INSPECTION REPORT Health Protection LWEH-AAPU33

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 7, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harry Madan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 32

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 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. Corrective Action(s): . 1Clean all equipment thoroughly and maintain in a sanitary condition at all times. 2. Knives and utensils used on the line must be washed and sanitized thoroughly every 2-4 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towels available at bar sink. Soap dispenser in rear kitchen is not working. Corrective Action(s): Mount a paper towel dispenser at bar and keep stocked at all times. Repair or replace soap dispenser in rear kitchen. Violation Score: 5

Non-Critical Hazards: Total Number: 4

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Space below rear entrance door can allow pests to enter. Corrective Action(s): Seal the space below the door. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walls, floors and ceilings are soiled with food and mold including the floor of the walk-in cooler, the ceiling above the cooking line, and the walls behind the ice machine and dishwasher. Corrective Action(s): Clean these areas throughly and frequently to maintain good sanitation at al times. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large cutting boards on the line adn small cutting boards in rear kitchen are heavily stained and scored. Corrective Action(s): Repair or replace all damaged boards on or before June 21, 2016. This is a repeat violation. Failure to correct this violation by June 21st will result in a CORRECTION ORDER being issued. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Decorative lights in boxes are being stored on floor in kitchen. Corrective Action(s): Remove all items not required for daily operation from the food preparation area. Violation Score: 1

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

Comments

All coolers and coole rinserts @ 4 Celcius - good Hot foods @ 60 Celcius - good Quat sanitizer @ 400 ppm - good Dishwasher @ 76 Celcius - good Glasswasher @ 12.5 ppm iodine - good NOTE: Daily temperature and sanitizer logs have not been kept up-to-date. Mark month and year on each log sheet.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LWEH-AAPU33
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Partial 06/21/2016 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Ingredients and nutrition facts must be kept on-site for dill pickle spears.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment