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Mr. Mikes Restaurants

1028 Cranbrook St N Cranbrook BC V1C 3S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mr. Mikes Restaurants has been inspected 12 times by Interior Health Authority since December 18, 2013. The most recent inspection, on October 27, 2025, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 7 times across 6 separate inspections, most recently on October 27, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 April 12, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 12, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 11, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 11, 2017. For example: 2 - Is the contact information the same?

About this data

These results come from Interior 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.

12 inspections

  1. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Hot Holding 55C
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Coolers 7-10 C must be 4.4 C or less
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Hot Holding 58 C must be 60 C or higher
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Hot-holding units containing potentially hazardous foods measured ~46°C during inspection. Corrected During Inspection: Hot holding units were adjusted to hold potentially hazardous foods at 60°C during inspection.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: "Ecolab Sink & Surface Cleaner Sanitizer" in buckets measured above acceptable range noted on test strip bottle. Corrective Action: Ensure that correct concentration is used for food contact sanitizers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Build up of food debris noted under equipment in kitchen. Corrective Action: Clean food debris from under equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in middle and furthest left cold holding well units in stove area measured at 9°C and 7°C. Potentially hazardous foods must be stored at 4°C or below in order to prevent the growth of harmful microbes. Lower the cold holding units' temperature so that they always keep food at 4°C or below.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink in employee washroom not functioning. Hot and cold potable water must be supplied to hand sinks so that employees can properly wash their hands and prevent cross contamination of food. The sink must be fixed, and the washroom should not be used until it is fixed.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): At time of inspection there was raw chicken measured in a cold food well that measured at 8 degrees C and it was being held for less than two hours. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometer missing in one of the fridges on kitchen line holding potentially hazardous foods. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): A Quat sanitizer solution found in bar area measured at 0 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization, by changing every 2 hours or as needed. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat sanitizer bottle and buckets around the kitchen measured at 50ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is an accumulation of oil/grease on the baffle filters; oil is dripping from the fume hood. Operator mentioned that a date has been scheduled for cleaning. 2. There is an accumulation of garbage underneath the pop machine. 3. Knives are stored in between prep coolers near the grill line.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
      • Observation(s): Manager change. Contact info will be updated.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths by the preparation tables seen to be left out and visibly dirty. Operator retrieved new wiping cloths and placed them in a sanitizer bucket by the prep tables. This was corrected during inspection.
  10. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep table across from grill (LEFT) - lid open 230pm (not busy) - measured 14-22'C on top (cheese, processed veg) - measured 7-13'C in drawers below (meat, cheese) Prep table across from grill (MIDDLE) - lid open 230pm - 11-20'C on top (cheese, processed veg, coleslaw) - measured 7'C on bottom (salad) Prep table across from grill (RIGHT) - lid open 230pm - 15-18'C on top (sour cream, salsa, cheese) - 8'C on bottom All three coolers were missing accurate thermometers. Temperature logs were not being maintained for prep coolers.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cutting boards at both prep tables across from grill are heavily worn and pitted preventing adequate cleaning and sanitizing.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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