Mr Mikes Steakhouse Casual- Williams Lake
299 Oliver St Williams Lake BC V2G 1M2 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed containers of cranberries and mango stored in the glass chiller at temperatures above 4°C. According to staff, the items had been moved there for ease of access less than two hours prior. The glass chiller is not designed to maintain temperatures at or below 4°C. Staff moved the items to a functioning bar cooler and will store them there going forward. 2) Observed several containers of potentially hazardous foods stored on ice in the top section of a line cooler that was not functioning. The ambient temperature of the foods was observed to be below 4°C. The operator is in the process of replacing the unit. In the meantime, please ensure that the ice is regularly changed, that all containers and sauce bottles are kept in direct contact with the ice, and that the ice sufficiently surrounds the food items.
- 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): Observed the mechanical dishwasher in the kitchen with a chlorine concentration of 0ppm. Chemical sanitizing dishwashers must maintain a sanitizer concentration of 50ppm chlorine. Operator contacted a service technician at the time of inspection and will notify the EHO once the dishwasher has been repaired. Operator has agreed to sanitize dishes manually until the dishwasher is functioning properly.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler was measured to be over 4C, staff is to adjust the cooler and monitor that all PHFs (potentially hazardous foods) are stored at 4C or colder at all times. Temperature logs were also available and temperature controlled units are regularly monitored and recorded.
- 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): Wiping clothes were stored in a sanitizing solution, quats concentration: 200ppm (in compliance) Cardboard was found placed under the dishwasher. Any materials not required for food related operations must not be stored on site. (corrected during inspection) Staff noted that pipes under the dishwasher are not sealed and had previously leaked, leading to water damage to a corner of the dry storage room which is located below the kitchen. Inspector observed unsealed pipes below the dishwasher, within the dry storage room bubbled paint on the wall and water stains on the floor. It was also noted that there was no floor drain as it is a room for dry storage. Seal the dishwasher pipes to prevent accumulation of filth, dust, debris and harborage of pests. Operator and/or staff are to remove dry goods in the storage room away from the corner where the pipes leak to prevent cross contamination. Ensure pipes are repaired to maintain clean and sanitary conditions.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires thorough, regular cleaning including the prep table top. Vent hood requires thorough cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?