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Phil & Sebastian Coffee Roasters

121 - 2207 4 Street SW Calgary AB T2S 1X1 · Food - General

Official record from Alberta →

Inspection summary

Phil & Sebastian Coffee Roasters has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on August 12, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 12 times across 5 separate inspections, most recently on August 12, 2026. 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 2 times across 2 separate inspections, most recently on August 12, 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?

  • 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 2 times on June 4, 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 8 times across 4 separate inspections, most recently on May 8, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on August 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer had depleted in one pail+rag intended to wipe the milk steamer.This was corrected during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bagels are stored in a wire basket on a metal wire shelf (with a bottom and top rack). The shelf is positioned against a wall and is located within the walkway connecting the customer area to the service area. Although no bagels were present on the lowest rack at the time of inspection, the bottom rack is only slightly elevated above the floor. The shelf is located in a high-traffic pathway used by employees and frequented by customers standing and walking through the area. There are no barriers, sneeze guards, or other means to protect the bagels from customer contamination.REQUIREMENT: Ensure the bagels are protected from customer contamination and are more than 6" (~15 cm) off the ground.
    • 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?
      • Fruit flies (approximately ~20-30) were noted along the wall of the service area.REQUIREMENT: Setup traps and consult with the pest control operator for treatment options. Take any necessary steps to eliminate the infestation.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths near espresso machine. Ensure cloths are placed in a sanitizing solution between wiping milk wands to prevent potential growth of bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Donut and bagels covered in fruit flies. Discarded onsite. No open food products will be permitted until pest issue is resolved.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 44C. Ensure dishwasher can reach 71c internally.
    • 15. Is the facility free of a pest infestation?
      • Heavy infestation of fruit flies. Contact pest control to assist in abatement.
  4. Monitoring Inspection

    2 infractions

    • 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 dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
  5. Risk Management 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)?
      • Staff stated that the residual concentration of chlorine at the dish level for the low temperature dishwasher is verified approximately once a month.Verify the residual concentration of chlorine at the dish level for the low temperature dishwasher once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in April 2024.Obtain chlorine test strips within their expiry date so that the residual concentration of chlorine at the dish level for the low temperature dishwasher can be accurately verified.
    • 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 dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
  6. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired February 2022.Obtain quat test strips within their expiry date so that quat sanitizer concentration can be accurately verified.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff stated that the residual concentration of chlorine at the dish level for the low temperature dishwasher is verified approximately once a month.Verify the residual concentration of chlorine at the dish level for the low temperature dishwasher once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in April 2024.Obtain chlorine test strips within their expiry date so that the residual concentration of chlorine at the dish level for the low temperature dishwasher can be accurately verified.
    • 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 dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
  7. Monitoring Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One of the spray bottles containing quat based food contact surface sanitizer had a concentration of greater than 400 ppm.Solution was adjusted during inspection and then concentration measured 200 ppm. After preparing food contact surface sanitizer, use test strips to verify that the concentration is acceptable (200 ppm for quat sanitizer).
    • 09. Are chemicals stored and handled in a safe manner?
      • Food contact surface sanitizer bottles were not labelled.Label all chemical bottles to indicate their contents to help prevent accidental misuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher repaired. The residual chlorine at the dish level during the sanitize cycle for low temperature dishwashers must measure 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff stated that the residual concentration of chlorine at the dish level for the low temperature dishwasher is verified approximately once a month.Verify the residual concentration of chlorine at the dish level for the low temperature dishwasher once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired in April 2024.Obtain chlorine test strips within their expiry date so that the residual concentration of chlorine at the dish level for the low temperature dishwasher can be accurately verified.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired February 2022.Obtain quat test strips within their expiry date so that quat sanitizer concentration can be accurately verified.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to describe proper manual dishwashing procedure. Neither staff member working had a valid food safe certificate.Provide proof that someone in care and control of the facility has a valid certificate for food safety training. All other staff must have basic food safety knowledge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
    • 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 dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.

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