INSPECTION REPORT Health Protection JVIK-B4PU98

PREMISES NAME Mr Mikes SteakhouseCasual		Tel: (604) 824-0957 Fax: (604) 847-0249
PREMISES ADDRESS 45200 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE September 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John Choi		NEXT INSPECTION DATE October 15, 2018
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness requires improving at the following areas: Corrective Action(s): - underneath the cook line and between equipment. - provide a larger garbage can at hand sink at the cook line - overflowing at time of inspection - provide an additional garbage can at the hand sink at prep area - deep cleaning at dishwasher - ensure unit's interior and exterior are scrubbed down. Be sure to regularly clean dishwasher Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Coving at wall by grill is coming away from the wall and food is collecting within the gap. This was observed on the previous routine inspection. The manager at the time had stated a work order was in. Corrective Action(s): Repair coving at wall by the grill to ensure a smooth surface Violation Score: 1

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

Comments

At time of inspection dishwasher's sanitizer had been replaced as it was low. Observed sanitizer at 0ppmm residual. Ensure that when sanitizer is changed, the machine is primed and sanitizer is tested for a minimum 50 ppm Cl residual prior to use. After priming unit was at 50ppm Cl. Ensure Iodine test strips on-sitew Temperature and sanitizer logs are completed twice daily. Hand sinks equipped with liquid soap, paper towel and hot/cold water All temperatures meet health requirements Quats at 200ppm in several buckets Thermometers observed in coolers and probe thermometer is available Ice machine maintained General food storage practices are satisfactory Employee bathroom maintained Bar Area Glasswasher tested at 12.5ppm Iodine Quats at 200ppm Temperatures meet requirements Ice scoop in separate bin General cleanliness is satisfactory