Phillistines Bakery & Sweets
3003 21 Street NE Calgary AB T2E 7T1 · Food - General
Inspection summary
Phillistines Bakery & Sweets has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on September 10, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.
The last 2 inspections in a row found no infractions. 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 4 times on July 24, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 24, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 July 24, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on July 24, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
4 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths were observed throughout the facility at the time of inspection. **Ensure cleaning cloths remain submerged in the sanitizer if reusing or discarded/laundered after each use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer measured greater than 1000 ppm at the time of inspection. - Operator remade the chlorine sanitizer and tested 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
- 09. Are chemicals stored and handled in a safe manner?
- QUATS sanitizer spray bottles were not labelled with their contents. **Please label.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Stand up cooler in the back kitchen measured at 9.8*C at the time of inspection. - Operator was instructed to move the food to different cooler. **Please repair. **Ensure high risk food stored in cooler is maintained at or below 4*C at all times to prevent bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not following proper manual dishwashing procedures. **Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize). Note: 2-compartment manual dishwashing procedures sent to the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine and QUATS sanitizer test strips were not available onsite. **Ensure sanitizer test strips are present at all times to measure sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the back kitchen was obstructed at the time of inspection. **Ensure hand sink remain unobstructed and accessible at all times for proper handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions