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Phil's Restaurant

907 Glenmore Trail SW Calgary AB T2V 2H6 · Food - General

Official record from Alberta →

Inspection summary

Phil's Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2024. The most recent inspection, on August 6, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on October 10, 2025. For example: Is the facility free of a pest infestation?

  • 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 4 times across 3 separate inspections, most recently on October 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 6, 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 11 times across 6 separate inspections, most recently on August 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on October 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had a maximum temperature of 6.3 degrees Celsius. When reviewed, records indicated consistent temperatures above 5.5 degrees Celsius (42 degrees Fahrenheit). **Operator manually turned down the cooler temperature. **Monitor cooler temperature and ensure it always remains at, or below 4 degrees Celsius (39 degrees Fahrenheit)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not sure if the ventilation is adequate in the kitchen, grease build-up on the ceiling. Check with the City of Calgary to confirm if the ventilation is adequate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the kitchen floor underneath the cookline and around the baseboards and on traps.2) Grease build-up on the kitchen ceiling above cookline.** Clean these areas and increase their cleaning frequency.
  2. 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?
      • Not sure if the ventilation is adequate in the kitchen, grease build-up on the ceiling. Check with the City of Calgary to confirm if the ventilation is adequate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the vents.2) Grime build-up on the kitchen floor hard-to-reach areas and baseboards.3) Grease build-up on the kitchen ceiling.Clean these areas.
  3. Risk Management Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • Treatment was done on the drain flies.Operator stated that it will take 2 to 3 days to notice a difference in the drain files population. Drain flies were found on cutting boards, and dishes in the kitchen, in the front service area counters and walls. and on all kitchen walls and underneath the dishwasher. Fly strips were covered with black and drain flies. Grease build-up on the kitchen walls. Water available along the dishwasher areas. These conditions allow the flies to thrive. No pest report was available for review. Not sure if the pest company treated for flies.Increase pest control and do a detail cleaning of the kitchen to reduce food and water for flies to thrive.
    • 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?
      • 1) Drains files covered the wall on the dishwashing side. Remove drain flies, increase pest control.2 Heavy grease build-up on the kitchen ceiling and walls.Clean the ceiling and walls.
    • 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) Water damaged on the ceiling at service area.Repair the roof and fix the ceiling. 2) Not sure if the ventilation is adequate in the kitchen, grease build-up on the ceiling. Check with the City of Calgary to confirm if the ventilation is adequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build--up around the walk-in freezer door frame and fan covers. Shoes stains on the inside walk-in freezer door. Fix and clean the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the vents, walls, and wires.2) Grime build-up on the kitchen floor hard-to-reach areas and baseboards.Clean the kitchen.
  4. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was still not maintaining perishable food at 4 degrees C. Sliced cheddar cheese in the prep cooler insert was measured between 8.8 to 14.0 degrees C. Sliced ham in the prep cooler insert was measured between 6.0 to 9.2 degrees C. Garlic butter in the prep cooler insert was measured at 17.8 degrees C. Discarded the garlic butter and top layers of the sliced cheddar cheese. Previous Inspection:Main cook line preparation cooler drawers were not operational. They won't close properly help maintain perishable food at 4 degrees C. or below.Drawer: ham @ 7.4 degrees C., white shredded cheese @ 9.9 degrees C., and orange shredded cheese @ 9.0 degrees C. Top inserts: Turkey @ 16.5 degrees C. and ham @ 15.0 degrees C. Store all perishable food at 4 degrees C or below or at 60 degrees C. or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff was unable to locate the chlorine and quat sanitizer test strips. Provide test strips to monitor the chlorine and quat sanitizer daily.
    • 15. Is the facility free of a pest infestation?
      • Drain flies were found on cutting boards, and dishes in the kitchen, in the front service area counters and walls. and on all kitchen walls and underneath the dishwasher. Fly strips were covered with black and drain flies. Grease build-up on the kitchen walls. Water available along the dishwasher areas. These conditions allow the flies to thrive. No pest report was available for review. Not sure if the pest company treated for flies.Increase pest control and do a detail cleaning of the kitchen to reduce food and water for flies to thrive.
    • 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?
      • 1) Drains files covered the wall on the dishwashing side. Remove drain flies, increase pest control.2 Heavy grease build-up on the kitchen ceiling and walls.3) grime build-up on the mouse traps. 4) Water build-up on the bus pan and grease build-up on the ceiling and walls. Food and water available for the drain flies to thrive in the kitchen.2 to 3) Do a detail cleaning of the kitchen.
    • 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) Water damaged on the ceiling at service area.Repair the roof and fix the ceiling. 2) Not sure if the ventilation is adequate in the kitchen, grease build-up on the ceiling. Check with the City of Calgary to confirm if the ventilation is adequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Moldy cloth was wrapped around the walk-in cooler condenser line and bare wood was used to support the walk-in cooler shelves.Remove moldy cloth and finish the wood for easy cleaning,2) Ice build--up around the walk-in freezer door frame and fan covers. Shoes stains on the inside walk-in freezer door. Fix and clean the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the vents, walls, and wires.2) Grime build-up on the kitchen floor hard-to-reach areas and baseboards.Clean the kitchen.
  5. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Main cook line preparation cooler drawers were not operational. They won't close properly help maintain perishable food at 4 degrees C. or below.Drawer: ham @ 7.4 degrees C., white shredded cheese @ 9.9 degrees C., and orange shredded cheese @ 9.0 degrees C. Top inserts: Turkey @ 16.5 degrees C. and ham @ 15.0 degrees C. 2) Shredded Hash Browns was placed on the front of stove without heat on. Hash browns were measured at 42.9 degrees C. 1 to 2) Discarded the turkey and hamStore all perishable food at 4 degrees C or below or at 60 degrees C. or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dishwasher. Chlorine bottle was emptied. Staff changed the bottle during inspection. Dishwasher chlorine was measured at 100ppm after priming. Monitor the dishwasher and ensure there is 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff was unable to locate the chlorine and quat sanitizer test strips. Provide test strips to monitor the chlorine and 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?
      • 1) Drains files covered the wall on the dishwashing side. Remove drain flies, increase pest control.2 Heavy grease build-up on the kitchen ceiling and walls.3) grime build-up on the mouse traps. 4) Water build-up on the bus pan and grease build-up on the ceiling and walls. Food and water available for the drain flies to thrive in the kitchen.2 to 3) Do a detail cleaning of the kitchen.
    • 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) Water damaged on the ceiling above the stand-up coolers and service area.Repair the roof and fix the ceiling. 2) Waste pipe next to the dishwasher. Water noted on the bus pan underneath the sink. Repair the waste pipe.3) The hot water tap at the 2-compartment sink was broken,Repair the hot water tap.3) Not sure if the ventilation is adequate in the kitchen, grease build-up on the ceiling. Check with the City of Calgary to confirm if the ventilation is adequate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Moldy cloth was wrapped around the walk-in cooler condenser line and bare wood was used to support the walk-in cooler shelves.Remove moldy cloth and finish the wood for easy cleaning,2) Dried meat debris was found in hard-to-reach areas of the meat slicer. Clean and sanitizer the meat slicer. 3) Deep grooves on the grey cutting board. Resurface or replace the cutting board. 4) Mold noted on the wooden prep table where the cutting boards were being dried.Relocate the cutting boards and remove mold from prep table surface. 5) Ice build--up around the walk-in freezer door frame and fan covers. Shoes stains on the inside walk-in freezer door. Fix and clean the walk-in freezer.6) Stains build-up on the juice stand-up cooler shelves. Clean the stand-up cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the vents, walls, and wires.2) Grease and sauce build-up on the stereo.3) Grime build-up on the kitchen floor hard-to-reach areas and baseboards.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths left on counterStore dirty cleaning cloths in a bucket of sanitizer
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No splash guard to protect foods from contamination when washing hands at the back prep counter
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Container of food (sauces and sausages) stored directly on the floor of the walk-in coolerFoods are to be stored above the floor2) Bottle of Febreze stored with dry ingredients in the dry storage areaKeep non-food items/ chemicals separate from food3) A few bags of dry ingredients left uncovered. Ensure all foods are properly covered with tight fitting lids
    • 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?
      • 1) Back door was propped open.Close back door or install screen door to prevent entry of pests2) Several flies observed in the kitchen area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Accumulation of dust was observed on the ceiling tiles

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