Skip to content
Loading map…

MR MIKES Steakhouse Casual

A - 3301 35 Street Whitecourt AB T7S 0A2 · Food - General

Official record from Alberta →

Inspection summary

MR MIKES Steakhouse Casual has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on January 14, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 July 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 1, 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 3 times across 3 separate inspections, most recently on November 1, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 5, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. It was observed that a plastic utensil holder had a slight organic build up. During the inspection the holder was washed and sanitized.2. It was observed that a line food preparation/storage cooler is no longer working. The operator is aware of the problem and at this time, ice inserts are used beneath metal food containers to maintain safe food temperatures. At end of day, preparation cooler foods are stored in the walk-in cooler. The operator has ordered a new food preparation cooler that will be onsite in the near future.
  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was observed that the low temperature chemical dishwasher detergent and sanitizer pails were empty of product. Reusable kitchen ware is not being properly washed and sanitized. During the inspection, new pails of chemical were placed on the system, the chemical lines were primed and 100 ppm chlorine measured after a dishwashing cycle,
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, worn out cleaning cloth with loose and shedding fabric materials were observed to be used in the kitchen food prep area. This cleaning cloth cannot clean surfaces properly and the loose material might get into the food when it falls off in the food preparation surfaces. This can cause physical food hazard.Staff was instructed to dispose cleaning cloth and staff immediately threw the cleaning cloth away.
    • 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?
      • -Sticky fly strip hanging from the ceiling close to the dish wash area was filled with many dead flies at the time of inspection.Despite not being directly above food preparation area, dead flies/ debris from this fly strip can cause food contamination when they fall off the strip onto food or utensils used for eating or food preparation. These dead flies can also harbor harmful germs that can contaminate food, so, this is unsafe for a food establishment.-Please change this fly strip and ensure it is monitored and changed regularly. -An ECOLAB UV fly light was also being used in this facility. ECOLAB conducts monitoring activities in the facility monthly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor area surrounding the ECOLAB mice trap that was placed close to the back door, was observed to be unsanitary, with particles of debris on the floor at the time of inspection.Clear floors/areas create a hygienic environment, preventing food contamination and pest attraction.Please clean this area, and always ensure adequate cleaning of every area in this food establishment at all times.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the mechanical dishwasher top exterior surface had an accumulation of organics. Please clean this surface now and on a frequent basis.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that a refrigeration unit thermometer was not measuring the correct internal temperature of a refrigeration unit. During the inspection the thermometer was disposed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the line refrigeration unit door does not stay closed. The gasket has been recently replaced. The unit door gasket is to be repaired to ensure the door remains closed and temperatures maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required on the bussing carts, the steak freezer internal surfaces, and the wall beside the garbage can in the dishwashing area.Also, a build-up of ice was noted on the freezer floor underneath the storage racks. Please remove the floor ice and ensure the condenser equipment is draining to the correct water removal location.

Nearby inspected facilities

Own this business? Add a badge to your website