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Max's Restaurant

11650 142 Street NW Edmonton AB T5M 1V4 · Food - General

Official record from Alberta →

Inspection summary

Max's Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on April 14, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 February 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on April 14, 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 April 14, 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 April 14, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One hand sink was out of paper towels. Ensure all hand sinks are stocked with paper towels at all times. Paper towels were restocked during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light fixtures were missing covers in the kitchen. Please ensure all lights are equipped with covers.April 14, 2026: Four light fixtures were missing covers. Ensure all light fixtures are properly protected and covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility was generally clean and well-maintained. However, the following equipment requires attention: - Ice machinePlease clean and maintain in a sanitary condition.
  2. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three light fixtures were missing covers in the kitchen. Please ensure all lights are equipped with covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler at the front of the kitchen, containing beverage toppings and other foods, had a damaged seal. Please repair the seal or replace cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and well-maintained; however, dust was observed on ceiling vents and adjacent ceiling tiles in the kitchen. Please clean and maintain these areas.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, staff were improperly using QUAT and chlorine sanitizer solution.Pre-made QUAT solution at 200 ppm was being diluted with water, resulting in inadequate concentration.Test strips for QUAT and chlorine sanitizer were available.Correction:- Ensure chlorine sanitizer solution are diluted with water.- Follow manufacturer guidelines for pre-made QUAT sanitizer solution.- Educated and observed chlorine sanitizer solution preparation to be at 200 ppm.
  4. Monitoring Inspection

    0 infractions

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