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May Restaurant

10522 124 Street NW Edmonton AB T5N 1R9 · Food - General

Official record from Alberta →

Inspection summary

May Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on September 16, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 16, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 October 18, 2024. 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?

  • 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 2 times on October 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on October 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Less than 10ppm chlorine concentration was measured from the dishwasher at the front service area after the sanitizing cycle. The operator replaced the sanitizer bottle and primed the dishwasher during inspection. 100ppm chlorine solution was measured after running another cycle.Ensure dishwashers at the facility are monitored regularly for adequate sanitizing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review.Records for pest control measures at the facility must be maintained and available for review during inspection. A checklist that can be used for self-monitoring will be sent with this report. Note that pest traps/monitoring stations must be set at different locations inside the facility for proper self-monitoring.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • On the fourth cycle, the mechanical dishwasher reached 71C. The unit was serviced by a technician and was turned on prior to inspection. Operator was instructed to monitor the unit and seek servicing from technician again should it not reach 71C after each cycle.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After three cycles, the mechanical dishwasher reached 69C. Repair or replace the unit to ensure there is proper cleaning and sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were present, however, it was expired.
    • 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 were non-operational in the dry storage room. Lights by the dishwasher were non-operational. Ensure there is proper lighting throughout the kitchen and dry storage room. Please repair.
  5. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some raw meat was stored above low risk foods in the prep cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were touching dry ingredients such as flour. Please keep scoops stored upright to prevent handle touching flour. Alternatively, keep scoop out and obtain as needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher reached 73C after three cycles. It may be due for some maintenance work such as descaling. Please repair unit to ensure it reaches a minimum 71C at each cycle once it is operational for the day. Two compartment sink was equipped with detergent and bleach. Three step dishwashing was discussed. When manually washing. wash all items with hot soapy water, rinse with hot water and sanitize for a minimum two minutes before air drying.The lounge washer had detergent, however, the sanitizer jug was empty. Operator replaced with new bottle during inspection. Concentration of chlorine was at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were missing. Please obtain new chlorine test strips for the bar washer. Facility had lactic acid and QUAT test strips.
    • 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 were non-operational in the dry storage room. Lights by the dishwasher were non-operational. Ensure there is proper lighting throughout the kitchen and dry storage room. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had some buildup of dried food under the blade and the surrounding area. Please clean and sanitize.High touch areas such as handles of the walk in cooler and prep cooler had buildup of food/grease. Ensure the high touch areas are cleaned frequently throughout the day.Some of the cleaned utensils (such as spatula, tongs, squeeze bottle) on the clean rack had remnants of food. Please re-wash the unclean items. Going forward, please inspect all cleaned items before placing them away for storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas such as the flooring underneath the cookline equipment. around hot water tank, between equipment, back door area, etc had buildup of organics, debris, bottles, etc. Please clean and re-organize items.

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