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Hello Toast

428 Victoria St Kamloops BC V2C 2A7 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday7:30 AM–2 PM
  • Monday7:30 AM–2 PM
  • Saturday7:30 AM–2 PM
  • Sunday8 AM–2 PM
  • Thursday7:30 AM–2 PM
  • Tuesday7:30 AM–2 PM
  • Wednesday7:30 AM–2 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hello Toast has been inspected 12 times by Interior Health Authority since November 6, 2013. The most recent inspection, on September 16, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 3 separate inspections, most recently on October 29, 2025. For example: 7 Are foods protected from contamination?

  • 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 4 times across 3 separate inspections, most recently on June 6, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 31, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times on June 6, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on January 31, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

About this data

These results come from Interior Health Authority, 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

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): At time of inspection, dry rice being stored loose in direct contact with a Rubbermaid bin that was not made of food-grade plastic. Operator transferred rice into food-grade container during inspection.
  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Uncovered food observed inside the under-counter coolers (e.g., bacon cooling). Corrective Action: • Ensure all foods are covered with lids/plastic wrap to prevent contaminations.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Several openings observed in the ceiling (i.e., missing ceiling panels, gaps, etc.). These conditions may allow the entry of pests into the facility. Corrective Actions: • Ensure all ceiling panels are properly installed. Areas include, but are not limited to, above the dishwashing station (stuffed towels), above the back dry storage area (above hot water tank), along the hallway, etc.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Fluorescent lights in the hallway (outside walk-in cooler) missing shatterproof cover/ sleeve. There is a risk of glass contamination in the event that the bulbs break. Corrective Action: • Install shatterproof covers on fluorescent lights.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • (1) Towels/rags used as shelf lining (bottom rack) inside the reach-in cooler at the back food prep area. • (2) Wooden shelves in the back dry storage area are worn-out. The chipping paint can contaminate dry goods. Also, adequate cleaning and sanitizing cannot be performed. Corrective Action: • (1) Remove towels from the coolers as they are absorbent material that cannot be adequately cleaned and sanitized. • (2) Repair (e.g., paint over with durable, nonabsorbent, easy to clean paint) or replace the wooden shelves in the dry storage area.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Hollandaise sauce in warmer was observed to be slightly cooler than 60°C (found to be 55°C). Staff to find lid to put on top when not in use to ensure the temperature can stay at 60°C or warmer. • Foods on the prep table were observed to be warmer than 4°C (warmest item was 12°C). Lids, covers, metal inserts could be used in the meantime to keep foods at a colder temperature. If staff finding food to warm up too fast, staff is to put only enough product that can be used in the next two hours. Cooler underneath prep table was holding colder than 4°C.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Operator has valid permit but is missing the paper permit. Please contact Interior Health 250-851-7340 to have one reissued.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plan could not be located on inspection. A generic template can be sent to use if the old one was misplaced or outdated.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Containers of warm hollandaise in cooler. Operator had put them in to cool but not clear how long or if cooling this way follows the National food code cooling curve. Similar situation for large volumes of marinara/soups. Premise has an ice wand but temperatures not monitored throughout process before placing in coolers/freezers. Provided operator with a record sheet so that cooling procedures can be established and staff trained on these procedures.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Raw frozen turkey/chicken found thawing in back. Ideally thaw in cooler or under cold running water.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Container of cleaning chemical found stored on food shelf above the back sink. To prevent accidental cross contamination chemicals should not be stored with food products
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Several coolers have air temperatures and food temperatures >4c . Operator should address temperature control issues immediately. Line cooler by grills Cheese on top 9c. Keep lid down, or food covered as much as possible. Put less product in inserts to ensure it is kept cold. Air temp inside was 6.8 c Dairy cooler reach in 6.8c Upright cooler container tomatoes/sliced meats-turkey meat was 6c. Ensure food product is monitored with a probe thermometer. New walk in cooler installed and this was <4c. Use this cooler for most of your longer term food storage as it is more capable of maintaining temperatures consistently
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Provide an ice scoop and clean container for the ice freezer instead of staff using a glass with their hands and keeping the glass inside the ice. Ice is considered food and should be protected from contamination
  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Melissa

    So many delicious options. I got the sweet potato bowl and it was very good. I got my eggs soft poached and they were absolutely perfect when they arrived. My whole dish was hot & steamy and cooked to perfection. It is quite busy and a little loud but it's clearly a popular local spot and has a lot of character and artwork on the walls. Gives classic diner vibes in a cozy way. The food came out very quickly. The server was incredibly busy though and I feel like she could have used some help. She was stellar though and clearly working very hard to serve everyone. Also very affordable. Will come back.

  • Lee Smart

    Perfect place for breakfast. Everything on the menu is made with love and care. The staff are wonderful and it's obvious it's a family business as you walk in. 30 years trading, with staff that have been here 11 years or more. Soft poached egg yolks artfully drizzling down the side of the focaccia.... Delicious!

  • Lindsay Munkler

    I cannot begin to rave about this enough!! This breakfast spot came highly recommended, while being warned about the wait times & i am so glad we did.. the food was absolutely to die for, the service was amazing & we loved the atmosphere. If you've never been, I HIGHLY suggest it.

  • Food Lover

    We ordered the beef brisket eggs Benny and the pulled pork grilled cheese sandwich. The beef brisket eggs Benny was perfect! The sauce, the bread, the eggs, and the brisket all worked so well together. It tasted different from a typical eggs Benny in a more savory and herby way. Even the harsh was tasty. I would definitely come back for it. The pulled pork grilled cheese sandwich was not bad. The bread was golden and crispy, but it didn’t really surprise me. The service was okay, and the restaurant was quite crowded even on a Monday morning, so expect a longer wait time if you have a bigger group or come on the weekends.

  • Alireza Diakani

    Absolutely amazing experience at Hello Toast! The food was fresh, flavorful, and beautifully presented. Everything tasted homemade and high quality — you can really tell they care about their ingredients. The portion sizes were generous and perfectly balanced. The service was perfect as well. The staff were welcoming, attentive, and made us feel comfortable from the moment we walked in. Our food came out quickly, and everything was exactly as ordered. Great atmosphere, great food, and outstanding service. I’ll definitely be coming back and highly recommend Hello Toast to anyone looking for a delicious brunch spot! 😊

  • Melissa

    So many delicious options. I got the sweet potato bowl and it was very good. I got my eggs soft poached and they were absolutely perfect when they arrived. My whole dish was hot & steamy and cooked to perfection. It is quite busy and a …

  • Lee Smart

    Perfect place for breakfast. Everything on the menu is made with love and care. The staff are wonderful and it's obvious it's a family business as you walk in. 30 years trading, with staff that have been here 11 years or more. …

  • Lindsay Munkler

    I cannot begin to rave about this enough!! This breakfast spot came highly recommended, while being warned about the wait times & i am so glad we did.. the food was absolutely to die for, the service was amazing & we loved the atmosphere. If you've never been, I HIGHLY suggest it.

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