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Kelowna Branch of the Royal Canadian Legion

908 Wilson Ave Kelowna BC V1Y 6Y2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Kelowna Branch of the Royal Canadian Legion has been inspected once by Interior Health Authority, on October 15, 2025. The most recent inspection, on October 15, 2025, recorded 4 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 once on October 15, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on October 15, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 15, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 15, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior Health Authority, 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.

1 inspection

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1) Ensure the walk-in cooler behind the upstairs bar maintains a temperature of 4°C or below prior to operation. 2) Two of three hot holding units were not turned on and could not be assessed at the time of inspection. Operator must ensure that all hot holding units are capable of maintaining potentially hazardous foods at 60°C or above prior to operation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Ensure both chemical dispensers above the prep sinks in the upstairs and downstairs kitchens are dispensing QUAT at a concentration of 200ppm prior to operation. 2) Ensure the high-temperature dishwasher in the downstairs kitchen reaches a rinse temperature of at least 82°C (180°F) prior to operation.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure all handwashing stations (behind both bars, in both kitchens, and in all guest washrooms) are equipped with liquid soap, paper towels in a dispenser, and a means of waste disposal prior to operation.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Health approval will be issued once all items noted in this report have been addressed.

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