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MR MIKES Steakhouse Casual

210 - 10 Stonewater Bay Sylvan Lake AB T4S 0C7 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on October 2, 2026, recorded 1 infraction.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: Is the facility free of a pest infestation?

  • 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 26, 2025. 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 18 times across 11 separate inspections, most recently on October 2, 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?

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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: October 02, 2026Broken floor tiles were observed in the BIB area, exposing underlying foam insulation that was absorbing liquid. Damaged and porous surfaces can be difficult to clean and sanitize and may harbor moisture, debris, and microorganisms. Ensure the floor is repaired with a smooth, non-absorbent, and easily cleanable surface that is maintained in good condition.
  2. Risk Management Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Noted again: September 29, 2026Food items, were found past their labelled use-by dates, indicating that FIFO (First In, First Out) practices were not being followed consistently. Although cooler temperatures were within the required range, prolonged storage may increase the risk of pathogen growth and reduce food quality. Ensure FIFO procedures are followed, and food items are used or discarded according to their labelled dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored outside of sanitizer solution between uses.Ensure wiping cloths used for cleaning food contact surfaces and food preparation areas are stored in an appropriate sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Noted again: September 29, 2026Paper towels at the expo station were stored on a plate and, in the bar area, on the shelf in the corner.Ensure paper towels are dispensed from a fixed, sanitary dispenser located adjacent to each handwashing sink to support proper hand hygiene.
    • 15. Is the facility free of a pest infestation?
      • Noted again: September 29, 2026Dead mosquitoes and flies were observed in the BIB (Bag in Box) storage area. The area is located adjacent to the rear delivery door, which may be contributing to pest entry.The presence of insects indicates that pests are gaining access to the facility and may contaminate food, equipment, or food-contact surfaces. Ensure the rear delivery door and surrounding areas are maintained to prevent pest entry and that insect activity is monitored and addressed promptly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: September 29, 2026Broken floor tiles were observed in the BIB area, exposing underlying foam insulation that was absorbing liquid. Damaged and porous surfaces can be difficult to clean and sanitize and may harbor moisture, debris, and microorganisms. Ensure the floor is repaired with a smooth, non-absorbent, and easily cleanable surface that is maintained in good condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Noted again: September 29, 2026A 3-door bamboo divider used to separate the BIB gas tanks was observed to have significant buildup and is cleaned by pressure washing only, with no sanitizing step. Porous and difficult-to-clean surfaces can accumulate dirt and microorganisms over time. Ensure the divider is replaced with a smooth, non-absorbent, and easily cleanable material that can be effectively cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted again: September 29, 2026An ice scoop was observed stored directly on a shelf between uses.Ensure ice scoops are stored in a clean and sanitary manner that protects them from contamination between uses. Store ice scoops in a designated clean container, holder, or other approved location and maintain them in a manner that prevents contamination of the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted again: September 29, 2026The facility kitchen was observed to be in need of a thorough cleaning. Accumulations of food debris, grease, dust, and dirt were observed throughout the kitchen. Significant accumulations of grease and food debris were observed behind and beneath the deep fryer, behind the stove, and on ventilation filters. In addition, ceiling surfaces near the ventilation vents were observed to have accumulations of dust and debris.Ensure the kitchen is cleaned and maintained in a clean and sanitary condition at a frequency sufficient to prevent the accumulation of food debris, grease, dust, and dirt. Ensure equipment is moved as necessary to allow for effective cleaning behind and beneath equipment, including the deep fryer and stove. Ensure ventilation filters and ceiling surfaces are regularly cleaned and maintained to prevent the accumulation of grease, dust, and debris.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several food items, including cheese curds, peeled garlic, and stir-fry noodles, were found past their labelled use-by dates, indicating that FIFO (First In, First Out) practices were not being followed consistently. Although cooler temperatures were within the required range, prolonged storage may increase the risk of pathogen growth and reduce food quality. Ensure FIFO procedures are followed, and food items are used or discarded according to their labelled dates.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sinks were accessible and stocked with soap and paper towels. However, paper towels at the expo station were stored on a plate and, in the bar area, on a cardboard box under the sink. This storage method may result in contamination of unused paper towels during handling. Ensure paper towels are dispensed from a fixed, sanitary dispenser located adjacent to each handwashing sink to support proper hand hygiene.
    • 15. Is the facility free of a pest infestation?
      • Dead mosquitoes and flies were observed in the BIB (Bag in Box) storage area. The area is located adjacent to the rear delivery door, which may be contributing to pest entry.The presence of insects indicates that pests are gaining access to the facility and may contaminate food, equipment, or food-contact surfaces. Ensure the rear delivery door and surrounding areas are maintained to prevent pest entry and that insect activity is monitored and addressed promptly.
    • 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 3-door bamboo divider used to separate the BIB gas tanks was observed to have significant buildup and is cleaned by pressure washing only, with no sanitizing step. Porous and difficult-to-clean surfaces can accumulate dirt and microorganisms over time. Ensure the divider is replaced with a smooth, non-absorbent, and easily cleanable material that can be effectively cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles were observed in the BIB area, exposing underlying foam insulation that was absorbing liquid. Damaged and porous surfaces can be difficult to clean and sanitize and may harbor moisture, debris, and microorganisms. Ensure the floor is repaired with a smooth, non-absorbent, and easily cleanable surface that is maintained in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted again on 30/06/2026 CDI - Please ensure ice scoop is stored on a clean and sanitized surface to prevent potential contamination. Ice scoop was taken to be washed during the inspection.The ice machine requires deep cleaning, as buildup was observed; accumulated debris can contaminate ice, so ensure the machine is thoroughly cleaned and sanitized on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted again on 30/06/2026: Improvement observed, however, hard-to-reach areas beneath the cooler shelving still require thorough cleaning to remove accumulated debris and maintain sanitary conditions.Previous violation:Facility kitchen is in need of a deep clean, food debris along with grease and dust/dirt observed throughout the kitchen. Ensure to clean hard to reach areas, inside equipment such as the prep cooler, refrigerator, underneath, in-between and on top of equipment.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted again on 10/21/2025 - Prep cooler glass observed to be cracked and damage. Please ensure this is fix.Ice machine observed no longer leaking.CDI - Please ensure ice scoop is stored on a clean and sanitized surface to prevent potential contamination. Ice scoop was taken to be washed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted again on 10/21/2025: Improvement observed, but hard to clean areas, especially on the floor still require deep cleaning. Previous violation:Facility kitchen is in need of a deep clean, food debris along with grease and dust/dirt observed throughout the kitchen. Ensure to clean hard to reach areas, inside equipment such as the prep cooler, refrigerator, underneath, in-between and on top of equipment.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler glass observed to be cracked and damage. Please ensure this is fix.Please fix the leak on the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility kitchen is in need of a deep clean, food debris along with grease and dust/dirt observed throughout the kitchen. Ensure to clean hard to reach areas, inside equipment such as the prep cooler, refrigerator, underneath, in-between and on top of equipment.
  6. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food on the top portion of the food cooler observed to be between 4-10 degrees C please ensure that the lids are being closed when not in used or turning off the heating lamp directly adjacent to the food prep cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar Dishwasher was observed to have 0ppm of iodine sanitizer as the bottle was empty. Operator changed out the bottle for a new one, corrected during inspection.Please ensure daily testing and checking of all sanitizing equipment.
    • 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 pool of water was observed on top of the grease trap. Operator states it is from the ice machine. Unable to identify where the water was coming from at the time of the inspection. However, since this was in the middle of the hallway, if this is sewage or backup from the grease trap and not fixed, this can lead to contamination through the facility and a closure would be warranted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler glass observed to be cracked and damage. Please ensure this is fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility kitchen is in need of a deep clean, food debris along with grease and dust/dirt observed throughout the kitchen. Ensure to clean hard to reach areas, inside equipment such as the prep cooler, refrigerator, underneath, in-between and on top of equipment.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vents are due for service in end of January, but there is a build-up of black dust and debris that can fall into food being prepared below. Please have the hood and grates cleaned.
  9. 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?
      • Vents are due for service in end of January, but there is a build-up of black dust and debris that can fall into food being prepared below. Please have the hood and grates cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violation. Please ensure hard to reach areas are being cleaned frequently such as behind, underneath, in-between equipment. Please ensure floor corners are being cleaned routinely. Walls have a brown film on them that needs to be removed.
  10. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was reading just below 100 ppm and container of chlorine sanitizer was empty. No additional containers were present to replace the empty one. Bleach was available and operator was advised to sanitize all dishware/utensils in a 100 ppm solution for 2 minutes after washing, and to acquire sanitizer appropriate for the dishwasher. Please ensure there is always a sufficient supply (backup container) available for use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vents are due for service in end of January, but there is a build-up of black dust and debris that can fall into food being prepared below. Please have the hood and grates cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violation. Please ensure hard to reach areas are being cleaned frequently such as behind, underneath, in-between equipment. Please ensure floor corners are being cleaned routinely. Walls have a brown film on them that needs to be removed.
  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation Please ensure hard to reach areas are being cleaned frequently such as behind, underneath, in-between equipment. Please ensure floor corners are being cleaned routinely.
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure hard to reach areas are being cleaned frequently such as behind, underneath, in-between equipment. Please ensure floor corners are being cleaned routinely.
  13. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure staff fridge in the server area, does not have food for the facility. Observed coffee creamers. Operator moved them out- CDI Please ensure temp is at 4 degrees C or lower, temp was measuring around 9-10 degrees C at the time of the inspection.

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