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MR MIKES Steakhouse Casual

21 Westpark Boulevard Fort Saskatchewan AB T8L 4M5 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on June 16, 2026, recorded 2 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 5 times across 4 separate inspections, most recently on November 25, 2025. 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 3 times across 3 separate inspections, most recently on June 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 16, 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?

  • 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 3 times across 3 separate inspections, most recently on October 22, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 22, 2024. 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.

10 inspections

  1. Monitoring 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)?
      • Quats test strips were found to be expired (Expiration: Apr 15, 2026). Operator replaced with valid test strips (Expiration: May 01, 2027).
    • 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?
      • Light was observed coming through underneath the back exterior door. The operator was advised to repair or replace the door sweep/stripping to prevent potential pest entry into the facility.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both prep coolers were measured to be 20 degrees Celsius ambient temperature using infrared thermometer. Internal temperatures were taken and found to be 8 degrees Celsius. Operator indicated that food had just been moved from walk-in cooler. Food was returned to walk in cooler. Prep coolers to be required prior to using.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler top closest to deep fryers measured 7-10 degrees Celsius. Food is left in prop cooler overnight. Perishable food was discarded, and nonperishable food were moved to working refrigerators. Operator to not use top of prep cooler until it can be confirmed to maintain 4 degrees Celsius or lower.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls/cups were being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination. Bowls were replaced with scoops as a handle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were not available for the surface sanitizer being used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are cuts in the cutting board on the cook line that are becoming too deep for proper cleaning and sanitizer. Refinish or replace cutting boards so that they are smooth non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan covers in the walk-in Cooler. Clean areas noted above.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing procedure was observed during inspection. Frozen lobster was soaked in water to thaw. The staff opened a cold running water above the lobster during inspection.Please note that food can be properly thawed inside the cooler or under cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The safety belts of the male and female washroom changing tables are in disrepair. Do not use signs were placed on the tables.Please replace the safety belts.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture inside the walk-in freezer was missing a protective cover. Please replace the missing cover to prevent food contamination in an event of breakage.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration was at 0ppm. Sanitizer was replaced and tested at 200ppm.Ensure sanitizer is replaced after every 2 hours or when physically dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food were being thawed at room temperature. Food was moved to the cooler during inspection, and some were moved under running cold water. Ensure food is thawed safely using any of the methods below;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of food in the prep table close to the wall on the prep line was 4C. Probe thermometer was left in the cooler, top was covered and temperature did not drop after some minutes. No temperature record was available from the previous day nor the inspection day.Food was moved to the walk-in cooler during inspection.Ensure records are maintained at least 3 times a day. at the start of day, after lunch and at the end of day. Do not use cooler until 4C can be achieved.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The safety belts of the male and female washroom changing tables are in disrepair.Ensure a do not use sign is posted on the changing table until belt is repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris observed on the ceiling above the cook line.Cleaning records is not available.Ensure ceiling is cleaned and maintained in a sanitary condition. Daily/weekly and monthly cleaning schedule should be maintained.

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