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Phil's Restaurant

1239 11 Avenue SW Calgary AB T3C 0M5 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Plaster was applied to the wall and will require to finish the plaster. Finish the wall. Previous Inspection:There was a damaged area of wall on the north side of the kitchen (to the right of the grill).Have the wall repaired and repainted. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom of one of the garbage bins was damaged and had been repaired with duct tape.Remove the damaged garbage bin and replace with one in good condition.
  3. Risk Management 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?
      • Plaster was applied to the wall and will require to finish the plaster. Finish the wall. Previous Inspection:There was a damaged area of wall on the north side of the kitchen (to the right of the grill).Have the wall repaired and repainted. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight grease and dust build-up on the kitchen ceiling tiles and light covers.Clean the ceiling and lights.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Equipment was not cleaned and sanitized:Dried meat on the meat slicer hard to reach areas. Butter on the mixer standVegetable on the clean vegetable dicer. Clean and sanitize the meat slicer, mixer and vegetable cutter.2) Dirty cleaning cloths were sitting on the food preparation surfaces and sink. Store cleaning cloths in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Whole eggs, French fries and hash browns were left out at room temperature. Eggs @ 11 degrees C., French fries @ 19 to 20 degrees C. and hash browns @ 21.5 degrees C. No time racking of the products.Discarded the eggs, French fries and hash browns.2) Preparation Cooler:Shredded cheese in the cooler insert @ 9.4 degrees C. Shredded cheese inside the cooler @ 8.2 degrees C. Cream cheese inside the cooler @ 6.2 degrees C. Fix the cooler3) Golden Grill hash browns were rehydrating at room temperature. Please rehydrate hash browns in the cooler. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.4) Container of pre-portioned slice roasted beef was being thawed at room temperature. Thaw in cooler overnight, under cold running water or in a microwave.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips to test the dishwasher. Quat sanitizer test strips were expired on January 1, 2024.Provide chlorine and quat sanitizer test strips. Check and record the dishwasher sanitizer and food surface quat sanitizer daily.
    • 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?
      • March 6, 2024:Mouse droppings were still present in the mechanical room.November 9, 2023:Some mouse droppings were observed on the floor of the mechanical room.Safely clean up all mouse droppings. Monitor for further activity and ensure that adequate pest control is taking place.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly strip with dead flies were hung above the pop dispenser at the service station.Remove fly strip and do not hang any fly strips above food and drink areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen and front service walls were pitted. Previous Inspection:There was a damaged area of wall on the north side of the kitchen (to the right of the grill).Have the wall repaired and repainted. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 6, 2024:Basting covers with burnt on food debris were still in use. Discard these basting covers.November 9, 2023:Some basting covers had burnt on food debris.Either discard or clean the basting covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk cooler:Dust build-up on the fan covers and stains were observed on the door. 2) Walk-in freezer:Stains were observed on the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Broken equipment was stored in the back hallway at the back exit door. Remove broken equipment.2) Grime build-up on the back hallway at by the back exit door. 3) Dust build-up on the dishwasher pipes and kitchen air vents.4) Grime build-up on the baseboards and garbage cans exterior.2 to 4) Clean these areas.5) Temperature checks for coolers and freezers, and sanitizer for dishwasher and food surface were not done. Check and record the coolers, freezers, dishwasher and food surface sanitizers daily.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • March 6, 2024:Boxes/containers of food were still being stored on the floor of the walk in cooler. A box of onions was still present on the floor outside the walk-in cooler.November 9, 2023:Some boxes of food were being stored directly on the floor of the walk-in cooler. A bag of onions was being stored directly on the floor outside of the walk-in cooler.Ensure that all items are stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of raw shell eggs was being stored at room temperature. Internal temperature measured 22.3 degrees Celsius.Eggs were discarded. Eggs must be kept at 7 degrees Celsius or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked sausages being stored at room temperature had an internal temperature of 22 degrees Celsius.Sausages were discarded. Cooked sausages must either be stored hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 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?
      • March 6, 2024:Mouse droppings were still present in the mechanical room.November 9, 2023:Some mouse droppings were observed on the floor of the mechanical room.Safely clean up all mouse droppings. Monitor for further activity and ensure that adequate pest control is taking place.
    • 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 damaged area of wall on the north side of the kitchen (to the right of the grill).Have the wall repaired and repainted. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • March 6, 2024:Basting covers with burnt on food debris were still in use. Discard these basting covers.November 9, 2023:Some basting covers had burnt on food debris.Either discard or clean the basting covers.
  6. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some boxes of food were being stored directly on the floor of the walk-in cooler. A bag of onions was being stored directly on the floor outside of the walk-in cooler.Ensure that all items are stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 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?
      • Some mouse droppings were observed on the floor of the mechanical room.Safely clean up all mouse droppings. Monitor for further activity and ensure that adequate pest control is taking place.
    • 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 damaged area of wall on the north side of the kitchen (to the right of the grill).Have the wall repaired and repainted. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some basting covers had burnt on food debris.Either discard or clean the basting covers.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some boxes of food were being stored directly on the floor of the walk-in cooler. A bag of onions was being stored directly on the floor outside of the walk-in cooler.Ensure that all items are stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of food in the south food preparation cooler (on the cookline) measured:Jalapeno hollandaise sauce= 8.0 degrees CelsiusRaw salmon= 9.2 degrees CelsiusGuacamole= 9.6 degrees CelsiusShredded cheese= 9.6 degrees CelsiusPerishable food in this cooler was told to be discarded. Have the food preparation cooler services/ repaired, or adjusted. Ensure the cooler maintains 4 degrees Celsius or less at all times.
    • 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?
      • Some mouse droppings were observed on the floor of the mechanical room.Safely clean up all mouse droppings. Monitor for further activity and ensure that adequate pest control is taking place.
    • 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 damaged area of wall on the north side of the kitchen (to the right of the grill).Have the wall repaired and repainted. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some basting covers had burnt on food debris.Either discard or clean the basting covers.