INSPECTION REPORT Health Protection MLOO-CMRTLT

PREMISES NAME Mr Mikes SteakhouseCasual		Tel: (604) 824-0957 Fax: (604) 847-0249
PREMISES ADDRESS 45200 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE January 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Choi		NEXT INSPECTION DATE January 11, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Perishable foods (cooked pasta, cheese, etc.) in the top left cold drawer at the cooking line measured approximately 8-10°C. Corrective Action(s): Move all perishable foods to working cooler at ≤ 4°C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Box of beverage syrups were stored in close proximity to cleaning agents. Corrective Action(s): Store beverage syrups away from cleaning agents (different shelf or above if same shelf) to avoid potential contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Water is currently turned off at the back hand washing station due to constant leak. Repairs have been arranged already. No food prep was being done in the back area at the time of inspection. 2. Top left cold drawer at the cooking line is unable to maintain food at ≤ 4°C. Corrective Action(s): 1. Turn water back on for this hand washing station or temporarily use nearby three compartment sink for hand washing if food prep is being done in the back area. If three compartment sink is being used for hand washing, supply liquid soap and paper towels nearby. 2. Service the cold drawer and ensure it is able to maintain food at ≤ 4°C Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Hand washing stations were equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C - Freezers are ≤ -18°C - Hot holding units are ≥ 60°C - Low temperature dishwasher is available. 100 ppm chlorine residual detected. - Glasswasher is available. 25 ppm iodine residual detected. - EcoLab Smartpower Sink & Surface Cleaner Sanitizer is available. 272-700 ppm DDBSA and 704-1875 ppm lactic acid detected. - No signs of pests observed - Premise is well lit Reminder: - Keep FOODSAFE certificate(s) and pest control reports on-site or be able to access them online for easy review. - Store in-use utensils dry instead of in sanitizer to avoid potential contamination of food.