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MR MIKES Steakhouse Casual

1500 Holmes Trail SE Slave Lake AB T0G 2A3 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 23, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on March 9, 2026. 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 once on March 9, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of thyme baguette croutons was observed to be uncovered in the walk-in cooler. Staff transferred the croutons into an alternate container and covered it with saran wrap during the inspection. Ensure that stored food items in containers are covered with a lid to prevent the introduction of contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal ladle was observed to be stored directly on top of a lid of a container of French onion soup in the walk-in cooler. Staff removed the ladle to be washed and sanitized during the inspection. Ensure that utensils used to scoop bulk food items are stored in a sanitary manner (ie. in a designated holder or a sanitized tray) to prevent cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three white commercial cutting boards on the preparation coolers in front of the cooking grills were observed to show extreme signs of wear. Staff were able to replace with three brand new commercial cutting boards during the inspection.Ensure that all food equipment in a commercial food facility is maintained in good working condition.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various soiled white cloths were observed on the white preparation cutting boards in front of the cooking grill. Operator moved the cloths into a sanitizer solution bucket during the inspection. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen lobster tails were observed to be thawing on the food preparation counter at room temperature. The lobster tails were probed by PHI and temperature was measured at -0.9 degrees C, posing no risk to food safety. Staff were instructed to move the lobster tails into the walk-in cooler to continue thawing.Ensure that proper thawing methods for frozen foods are being followed: in the refrigerator, under cold running water, or in the microwave to prevent bacterial growth/contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical bar glassware dishwasher was tested and verified at a concentration of 0 ppm was measured with both PHI and facility's Iodine test strips. Operator was able to adjust the chemical sanitizer concentration, which was tested and verified at a concentration of 12.5 ppm.Ensure that dishwashers using a chemical sanitizer are dispensed and maintained at the required concentration for adequate sanitization of dishware/utensils.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various soiled white cloths were observed on the white preparation cutting boards in front of the cooking grill. PHI instructed staff to remove the soiled cloths from the area. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following utensils were not maintained in good condition:1. A metal strainer was observed with a frayed metal piece 2. A ice cream scoop with food debris was observed to be stored with clean utensils Operator was able to clean the ice cream scoop and discard the metal strainer during the inspection. Ensure that all food equipment is maintained in good working condition and is clean and sanitary.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

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