Fraser Health Authority



INSPECTION REPORT
Health Protection
260659
PREMISES NAME
Mr Mike's Steakhouse & Bar (Coquitlam)
Tel: (604) 944-9378
Fax:
PREMISES ADDRESS
32 - 2991 Lougheed Hwy
Coquitlam, BC V3B 6J6
INSPECTION DATE
May 29, 2023
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Darren Flintoff
NEXT INSPECTION DATE
June 01, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 5
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Fraser Health Permit not posted in a conspicuous location. The most current decal was posted on the liquor license. Consumers must be informed of the facility's health permit
Corrective action: contact the Fraser Health "Health Protection Office" to obtain the health permit. Ensure the permit is posted next to the liquor & business licenses.
Date To Be Corrected By: 2023/06/05
Corrective Action(s):
Violation Score:

209 - Food not protected from contamination [s. 12(a)]
Observation: The following observations were made that may result in the contamination of food:
1) Open bags of pasta/starchy dry goods on dry storage racks
2) Dry goods stored in carton boxes (open)
3) Uncovered food in black upright cooler/freezer (ice cream and cake).
Open bags of dry goods can result in contamination of rodent droppings. Uncovered food in the cooler can result in direct contamination.
Corrective action: Ensure all dry goods are stored in closed pest proof containers. Ensure all food items in coolers are covered.
Date To Be Corrected By: Immediately
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in the following areas:
1) Inside the alcohol storage room along the bottom of the shelves
2) Under the dry storage racks
3) On the bottom tray of a storage cart (rolling)
4) Inside the chemical storage room (along the hot water tank and edges of room)
Pests can transmit disease. Their droppings can contaminate food and result in the illness of consumers. Pest control company conducts monthly inspections. The last report was reviewed. Pest activities also noted.
Corrective action: Deep clean/sanitizer the above noted areas (alcohol storage room, dry storage area, rolling cart trays, chemical storage room, etc.). Ensure no rodent droppings are left behind. Request more frequent inspection from Ecolab and follow any recommendations provided.
Date To Be Corrected By: Immediately
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: The following conditions were observed that may allow for the entrance/harbourage of pests from neighbouring construction:
1) Gap between double doors at front entry --> worn out rubber seal
2) Gaps around plumbing fixtures under 2 compartment sink
Corrective action: Replace weather strop under/between front entrance doors. Ensure no light passes through. Seal the gaps around the plumbing fixtures under the 2 compartment sink.
Date To Be Corrected By: 2023/06/05
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris and grease build up observed along the sides/base of the cookline, udner the dry storage area, and inside the glass storage at bar. Food debris in the premises can attract pests. Regular cleaning is required. Corrective action: deep clean the entire premises and all hard to reach areas. Ensure no accumulation of debris undre racks, cookline, dry storage, etc.
Date To Be Corrected By: 2023/06/05
Corrective Action(s):

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

General observations/good practices
-staff have foodsafe level 1 training
-Handwash stations equiped with hot/cold running water, soap, and paper towel
-Chicken observed to be cooked to an internal temperature of 78 deg. C
-sanitizer available (quat @ 200ppm in buckets & spray bottles)
-All hot held food > 60 deg. C:
1) clam chowder @ 66 deg. C
2) soup @ 64 deg. C
-All coolers < and/or = 4 deg. C:
1) Bar undercounter coolers @ 2.2. deg. C and 1.6 deg. C
2) Reach in drink cooler @ 2.6 deg. C
3) Undercounter drawer coolers @ 2.6 deg. C, @ 0.8 deg. C, @ 3.6 deg. C
4) Upright cooler @ 0.6 deg. C
5) Walk in cooler @ 3.6 deg. C
-All freezers < and/or = -18 deg. C
1) Reach in freezer @ -18 deg. C
2) Upright (top section) @ -20 deg. C
3) Walk in freezer @ -32 deg. C
-Raw meat, chicken, and seafood stored below/away from ready to eat food
-2 compartment prep sink available and in good working order
-Glasswasher @ bar had sanitizer > 12.5ppm iodine (<25) in the final rinse cycle on glass surface
-Low temperature mechanical dishwasher had chlorine @ 100ppm in the final rinse cycle on plate surface
-Food stored off floor --> all items > 6'' above floor
-All coolers/freezer have thermometers
-Daily temperature logs are well maintained
-Employee demonstrated good hygiene
-Ice machine in clean conditions
-Test strips available onsite