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May Restaurant

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

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.