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Mr. Mikes

600 - 900 Carmichael Lane Hinton AB T7V 1Y6 · Food - General

Official record from Alberta →

Inspection summary

Mr. Mikes has been inspected 15 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on August 6, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on July 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 7 separate inspections, most recently on July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on August 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 12, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single door standing freezer next to the appetizer station has ice buildup on the floor and ceiling.- Please investigate.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a used wet wiping (cleaning) cloth left on a countertop in the food preparation area.- Reusable wiping cloths must be stored in a sanitizer solution between uses to prevent contamination of food contact services.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed improper thawing: Frozen chicken and other meat products were being thawed in a sink containing standing cold water that was not running.- Educated facility staff on safe thawing methods: in a refrigerator, under cold running water, in a microwave, or by cooking directly from frozen.- Corrected during inspection: thawing continued in the sink under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single door standing freezer next to the appetizer station has ice buildup on the floor and ceiling.- Please investigate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed a soiled towel under a rubber mat on the bar countertop above the glasswasher, where clean glassware is stored.- Advised the operator/bar manager to remove the towel and clean and sanitize the countertop and the rubber mat, and to rewash the glassware stored in the area. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed grease build up on the ventilation hood.- Please clean the ventilation hood.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dish racks in the dishwashing area are not maintained in a clean and sanitary manner. - Please ensure that the dish racks are kept clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust on the ceiling in the kitchen.Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice scoop holder was not maintained in a sanitary manner - it was dusty inside and outside. - Please ensure the ice scoop in kept clean. The chef washed/sanitized the ice scoop holder during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine sanitizing solution was detected in the mechanical dishwasher. The dishwasher was run 3 times to confirm the result. The chef reported that the dishwasher was operating normally on Oct 27, when they last checked the chlorine concentration. He also stated the dishwasher was not used today, October 28, and the chlorine concentration was not checked today. Advised the operator to:- contact the service provider to investigate and repair the dishwasher. - wash and sanitize dishes manually in the 2-compartment sink until the dishwasher is serviced and is confirmed to be dispensing chlorine properly.Oct 30: The chef advised the service provider will investigate the dishwasher later today at 3 pm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be not maintained in a clean and sanitary manner:- the exterior of the dishwasher, including the drain sump - the 2-compartment sink including the hose and the underside.Please ensure these areas are maintained in a clean and sanitary condition.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed used, wet wiping cloths left on a countertop in the kitchen. - Facility staff removed the cloths for cleaning and provided fresh wiping cloths stored in a sanitizing solution at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine sanitizing solution was detected in the mechanical dishwasher. The dishwasher was run 3 times to confirm the result. The chef reported that the dishwasher was operating normally on Oct 27, when they last checked the chlorine concentration. He also stated the dishwasher was not used today, October 28, and the chlorine concentration was not checked today. Advised the operator to:- contact the service provider to investigate and repair the dishwasher. - wash and sanitize dishes manually in the 2-compartment sink until the dishwasher is serviced and is confirmed to be dispensing chlorine properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to be not maintained in a clean and sanitary manner:- the exterior of the dishwasher, including the drain sump - the 2-compartment sink including the hose and the underside.Please ensure these areas are maintained in a clean and sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed grease build up on the ventilation hood. The ventilation hood is also overdue for professional cleaning and servicing. - Ensure the ventilation hood is maintained in a sanitary manner and is professionally cleaned and serviced in accordance with the manufacturer's recommended schedule. 2. The flooring in the boiler room is not maintained in a clean and sanitary condition. There is water pooling on the floor. - Ensure the flooring in the boiler room is maintained in a sanitary manner and is free from water accumulation.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a wet used cleaning cloth left on the prep table in the kitchen. Kitchen staff stored it in a sanitizer solution at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed two bags of frozen raw chicken being thawed in a sink under standing water.- The chicken was still frozen at the time of inspection. - Advised kitchen staff to thaw/defrost the chicken under cold running water. Corrected at the time of inspection. - Educated kitchen staff about safe thawing methods: in a cooler, under cold running water, microwaving, and as part of cooking process.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted dust on the ceiling in the kitchen.Please clean.
  12. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine/bleach test strips available onsite are expired. - Please provide valid test strips.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located by the walk-in cooler was not supplied with hand soap.Please ensure hand sinks are equipped with supplies (hand soap and paper towels).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Observed dust build up on the computer screen wiring above the preparation cooler and on the ceiling fans in the kitchen.Please clean.
  15. Initial Inspection

    0 infractions

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