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MR MIKES Steakhouse Casual 8534

50 Quarry Street W Cochrane AB T4C 0W5 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual 8534 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 16, 2024. The most recent inspection, on March 3, 2026, recorded 3 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 21 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23 times across 7 separate inspections, most recently on March 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 7 times across 4 separate inspections, most recently on March 3, 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 3 times across 3 separate inspections, most recently on December 16, 2025. 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. Monitoring Inspection

    3 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?
      • *Multiple dining chairs and couches surfaces were not in good repair; surface materials were damaged.Please make sure they are repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *There was a water leak under the ice machine. Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cutting boards at the prep cooler were not in good repair, stained.
  2. Risk Management Inspection

    9 infractions

    • 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?
      • Temperature records were not properly recorded. *Dates were not recorded adequately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple dining chairs and couches surfaces were not in good repair; surface materials were damaged.Please make sure they are repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the dish washing sink area was not in good repair. Please recaulk the surface.*There was a water leak under the ice machine. Please make sure repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Water leak through the pipe by the hand washing station by the walk-in cooler, freezer area.Please make sure required repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Prep cooler first on the left was not in required temp. range. Temperature was measured at 14C, and internal temp. was measured at 11C. Note: All perishable food items move to another cooler and ice was placed in the tray for the garnishing product.*Cutting boards at the prep cooler were not in good repair, stained. Please make sure coolers are repaired and make sure all temperature records of all coolers, freezer are recorded properly with the correct date and time of them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Prep cooler was still not properly working and not maintaining temperature 4C or less. Repairs were still in process. Operator was using the cooler only rush hours (2hr or less) and put food items back into the walk- in cooler. Temperature of the prep cooler was measured at 11C.Requested operator add ice in each compartment to maintain temperature of units 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following cleaning issues are still outstanding,*Grease and grime built up under the dishwashing area.*Food debris built up at hard-to-reach areas.*Food debris in the storage containers in the back kitchen where the utensils are stored. * Dust accumulation on the ceiling by the dishwashing area, kitchen and back prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;* Meat juice leaked under the shelf in the walk-in cooler.*Grease built up behind the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:* Grease accumulation at the exhaust canopy filters and surrounding of cooking equipment.*Meat juices spilled on the floor in the Keg Cooler.Please make sure cleaning and sanitation of the areas are completed.
  3. Risk Management Inspection

    9 infractions

    • 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?
      • Temperature records were not properly recorded. *Dates were not recorded adequately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Water leak through the pipe by the hand washing station by the walk-in cooler, freezer area.Please make sure required repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple dining chairs and couches surfaces were not in good repair; surface materials were damaged.Please make sure they are repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the dish washing sink area was not in good repair. Please recaulk the surface.*There was a water leak under the ice machine. Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Prep cooler was still not properly working and not maintaining temperature 4C or less. Repairs were still in process. Operator was using the cooler only rush hours (2hr or less) and put food items back into the walk- in cooler. Temperature of the prep cooler was measured at 11C.Requested operator add ice in each compartment to maintain temperature of units 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Prep cooler first on the left was not in required temp. range. Temperature was measured at 14C, and internal temp. was measured at 11C. Note: All perishable food items move to another cooler and ice was placed in the tray for the garnishing product.*Cutting boards at the prep cooler were not in good repair, stained. Please make sure coolers are repaired and make sure all temperature records of all coolers, freezer are recorded properly with the correct date and time of them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:* Grease accumulation at the exhaust canopy filters and surrounding of cooking equipment.*Meat juices spilled on the floor in the Keg Cooler.Please make sure cleaning and sanitation of the areas are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following cleaning issues are still outstanding,*Grease and grime built up under the dishwashing area.*Food debris built up at hard-to-reach areas.*Food debris in the storage containers in the back kitchen where the utensils are stored. * Dust accumulation on the ceiling by the dishwashing area, kitchen and back prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;* Meat juice leaked under the shelf in the walk-in cooler.*Grease built up behind the ice machine.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Multiple dirty cleaning cloths were left on the counter. Please make sure cleaning cloths are kept in the sanitizer solution to prevent contamination of food and food contact surfaces. Corrected during the inspection. * Couple of sanitizer solutions concentration were not in required range. Measure at 7.81 for sink and surface sanitizer. Required range is 2.1 - 4.30.Corrected during the inspection. Staff prepared new solutions within required range of concentration.
    • 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?
      • Temperature records were not properly recorded. *Dates were not recorded adequately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple dining chairs and couches surfaces were not in good repair; surface materials were damaged.Please make sure they are repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the dish washing sink area was not in good repair. Please recaulk the surface.*There was a water leak under the ice machine. Please make sure repairs are completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Prep cooler first on the left was not in required temp. range. Temperature was measured at 14C, and internal temp. was measured at 11C. Note: All perishable food items move to another cooler and ice was placed in the tray for the garnishing product.*Cooler temp. where dairy product stored by the coffee serving area was not in required range. It was measured at 12C. Dairy products moved into another cooler. *Cutting boards at the prep cooler were not in good repair, stained. Please make sure coolers are repaired and make sure all temperature records of all coolers, freezer are recorded properly with the correct date and time of them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was left in the ice machine. Corrected during the inspection. Please make sure ice scoop kept in a clean container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Following cleaning issues are still outstanding,*Grease and grime built up under the dishwashing area.*Food debris built up at hard-to-reach areas.*Food debris in the storage containers in the back kitchen where the utensils are stored. * Dust accumulation on the ceiling by the dishwashing area, kitchen and back prep area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;* Meat juice leaked under the shelf in the walk-in cooler.*Grease built up behind the ice machine.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the Quat sanitizer solution concentration was lower than 200ppm. Corrected during the inspection. Solutions were refilled. Concentrations were measured at 200ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple dining chairs and couches surfaces were not in good repair; surface materials were damaged.Please make sure they are repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease and grime built up under the dishwashing area.*Food debris built up at hard-to-reach areas.*Food debris in the storage containers in the back kitchen where the utensils are stored. * Dust on the ceiling by the dishwashing area.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Dirty cleaning cloths were left on the prep counter. Corrected during the inspection. Please make sure cleaning cloths are stored in the sanitizer solution when they are not in use.*Couple of the sanitizer solution buckets concentration were low and dirty. They were refilled with the new solutions during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Multiple dining chairs and couches surfaces were not in good repair; surface materials were damaged.Please make sure they are repaired or replaced.
  7. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the back kitchen prep area and front prep area were left on the counter. Corrected during the inspection. *Please make sure cleaning cloths are kept in the sanitizer solution when they are not in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand washing station beside cooking station was not in good repair. Please recaulking the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas ;*Dust built up on the ceiling by the light covers in the dishwashing area and above the prep station.*Food debris built up on the wall under the dishwashing area, hard-to-reach areas. *Grease built up beside the grill on the floor.

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