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Mr Mikes Steakhouse Casual

3969 Crawford Ave Merritt BC V1K 0A4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mr Mikes Steakhouse Casual has been inspected 5 times by Interior Health Authority since February 8, 2022. The most recent inspection, on January 26, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 January 26, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 26, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 15, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on January 15, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on January 14, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

About this data

These results come from Interior Health Authority, 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.

5 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NOTE: For the make-table on the left hand side of the line, remove food debris from under the inserts, on the insert supports, at the bottom of the cabinet cooler, and from the wire racks in the cabinet cooler.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: Restock the paper towel dispenser by the walk-in cooler.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): NEW INFRACTION: Provide all of the proper temperature log sheets to the staff so that they can daily monitor cooler, freezer, hot holding, cooking temperatures and sanitizer concentrations, as per the corporate food safety plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): NEW INFRACTION: Provide staff with the corporate cleaning schedule(s) and corporate log sheets for all cleaning duties. Staff to follow corporate sanitation plan.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): NEW INFRACTION: The food items being held in the cold table at the saute' station were recorded at 12° C; these foods must be maintained at 4° C or colder. Have the cold holding unit checked and repaired or adjusted so that foods are maintained at 4° C. Until the unit is maintaining proper temperatures only store an amount of each food item that can be used within 2 hours, and then replace with food items in a clean insert. The option is to store the foods in an available cold drawer.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: There was no chlorine sanitizer being dispensed into the dishwasher during the final rinse/sanitizing cycle; operating the sanitizer prime switch also did not dispense sanitizer. have the sanitizer pump etc. checked right away. Until the sanitizer dispensing is operating properly, manually add chlorine bleach into the final rinse cycle of the dishwasher (e.g. bleach in a squeeze bottle).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NEW INFRACTION: The leak in the drain pipe of the food preparation sink must be repaired.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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