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MR MIKES Steakhouse Casual

10214 116 Avenue Grande Prairie AB T8V 4K5 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on March 17, 2026, recorded 1 infraction.

2 of 5 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 and Cleaning and sanitizing.

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.

  • 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 December 16, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 16, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on March 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 December 16, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 22, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Eggs were initially stored on an upper shelf in the walk-in cooler. Staff relocated the eggs to a bottom shelf.Eggs must be stored on the lowest shelf to prevent spillage and cross-contamination in the event of cracked or leaking eggs.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler is using a cloth towel to clean and dry hands when questioned what the cloth towel on the counter was used for. Food handler was educated on the importance of hand washing. Ensure hands are washed with liquid soap and water and dried with single use paper towels only. Wash hands frequently or as needed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Tempura batter and flour are stored on ice at room temperature. Temperature of product was 11 Deg C.Ensure time as a public health control is used for these products. Discard these products after 2 hours. Use stickers to time track.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Muffins were stored next to raw turkey. Ensure ready to eat foods are not stored with raw meat or seafood.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dessert cooler was not equipped with a thermometer to monitor temperature. Cooler was equipped with a thermometer at the time of inspection. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher: concentration of chlorine in final rinse cycle was 0 ppm. Ensure dishwasher is repaired and concentration of chlorine in final rinse cycle is 100 ppm. Until such time the dishwasher is repaired, mannually sanitize in the 3-compartment sink.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour mixture to coat raw chicken was left out at room temperature.The operator ensured that the flour mixture was kept on ice, at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Baked potatoes in a tray were left uncovered in the walk-in cooler. Please ensure food products are covered and protected from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the prep coolers measured temperatures between 16-21 Degrees Celsius. Staff indicated that dairy products would be kept in cold cameo inserts, or inserts would be placed on ice cubes to maintain temperatures below 4 Degrees Celsius.Please ensure prep coolers are consistently able to hold food at below 4 Degrees Celsius.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom which opened to the food preparation area was not kept closed. Please ensure the door remains closed to prevent washroom from directly opening into the food preparation area.
  5. Monitoring Inspection

    0 infractions

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