Skip to content
Loading map…

Mr. Mikes Steakhouse Casual - Dawson Creek

1501 Alaska Avenue, Dawson Creek, V1G 1Z8 · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 202 - Critical Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Potentially hazardous foods are left in line cooler for long hours and cooler is in cooking area thus temperature change is frequent. Labels on foods indicated different times of refill (ranging from 1-2 days). Temperature abuse for PHFs can lead to food borne illnesses.
      • Corrective Action: All PHFs should be discarded after four hours on the line cooler except the cooler is kept and maintained at a temperature of 4C and below at all times. Time stamp on labels for PHFs should not exceed four hours.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Line cooler, contact surfaces not maintaine in sanitary conditions. These could contaminate foods.
      • Corrective Action: Deep clean all horizontal and vertical surfaces
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust, crumbs on walls and contact surfaces (on which plates are stored) in food preparation area. These conditions can contaminate food as well as attract pest which could cause food borne illnesses. Pest can transmit infections.
      • Corrective Action: All horizontal and vertical surfaces in food preparation area should be deep cleaned and maintained in sanitary condition.
  3. Routine Inspection

    4 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer was not connected to the diswasher. No sanitizer was detected. (Public health significance) - Mechanical dishwasher must be connected to a detergent solution and a sanitizer. Washing dishes without appropriately sanitizing allow bacteria to remain on dishes which could further lead to cross contamination when used to serve food.
      • Corrective Action: This was brought to the operator's attention and was corrected immediately during the inspection by connecting the sanitizer to the dish washer.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There were food debris and grease build-up under the cooking equipment. (Public health significance): Having food debris and accumulated grease on the floor could attract pest such as mice which could contaminate food within the premise.
      • Corrective Action: Clean up the whole area by sweeping, mopping and sanitizing. Cleaning should also be done everyday after work to prevent build-up.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The receiving door did not have weather strips on, leaving an opening at the bottom of the door. Public health significance: Absence of weather strips allow easy access for pests such as mice which could contaminate food within the premise.
      • Corrective Action: Replace the weather strips for proper seal leaving no opening for pests.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Caulk around the dish washing area has a significant mold/mildew in it and not in goodshape. Public health significance: Presence of mould within the food premise can contaminate the food prepared and served further leading to foodborne illness when consumed.
      • Corrective Action: The caulk should be replaced with a new one and be cleaned regularly to prevent buil-up of molds or bevris.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    5 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination at the bottom of the line coolers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Food were covered. Operator aware to cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed inappropriate equipment used as a scoop to obtain or move cheese in one of the bottom coolers in cooking area. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Equipement was removed from the cheese. Operator aware to use food safe scoops with handles in place of bowls or other containers to transfer ingredients.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in glass washer. (Public Health Significance) Sanitizing solution 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 aware cannot use unit until unit can wash, rinse and sanitize glassware. Operator will have unit fixed. In the mean time the dishwasher is used for glassware too
    • 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. (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: This was corrected at time of inspection. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed staff washing hands without soap. Hand washing is one of the most effective ways to reduce the spread of illnesses.
      • Corrective Action: Operator to ensure staff are educated on the importance of properly washing hands with soap and water then drying with single-use paper towel.
  6. Initial Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods in line cooler and coolerunder stove were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: They were covered. The chef present and manager are aware to ensure foods in the line cooler are kept closed as frequent as possible, same goes for the coolers below. Cover foods even though in the cooler, to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: The manager on site's FoodSafe certificate is expired.
      • Corrective Action: They are aware to ensure the certificate is renewed as soon as possible. Send me an email of the ceritificate once it is completed.