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Phil & Sebastian Coffee Roasters

2043 33 Avenue SW Calgary AB T2T 1Z5 · 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 May 27, 2024. The most recent inspection, on March 4, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on February 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on February 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on March 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 separate inspections, most recently on November 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor in the back kitchen area. Ensure these areas are cleaned.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet cloth at the barista and the sanitizer container was empty. Ensure cloths are stored in a sanitizing solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large container of eggs stored at room temperature measured 16C. Ensure eggs are stored at or below 7C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for the quat solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor in the back kitchen area and under front cabinet where water filter is stored. Staff noted there was a professional cleaning company coming. Ensure these areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The cleaning cloths used to clean the espresso machine stainless-steel steam wand was stored on a saucer underneath the espresso machine.2) No sanitizer bucket was available to clean the espresso machine stainless-steel steam wand.Fresh quat sanitizer bucket was prepared and measured at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tile was noted in the kitchen.Replace the missing ceiling tile in the kitchen.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer bucket was noted in the front house.2) Wet/used cleaning cloths were kept on the counter.3) Cleaning cloths used to wipe the espresso machine steam wand was kept on a plate at the espresso machine.4) Sanitizer bucket used to sanitize the serving utensils was measured at 0 ppm.Fresh quat sanitizer buckets were prepared for each prep station at a concentration of 200 ppm, with new cleaning cloths placed in each bucket.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on the prep counter at the back kitchen.Cell phone was promptly stored in a different location.Items not associated with food handling must be stored in a separate location away from food prep area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the "all gender washroom" was empty.Additional soap was available, and the soap was promptly restocked.Ensure handwashing sinks are equipped with handwashing supplies at all times.
    • 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 "all gender washroom" doors were opened at the time of the inspection. The "all gender washrooms" are located adjacent to the kitchen with no self-closing device on the doors.The "all gender washroom" doors were promptly closed.Install a self-closing device on the washroom doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Black mold was noted at the wall joint caulking behind the hand sink in the front house.Clean and sanitize to get rid of the black mold.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of cheese (date label for Feb 27) and a bottle of sauce (date label for Dec), food products were likely top-up, and the date labels were not updated.- Ensure the containers were washed and sanitized before refilling, update the date label, and no topup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temp chlorine glasswasher at the bar were dispensing 0-50ppm of chlorine at the sanitizing cycle.- Ensure 100ppm of chlorine is dispensed at the final cycle. All tools and equipment must be sanitized at the kitchen dishwasher until the bar dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat test strips were expired and discolorized.- Ensure valid quat test strips are available.

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