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Phil's Restaurant

3210 17 Avenue SE Calgary AB T2A 0P9 · Food - General

Official record from Alberta →

Inspection summary

Phil's Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on February 26, 2026, recorded 6 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 7 times across 3 separate inspections, most recently on February 26, 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 February 26, 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 12 times across 7 separate inspections, most recently on February 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on February 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths must be kept in a sanitizer solution when not in used. Or if using the spray bottle method, cleaning cloths must be discarded after use and not kept and stored on the counter.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure all food items are covered in the walk-in-cooler. Do not store personal items such as cell phones, speakers etc on food contact surfaces or equipment such as the meat slicer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs observed to be sitting out in room temperature, ensure eggs are stored in a cooler at 7 degrees C or less. The top of the prep cooler was observed to be at 12-20 degrees C, ensure all high risk foods are stored at temperatures 4 degrees C or less. Ensure the lids are kept closed or each container has a lid to keep temperatures down.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The violation still outstanding**Grease accumulating around the grills. All equipment in which food comes into contact with must be maintained in a clean and sanitary manner. Ensure frequent cleaning is performed to remove grease buildup and to prevent contamination when handling food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair the lid of the prep cooler.Repair the men's washroom light fixture. Clean and sanitize the food equipment such as the meat slicer, the handheld mixer, etcPlease resurface the cutting board as it can no longer properly be cleaned.Soup in hot holding unit requires a deep clean as stuck food grime observed encasing the inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**Outstanding violation1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)-staff washrooms require a deep clean-floors in the dry storage area observed to have spilled pop syryup, clean and sanitize the area.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Undercounter cooler in service area measured to be 14C.the operator removed creamers from the cooler and store in walkin cooler and called maintenance company to repair during inspection.- Repair the cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The violation still outstanding**Grease accumulating around the grills. All equipment in which food comes into contact with must be maintained in a clean and sanitary manner. Ensure frequent cleaning is performed to remove grease buildup and to prevent contamination when handling food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**Outstanding violation1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Undercounter cooler in service area measured to be 14C.the operator removed creamers from the cooler and store in walkin cooler and called maintenance company to repair during inspection.- Repair the cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** The violation still outstanding**Grease accumulating around the grills. All equipment in which food comes into contact with must be maintained in a clean and sanitary manner. Ensure frequent cleaning is performed to remove grease buildup and to prevent contamination when handling food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection**Outstanding violation1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)
  4. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The service date for the range hood is overdue from February 2023. Ensure range hoods are frequently cleaned to prevent grease build up that may cause a fire.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2. Grease accumulating around the grills. All equipment in which food comes into contact with must be maintained in a clean and sanitary manner. Ensure frequent cleaning is performed to remove grease buildup and to prevent contamination when handling food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)2. The staff washroom is disorganized. Clean and organize the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2. Grease build up around the range hood. Ensure frequent cleaning is performed to remove grease from accumulating.
  5. Risk Management Inspection

    5 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The service date for the range hood is overdue from February 2023. Ensure range hoods are frequently cleaned to prevent grease build up that may cause a fire.
    • 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. The drain near the ice cream freezer in the coffee area is missing a proper drain cover. Container lids are being used to cover the drain. Install an appropriate drain cover as it can be a potential entryway for pests into the food establishment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2. Grease accumulating around the grills. All equipment in which food comes into contact with must be maintained in a clean and sanitary manner. Ensure frequent cleaning is performed to remove grease buildup and to prevent contamination when handling food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)2. The staff washroom is disorganized. Clean and organize the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. No sanitation schedule onsite during the inspection. A sanitation schedule must be made and used frequently by staff members to ensure adequate cleaning and sanitation is being performed. Resources/document will be provided to the operator to assist with starting a sanitation schedule.2. Grease build up around the range hood. Ensure frequent cleaning is performed to remove grease from accumulating. 2. Underneath the dishwasher is visibly dirty. Ensure all areas where food is being prepared is maintained in a clean and sanitary manner. Clean and sanitize underneath the dishwasher to prevent build up of dirt and debris.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket in coffee area is not being made properly. Soap, water, and bleach are being mixed together to clean and sanitize. Sanitizing solutions should not be mixed with soap. Soap will render the sanitizer ineffective which will not sanitize surfaces properly. Ensure sanitizing solutions are made properly and tested at 100ppm of bleach or 200ppm of quats. Resources/document will be provided on how to mix sanitizing solutions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket was tested at 0ppm of Quats in the kitchen. All sanitizer solutions must be at the appropriate concentration of 200ppm for proper sanitizing of surfaces. Use test strips to frequently measure the concentration of the sanitizer bucket to ensure proper sanitizing of surfaces is being performed. The operator remade the sanitizer solution and was tested at 200ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are stored inside the bulk supply. Ensure all scoops are stored in a separate area to prevent cross contamination of the bulk supply. The operator removed the scoops from the bulk supply during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding violation - 0PPM chlorine was measured in the final rinse cycle of the dishwasher. Repair the dishwasher. Ensure that it is measuring 100PPM chlorine in the final rinse cycle. Informed the operator to use the sink to sanitize the food equipment and utensils until the dishwasher is repaired and in good working condition, the operator must sanitize manually with food safe sanitizer in the meantime, and switch to disposable utensils until the dishwasher is fixed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The service date for the range hood is overdue from February 2023. Ensure range hoods are frequently cleaned to prevent grease build up that may cause a fire.
    • 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. The drain near the ice cream freezer in the coffee area is missing a proper drain cover. Container lids are being used to cover the drain. Install an appropriate drain cover as it can be a potential entryway for pests into the food establishment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There is a water leak in the cooler underneath the sandwich preparation area. All food equipment in which food is stored in must be maintained in manner that ensures safe food storage. Remove the food from the cooler and store in another cooler to prevent contamination. Repair the cooler and refrain from storing food in there until it is fixed.2. Grease accumulating around the grills. All equipment in which food comes into contact with must be maintained in a clean and sanitary manner. Ensure frequent cleaning is performed to remove grease buildup and to prevent contamination when handling food.3. Dirt and debris is building up on the inside of the ice machine. Remove the ice and thoroughly clean the inside of the ice machine to avoid contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. No sanitation schedule onsite during the inspection. A sanitation schedule must be made and used frequently by staff members to ensure adequate cleaning and sanitation is being performed. Resources/document will be provided to the operator to assist with starting a sanitation schedule.2. Grease build up around the range hood. Ensure frequent cleaning is performed to remove grease from accumulating. 2. Underneath the dishwasher is visibly dirty. Ensure all areas where food is being prepared is maintained in a clean and sanitary manner. Clean and sanitize underneath the dishwasher to prevent build up of dirt and debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)2. The staff washroom is disorganized. Clean and organize the washroom.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored in a mixture of water and dish soap. ENsure that cleaning cloths are stored in an approved sanitizing solution (i.e. 100PPM chlorine) or 200PPM Quats). Corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of lettuce was stored in the 1 compartment sink next to dirty dishes. Do not use sinks for food handling and storage of dirty dishes at the same time. Remove dirty dishes and clean/sanitize the sink before it is used for food handling to prevent cross contamination. Ensure that all food is protected from cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0PPM chlorine was measured in the final rinse cycle of the dishwasher. Repair the dishwasher. Ensure that it is measuring 100PPM chlorine in the final rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat and chlorine test strips were expired. Purchase new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Detailed cleaning is needed in the kitchen, including but not limited to the following areas:-Ceilings-Walk-in freezer floor, walls and around compressor-High touch surfaces, such as the walk-in freezer door/door handle.-Walls and ceilings (kitchen)-Walk-in cooler (shelves, around the compressor, floor below shelves)-Floor in the pop bib storage room (serving area)2. The staff washroom is disorganized. Clean and organize the washroom.

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