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Phil's Restaurant

2312 16 Avenue NW Calgary AB T2M 0M5 · Food - General

Official record from Alberta →

Inspection summary

Phil's Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on September 25, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 16, 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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 13, 2025. 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?

  • 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 6 times across 3 separate inspections, most recently on September 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATIONS:1) Walk-in freezer condenser is leaking, ice build-up on the food underneath the condenser unitDo not store any food underneath the walk-in freezer condenser unit, this water may be contaminated.2) Walk-in cooler condenser unit was leaking. bus pan is placed underneath the unit to catch the water. Foods were stored underneath the bus pan. Do not store any food underneath the walk-in cooler condenser unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONS:In the walk-in freezer, ice has developed under the evaporation fan and food was stored directly underneath.Corrective actionDo not have food directly under the evaporation fan to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) REPEAT VIOLATION:Cooked sausages and hashbrowns were left out at room temperature on the main cook line without temperature control.Cooked sausages @ 32 to 37 degrees C. -Discarded.Bus pan of hash browns @ 19.2 degrees C. - Discarded2) REPEAT VIOLATION: Mashed potatoes were double stacked in the hot holding unit. Mashed potato was measured at 50 degrees C. on top.Store perishable food at 4 degrees C or below or at 60 degrees C. or higher.3) Stand-up cooler was not being used. Previous inspection:Roasted beef @ 10.4 degrees C and hamburger patties @ 9.0 degrees C. int stand-up cooler: Fix the cooler and store all cold perishable food at 4.0 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler condenser unit was leaking2) Walk-in freezer condenser unit was leaking. 1 to 2) fix both walk-in cooler and freezer. 3) Stains noted on the right side of prep cooler fan cover and walls and dust and rust noted on the left side of the prep cooler. Clean the prep cooler.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored in soap and water in the front service.Store cleaning cloths in sanitizer solution or use dry cloths with sanitizer in spray bottle.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:September 16, 2026, inspection:Cleaning cloths were found on the counter again.Previous Inspection:On the kitchen line, it was observed that several wet reusable cleaning cloths were left on the counter. - Have reusable cleaning cloths submerged in sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw hamburger patties were stored above coleslaw in the stand up cooler.Store all raw meat in a safe manner to prevent contamination. 2) Walk-in freezer condenser is leaking, ice build-up on the food underneath the condenser unitDo not store any food underneath the walk-in freezer condenser unit, this water may be contaminated.3) Walk-in cooler condenser unit was leaking. bus pan is placed underneath the unit to catch the water. Foods were stored underneath the bus pan. Do not store any food underneath the walk-in cooler condenser unit.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATIONS:2. Raw hamburger patties were stored above from lettuce in the walk in fridge. 3. In the walk-in freezer, ice has developed under the evaporation fan and food was stored directly underneath.Corrective action2. Raw meat must be store under ready-to-eat food product and stored separately to prevent contamination.3. Do not have food directly under the evaporation fan to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three flats of eggs, back bacon, ham, cooked sausages and hashbrowns were left out at room temperature on the main cook line without temperature control.Back bacon @ 21.4 degrees C. -Discarded.Eggs @ 8.7 to 11.6 degrees C. Cooked sausages @ 32 to 37 degrees C. -Discarded.Ham @ 9.0 degrees C.Bus pan of hash browns @ 19.2 degrees C. - Discarded2) Mashed potatoes were double stacked in the hot holding unit. Mashed potato was measured at 50 degrees C. on top.Store perishable food at 4 degrees C or below or at 60 degrees C. or higher.3) Roasted beef @ 10.4 degrees C and hamburger patties @ 9.0 degrees C. int stand-up cooler: Fix the cooler and store all cold perishable food at 4.0 degrees C or below. 4) Container of sour cream was placed on top of another container in the front servicer prep cooler. No direct cold air on the sour cream container. so sour cream was measured at 8.0 degrees Store sour cream container properly and store all cold perishable food at 4.0 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler condenser unit was leaking2) Walk-in freezer condenser unit was leaking. 1 to 2) fix both walk-in cooler and freezer. 3) Back up toaster tray was repaired with duct tape. Fix tray or remove toaster. 4) Dust and mold noted on the right side of prep cooler fan cover and walls and dust and rust noted on the left side of the prep cooler. Clean the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on ceiling in the main kitchen area. Clean the ceiling
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle in the kitchen area were measured at 0 ppm. Staff member prepare new sanitizer solution of quats and measured at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • On the kitchen line, it was observed that several wet reusable cleaning cloths were left on the counter. - Have reusable cleaning cloths submerged in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. It was observed in the walk-in fridge that 2. Raw hamburger patties were stored above from lettuce in the walk in fridge. 3. In the walk-in freezer, ice has developed under the evaporation fan and food was stored directly underneath.Corrective action1. All food products must be 6" off the ground.2. Raw meat must be store under ready-to-eat food product and stored separately to prevent contamination.3. Do not have food directly under the evaporation fan to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that scoop handle and a bowl is submerge in bulk supply. - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 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?
      • The front entrance of the facility door was observed to have a gap in the center of the door. - Have new weather strip install to eliminate access point for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles was observed in the kitchen area missing or damage. 2. Shelving unit by the dishwashing area by the entrance of the kitchen is starting to rust.3. Light covers are missing in the kitchen area.4. The back walk-in fridge on the right entrance corner a gap was observed. Corrective actions1. Have new ceiling tiles installed.2. Have the shelving rack unit refinished and resealed or replace the rack.3. Have the light cover replace, change the light bulb to non-shattered light bulb or place a safety sleeve.4. Have it repaired as all surface must be smooth, durable and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The meat slice was observed to have food debris. 2. The kitchen handwashing sink was observed with clean dishes in close proximity.Corrective action1. Take the meat slicer apart and have it proper clean and sanitize.2. Remove the clean dishes from the area or have a splash guard install to prevent splashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on ceiling in the main kitchen area. 2. The front ice machine maker has dirt build up in the interior. - Clean and maintain in a clean and sanitation manner at all times.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared at the time of inspection. A food handler prepared a chlorine sanitizer solution which was way too strong. - Facility is equipped with a Quat sanitizer dispenser. Ensure staff are aware of which chemicals to use for food contact surfaces. Ensure a sanitizing solution such as Quats at 200 ppm or chlorine at 100 ppm is always available for frequent sanitation of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items such as shell egg flats, cooked sausage and hash browns were left out in room temperature at the time of visit.- Do not store foods at room temperature. All high-risk foods must be stored at a temperature of less than 4C or higher than 60C at all times. 3) The internal temperature of foods such as shredded cheeses and cold cuts stored in the cooler unit below the microwave on the main line were measured between 9-9.4C. - Please fix. Do not store foods here in the meantime if temperature cannot be maintained at 4C or less. All perishable foods under refrigeration must maintained at 4C or less. - All items were either removed or stored in an ice bath.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard observed on shelves in the walk-in cooler. - Do not use cardboards on shelves as they accumulate dirt and contaminants and cannot be cleaned and sanitized. All surfaces must be smooth easy to clean and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on ceiling in the main kitchen area. - Clean and maintain in a clean and sanitation manner at all times.
  5. Risk Management Inspection

    0 infractions

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