Fraser Health Authority



INSPECTION REPORT
Health Protection
LWEH-AGCTQS
PREMISES NAME
Mr. Mike's Steakhouse Casual		Tel: (604) 534-1100
Fax:
PREMISES ADDRESS
300 - 20020 Willowbrook Dr
Langley, BC V2Y 2T4		INSPECTION DATE
December 5, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Harry Madan		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 11
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Garlic butter on top of entre line cooler registered 8 Celcius.
Sauces in squeeze bottles held on top of entre line cooler registered 7 Celcius.
Bar cooler on right side registered 7 Celcius.
Corrective Action(s): Discard product if stored above 4 Celcius for more than 2 hours. Keep product low in cooler insert and cover if necessary.
Use ice water around squeeze bottles to hold all suaces at 4 Celcius or less.
Reduce bar cooler temperature to 4 Celcius or less.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Fruit flies observed in dishpit.
Corrective Action(s): Obtain the services of a professional pest control company to eradicate all fruit flies from facility.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Additional cleaning is required of floors in both walk-in coolers.
Plastic cart is damaged and heavily soiled with food.
Walls in dishpit require more thorough and frequent cleaning.
Corrective Action(s): Maintain all surfaces and equipment in a clean, sanitary condition at all times.
Violation Score: 3

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

Cutting boards must be washed with soapy water, rinsed and finally sanitized every 4 hours.
FOODSAFE certificates must be kept on-site for review.
Dishwasher final rinse registered 73 Celcius at the dish surface.
Multi-quat sanitizer registered 400 ppm.
Glasswasher registered 12.5 ppm iodine.