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Mr. Mike's Grill

5 - 4736 Lakelse Avenue, Terrace, V8G 1R6 · Restaurant

Official record from Northern Health →

Inspection summary

Mr. Mike's Grill has been inspected 11 times by Northern Health Authority since March 22, 2023. The most recent inspection, on September 25, 2025, found no infractions.

6 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on August 19, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on November 23, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 16, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 once on November 15, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 22, 2023. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Northern Health Authority, 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: An inadequate sanitizing rinse temperature was noted at the time of inspection. The hot water supply temperature was measured at 120°F; however, the final rinse cycle temperature of the high-temperature dishwasher was below 71°C. The color bar on the high-temperature test strip used during testing did not fully change from blue to orange, confirming that the proper sanitizing temperature was not reached. (Public Health significance): High-temperature automatic dishwashers must achieve a sanitizing rinse temperature of 71°C or higher to effectively sanitize dishware. Gauge temperatures must comply with the manufacturer’s specifications.
      • Corrective Action: Immediately implement manual sanitizing by soaking all dishware in a chlorine solution at 200 ppm for 2 minutes. Have the dishwasher repaired/serviced by a qualified technician and regularly monitor and log the final rinse temperature to ensure consistent sanitizing performance and to identify when the unit may require adjustment or further maintenance. A follow-up inspection will be conducted to verify that the dishwasher is effectively sanitizing dishware.
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Complaint Inspection

    1 infraction

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Complaint of steak tasting and smelling off. Steak was replaced. No evidence of off meat on premises, no other complaints received.
      • Corrective Action: Management advised to be vigilant when prepping and serving steaks
  6. Follow-Up Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep tables temp 8°C
      • Corrective Action: Prep tables - food to be removed every two hours if temperature is over 4°c
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Kitchen floors - worn - Patches of tile missing Walls - rough and dirty Coolers - not cleand and sanitary Dish washing area - no clean Dining room seating in poor repair Office chairs completely worn out - impossible to clean
      • Corrective Action: Kitchen floor to be replaced by 03/01/2024 Walls in kitche to be resurfaced 03/01/2024 Dish washing area to be cleaned 01/30/2024 Office chair to be replaced 01/15/2024
  7. Complaint Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Prep table temperatures 9, 14 and 15.6 degrees
      • Corrective Action: Refrigeration for all unit must be repaired and be capable of keeping foods at 4 degrees C or less.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Walls, floors, cooler, freezer,high touch surfaces, cooler door handles,food dollies, ice machine, cutting board,ventilation screens,glass ware,service room, dish washer area, found to be in poor unclean condition
      • Corrective Action: Floors must be thoroughly cleaned including base boards, corners and under equipment. Grease must not be allowed to accumulate on the floor surface. Greasy floors are a work safe hazard. Walls in the dish washing area and back room require repairs and painting to provide a smooth washable surface.The walk inn cooler and freezer doors and handles must be cleaned and sanitized on a daily basis. A complete cleaning of food dollies,ice machine,ventilation screens,dish washing area, all glass ware, and service room is required. Cutting board in the prep table area must be replaced.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility is old and has not been well maintained
      • Corrective Action: Time for a facility refresh is long overdue. A renovation plan must be provide to the EHO in sixty days. An order detailing the required upgrades and time lines will follow this report.
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food held in prep tables across from the grills do not keep foods at or below 4ºC. Temperatures vary from 8ºC to 11ºC Staff advise that these containers are removed once a day.
      • Corrective Action: Food stored above 4ºC must be discarded after two hours. Replace foods frequently relative to the amount you will use within the two hour limit. Record and schedule when the food items must be changed.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: None of the managers contacted could say where the food safe and sanitation plans were kept.
      • Corrective Action: Current food safe and sanitation plans must be provided and utilized on a day to day basis.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: No evidence of cleaning and sanitizing solution available or used in the food preparation area.
      • Corrective Action: Cleaning cloths and sanitizing cloths should be available in the food preparation areas. The sanitation concentrations need to be checked every two hours and have the concentration verified for effectiveness. The entire facility is in need of a deep cleaning; many walls and cupboards require painting to ensure smooth washable surfaces.The facility is old and has not been maintained well. It is time for a renovation to ensure a longer life.

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