Chill and Grill Cafe
9 - 5208 50 Street Tofield AB T0B 4J0 · Food - General
Inspection summary
Chill and Grill Cafe has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.
5 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 2 times across 2 separate inspections, most recently on October 7, 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?
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 2 times across 2 separate inspections, most recently on November 26, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on April 24, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 3 separate inspections, most recently on November 26, 2025. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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 3 separate inspections, most recently on January 2, 2025. 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?
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.
12 inspections
- Demand Inspection
1 infraction
- 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?
- Confirmed that the debris on the windowsill in the middle booth of the dining room area are mouse droppings.Based on this observation and following our walk-through of the rest of the establishment with the owner, the following is required to be completed:1) Replace existing worn/deterioated metal flashing/kick plates on bottom of both front and back door entrances to ensure bottom of the doors are flush with the concrete to prevent any potential entry of rodents.2) Reach out to a licensed pest control operator (all based in Edmonton) to offer any further rodent control devices/bait stations and to conduct regular checks of the facility for rodent/pest monitoring and control.3) Minimize the amount of time the door(s) are open during food and other deliveries to reduce the opportunity of rodents gaining entry into the facility.4) Remove/clean/sanitize the windowsill surface - sanitizing solution such as chlorine (e.g. - bleach) at a 100 ppm concentration would be recommended since mouse droppings may potentially contain disease causing organisms.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- At the time of inspection, the owner's dog (black German Shepherd/Wolf mix named "Roxy") was observed in the back room of the restaurant building.As discussed, allowing a dog to enter or remain in a food establishment is non-compliant with our legislation and other alternatives must be carried out including having the dog remain outside the building or at home.The owner is considering building a fence outside the back of the building as one alternative and is also in the process of building a custom-built kennel at the owner's home.Owner will provide a final decision in the near future and our Department has granted the owner till May 31, 2026 to comply with this requirement.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Observed that the inventory of chlorine test strip containers (2 in total) were both expired on June 2024 and subsequently should be discarded and new ones should be purchased to replace these.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Observed that valid Food Handling Permit is not posted and the receipt for payment of the food permit is instead posted.Please ensure to print page 2 only which is the actual food handling permit.Finally, our Department will facilitate the emailing of the previously sent food permit since the original email has been discarded.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Observed that the inventory of chlorine test strip containers (2 in total) were both expired on June 2024 and subsequently should be discarded and new ones should be purchased to replace these.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Observed that valid Food Handling Permit is not posted and the receipt for payment of the food permit is instead posted.Please ensure to print page 2 only which is the actual food handling permit.Finally, our Department will facilitate the emailing of the previously sent food permit since the original email has been discarded.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Existing Food Handling Permit could not be found during the inspection and owner could not verify if the 2024 - 2025 was in his email.Subsequently, our Department will email the electronic copy of the food permit to the owner so this can be printed and posted in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed that the professional canopy hood cleaning was due in December 2024 - owner has informed our Department that the company (Hydroblast) will be completing this work sometime next week.Once completed, owner will need to take a photograph of the new sticker on the hood and email back to our Department for final review.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- PROFESSIONAL EXHAUST CANOPY HOOD CLEANING:Observed that the above cleaning is overdue and ideally should have been completed in March 2024 by Hydroblast.Please have this task completed in the near future - either reach out to Hydroblast to book an appointment or wait for the company to arrive.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Purchase and install accurate thermometers for the following:1) Upright refrigeration unit at the front - for storage of containers of sauces and perishable foods. Note the location of the thermometer should always be near the door (e.g. - warmest region) and should hang from the shelf so it do not get in the way of the storage of foods on the shelves.2) Ice Cream chest freezer unit at the front - also noted that the temperature was measured with the digital probe thermometer and was reading at around -11 C which is above the maximum -18 C or less at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- PROFESSIONAL EXHAUST CANOPY HOOD CLEANING:Observed that the above cleaning is overdue and ideally should have been completed in March 2024 by Hydroblast.Please have this task completed in the near future - either reach out to Hydroblast to book an appointment or wait for the company to arrive.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions