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MR MIKES Steakhouse Casual

589 Mistatim Way NW Edmonton AB T6V 0M8 · 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 September 10, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 3 times across 2 separate inspections, most recently on August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on August 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on August 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 19, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management 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?
      • Paper towel dispenser was empty. Staff refilled dispenser during the inspection.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared while food prep was taking place.Please ensure sanitizer buckets are prepared and in use before and during food prep.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler closest to walk-in cooler/freezer was maintaining foods in the lower drawers at 10C-11C. Perishable foods were placed into walk-in cooler during the inspection. Cooler will not be used to store perishable foods until cooler is serviced/repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following foods were being hot held <60C:- Gravy (35C)- Mushrooms (28C)- Mashed potatoes (48C)Foods were reheated to 74C and not discarded as they were placed in hot holding unit 30min prior to inspection.Staff was using the hot holding unit to reheat the foods. Please reheat foods to 74C before placing into hot holding units and held at 60C or greater.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some fryer baskets have a loose wires not attached to basket frame.Please cut off wire or wrap wire around an adjacent wire to prevent a possible physical contamination risk to food.
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was not set up at the main cook line. The operator indicated that they had recently switched over after the lunch rush and had not yet replenished the sanitizer bucket. It was discussed with the operator that, since food preparation was still ongoing, a sanitizer bucket must be readily accessible both on the main cook line and in the prep area for proper use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observation was made of a black trolley positioned in front of the walk‑in cooler, containing a blue bag of frozen ribs left without temperature control. The operator returned the product to the walk‑in cooler. Proper thawing procedures were reviewed with the operator.
  4. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please do not use sticky ribbons in kitchen and other associated areas. Sticky fly ribbons are not recommended for use in restaurant kitchens. Flies that get caught on the ribbons may get dehydrated, dislodged and are potential source of contamination. The manager removed the ribbon during the inspection.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety data entry was missing for 3 days. Please have food safety records maintained up to date. Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat.
  7. Monitoring Inspection

    0 infractions

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