INSPECTION REPORT Health Protection YTAN-AYJSSG

PREMISES NAME Mr. Mike's Steakhouse Casual		Tel: (604) 534-1100 Fax:
PREMISES ADDRESS 300 - 20020 Willowbrook Dr Langley, BC V2Y 2T4		INSPECTION DATE May 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harry Madan		NEXT INSPECTION DATE May 15, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly issue is still present Corrective Action(s): Continue flushing drains and have pest control services. Ensure garbage/compost bins are emptied every day. Better sanitation is required in kitchen (see other violation codes). Correct by: 1 week Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Grease/food debris accumulation onserved on equipment throughout facility. Corrective Action(s): Ensure kitchen is maintained in sanitary condition to prevent harbouring/breeding of fruit flies. Correct by: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large amounts of grease/debris build-up throughout facility: - On and around dishwasher - On baking pans - On cooking equipment - Inside all coolers and freezers - Doors and handles of coolers and freezers - On floors underneath equipment and storage racks - On floors in hard to reach areas - On walls in dishpit Corrective Action(s): Entire kitchen requires thorough cleaning and sanitizing. Ensure cleaning schedule in your sanitation plan is adhered to. Correct by: 1 week Violation Score: 15

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Quats sanitizer solution available in spray bottles and in sanitizer buckets at 200 ppm - All coolers were measured to be at or below 4C - All freezer temperatures satisfactory. **ensure upright freezer next to fryer is defrosted - ice build-up observed on fan. - Hot holding units were measured to be above 60C - High temperature dishwasher reached 71C at plate surface level during rinse cycle - Bar glasswasher dispensed 12.5 ppm iodine to dish surface. Test strips available for monitoring sanitizer concentration. - Temperature records available **General sanitation still requires improvement. Entire kitchen requires deep cleaning. A follow-up inspection will be conducted next week.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AYJSSG
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. Yes 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:
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