10522 124 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May Restaurant is in the WESTMOUNT neighbourhood. WESTMOUNT, Edmonton has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 104 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since October 4, 2024, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
1 violation
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.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Destination Doughnuts
WESTMOUNT
3 violations
After three cycles, the mechanical dishwasher reached 69C. Repair or replace the unit to ensure there is proper cleaning and sanitizing.
Chlorine test strips were present, however, it was expired.
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.
7 violations
Some raw meat was stored above low risk foods in the prep cooler.
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.
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.
Chlorine test strips were missing. Please obtain new chlorine test strips for the bar washer. , , Facility had lactic acid and QUAT test strips.
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.
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.
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.