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Filos Restaurant

38 - 1221 Canyon Meadows Drive SE Calgary AB T2J 6G2 · Food - General

Official record from Alberta →

Inspection summary

Filos Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on July 15, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 July 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. 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?

  • 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 2 times on May 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9, 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 3 times across 2 separate inspections, most recently on June 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • July 15, 2026:- Chlorine test strips were acquired. Still need QUAT test strips for surface sanitizer.Update June 26, 2026: - QUAT test strips were discoloured due to being stored on top of dishwasher. b) No test strips were provided to verify concentration of QUAT sanitizer solutionRequirement:b) Provide QUAT test strips
    • 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?
      • Noticeable gap below back exit door.- Replace or repair the door sweep and ensure the door is pest proofed.
  2. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update June 26, 2026: - Chlorine test strips were discoloured due to being stored on top of dishwasher. - QUAT test strips were discoloured due to being stored on top of dishwasher. a) No chlorine test strips were provided to verify concentration of chlorine during sanitizer cycle for main dish washer.b) No test strips were provided to verify concentration of QUAT sanitizer solutionRequirement:a) Provide chlorine test stripsb) Provide QUAT test strips
    • 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?
      • Noticeable gap below back exit door.- Replace or repair the door sweep and ensure the door is pest proofed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two wall panels located under dish washing area were detached from the wall leading to gaps on the wall.Requirement: Repair wall panels to seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris around the dishwashing machine. - Please clean the area and ensure regular cleaning is done.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in a container having dirt on the interior surface.Requirement:Store scoop in a clean container to prevent contamination of ice.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in back prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of meat sauce stored in hot holding unit was 51Cb) Internal temperature of fresh garlic in butter stored on the counter without temperature control was 19 C c) Internal temperature of creamers stored on the counter in two bowls without temperature control was 21.6 C located in front area.Requirement:a) Ensure that perishable foods under hot holding are stored at 60C and higherMeat sauce was reheated during inspection before storing back in hot holding unit.b)Ensure that fresh garlic in butter/margarine/oil is stored at 4C or less OR at 60 C and higher.Garlic in butter at 19 C was discarded during inspection.c) Ensure that creamers are stored at 4C or less. Creamers at 21.6C were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw burgers stored in cooler drawer located under the grill in front row was 7.4C and 9C was.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Put ice on these burgers to bring the temperature down.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • a) No chlorine test strips were provided to verify concentration of chlorine during sanitizer cycle for main dish washer.b) No test strips were provided to verify concentration of iodine during sanitizer cycle for the glass washer located in bar area.Requirement:a) Provide chlorine test stripsb) Provide iodine test strips
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two wall panels located under dish washing area were detached from the wall leading to gaps on the wall.Requirement: Repair wall panels to seal the gaps.

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