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MR MIKES Steakhouse Casual

1000 - 130 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on May 12, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on November 19, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 May 8, 2024. 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 17 times across 6 separate inspections, most recently on May 12, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 4 separate inspections, most recently on June 10, 2025. 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 4 times across 2 separate inspections, most recently on June 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The flooring under the deep fryer was broken exposing bare concrete floor.**June 10, 2025: repairs to be completed in about 2 weeks. COMPLETE THE FOLLOWING:1. Repair/replace flooring so they are smooth, cleanable and resistant to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Stainless steel floor tile in the middle walk-in freezer was lifting up from the left corner.**June 10, 2025: Operator stated repairs to be completed in 2 weeks.COMPLETE THE FOLLOWING:1. Please repair/replace and clean the above indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the bar, and in the kitchen have grease and debris build up. DO THE FOLLOWING:1. Clean hard to reach areas under shelves, dishwasher and the deep fryer grill 2. Clean routinely to prevent pest harbourage
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The flooring under the deep fryer was broken exposing bare concrete floor.**June 10, 2025: repairs to be completed in about 2 weeks. COMPLETE THE FOLLOWING:1. Repair/replace flooring so they are smooth, cleanable and resistant to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Stainless steel floor tile in the middle walk-in freezer was lifting up from the left corner.**June 10, 2025: Operator stated repairs to be completed in 2 weeks.COMPLETE THE FOLLOWING:1. Please repair/replace and clean the above indicated area.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Used Microplane stored on tray in walk-in fridge that had food debris. Utensil removed from the walk-in so it could be cleaned and sanitized. COMPLETE THE FOLLOWING:1. Store utensil in a manner that protects it from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. The flooring under the deep fryer was broken exposing bare concrete floor.**June 10, 2025: repairs to be completed in about 2 weeks. COMPLETE THE FOLLOWING:1. Repair/replace flooring so they are smooth, cleanable and resistant to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Stainless steel floor tile in the middle walk-in freezer was lifting up from the left corner.**June 10, 2025: Operator stated repairs to be completed in 2 weeks.COMPLETE THE FOLLOWING:1. Please repair/replace and clean the above indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Cutting boards stored beside the dry storage area had several score marks, were discolored and not easily cleanable.**June 10, 2025: Operator stated resurfacing planned in 1 week. 2. The red dishwashing racks in the dishwashing area had a significant amount of black debris build-up on the racks. **June 10, 2025: Operator put in request for replacements. COMPLETE THE FOLLOWING:1. Resurface or replace the cutting boards, so they are easy to clean. 2. Clean/replace the dish racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed old food debris on safety guard and backsplash of mixer.COMPLETE THE FOLLOWING:1. Ensure mixer is cleaned more thoroughly after use to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Grease build-up on exhaust filters. **June 10, 2025: ventilation hood scheduled for professional cleaning on June 17. COMPLETE THE FOLLOWING:1. Please clean the above indicated area.
  4. Monitoring Inspection

    6 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were expired as of July 1, 2021. **Please purchase new test strips and ensure test strips are not used after expiry date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**The flooring under the deep fryer was broken exposing bare concrete floor.**Repair/Replace flooring.**Ensure all surfaces in the kitchen are smooth, cleanable and resistant to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stainless steel floor tile in the right walk-in freezer was lifting up from the left corner, which had started to have debris build-up underneath.**Please repair/replace and clean the above indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting boards stored beside the dry storage area had several score marks, were discolored and not easily cleanable.**Please resurface or replace.2. The red dishwashing racks in the dishwashing area had a significant amount of black debris build-up on the racks. **Please clean to prevent any cross contamination of clean utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Both the kitchen and bar area require a deep clean. Some of the areas include, but are not limited to: 1. Floors and walls in the cook line as there was a significant buildup of grease, food debris, and food stains.2. Hard-to-reach areas along the cook line such as underneath the cooking equipment. Additionally, please clean prep cooler handles.3. Floors in both walk-in coolers had visible food stains from the meat juices.4. Hard-to-reach areas in bar such as underneath the coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Visible grease build-up on exhaust filters and edges of the ventilation hood. **Please clean the above indicated area.2. The small white stand-up cooler in the cooking area has food stains on the interior.**Please clean and sanitize.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Test strips for chlorine sanitizer and sink and surface sanitizer were expired. Please replace test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring under the deep fryer was broken exposing bare concrete floor.**Repair/Replace flooring.**Ensure all surfaces in the kitchen are smooth, cleanable and resistant to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden cabinets on server side near cutlery storage were in disrepair, as the wood appears to be chipping away, making the surface difficult to clean. Please clean and refinish wood shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door to the walk-in cooler was not latching on properly. The ambient temperature of the walk-in cooler was measured at 8 degrees C. **Repair the door to the walk-in cooler to ensure that the door can be securely closed, and the temperature can be maintained at 4 degrees C and below2. The chopping boards on the prep coolers by the cookline had knife markings with a buildup of dirt and discoloration in the grooves.**Resurface/Replace chopping boards to ensure that they can be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both the kitchen and bar area require a deep clean. Some of the areas include, but are not limited to: 1. Floors and walls throughout the kitchen as there was a significant buildup of grease, food debris, and food stains on the walls and floors2. There was a buildup of dust on the countertops and in the wooden cabinets along the server side of the passthrough. 3. All food preparation surfaces need to be cleaned including the hard-to-reach areas along the cook line such as in between grills and cooktops. Additionally, please clean prep cooler drawers and doors as well as cooler and freezer handles.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Contaminated cleaning cloths were observed on cutting boards, and on food preparation surfaces. Please store all cleaning cloths in sanitizer buckets when not in use to prevent cross contamination. 2. Test strips for chlorine sanitizer and sink and surface sanitizer were expired. Please replace test strips.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Two dented cans were observed in the dry storage area. The cans were removed from the storage space during the inspection. 2. An open can of coconut cream was observed in the bar area cooler. The can was removed and discarded during the inspection. All canned food items must remove from the can and stored in appropriate food grade containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Located in the white stand-up freezer, a metal scoop used for French fries was stored directly in the bucket and was in direct contact with the French fries. The scoop was removed during the inspection and placed in a separate bucket. 2. A metal mixing bowl was being stored on top of chopped lettuce in one of the prep cooler drawers.The mixing bowl was removed during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cakes are being stored inside of the original cardboard box inside of the walk-in cooler. The boxes are not secure and do not have proper closing lids to protect the food item from contamination. Please use a different storage method for the cakes. 2. A cell phone was observed on one of the food preparation surfaces and a staff beverage was found inside of the beer cooler. Please do not store personal items near food preparation areas. All personal belongings must be kept in a separate area in the facility
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the right-side prep cooler. The operator corrected this during the inspection and put a thermometer in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please repair the following:1. Staff washroom door opening directly into the food preparation area is not self-closing.Please repair so the door is self-closing. 2. Ceiling tiles in staff washroom have water damage, and some tiles are not properly attached.Please repair and replace effected ceiling tiles. 3. Hand sink basin on server side is not sealed to the countertop. Please secure hand sink to counter so that it no longer moves and is sealed in place. 4. The light under the ventilation hood on the far-right hand side does not have a shatterproof cover. Please install a shatterproof cover to light fixture.5. Wooden cabinets on server side near cutlery storage were in disrepair, as the wood appears to be chipping away, making the surface difficult to clean. Please clean and refinish wood shelving.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Microwaves were dirty and had a significant amount of food debris on the inside. The operator corrected this during the inspection and cleaned both microwaves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both the kitchen and bar area require a deep clean. Some of the areas include, but are not limited to: 1. Floors and walls throughout the kitchen as there was a significant buildup of grease, food debris, and food stains on the walls and floors2. There was a buildup of dust on the countertops and in the wooden cabinets along the server side of the passthrough. 3. All food preparation surfaces need to be cleaned including the hard-to-reach areas along the cook line such as in between grills and cooktops. Additionally, please clean prep cooler drawers and doors as well as cooler and freezer handles. 4. Inside of mini refrigerator and large standing white freezer. 5. Walk-in freezer had spilled ice cream on the floor, as well as other food debris and garbage on the floor. Please clean. 6. The inside of the soda gun holster had a buildup of debris. Please take apart holster and deep clean.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the cooler adjacent to the white mini fridge was 12C. Food items stored in the cooler had an internal temperature of 15-18C. Staff had advised that the cooler had turned off at some point in the night.Cooked chicken, spinach dip, and cheddar cheese were discarded. Ensure that the temperature of the cooler is taken daily. High risk food items but be maintained at a 4C or less.

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