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MR MIKES Steakhouse Casual

1225 1 Street SE High River AB T1V 0G8 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on April 30, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on March 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 30, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on October 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 6 times across 6 separate inspections, most recently on April 8, 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 5 times across 4 separate inspections, most recently on March 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Outstanding**A gap was observed on the left side at the bottom of the back door. **Please repair/replace the weather stripping to prevent potential pest entry.
  2. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Outstanding**A gap was observed on the left side at the bottom of the back door. **Please repair/replace the weather stripping to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The following areas need to be cleaned: - Underneath and in between the cooking equipment throughout the cookline. - Ceiling tiles above the microwave.
  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was observed on the left side at the bottom of the back door. **Please repair/replace the weather stripping to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The following areas need to be cleaned: - Underneath and in between the cooking equipment throughout the cookline. - Baseboards around the dishwashing pit. - Ceiling tiles above the microwave.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5/13. - Walls under the dishwashing sinks are outstanding. 3/26. Outstanding. - The baseboards around the dishwashing pit and cookline. - Floors under the cookline.   1/14. The following areas need to be cleaned. - The walls, floors, and baseboards around the dishwashing pit.- The wall across from the handwashing sink. - The baseboards around the cookline. - The floors under the cookline and prep coolers.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 3/26. 1) The concentration of the quats sanitizer was below 200ppm. Ensure that the concentration of the quats sanitizer is between 200ppm to 400ppm. Ecolab was onsite at the time of the inspection and adjusted the dispenser.2) Cleaning cloths were observed on the counters. Ensure all cleaning cloths are kept in sanitizer when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 3/26. The chlorine/bleach test strips for the dishwasher were expired. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3/26. Outstanding. - the inside of the prep cooler across from the deep fryer. - the exterior and lid of the refuse bins.- the dishwashing trays.1/14. The following equipment needs to be cleaned:- the inside of the prep cooler across from the deep fryer. - the ventilation canopy and the filters. - the exterior and lid of the refuse bins.- the dishwashing trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/26. Outstanding. - The baseboards around the dishwashing pit and cookline. - Floors under the cookline.   1/14. The following areas need to be cleaned. - The walls, floors, and baseboards around the dishwashing pit.- The wall across from the handwashing sink. - The baseboards around the cookline. - The floors under the cookline and prep coolers.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1/14. 1) The measured concentration of the Quats sanitizer in the spray bottles were 100ppm. The Quats dispenser was not dispensing a high enough concentration. Bleach was purchased at the time of the inspection and a 100ppm bleach water solution was prepared. Use a 100ppm bleach water solution until the Quats dispenser has been serviced and is able to dispense solution with a concentration between 200ppm to 400ppm.2) There was no available surface sanitizer for the back preparation area in the kitchen. All food preparation areas must have surface sanitizer available whenever food preparation and food handling is occurring. Another spray bottle was obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1/14. One of the public washrooms did not have soap in the dispenser. The soap dispenser was refilled at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/14. The following equipment needs to be cleaned:- the inside of the prep cooler across from the deep fryer. - the ventilation canopy and the filters. - the exterior and lid of the refuse bins.- the dishwashing trays.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/14. The following areas need to be cleaned. - The walls, floors, and baseboards around the dishwashing pit.- The wall across from the handwashing sink. - The baseboards around the cookline. - The floors under the cookline and prep coolers.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 10/8. There was an insert of batter in the walk-in cooler that was not covered. All food in the walk-in cooler must be covered to prevent contamination. A cover was placed on insert at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were a couple of inserts of chicken in the front of a cooler drawer that had temperatures around 7-8C. All other items in the back of the cooler drawer had temperatures below 4C.Inserts of chicken were moved to the walk-in cooler.
  8. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2/21. Quats test strips were expired. New test strips must be obtained. The Quats test strips had water damage. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2/5. Plans in place to replace lid of the prep cooler that has tape on it. Violation (Outstanding): Duct tape and tuck tape are not cleanable surfaces and must be removed from all listed areas. 1) Duct tape was observed on the left hand side handle of the 2-door freezer along the cook line. 2) Tuck tape and a plastic covering was observed on the right-hand side prep cooler covering where the glass would be. 3) Duct Tape was used to hold probe thermometer near right prep cooler. (Violation Corrected)
  9. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats test strips had water damage. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2/5. Plans in place to replace lid of the prep cooler that has tape on it. Violation (Outstanding): Duct tape and tuck tape are not cleanable surfaces and must be removed from all listed areas. 1) Duct tape was observed on the left hand side handle of the 2-door freezer along the cook line. 2) Tuck tape and a plastic covering was observed on the right-hand side prep cooler covering where the glass would be. 3) Duct Tape was used to hold probe thermometer near right prep cooler. (Violation Corrected)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher was leaking water from one of the pipes during the rinse cycle. Please have unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/5. Clean listed areas:- Vent hood filters- Underneath the equipment on the cookline and underneath the prep coolers- Floor of the walk-in freezer- Wall behind the prep coolers1) The vent hood canopy had a build-up of grease and was overdue for servicing. Please clean vent filters and have unit serviced. 2) There was a build-up of food debris underneath the prep coolers and cookline. Please clean listed area.

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