17328 Hiller Road SW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 24, 2026
Improper cooling practices observed., - Half a pot of cooked beans (measured at 35C) and half a pot of hollandaise sauce (measured at 26C) were left on the bottom shelf of a cat cart to cool at room temperature for extended period of time. The pots were tightly covered. The foods were discarded., - Cool foods rapidly through the temperature danger zone by portioning into smaller volumes, mixing frequently to disperse the heat. Do not tightly cover foods until the food has reached a temperature of less than 4C.
Toast Breakfast & Lunch is in the WINDERMERE neighbourhood. WINDERMERE, Edmonton has 57 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 48 (84%) 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.
Co-op Gas Bar - Food
WINDERMERE
This restaurant has been inspected 9 times since September 22, 2023, with 5 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Improper cooling practices observed., - Half a pot of cooked beans (measured at 35C) and half a pot of hollandaise sauce (measured at 26C) were left on the bottom shelf of a cat cart to cool at room temperature for extended period of time. The pots were tightly covered. The foods were discarded., - Cool foods rapidly through the temperature danger zone by portioning into smaller volumes, mixing frequently to disperse the heat. Do not tightly cover foods until the food has reached a temperature of less than 4C.
4 violations
The chlorine sanitizer solutions were measured at 1000 ppm, need to be at 100 ppm., - Ensure that staff are testing the concentration of the sanitizer solutions.
A container of cooked bacon and sausages measured at 45C was stored behind the grill in an area that has no heat source., - High risk foods must be hot held at greater than 60C. Reheat the foods to greater than 74C and then hot hold on the grill top above 60C.
Stacking of uncovered food containers., - Ensure all foods are properly covered and protected from possible contamination.
1. The counter space under the flat-top grill and the side of the deep fryer require cleaning to remove grease accumulation., 2. The ceiling tiles around the air vents have an accumulation of dust, - Cleaning of these areas is required.
No violations
5 violations
No premade sanitizer solution readily available in the kitchen., - Staff were instructed to have a 100 ppm chlorine solution readily available during operating hours. Solution prepared.
Staff member observed handling their personal cell phone in the cook line area., - Staff should only be handling their cell phones when on designated breaks.
Gravy and hollandaise sauce were left to cool on a cart at room temperature. Foods were measured at 46C and 34C. The containers were tightly covered. Foods relocated to the walk-in cooler., - Proper cooling practices reviewed with the staff and foods undergoing the cooling process should not be tightly covered until a temperature of 4C or lower is achieved.
No violations
4 violations
1. Used wiping cloths left on counters and no premade sanitizer solution readily available in the kitchen. 2. 0 ppm sanitizer detected in the solution used to wipe the dining room tables., - Immerse wiping cloths in a sanitizer solution in between uses. A 100 ppm bleach-water solutions were prepared.
Inadequate ice-water bath setup for the storage of creamers at the service station., - The container of creamers must be fully immersed in an ice-water bath instead of just sitting on a layer of ice.
Sauces undergoing the cooling process were tightly covered., - Do not cover high risk foods undergoing the cooling process until a temperature of 4C or colder is reached.
4 violations
Used wiping cloths left on the counters, and no sanitizer buckets readily available., - Prepare the 100 ppm bleach-water solutions and immerse the cloths in the solutions after each use. Corrected
Staff observed wiping their hands in a reuseable cloth towel hanging from their apron ties. Cross contamination concern., - Remove the cloths from the apron ties and instruct staff to wash their hands at the designated handwash sinks as required.
Gravy measured at 53C in the hot holding unit, needs to be hot held at 60C or higher., - High risk perishable foods are to be stored at >60C or <4C. Food discarded.
No violations
1 violation
Plan layout approval was for a 2 compartment sink along with a commercial dishwasher, Only a 1 compartment sink is present., - A 2 compartment sink will be installed.
Soup in the counter top hot holding unit was measured at 55C, needs to be at minimum 60C., - Staff were instructed to either reheat the soup to a minimum of 74C and then hot hold at 60C or discard the food. Staff discarded the soup.
Several packages of back bacon and salami were thawing on a cart at room temperature. External temperature measured at -4C. Foods were relocated to the cooler., - Thaw foods in the cooler or under cold running water.
The staff washroom door which opens into the kitchen was left open at the time of inspection., - This door must be kept closed at all times.
Large bowl of creamers left out at room temperature in the dining room service area., - High risk foods to be stored at <4C or >60C. Operator to store in the cooler or use ice/ice packs. Corrected