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Phil's Restaurant

4312 49 Avenue Red Deer AB T4N 3W6 · Food - General

Official record from Alberta →

Inspection summary

Phil's Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on September 1, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 September 1, 2026. 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 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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 4 separate inspections, most recently on February 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on February 4, 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 rear exterior door was observed open during the inspection, creating a potential entry point for pests. CDI: Staff closed the door during the inspection.Ensure exterior doors are kept closed when not in active use and maintained to prevent the entry of pests. If the door is intended to remain open during operations, it is recommended that a properly fitted pest screen door be installed.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butter was observed stored at room temperature outside of refrigeration at the time of inspection.Dairy products should be stored at appropriate temperatures to minimize the risk of bacterial growth and maintain food safety.Ensure butter and other dairy products are maintained under appropriate temperature control and stored under refrigeration unless an approved alternative procedure is in place.CDI: Staff were advised to store the butter under refrigeration. The butter was returned to refrigerated storage during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The diaper changing station in the men's washroom was observed with a makeshift rope in place of the manufacturer's safety restraint strap. The restraint could not be properly secured as intended.Diaper changing stations should be maintained in good repair and used as designed by the manufacturer. Damaged or altered safety restraints may not adequately secure infants and may create a safety hazard for users.Ensure the makeshift rope is removed and the diaper changing station is equipped with a functional manufacturer-approved safety restraint strap that is maintained in good repair.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged raw meats were observed to be stored above shredded potatoes in the walk-in cooler at the time of inspection. The raw meat products were moved a different location and staff were informed of the concerns.Please ensure that food is stored in a manner that prevents the contamination of food. Raw meat products should be stored below or away from ready-to-eat foods/vegetables.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to have a pail in the basin at the time of inspection. The item was removed and the staff were informed.Please ensure that hand sinks are kept unobstructed to help encourage and promote regular hand hygiene.
    • 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 backdoor was observed to be kept ajar upon arrival. The door was closed and a discussion was held with staff on pest management. Please ensure that the facility is kept secured from the entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler fans covers were observed to be in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned and maintained in a condition that ensures the sanitary handling of food.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was serviced the morning of the day of inspection and found to be dispensing chlorine at a concentration of 50 ppm.This was corrected by manually priming the chlorine pump before a cycle was loaded into the dishwasher. Please ensure that chlorine test strips are being used to verify that dishes are being sanitized with chlorine at a concentration of 100 ppm.The manager has been made aware of this and contacted the service technician to inspect and resolve the issue.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was hidden behind the curtain at the reception podium.Please relocate the food handling permit so that it is public facing and available for the public to view.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some corners and hard to reach areas, such as below the dishwashing area, were noted to be dirty with food and grease buildup. Please ensure that the facility is maintained in a clean and sanitary manner.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were food containers with cooked foods in the walk-in that were left uncovered. After the conversation with the staff, the food was covered with the wrap. Please ensure the food is covered at all times to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The pancake batter in the cooler was stored in container that was not food safe. Please ensure food is stored in food safe containers to protect from contamination.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to have a tub of lettuce in the basin at the time of inspection. The lettuce was removed and the manager was informed. Please ensure that the hand sink is kept unobstructed and used only for handwashing to help encourage regular and proper hand hygiene.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils without handles were observed in several bulk food containers in the walk-in freezer and dry storage area. Recommendations such as storing utensils with handles outside of the food were discussed with the manager. Please ensure that appropriate utensils are stored in a manner that prevents the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A new insert of gravy in the steam table was measured with a probe thermometer to have a temperature of 33C at the time of inspection. Staff were then asked to reheat the gravy to at least 74C prior to putting the gravy back onto the table. Gravy was measured at 77C after reheating. Please ensure high-risk foods are heated or cooked to at least 74C prior to hot-holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection.Please ensure that all testing equipment is available to help monitor concentrations of dishwashing sanitizing cycles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was observed in the kitchen hand sink at the time of inspection. The bucket was then removed and a discussion was held with the manager.Please ensure that the handwashing sink is unobstructed and only used for the purpose of handwashing to encourage regular and proper hand hygiene.
    • 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 backdoor was observed to be propped open at the time of inspection. The door was closed after a discussion with staff.Please ensure that points of entry are secure to prevent the harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The condenser piping and the fan cover in the walk-in freezer was observed to be in need of cleaning. Please ensure that the noted areas are cleaned to ensure sanitary food handling.

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