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MR MIKES Steakhouse Casual

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

13 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One scoop was observed in the rice container with handle resting on the food. Two containers of crushed fruit were set in the ice well and the outside of the containers were handled to serve the contents. All were removed and relocated. Ensure scoop handles are stored out of food/dry ingredients and ice served to customers isn't in contact with non-food items handled by staff. Ensure
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces in refrigerated holder between the grills were probed at 8.6 C and 9.2 C.Ensure hazardous food items are being stored at or below 4 C. Have the unit adjusted or repaired and do not use until it is able to maintain foods at 4 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the bar area requires a paper towel dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit observed in the facility. Ensure a permit is posted in a location that is easily visible to all patrons.