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MR MIKES Steakhouse Casual

5509 46 Street Olds AB T4H 1H5 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on October 14, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 2 times on February 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on March 25, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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 was obstructed at the time of Inspection.Ensure that all Hand Sinks are unobstructed at all times in order to facilitate proper hand washing technique.This was Corrected during the Inspection.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 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 was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand hygiene practices.This was Corrected during the Inspection.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer Buckets in the Kitchen were measured to have a Quats Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Sanitizer Buckets are being changed more regularly in order to maintain a Quats Sanitizer concentration of at least 200 ppm at all times. This was Corrected during the Inspection. New buckets measured to have a Quats Sanitizer concentration of 200 ppm at the time of Inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Duct taped Cardboard was being reused to store Food in the upright Freezer near the Deep Fryers at the time of Inspection.Ensure that Cardboard is not being reused to store Food as it is not a non-absorbent, easy to clean material.This was Corrected during the Inspection, Food was placed in a stainless steel container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Topping Cooler near the Deep Fryers in the Kitchen was measured to be at 8 degrees Celsius at the time of Inspection.Ensure that the temperature dial is monitored and set to a 'colder' setting in order to maintain high risk foods at or below 4 degrees Celsius at all times.This was Corrected by turning the temperature dial to 5/7 rather than 2/7.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 0 ppm at the time of Inspection.Ensure that the Dishwasher Sanitizer concentration is being monitored more regularly in order to address issues as soon as possible. This will ensure that Dishes are being properly cleaned and sanitized.This was Corrected during the Inspection by moving the dispenser cable near the primer in order to release an airlock in the line. Sanitizer concentration now measured to be at 200 ppm at the time of Inspection.

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