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Mr. Mikes Steakhouse Casual

9324 Alaska Road, Fort St. John, V1J 6L5 · Restaurant

Official record from Northern Health →

Inspection summary

Mr. Mikes Steakhouse Casual has been inspected 5 times by Northern Health Authority since June 20, 2022. The most recent inspection, on June 2, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on December 12, 2024. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on June 2, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 28, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 October 28, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 1, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Northern Health Authority, 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. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) The hand wash station in the bar area were blocked with a bucket (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Routine Inspection

    1 infraction

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two cutting boards in addition to the prep cooler cutting board are in disrepair with grooves that make them difficult to clean and potential harbourages for micro-organisms
      • Corrective Action: Operator was asked to discard the cutting boards. Please ensure that any equipment that are in disrepair, not easily cleanable or constitutes a hazard are not used in food preparation
  3. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The food permit was not posted.
      • Corrective Action: Post the food permit in a conspicuous location.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was collecting on the floor of the walk-in cooler and freezer. This can attract pests into the facility.
      • Corrective Action: Clean up the floors of the walk-in cooler and ensure that this is done at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The cutting boards on the prep counters were completely worn out. (Public Health Significance) - Cutting boards that are worn out cannot be effectively cleaned and sanitized which can promote the growth of bacteria and contaminate the food that is being prepared.
      • Corrective Action: Replace the cutting boards on the prep counters.
  4. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures of line coolers were elevated (greater than 4°C) 10 & 11°C (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous Foods (toamtoes, lettuce) were discarded. Ensure to monitor these line coolers. Move potentially hazardous foods to working refrigeration units if they are not functioning properly and/or have the unit serviced. Ensure temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust and mold observed on ice machine. This can contaminate ice which can cause illness.
      • Corrective Action: Ensure to empty ice machine and clean it thoroughly. Ensure to maintaine is free from dust and mold
  5. Complaint Inspection

    0 infractions

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