1211 175 Street SW
Not in Compliance
9 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 11, 2026
Cafe: The dishwasher rinse temperature is measured at 64C (at the plate), needs to be at minimum 71C at the plate (or 82C on the external rinse gauge), - This dishwasher is not to be used until the minimum rinse temperature can be achieved.
Bakery: One handwash sink is not equipped with soap and the other handwash sinks paper towel dispenser is jammed., , Cafe: The handwash sink located by the pastry display cases is not equipped with paper towel., , Pasta Station: The handwash sink soap dispenser is empty and access to this sink is blocked by a broom., , - Designated handwash sinks must be supplied with soap and paper towel and remain easily accessible at all times.
Bakery: , 1. A spray bottle containing vinegar water is being used to wipe down the counters. Vinegar is not an approved sanitizer. Staff prepared a 200 ppm quat sanitizer solution., 2. Quat sanitizer test papers are not available., , Cafe: , Cloths used to wipe the coffee machine wands are being left on the wands instead of being immersed in a sanitizer solution after use. , , Pasta Station:, Quat sanitizer test papers are not available.
The solution in a spray bottle labelled as Quat Sanitizer was in fact a vinegar-water solution., - Containers of chemicals must be clearly labeled as to their contents. Staff dumped the vinegar-water and filled the spray bottle with a 200 ppm quat solution.
Pasta Station:, The pasta display cooler #2 is operating at 9C., - High risk foods must be held at less than 4C or greater than 60C. Relocate the high-risk perishable until the cooler can maintain a temperature of less than 4C.
Bakery: Reheating temperatures for soup are not being taken. The staff member working in this area did not know what temperature high risk foods need to be reheated to., - High risk foods must be reheated to greater than 74C.
Pest control reports/documentation are not available for review.
Written cleaning schedules/records are not available in each department.
Bakery: , 1. Dust accumulation noted on the ceiling tiles around the air vents and on the wall by the large mixer as well as on the exhaust hood filters above the pizza oven., 2. Dried foods splashes noted on the walls in the dishwash area., 3. Doughnut frying area. Heavy food spills/accumulation noted where the metal trays are stored., 4. Many of the drawer interiors are cluttered. , - Cleaning and organization is required.
Tesoro is in the WINDERMERE neighbourhood. WINDERMERE, Edmonton has 59 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 48 (81%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Cosmic Pizza & Donair
WINDERMERE
This restaurant has been inspected 11 times since September 20, 2024, with 5 in compliance, 6 not in compliance, and 0 closures on record.
9 violations
Cafe: The dishwasher rinse temperature is measured at 64C (at the plate), needs to be at minimum 71C at the plate (or 82C on the external rinse gauge), - This dishwasher is not to be used until the minimum rinse temperature can be achieved.
Bakery: One handwash sink is not equipped with soap and the other handwash sinks paper towel dispenser is jammed., , Cafe: The handwash sink located by the pastry display cases is not equipped with paper towel., , Pasta Station: The handwash sink soap dispenser is empty and access to this sink is blocked by a broom., , - Designated handwash sinks must be supplied with soap and paper towel and remain easily accessible at all times.
Bakery: , 1. A spray bottle containing vinegar water is being used to wipe down the counters. Vinegar is not an approved sanitizer. Staff prepared a 200 ppm quat sanitizer solution., 2. Quat sanitizer test papers are not available., , Cafe: , Cloths used to wipe the coffee machine wands are being left on the wands instead of being immersed in a sanitizer solution after use. , , Pasta Station:, Quat sanitizer test papers are not available.
The solution in a spray bottle labelled as Quat Sanitizer was in fact a vinegar-water solution., - Containers of chemicals must be clearly labeled as to their contents. Staff dumped the vinegar-water and filled the spray bottle with a 200 ppm quat solution.
Pasta Station:, The pasta display cooler #2 is operating at 9C., - High risk foods must be held at less than 4C or greater than 60C. Relocate the high-risk perishable until the cooler can maintain a temperature of less than 4C.
Bakery: Reheating temperatures for soup are not being taken. The staff member working in this area did not know what temperature high risk foods need to be reheated to., - High risk foods must be reheated to greater than 74C.
Pest control reports/documentation are not available for review.
Written cleaning schedules/records are not available in each department.
Bakery: , 1. Dust accumulation noted on the ceiling tiles around the air vents and on the wall by the large mixer as well as on the exhaust hood filters above the pizza oven., 2. Dried foods splashes noted on the walls in the dishwash area., 3. Doughnut frying area. Heavy food spills/accumulation noted where the metal trays are stored., 4. Many of the drawer interiors are cluttered. , - Cleaning and organization is required.
1 violation
Nov 24/25: , Still some small black flies observed in the dishwash area and a few in the front service area. Continue with fly abatement measures., , Oct 27, 2025:, Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 violation
Nov 24/25: , Still some small black flies observed in the dishwash area and a few in the front service area. Continue with fly abatement measures., , Oct 27, 2025:, Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 violation
Nov 24/25: , Still some small black flies observed in the dishwash area and a few in the front service area. Continue with fly abatement measures., , Oct 27, 2025:, Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 violation
Small black flies were noted on the walls in the front bakery counter and back of house bakery production area and dishwash area., - A pest control contract is in place. Abatement strategies are being implemented.
1 violation
No hand soap was available at the designated handwash sink by the baked goods display case. Corrected., - Handwash sinks must be supplied with soap and paper towel at all times.
No violations
10 violations
Bakery/Cafe: Use wiping cloths are being left on counters instead of being immersed in a sanitizer solution after each use., Bakery/Cafe/Deli: No pre-made readily available sanitizer solutions were present in the food handling areas. Produce Prep Room: 0 ppm Quats concentration measured in the spray bottle labelled as Quat Sanitizer., , - Immerse wiping cloths in an approved sanitizer solutions after each use and ensure that the sanitizer solutions are easily accessible in food handling areas.
Deli: Determined through staff interview. The countertop slicers are not being fully dismantled every 4 hours for a complete clean/sanitize., - Review proper procedures for "Clean-in-Place"
Half a flat of whole raw shell eggs left on the counter measured at 22C. Food discarded., - Raw eggs must not be stored at temperature greater than 7C.
No violations
No violations
No violations
Cafe: The rinse temperature of the dishwasher was measured at 65C at the plate, needs to be at minimum 71C., - The dishwasher will not be used until serviced and reaching the correct rinse temperature. In the meantime, all items will be sent to the Bakery dishwasher.
Pasta Station: The handwash sink was blocked by a cart and other items stored in front of it. Corrected, - All designated handwash sinks must be easily accessible at all times.
Bakery: Crates of syrup bottles stored partially under the handwash sink. , - Do not store any containers of food under or by the handwash sink plumbing.
Bakery: Staff personal belongings (jackets, beverages,) stored amongst equipment and on food contact surfaces., - All staff belongings are to be stored out of the food handling/storage areas and away from food equipment.
Bakery/Deli/Pasta/Produce Prep Room: Quat sanitizer test papers are not available.
Bakery/Pasta Station: Bulk food dispensers are being stored with the handles in direct contact with the foods., - Store the dispensers in the bulk food bin dispenser holders or store out of the bins.
Bakery: The floor under the rubber matt in the dishwash area has heavy buildup of dirt/grime. The floor under the handwash sink closest to the cafe entrance is dirty and wet.