10522 124 Street NW · WESTMOUNT
25 novembre 2025
RéussiAucune infraction trouvée
May Restaurant se trouve dans le quartier WESTMOUNT. WESTMOUNT, Edmonton compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 20 avril 2026, 90 (74%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 4 octobre 2024, avec 4 réussites et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.
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.