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MR MIKES Steakhouse Casual 8532

8006 99 Avenue Peace River AB T8S 1R2 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual 8532 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 14, 2024. The most recent inspection, on August 5, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on August 5, 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 December 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 14, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on May 14, 2024. 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?

  • 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 8 times across 5 separate inspections, most recently on August 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of both prep coolers were above 4C at the top. Several sauces were left on top of the coolers and under the heat lamps. Ensure the cooler tops stay closed as much as possible, refrain from overloading the cambro's, and monitor to ensure temperatures stay at 4C or lower at all times. This is a repeat violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards on the prep stations are beginning to become grooved. Resurface or replace these cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved but some areas are still being missed. The vents above the grills, and walls behind grills and near the dishpit require cleaning. The development of new cleaning lists appears to have helped. Review cleaning schedules and either add in these noted areas or increase the frequency of which they are cleaned.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentrations in sani buckets located in the bar and server areas were less than 200ppm of quaternary ammonium. Operator refilled solution from station, and the solution was 400ppm. Solution must be diluted to 200ppm. Recommend having the dispensing station adjusted so it supplies sanitizer at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperatures of both prep coolers were above 4C at the top. Operator indicated that it was because they were open for a longer period due to a lunch rush, however the tops of one of the coolers was still open at approximately 2:30pm, well after the rush was over. Ensure the cooler tops stay closed as much as possible, refrain from overloading the cambro's, remove or rearrange sauces that make opening the top difficult, and monitor to ensure temperatures stay at 4C or lower at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas. Dishwasher racks also require cleaning.
  3. Demand Inspection

    5 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?
      • Some baseboards are detaching from the walls in the kitchen. Baseboards must be re-attached.Pipe above dishwasher appeared to be leaking while the dishwasher was running. Leak must be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer gas smell is coming from the men's washroom next to the bar. Improper venting of plumbing in this washroom is the source according to the operator. Plumber has been contacted. Plumbing vent problem must be fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards on the prep totals are grooved and stained. Have the boards resurfaced to remove the grooves. January 31, 2025 - This was noted on the previous report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of grease and debris in the Blodget oven and on the door of the other oven.Cleaning of the ovens must improve.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation procedures and records are not maintained. Develop and maintain sanitation records and procedures.Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas.
  4. Monitoring Inspection

    4 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?
      • Some baseboards are detaching from the walls in the kitchen. Baseboards must be re-attached.Pipe above dishwasher appeared to be leaking while the dishwasher was running. Leak must be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of grease and debris in the Blodget oven and on the door of the other oven.Cleaning of the ovens must improve.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards on the prep totals are grooved and stained. Have the boards resurfaced to remove the grooves. January 31, 2025 - This was noted on the previous report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation procedures and records are not maintained. Develop and maintain sanitation records and procedures.Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas.
  5. Initial Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Prepped food products in the cooler have labels to indicate made on date or use by date. Staff are not consistent with which one they use. Several items were noted to be stored past the written use by date. Ensure products are discarded promptly to prevent use after the use by date.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • All sanitizer buckets contained less than 200ppm quaternary ammonium solution. All buckets were refreshed during inspection. Ensure staff are checking sanitizer concentrations regularly throughout the day and refreshing solutions as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Primary kitchen handwash station was blocked by a ladder upon the start of the inspection. Staff indicated that they had been using it to clean the ceiling. It was explained that while a temporary blockage while actively cleaning is ok as there are other stations available, they should remove the obstruction as soon as possible once cleaning is completed. Ladder was moved during inspection.
    • 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 latest pest control report noted some door seals were in need of repair. It was confirmed during the inspection that the work had yet to be completed. Operator indicated that it would be done as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the cutting boards on the prep totals are grooved and stained. Have the boards resurfaced to remove the grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation procedures and records are not maintained. Develop and maintain sanitation records and procedures.Some areas are in need of more cleaning, including walls, under equipment and hard to reach areas.

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