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Phil's Casual Dining Restaurant

48 Main St, Penetanguishene ON L9M 1T2 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Phil's Casual Dining Restaurant has been inspected 16 times by Simcoe Muskoka District Health Unit since November 25, 2024. The most recent inspection, on October 5, 2026, recorded 3 infractions.

1 of 16 inspections on record found no infractions at all. In the past 12 months there were 13 inspections with 62 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 15 times across 9 separate inspections, most recently on August 28, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 9 separate inspections, most recently on October 5, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 5 times across 5 separate inspections, most recently on October 5, 2026. For example: Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.

  • 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 3 times across 3 separate inspections, most recently on March 13, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 3 times across 3 separate inspections, most recently on November 21, 2025. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, 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.

16 inspections

  1. Routine

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
      • Fail to use food contact equipment and or utensils that are free from cracks, crevices and open seams
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper processing
      • Improper thawing
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  2. Complaint

    1 infraction

    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  3. Routine

    3 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
  4. Follow-up

    0 infractions

  5. Complaint

    2 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
  6. Complaint

    1 infraction

    • General Housekeeping Satisfactory
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
  7. Follow-up

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  8. Follow-up

    10 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean ceilings and/or in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
      • Food premises not maintained with tight, smooth or non-absorbent floor surface
    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
  9. Follow-up

    11 infractions

    • Premises is operated and maintained free from conditions that may be an immediate health hazard.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean ceilings and/or in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
      • Fail to maintain and arrange furniture in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to protect against entry, harbouring and breeding of pests
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper cooling
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
  10. Routine

    5 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Used equipment, utensils, and multi-service articles not suitable for intended purposes
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
  11. Follow-up

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in compartment away from food
      • Fail to use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  12. Complaint

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in compartment away from food
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
  13. Routine

    7 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in compartment away from food
      • Fail to use toxic/poisonous substances in a manner to prevent contamination of food and/or causing a health hazard
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
  14. Routine

    2 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  15. Routine

    1 infraction

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
  16. Routine

    5 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean floors and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food in storage protected from contamination.
      • Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination

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