Skip to content
Loading map…

Toast Breakfast & Lunch

168 - 270 Baseline Road Sherwood Park AB T8H 1R4 · Food - General

Official record from Alberta →

Inspection summary

Toast Breakfast & Lunch has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on January 5, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 10 times across 5 separate inspections, most recently on January 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 27, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on January 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prep cooler station kept open, reading 17C respectively. Keep closed between use to keep perishable food products at proper temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stack of eggs was being kept at room temperature without any time monitoring. To keep high risk foods at room temperature active time monitoring is required. The food items, if unused, cannot return to the refrigerator and must be discarded after two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping required:Ice machine area, under dishwashing area, sticker from shelving in prep area
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • cleaning cloths not stored in sanitizer solution. No sanitizer solution available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stack of eggs was being kept at room temperature without any time monitoring. To keep high risk foods at room temperature active time monitoring is required. The food items, if unused, cannot return to the refrigerator and must be discarded after two hours.Meat products being improperly. Move meat products to cooler for proper thawing.Hot holding: hot holder reading 50C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat products.Frozen meat laid on cart to thaw in room temperature, moved to cooler for proper thawing.Improper hot holding of food. Hot holder measuring at 55 degrees, hot holder turned up to 60 degrees.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station has no paper towel.
    • 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?
      • Pest control records were not available upon request. Pest control monitoring devices were not observed in the food facility. Provide the last three months of pest control records to the Inspector.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in the bulk foods. Use a scoop with a handle and store in a way that protects food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stack of eggs was being kept at room temperature without any time monitoring. To keep high risk foods at room temperature active time monitoring is required. The food items, if unused, cannot return to the refrigerator and must be discarded after two hours.
    • 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?
      • Pest control records were not available upon request. Pest control monitoring devices were not observed in the food facility. Provide the last three months of pest control records to the Inspector.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The plastic wrap was still on one of the refrigerators and ice machine. Remove the plastic wrap so that the equipment is easy to clean.
  4. Monitoring Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to store foods are not constructed of food grade material.All utensils, equipment, and containers are to be constructed of food grade materials.
    • 09. Are chemicals stored and handled in a safe manner?
      • The Bleach being used contained fabric protection.Operator was requested to obtain household beach with no additional additives or chemicals.New Chlorine was obtained before inspector left.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked breakfast sausages were not being properly hot help.They were stored in a gap between the stove and the wall.High Risks foods are to be kept above 60 degrees Celsius, or greater than 4 degrees Celsius. Temperature must be controllable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were being stored at room temperature without active time monitoring, or temperature control.The internal temperature of the eggs was 24 degrees Celsius. Three flats of eggs were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantities of food were being cooled without active temperature control or time monitoring.Cool foods safely by:• Dividing food into smaller portions or pieces. Large food items take longer to cool.• Using a quick-chill unit, an ice water bath, or stirring with a frozen ice wand.• Storing food in pre-chilled shallow pans and placing them on the upper shelves of the fridge. Cover the pans after the food has cooled. Do not stack the pans, so that cold air can move freely around them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was being thawed at room temperature.The food was moved to the cooler once noted.Thaw foods safely by:• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at either of the hand sinks in the kitchen. Paper towel must be available at all hand sinks, and in dispenser so that rolls do not need to be handled when drying hands.
    • 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?
      • Pest control records were not available upon request. Provide the last three months of pest control records to the Inspector.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A spatula being used had a melted handle.Once a utensil, equipment, or container is no longer in a condition that renders it easy to clean and sanitize it is to be removed from use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the fan cover. Clean area noted above.2. The plastic wrap was still on one of the refrigerators and ice machine. Remove the plastic wrap so that the equipment is easy to clean.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A couple of cleaning cloths were stored outside of a sanitizer bucket on the counter. The cleaning cloths were immediately moved and stored in sanitizer solution.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not available to use in the kitchen and several cleaning cloths were left out on the counters. A new sanitizer solution was prepared immediately measuring 100ppm chlorine and all cleaning cloths were stored in the sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pile of bacon was cooling in a metal deep tray. The bacon was separated into smaller portions to allow for quicker cooling upon request.

Nearby inspected facilities

Own this business? Add a badge to your website