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H and M Restaurant

12520 118 Avenue NW Edmonton AB T5L 2K6 · Food - General

Official record from Alberta →

Inspection summary

H and M Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 23, 2026. The most recent inspection, on June 29, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 June 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on June 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 29, 2026. 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?

  • 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 June 29, 2026. 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 June 23, 2026. 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.

2 inspections

  1. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chest freezers were over-stocked with meat and poultry packaged in white plastic bags. Plastic bags do not indicate that they are food safe. Ensure that all food is packaged in food grade material. Do not over stock the freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify sanitizer concentration. Please maintain chlorine sanitizer solutions at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Two large holes noted in the ceiling in the storage room near the back door. Please repair. Ensure all surfaces are in good repair, durable, water-resistant, and easy to clean. - Corrected.- Counter tops near the hand sink and dishwashing area were not properly sealed. Please seal to ensure surfaces are smooth, easy to clean, and water-resistant. - Improvement noted. Additional caulking is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand freezer interior damaged. Operator indicated that the freezer will be removed and replaced.
  2. Initial Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chest freezers were over-stocked with meat and poultry packaged in white plastic bags. Plastic bags do not indicate that they are food safe. Ensure that all food is packaged in food grade material. Do not over stock the freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach sanitizer test strips were not available. Please obtain chlorine sanitizer test strips to verify sanitizer concentration. Please maintain chlorine sanitizer solutions at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the kitchen was leaking water from the bottom when cold water was turned on.- No waste bins were available near the handwashing sinks in the washrooms. Ensure that waste bins are provided at all handwashing sinks.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Internal monitoring thermometer at the bar cooler was damaged. Please replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Two large holes noted in the ceiling in the storage room near the back door. Please repair. Ensure all surfaces are in good repair, durable, water-resistant, and easy to clean.- Counter tops near the hand sink and dishwashing area were not properly sealed. Please seal to ensure surfaces are smooth, easy to clean, and water-resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Walk-in cooler and prep coolers were measured at above 4C. Internal monitoring thermometers were at above 4C. - Seal on prep cooler door was damaged. Please repair or replace.Please repair the coolers. Ensure that all coolers are maintained at or below 4C at all times.

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