Skip to content
Loading map…

Toast Breakfast & Lunch

6B - 11 Bellerose Drive St. Albert AB T8N 6E2 · Food - General

Official record from Alberta →

Inspection summary

Toast Breakfast & Lunch has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on February 23, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on February 12, 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 once on January 28, 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)?

  • 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 May 1, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on December 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on February 12, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 12, 2026***Some of the temperature logs had been completed yesterday but the other page had not been completed since Feb 8. When the staff were asked where was the main cooler, they all pointed to the walk in cooler. Walk in cooler was another column on the record sheet. Ensure staff are aware of the designation for each cooler/freezer. Staff person in the kitchen started labeling all the units during the inspection and plans on getting the unit names updated on the logs.Jan 27, 2026***The temperature logs had been completed including the hot holding temperatures but the records stopped Jan 20 for the hot holding. Ensure food safety records are maintained.Jan 14, 2026***The temperature log template had been received with the previous inspection report. Had not been implemented. Will check back towards the end of January to follow up.Dec 2025***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fed 12, 2026***the hollandaise sauce was 50C after being stirred. The timer was not being used. It was stopped at 56:04. No one was aware of when it had stopped. Discussed with Chef onsite and educated him about the correct use of the timer and he found that the timer only went to 99 minutes. They plan on using that and discarding any unused perishable Hollandaise sauce after the 99 min has elapsed.Jan 27, 2026***The timer was not being used to time the hollandaise sauce (staff indicated that it was close to closing and they were going to discard it anyways). Discussed that it had to be timed or discarded and it was an hour from closing.***There were creamers being stored at room temperature (left out on empty tables). Discussed that they were also to be timed and discarded after 2 hours.
  3. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Jan 27, 2026***The temperature logs had been completed including the hot holding temperatures but the records stopped Jan 20 for the hot holding. Ensure food safety records are maintained.Jan 14, 2026***The temperature log template had been received with the previous inspection report. Had not been implemented. Will check back towards the end of January to follow up.Dec 2025***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The timer was not being used to time the hollandaise sauce (staff indicated that it was close to closing and they were going to discard it anyways). Discussed that it had to be timed or discarded and it was an hour from closing.***There were creamers being stored at room temperature (left out on empty tables). Discussed that they were also to be timed and discarded after 2 hours.
  4. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Jan 2026***The temperature log template had been received with the previous inspection report. Had not been implemented. Will check back towards the end of January to follow up.Dec 2025***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The cooler tops were open. This can affect the temperature of the stored perishable products in the unit as well as allow for contamination of the stored products. Discussed and corrected during the inspection.
  5. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There were no temperature records for the prep coolers or hot holding units. Discussed that the same set up could be used as was done for the walk in unit or a single page for all the coolers may be more convenient. Template provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The tops of the prep coolers were being left open. The temperatures in the bottom of the units were 3C and 4C. The food in the top were 12C to 15C. They were closed during the inspection. Discussed with all that they were to remain closed as much as possible.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were large containers of Margerine with the manufacturers instructions keep refrigerated. They were moved to the cooler right away.***there were creamers being left out at room temperature. Discussed that the manufacturers instruction of keep refrigerated were to be followed. Teh perishable creams were only to be out of temperature for a 2 hour cumulative maximum (ie 4 thirty minute sessions and storing in the cooler between times) before they were to be discarded. They plan on having fewer creamers out at a time so that they are used up within the 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The tile shelfing was not being maintained in a clean and sanitary condition. Discussed that there was a build up of debris on the shelf. They plan on cleaning it.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The single service customer utensil were not well stored. The mouth ends of the utensils were up. Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Sanitizer test strips were expired. They plan on getting new ones.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The washroom door was open at the time of inspection. Discussed having a self-closing device installed to help ensure the door remains closed. Door was closed during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***The shelf under the catsup dispenser was in disrepair and could not be cleaned and sanitized (the finishes were coming off).
  8. 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?
      • ***Discussed that the canopy was due in April 2024.
  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***Discussed that the Spring Time bleach with the additives was not approved for food contact surfaces. Chlorine (bleach) is not to have additives, no splashless, no fabric protection, no lemon scents, no colour guard etc. Staff was sent for the correct product from a local business during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Discussed that the canopy was due in April 2024.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Single use condiment container was being used as a scoop for the oatmeal. Corrected during the inspection operator discarded the container. Discussed that a ladle, spoon, measuring cup or scoop with a handle were acceptable scoops for bulk products.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The washroom door was left open. Ensure that the door remains closed. Door was closed during the insepction.
  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Hot holding for the hollandaise sauce was 50C. Discussed that hollandaise sauce was perishable and was to be held at 60C or more if hot or 4C or less if cold or it could be timed and left out but then had to be discarded after 2 hours. Timer in the area was required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Large volume of whole shell eggs were out at room temperature. Discussed that after 2 hours any unused eggs were to be discarded. Three trays of eggs were moved back to the cooler during the inspection. Timer is needed to ensure that the eggs are discarded after two hours.

Nearby inspected facilities

Own this business? Add a badge to your website