589 Mistatim Way NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
11 août 2026
No sanitizer solution was prepared while food prep was taking place., , Please ensure sanitizer buckets are prepared and in use before and during food prep.
Prep cooler closest to walk-in cooler/freezer was maintaining foods in the lower drawers at 10C-11C. Perishable foods were placed into walk-in cooler during the inspection. Cooler will not be used to store perishable foods until cooler is serviced/repaired.
The following foods were being hot held <60C:, - Gravy (35C), - Mushrooms (28C), - Mashed potatoes (48C), , Foods were reheated to 74C and not discarded as they were placed in hot holding unit 30min prior to inspection., , Staff was using the hot holding unit to reheat the foods. Please reheat foods to 74C before placing into hot holding units and held at 60C or greater.
Some fryer baskets have a loose wires not attached to basket frame., , Please cut off wire or wrap wire around an adjacent wire to prevent a possible physical contamination risk to food.
MR MIKES Steakhouse Casual se trouve dans le quartier MISTATIM INDUSTRIAL. MISTATIM INDUSTRIAL, Edmonton compte 73 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 août 2026, 65 (89%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 7 fois depuis le 18 août 2023, avec 6 conformes, 1 non conforme et 1 fermeture au dossier.
4 infractions
No sanitizer solution was prepared while food prep was taking place., , Please ensure sanitizer buckets are prepared and in use before and during food prep.
Prep cooler closest to walk-in cooler/freezer was maintaining foods in the lower drawers at 10C-11C. Perishable foods were placed into walk-in cooler during the inspection. Cooler will not be used to store perishable foods until cooler is serviced/repaired.
The following foods were being hot held <60C:, - Gravy (35C), - Mushrooms (28C), - Mashed potatoes (48C), , Foods were reheated to 74C and not discarded as they were placed in hot holding unit 30min prior to inspection., , Staff was using the hot holding unit to reheat the foods. Please reheat foods to 74C before placing into hot holding units and held at 60C or greater.
Some fryer baskets have a loose wires not attached to basket frame., , Please cut off wire or wrap wire around an adjacent wire to prevent a possible physical contamination risk to food.
2 infractions
Observation was made of a black trolley positioned in front of the walk‑in cooler, containing a blue bag of frozen ribs left without temperature control. The operator returned the product to the walk‑in cooler. Proper thawing procedures were reviewed with the operator.
Sanitizer bucket was not set up at the main cook line. The operator indicated that they had recently switched over after the lunch rush and had not yet replenished the sanitizer bucket. It was discussed with the operator that, since food preparation was still ongoing, a sanitizer bucket must be readily accessible both on the main cook line and in the prep area for proper use.
1 infraction
Please do not use sticky ribbons in kitchen and other associated areas. Sticky fly ribbons are not recommended for use in restaurant kitchens. Flies that get caught on the ribbons may get dehydrated, dislodged and are potential source of contamination. , The manager removed the ribbon during the inspection.
Aucune infraction
1 infraction
Food safety data entry was missing for 3 days. Please have food safety records maintained up to date. , Food safety records help to monitor, take corrective steps to ensure that food process is done in a manner that makes the food safe to eat.
Aucune infraction
1 infraction
Food safety records were not upto date. Corrected during inspection.