INSPECTION REPORT Health Protection ACHN-CSRU3H

PREMISES NAME Mr Mikes SteakhouseCasual		Tel: (604) 824-0957 Fax: (604) 847-0249
PREMISES ADDRESS 45200 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE June 13, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Choi		NEXT INSPECTION DATE June 20, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Roasted carrots in a lidded container in the walk in cooler. Internal temperature measure around 20C, surface temperature measure around 15C. Staff said carrots prepared at 11:30 this morning. Inspection conducted at 2:30pm. Corrective Action(s): Do not conduct cooling in a closed container. Staff removed the lid once instructed. Please stir the carrots to help facilitate faster cooling. Reminder that the cooling curve states that food must be cooled from 60C to 20C in 2hours and from 20C to 4C in 4hours. Please ensure carrots have an internal temperature of 4C by 5:30pm. If the carrots have a higher internal temperature, discard carrots. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods observed stored above 4C. Sauce bar that is attached to grill, internal temperature of sauces measure 8-9C. Some sauces contain eggs/dairy. Top left drawer attached to the grill ambient temperature measure 7-8C. Corrective Action(s): All potentially hazardous foods have been moved to other working coolers. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Inside area of the lid of ice meachine observed to have a bit of grime. Corrective Action(s): Please do a deep clean of the ice machine. To be completed by tomorrow, June 14, 2023. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Ants observed by the empty bottle collection area. Last pest inspection report by pest company did not state there was any ant activities. Corrective Action(s): Please clean up area as ants are attracted to food debris and sugary syrups. Please contact pest control company and have them resolve the pest issue. To be corrected by: June 20, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sauce bar cooler, drawers of the grills observed with ambient and/or internal temperature greater than 4C. Corrective Action(s): Please contact a technician to service cooler so that it can maintain 4C or below at all times. To be corrected by: June 20, 2023 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Back of kitchen by the prep area and three compartment sink, the covering of the floor observed to be peeling. Corrective Action(s): Please fix the floor to ensure floor is easily cleanable and do not have gaps for food debris/grime to collect which can attract pests. To be corrected by: July 13, 2023 Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Bike observed in the dry food storage room. Corrective Action(s): Please remove all items not for the food business. If it is staff items, please store in designated staff area. To be completed by: Tomorrow June 14, 2023 Violation Score: 1

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

Comments

- Handwashing stations fully equipped with hot and cold running water, liquid soap, and paper towels - All coolers (except coolers mentioned above) measure 4C or below. - All freezers measure -18C or below. - Low temperature dishwasher final rinse at plate level measure 50ppm chlorine - Glass washer in bar area final rinse measure 12.5ppm iodine - All hot holding measure 60C or above - Buckets and spray bottle of sanitizer (EcoLab Sink & Surface Cleaner Sanitizer) tested within range Note: *** Handwashing station in bar area first observed to be blocked by boxes. Please ensure none of the handwashing stations are obstructed. *** Please ensure all cook staff know that all potentially hazardous foods MUST be reheated to 74C before service. *** Warming up potentially hazardous foods using the heat lamp is NOT acceptable. *** Please have copies of FOODSAFE certificates available on-site