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Mr Mikes Steakhouse Casual - Kamloops

7-1200 Summit Dr Kamloops BC V2C 6L2 · Restaurant - Food Service

15 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • 1x line cooler > 4C at the time of inspection. Staff aware and took corrective actions (adjusted the temperature), moved some items. Temp came down 3C at the time of inspection, but still > 4C. If temp does not drop down to 4C or less w/in the next hour, please move items until unit can maintain 4C or less. Health Officer to follow up today.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • REPEAT INFRACTION: glassware washer had 0 iodine at the time of inspection. Bottle completely empty/dry. Bottle replaced at the time of inspection. Note: this was noted at the last routine inspection, failure to maintain an adequate sanitizing residual may result in enforcement action. • Review with staff and Health Officer will follow up in person on or shortly after date noted.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen requires a thorough cleaning in all hard to reach areas, including: • Cleaning required under shelving in the walk in cooler/freezer/dry good storage area. Remove spilled food/debris that has accumulated under the shelving units. • General kitchen cleaning required - food debris/spills - clean hard to reach areas and areas where food debris has built up/spilled - inside/outside coolers, shelving adjacent to the Blodgett oven., below the microwave, etc. • Dish pit area - thoroughly clean dish pit (shelving/top of dishwasher and general area) to remove food debris/spills and organize supplies • Electrical panel room requires cleaning and tidying, remove boxes and items not needed for ops. • Remove dirty rags from the janitor sink drain. • Remove containers/debris from behind the line cooking/deep fry area. Note: more thorough and routine cleaning required in the kitchen moving forward. Note: if possible, lighting should be improved in the walk in cooler (a bit dark).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • "True" stand up freezer is not standing on all four casters and is wobbly. This presents a hazard, please repair to ensure the unit does not wobble when staff are taking food in and out of unit.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Staff are recording iodine levels for the glassware washer, however, when Health Officer attended to check today, the bottle was dry and empty. Ensure staff check the iodine bottle daily to confirm that there is sanitizer present, and review the testing protocols with staff to ensure they are writing down the correct information. Health Officer to follow up in person on or before date noted in report.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Foods in drawers/inserts in cooking area (@ pass thru side) temperatures ranged 6 - 8 C; below grill temps were 3 - 5 C; sauces in bottles >10 C. Other refrigeration units were maintaining food at proper temps. Hot holding was 80 C+.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher sanitizer container was empty. Operator replaced container, but was unable to measure an iodine residual on rinse cycle. Dishwasher temp: 120 F/ ~100ppm chlorine on rinse cycle.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General cleaning is needed under/behind equipment at cookline. Additional efforts needed to remove grease buildup. High touch areas need cleaning to remove accumulated soil. Mislabeled sanitizers noted in kitchen.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): cookline hand sink (by office) was out of paper towels.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature log is being maintained, but temperatures recorded do not appear to match temperatures noted during inspection. As such, it appears that corrective actions are not being followed. Procedures for using time as a public health control were not noted in the plan. Ensure staff have accurate thermometers and are recording food temperatures (not air temp or display thermometer temp). Periodic verification of food temperatures by a supervisor is recommended.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Cleaning schedule and instructions was not available with other parts of sanitation plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): [1] Prep cooler with top access did not have a cover, as there is no cover maintaining temperatures for these products becomes more difficult. At the time the temperatures were still satisfactory but with a hot kitchen area and the grills being nearby this can create issues. Proper temperature with the covers ensures that they are not left in the danger zone for pathogen growth for more than the allowable time. Food products in this cooler are to be monitored using the onsite probe thermometer. If temperature's are NOT at ≤4°C for more than 2 hours then discard. If still under 2 hours, than place into other temperature control unit (≤4°C). • [2] Additionally, the sauces containers were measure >10°C , these items were immediately ordered to be discarded, operator during inspection removed and discarded items. As this sauce container uses ice bath it was observed that the ice had melted and that the levels were lower than the containers. Please ensure the that the ice water is at levels the allow for it to temperature control the food item. For this there needs to be a better procedure in place. There is a requirement for logging temperatures for this and this can also mean the implementing of a time as a public health control with procedures in place and in the Food Safety Plan.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Deep cleaning is required for the cooking line area under equipment and inside some of the freezers and cooler units also. For the back of the cooking line there is grease debris build up. • One of the covers by the end of the cooking line was observed with it slightly open. Corrective Actions: • Ensure the noted areas and other areas are all in clean and sanitary conditions. • Ensure the the cover is been reinstalled again and is secured properly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Need to add procedures for time as a public health control for the sauce items. At this time more monitoring and logging of temperatures will be conducted.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Noted that sauce bottles were only about half way into the metal tub inserts for the prep cooler, this can create a situation where there can be improper temperature control. At the time of the inspection the operator confirmed that when service is slower these are moved into another nearby cooler and also covered under another metal container to lower temperatures. These temperatures are monitored every 2 hours and sauces are often used up before than. Last temperature check from logs indicated within range and corrected during inspection (CDI) by operator to cover these items was completed. • Ice used for pasta sauces for temperature control. This has inserts, this was measured at 7-10°C. Based on temperature check logs this was still within the 2 hour time period. The operator was instructed to immediately place new ice into the inserts and monitor the temperature. Corrected During Inspection (CDI): The staff had immediately during the inspection placed more ice into this unit. Corrective Actions for long term compliance: • For the sauce bottles, Operator was told that the method currently being implemented can create risk of improper temperature control. At the time the operator was instructed to look into other solutions such as smaller but wider sauce bottles that allow the entire bottle to be inside the metal insert. Or look into having deeper metal inserts for the prep cooler. • For the use of ice for the pasta sauces, the ice is not ideal for cold storage if using this method there must be frequent monitoring of the temperature and ice within this unit. At this time there can be issues with monitoring. Its suggested a timer also be used to check on this unit. This way it can alert staff. If facility is using time as a public health control, this will need to be incorporated into the Food Safety Plan and monitoring and logging much be consistent. EHO will need to review and approve these procedures.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer testing strips were onsite for the Iodine glass washer located in the bar area. Corrective Actions: • Ensure that facility has Iodine sanitizer testing strips onsite and available for staff to use. Daily monitoring of sanitizer concentrations is required to ensure appropriate sanitizing action to kill potential pathogens.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • No iodine sanitizer concentration was measured in iodine glass washer located at the bar. This does not allow for proper sanitizing step. For a temporary solution the glassware will be taken to the working low temperature chlorine dishwasher (measured at 100 ppm) to be washed and sanitized. The operator was also instructed to switch to disposable cups as well if needed. From speaking with operator, there is a procedure in place for this situation and staff are aware of this. Corrective Actions: • Ensure that the glass washer is in working order and reading a sanitizer concentration during the sanitizer cycle of 12.5 - 25 ppm Iodine. Call in service company to repair or replace this unit. Local EHO will follow up with the completion of this.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Bacon and other items in the walk in cooler were observed in containers without covers. This poses a risk of cross contamination when left uncovered. Corrected During Inspection (CDI) - these were covered by the operator and staff were educated to ensure items are always covered. • Ice build up was freezing onto a box of unpackaged frozen lobsters. Corrected During Inspection (CDI): Under instruction the operator had immediately discarded this product. For this issue contact a professional to repair. Currently place a tray to stop this from freezing on other items. Note other items from below were sealed and are to be moved.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Single serve coffee milk/creamer stored at the bar had a temperature of ~9°C. The ice level in the container was too low and adequate cold holding was not maintained. Corrective Action: • Ice is not an ideal cold storage as it melts rapidly. Place the dairy creamers/milk inside the bar coolers (i.e., ≤4°C). If stored at room temperature, it must not exceed 2 hours (adequate record keeping required).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Several bags of open dry goods (i.e., flour, pasta, rice, etc.) were observed in the dry storage area. These conditions may attract pests and result in their harbourage. CORRECTED DURING INSPECTION: • All the contents of the open dry goods were transferred into pest proof containers at the time of inspection. Please remind staff to always transfer dry goods into appropriate containers upon opening of packages.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The low temperature mechanical dishwasher had 0 ppm chlorine concentration in the final rinse cycle. Adequate sanitation of utensils and food contact surfaces was not occurring. CORRECTED DURING INSPECTION: • Upon adjusting the tubes, replacing sanitizer bottle, and priming the line, the operator was able to ensure that a concentration of 100 ppm chlorine was present on the dishware in the final rinse cycle. Please monitor the dishwasher and record the concentration of the sanitizer daily (min 50 ppm chlorine concentration required). Consider labeling the tubes to ensure staff properly replace the chemicals (i.e., detergent, rinse aid, and sanitizer).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The fluorescent light above the dishwashing station was missing a shatterproof cover. There is a risk of glass contamination if the bulbs break. Corrective Action: • Install shatterproof covers or bulb sleeves on the fluorescent light by the mechanical dishwasher.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Deep cuts observed in the counter top cutting boards at the food prep area. This results in food imbedding in the board and preventing adequate cleaning and sanitizing. Corrective Action: • Repair, refinish, or replace the prep table cutting boards.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • [1] Prep cooler with top access did not have a cover, as there is no cover maintaining temperatures for these products becomes more difficult. Some items were measured to be above ≥4°C. Operator was asked if time as public health control is used. Operator stated this is not used currently but that food items in this cooler have high turn over and are replenished/restocked. As these are products that are readily used during busier times in this cooler if products are not temperature control at required refrigeration temperatures (≤4°C) than these food items can be left at ambient temperatures due to time as public health controlled for 2 hours and after 2 hours must be discarded. A proper procedure is required and must be part of the Food Safety Plan. This ensure that they are not left in the danger zone for pathogen growth for more than the allowable time. Food products in this cooler are to be monitored using the onsite probe thermometer. If temperature's are NOT at ≤4°C for more than 2 hours then discard. If still under 2 hours, than place into other temperature control unit (≤4°C). • [2] Additionally, the sauces containers were measure >15°c, these items were immediately ordered to be discarded, operator during inspection removed and discarded items. As this sauce container uses ice bath it was observed that the ice had melted and that the levels were lower than the containers. Please ensure the that the ice water is at levels the allow for it to temperature control the food item. • [3]Beverage-Air Cooler was measured at 8-9°C. Products were moved to another working cooler. Corrective Actions: • [1] Ensure that all coolers including the shelve cooler units are all maintaining temperature control at required temperatures ≤4°C at all times, these temperatures need to hold. For these prep coolers (uncovered) if using a time as public health control, then a proper procedure is required and must be part of the Food Safety Plan (using timers and markings), food must be monitored to indicate if food items are past the 2 hour mark for potentially hazardous food not at ≤4°C. Once past 2 hours food items must be discarded. If not using this method, the cooler covers must be placed on prep table to ensure that the temperatures are holding at ≤4°C. If these temperatures are not holding, than this prep cooler must NOT be used and must be repaired or replaced to be in working order and measuring temperatures at ≤4°C. Operator had placed covers on units during the inspection. Will be monitoring these temperatures. • [2] Ensure the sauce temperature control container is filled with water and ice to a level that provides temperature control. During follow up inspection this will be assessed. Please also measure and record this in your temperature logs. • [3] Do not use this noted cooler until it has temperatures maintained at ≤4°C. Please provide the temperature control log records for the next week for all temperature control units for assessment. Ensure staff are actually completing and measuring temperatures.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Measured the low temperature dishwasher chlorine sanitizer at 0ppm after the sanitizing cycle was completed. Another cycle was completed and again 0ppm. Chlorine sanitizer solution container was observed to clear and almost empty. Solution had lost strength and degraded. Having the sanitizer at the correct levels ensures satisfactory sanitizing power to kill harmful pathogens. If not maintained at the correct levels this poses a risk to possible pathogen growth, contamination, and exposure. Corrected During Inspection (CDI): • Staff were told to replace with new chlorine sanitizer solution, new solution was added and the sanitizer lines were primed. Another cycle was run and after the sanitizer cycle the chlorine concentration measured 50-100ppm. This is within the required range. Please ensure staff are using the chlorine sanitizer testing strips to routinely test concentration levels. Ensure that the testing strips are accessible to staff at all times.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Observed the covers for the prep cooler placed near the door to the staff washrooms. This is not acceptable, this poses a serious risk of cross contamination of harmful pathogens on this surface and possible cross contamination to food items when placed back on prep cooler unit. This must be cleaned and sanitized and moved immediately to another location that does not pose a risk of contamination. Corrected During Inspection: • Operator was instructed to clean and sanitize and move immediately to another location that does not pose a risk of contamination. During inspection operator had cleaned and sanitized and picked location beside cooler unit.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Front handwashing station was observed with a dishwasher tray covering the sink and with a employees food container have been washed out and left in sink basin. Corrected During Inspection (CDI): • Operator had removed the items from sink and the dishwasher tray during inspection. The sink was assessed and was working and had full stock of supplies for proper hand hygiene practices. Operator was also educated and instructed to remind his staff to have the hand sinks accessible at all times.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Health Officer noted reach in cooler on left side of prep coolers maintaining food items >4C. 3x food items probed (sauce #1, sauce #2 and pickles) were found to have internal temperatures of 15C. Staff voluntarily discarded food items and cooler emptied at time of inspection. As discussed, do not use unit until it can maintain food items <4C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Refrigeration unit not maintaining 4C at the time of inspection. Unit operating at approximately 15C for duration of inspection. See F1.2 above. Refrigeration must be able to maintain <4C. Call for repair and provide photo showing repair and temperature maintaining <4C. 2) Tongs where plastic has come off to be replaced. 3) Microwave to be cleaned. Photos can be provided. Ensure cleaning occurs in areas noted during inspection (Shelving).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Line cutting boards to be re-planed/refinished or replaced.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  9. Monitoring

    5 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1) Temperature logs kept for cooling showed gravy being cooled from 60C to 24C within 2 hours. Food is required to go from 60C to 20C in 2 hours. No further notation on the logs provided showing if there were any corrective actions, or if the cooling reached 4C in 4 hours. Blank after 24C. Cooling must be completed as per noted and logs must be kept showing temperature cooling compliance. It was noted that the logs are kept on laminated sheets. Recommend paper or taking a photo of the logs daily and keeping for record keeping purposes, similar to temperature logs for coolers/freezers and hot holding. If the sheets are erased at the end of the day, no records showing temperature compliance or procedures remain for traceback or in the event they are needed to follow up on food borne illness or cooling procedures.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Staff were unable to locate a probe thermometer during the inspection. Probe thermometers are needed to verify the internal temperature of food items, thermal guns are good for surface checking, but not appropriate for internal. Please provide probe thermometers for staff, and/or ensure staff know where to locate them.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Ensure all unlabelled bottles of sanitizer are labelled (line prep area, servery area). Provide photos showing bottles have been labelled. 2) Deep cleaning required in facility, of note: inside microwaves, stand up "Russel" freezer had food debris spilled down the front, "Beverage Aire" cooler/left side of prep line had food debris noted inside, clean under shelving/equipment in kitchen/dry storage/alcohol storage, wipe down walls where food debris is noted, ceiling tiles have dust build up around venting. Provide photos for follow up on noted areas. 3) Large bottle of hand sanitizer stored beside staff drink containers at the front servery. Do not store sanitizers beside staff drinking cups - must be stored away from food items. Staff drinking items should not be stored in area around handwash sink. Provide proper storage spot away from sink and chemicals. Provide photo of follow up.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Line cutting boards are heavily scored - this prevents adequate cleaning and sanitizing. To be refinished or replaced by date noted above.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): 1) No staff present with valid FOODSAFE - expired. Ensure staffing levels have at least one member with FOODSAFE. Review staffing and ensure adequate FOODSAFE and advise.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  10. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Line cutting boards are heavily scored - this prevents adequate cleaning and sanitizing. To be refinished or replaced by date noted above. Items noted and corrected during inspection: 1) Preparation tongs have broken plastic which could come off and potentially contaminate food items. Removed from service at the time of inspection. RESOLVED. 2) Uncovered food items noted during inspection. Staff advised and RESOLVED.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Cleaning and sanitizing in the hard to reach areas: under the equipment in the walk in cooler, under shelving in the dry good areas, under equipment in the kitchen, fridges and freezers where food debris has built up. 1 week to clean and sanitize "fall cleaning" - operator can send photos showing the cleaning and sanitizing, or I can attend in person on or before after the date noted above.
  11. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Glassware washer did not have sanitizer as staff were using detergent/rinse aid instead of detergent and sanitizer. Ensure that staff are aware that sanitizer, in this case the iodine based mikrokleene, must be used to ensure glasses are adequately cleaned and sanitized. Discussed and RESOLVED at the time of inspection. Food contact surfaces in good order. Staff switching out utensils and cleaning/sanitizing on set schedule and staff were aware of the timeframes for removing room temperature held utensils for cleaning/sanitizing and switching out sanitizer buckers/sanitizer used on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Have staff clean hard to reach areas/under equipment as food debris has accumulated under the grill area/front line and in some freezers. Please advise when completed. 2) Ensure that staff do not get changed from street clothes to work clothes in the kitchen area. Discussed and RESOLVED at the time of inspection. Note: Although not directly related to food safety, the water ponding in the electrical room should be addressed.
  12. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Some sauce bottles > 4 deg C at time of inspection. Discussed with staff member to move the sauce back into the walk in to bring the cooler down. RESOLVED. Note: ambient temps in some units > 4 deg C, however, internal probe of items in these units < 4 deg C. Freezers at acceptable temperatures. Items noted to be thawing appropriately in the cooler at the time of inspection. Logs kept - note, some instances of temps > 4 deg C however, facility also has corrective logs in place.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Unlabelled bottle of cleaner (windex) labelled at time of inspection RESOLVED. Food items stored labelled/dated/FIFO. Ready to eat items stored separate from raw items. Chemicals stored separate from food items.
      • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Plastic handle on tongs was chipping/worn away, this could potentially contaminate food if it was to break off during food preparation. Removed from service. RESOLVED. 2) Clean - inside of microwave food debris has built up. Clean today. Food debris behind grill area, however, manager advised that this gets cleaned up at the end of shift daily. 3) Ongoing - door to be repaired/replaced in the walk in cooler/freezer as ice is building up (ongoing issue). Operator to review this concern and provide timeline for completion. I will follow up on the status of the walk in door in 1 month.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1) Paper towel in the servary area is jammed in the dispenser. Repair or replace the unit. In the interim, ensure that paper towel is provided at this sink.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  13. Monitoring

    4 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): a) At the time of inspection staff was questioned as to what temperature was targeted when reheating/cooking foods; staff reported 60 C. Review with staff that foods are required to be reheated to a minimum of 74 C.
      • F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The sanitizer bottle for the bar glass washer was empty while the glass washer was being used; sanitizer could not be detected in the final rinse water. Staff to check sanitizer concentrations/levels at the start of day. Sanitizer to be replaced right away.
      • F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The pile of dirty wipe cloths are to be removed from the mechanical room; at the time of inspection the dirty wipe cloths were piling on the floor due to the laundry bag being full. The dirty wipe cloths were directly against the gas hot water heater (fire hazard). Correct right away. b) The ice build up around the walk-in freezer door must be removed so that the freezer door can maintain a proper seal; at the time of inspection the walk-in freezer door could not be properly closed. Correct by March 28, 2017.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): a) The liquid soap dispenser at the kitchen hand wash sink (by office) was empty. Refill right away and maintain. b) The paper towel dispenser at the kitchen hand wash sink (by office) was empty. Refill right away and maintain.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  14. Monitoring

    4 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1) Employee observed getting changed (down to boxer briefs) in the kitchen area (adjacent to the lockers and food preparation table). Staff not to change in back of kitchen area. 2) Staff member in street clothes sitting on a food preparation table. Review the above with staff. EHO will follow up next week.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Wiping cloths used with spray bottles not kept in sanitizer at the time of inspection. If staff wish to use paper towel after spraying this is acceptable, however, if the staff wish to use wipe cloths, they must be kept in the sanitizer solution when not in use. 2) Glassware washer was out of detergent at the time of inspection. Staff must check ware washing units at a frequent interval to ensure that they are kept functioning in a manner that keeps food contact surfaces and utensils free from contamination. Items noted above are important to food safety and must be reviewed with staff members. EHO will follow up next with (onsite) with respect to the above.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Staff observed sitting on food preparation table in street clothes (back table adjacent to the shoe lockers). EHO asked staff member if this was a food preparation table and the staff member advised it was. Staff member moved off the table at the request of the EHO. Sitting on food preparation surfaces in street clothes has the potential to contaminate the surface and food items. 2) Spray bottles containing sanitizer not labelled. All chemical/cleaner bottles must be labelled to ensure contents are identified. EHO to follow up next week on date provided.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Back preparation area adjacent to the staff lockers found to be disorganized with staff shoes scattered under the food preparation table and general clutter. Ensure this area is kept free of staff personal items and clutter. 2) Kitchen requires cleaning and sanitizing of walls (food debris) and ceiling (dust debris built up). 3) Ensure a thorough cleaning and sanitizing of kitchen where food debris has built up. 4) Hot water tank room - a drain has been installed (unsure of what the drain and filter is for). Water and rust debris have build up on the floor. Must not have water pooling this needs to be cleaned and reworked to prevent the accumulation of water. Overall clean and sanitize the premises. EHO will follow up on date noted above ( 1 week).
  15. Monitoring

    0 infractions