Pat N' Mikes Restaurant
17732 102 Avenue NW Edmonton AB T5S 1H5 · Food - General
Inspection summary
Pat N' Mikes Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on November 10, 2025, recorded 2 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 once on November 10, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on November 10, 2025. 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?
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.
2 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potentially high-risk food items were sitting at room temperature for an extended period of time. The temperature-time abused food items were discarded during inspection.Please ensure that all food items are kept cold < / = 4C or hot 60C or above.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights in the storage room and back area are missing shatter proof covering. Coverings are required on the bulbs and/or fixture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions
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