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Mr. Mike's Steakhouse Casual

5306 50 Avenue Bonnyville AB T9N 1H4 · Food - General

Official record from Alberta →

Inspection summary

Mr. Mike's Steakhouse Casual has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on August 27, 2026, found no infractions.

3 of 8 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: Pests and Cleaning and sanitizing.

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.

  • 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 July 16, 2025. 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?

  • 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 July 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on June 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 separate inspections, most recently on July 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 23, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dirty utensils were observed in the handwashing sink/eyewash station. Onsite staff were notified and they promptly removed the utensils from the sink.Ensure that handwashing sinks are used for handwashing purposes only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The portable cutting board on the prep counter in the food preparation area was observed with deep cuts and visible stains, which can harbor bacteria and pose a contamination risk.Replace the damaged cutting boards with new, food-grade cutting boards.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The portable cutting board on the prep counter in the food preparation area was observed with deep cuts and visible stains, which can harbor bacteria and pose a contamination risk.Replace the damaged cutting boards with new, food-grade cutting boards.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rags/wet cleaning clothes for counters/work surfaces were observed on the counters. Staff was instructed to always submerge the cleaning clothes in the sanitizer solution.
    • 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?
      • Pest control records were maintained.However, small gap was observed under the back delivery door that could be an entry point for pests.Staff was instructed to repair the back door (sealed weatherstripping).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cutting boards at the preparation table in the front portion were worn out, the surface had deep cuts, turned yellow and are not smooth, easily cleanable and can cause cross contamination of food. 2. One of the coolers at the front was leaking out water, the temperature measured was in compliance with Food regulation. Staff was instructed to replace the cutting boards with new ones.Staff confirmed that the technician has been called for cooler repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding violation"-The ceiling above the preparation table area had dust/dirt accumulation.Action required:-Please clean the indicated area and send the picture via email.
  5. Monitoring 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?
      • -A hole was observed in the wall in the dishwashing area.Action required:-Please seal the hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The ceiling above the preparation table area had dust/dirt accumulation.Action required:-Please clean the indicated area and send the picture via email.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 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?
      • The back door had visible gaps. Please fix the weatherstripping.

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