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Mr Mikes Steakhouse Casual- Williams Lake

299 Oliver St Williams Lake BC V2G 1M2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mr Mikes Steakhouse Casual- Williams Lake has been inspected 5 times by Interior Health Authority since October 30, 2019. The most recent inspection, on September 8, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 4 times across 3 separate inspections, most recently on September 8, 2026. For example: 7 Are foods protected from contamination?

  • 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 3 separate inspections, most recently on September 8, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 once on October 22, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

About this data

These results come from Interior 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. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. At the time of inspection, the scoop handle was observed in direct contact with the fries. The operator was advised to position the scoop so that the handle extends outside the food container to prevent potential contamination of the food.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed that a container of chicken was thawing at room temperature. The operator was advised that thawing food at room temperature is not an appropriate method, as it may allow the food surface to remain at temperatures that support the growth of pathogenic microorganisms. The operator was advised to thaw food using an appropriate method, such as: under cold running water; in a refrigerator; or in a microwave, provided it is cooked immediately as part of the cooking process.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed heavy carbon and grime accumulation on the fume hood. Regular and professional cleaning is required to maintain the hood in a clean and sanitary condition and prevent potential contamination and fire hazard. It is also advised to strictly follow the cleaning schedule.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Observed containers of cranberries and mango stored in the glass chiller at temperatures above 4°C. According to staff, the items had been moved there for ease of access less than two hours prior. The glass chiller is not designed to maintain temperatures at or below 4°C. Staff moved the items to a functioning bar cooler and will store them there going forward. 2) Observed several containers of potentially hazardous foods stored on ice in the top section of a line cooler that was not functioning. The ambient temperature of the foods was observed to be below 4°C. The operator is in the process of replacing the unit. In the meantime, please ensure that the ice is regularly changed, that all containers and sauce bottles are kept in direct contact with the ice, and that the ice sufficiently surrounds the food items.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed the mechanical dishwasher in the kitchen with a chlorine concentration of 0ppm. Chemical sanitizing dishwashers must maintain a sanitizer concentration of 50ppm chlorine. Operator contacted a service technician at the time of inspection and will notify the EHO once the dishwasher has been repaired. Operator has agreed to sanitize dishes manually until the dishwasher is functioning properly.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep cooler was measured to be over 4C, staff is to adjust the cooler and monitor that all PHFs (potentially hazardous foods) are stored at 4C or colder at all times. Temperature logs were also available and temperature controlled units are regularly monitored and recorded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Wiping clothes were stored in a sanitizing solution, quats concentration: 200ppm (in compliance) Cardboard was found placed under the dishwasher. Any materials not required for food related operations must not be stored on site. (corrected during inspection) Staff noted that pipes under the dishwasher are not sealed and had previously leaked, leading to water damage to a corner of the dry storage room which is located below the kitchen. Inspector observed unsealed pipes below the dishwasher, within the dry storage room bubbled paint on the wall and water stains on the floor. It was also noted that there was no floor drain as it is a room for dry storage. Seal the dishwasher pipes to prevent accumulation of filth, dust, debris and harborage of pests. Operator and/or staff are to remove dry goods in the storage room away from the corner where the pipes leak to prevent cross contamination. Ensure pipes are repaired to maintain clean and sanitary conditions.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen requires thorough, regular cleaning including the prep table top. Vent hood requires thorough cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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