler and freezer. This can attract pests into the facility.
- Corrective Action: Clean up the floors of the walk-in cooler and ensure that this is done at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The cutting boards on the prep counters were completely worn out. (Public Health Significance) - Cutting boards that are worn out cannot be effectively cleaned and sanitized which can promote the growth of bacteria and contaminate the food that is being prepared.
- Corrective Action: Replace the cutting boards on the prep counters.
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Routine Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures of line coolers were elevated (greater than 4°C) 10 & 11°C (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: Potentially hazardous Foods (toamtoes, lettuce) were discarded. Ensure to monitor these line coolers. Move potentially hazardous foods to working refrigeration units if they are not functioning properly and/or have the unit serviced. Ensure temperature of 4° at all times.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Dust and mold observed on ice machine. This can contaminate ice which can cause illness.
- Corrective Action: Ensure to empty ice machine and clean it thoroughly. Ensure to maintaine is free from dust and mold
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Complaint Inspection
0 infractions