INSPECTION REPORT Health Protection LWEH-AAWTN4

PREMISES NAME Mr. Mike's Steakhouse Casual		Tel: (604) 534-1100 Fax:
PREMISES ADDRESS 300 - 20020 Willowbrook Dr Langley, BC V2Y 2T4		INSPECTION DATE June 14, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Harry Madan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knives line utensils are being put through the dishwasher every 5 hours. Corrective Action(s): These items should be put through th edishwasher every 3 - 4 hours to prevent bacterial growth on surfaces not submerged in the ice water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Rear kitchen door does not seal tightly to the floor. Corrective Action(s): Install weather stripping to seal against entry of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Much of the cleaning has been completed, however the ceiling and the floor behind the ice mahine aare still heavily soiled. Corrective Action(s): Clean these areas thoroughly and frequently to prevent build-up. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small cutting boards are heavily stained and scored. Corrective Action(s): Replace damaged cutting boards. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # LWEH-AAPU33 of Jun-07-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Equipment on the cooking line is soiled with food and debris including fronts of equipment, legs and wheels, cooler drawer handles, inside cooler drawers, shelves and warmers. 2. Knives and utensilson the line stored in ice water are not being washed throughout the day.) Code 401 noted on Routine inspection # LWEH-AAPU33 of Jun-07-2016 Adequate handwashing stations not available for employees [s. 21(4)] (No paper towels available at bar sink. Soap dispenser in rear kitchen is not working.)

Comments

Daily temperature logs and sanitizer logs are now being kept - good Remove pots and trays from in front of rear hand-sink to make it accessible for hand-washing.