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Legendz Diner

1405 Trans-Canada Hwy Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Legendz Diner has been inspected 14 times by Interior Health Authority since March 12, 2013. The most recent inspection, on September 16, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 7 separate inspections, most recently on September 16, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 separate inspections, most recently on July 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 6, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 December 15, 2022. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 4 times across 2 separate inspections, most recently on December 11, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

14 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Light covers still observed to be missing for 2 lights in the back storage area. 2. Floor near mop sink area still observed to be in need of repair. This area is exposed to water, so ensuring proper maintenance of these floors and walls will prevent further deterioration. 4. Floor and wall close to mechanical dishwasher still observed to be in need of repair. This is area is repeatedly exposed to water, so ensuring proper maintenance of these floors and walls will prevent further deterioration.
  2. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Light covers observed to be missing for 2 lights in the back storage area. 2. Floor near mop sink area observed to be in need of repair. This area is exposed to water, so ensuring proper maintenance of these floors and walls will prevent further deterioration. 3. Walk-in freezer door lock observed to be broken. 4. Floor and wall close to mechanical dishwasher observed to be in need of repair. This is area is repeatedly exposed to water, so ensuring proper maintenance of these floors and walls will prevent further deterioration. 5. Build-up of debris and grease observed underneath and behind the cook lines at the front service area.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plans were not available.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plans were not available.
  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: In the absence of test strips, there is no way to confirm the sanitizer concentration or proper mixing, which increases the risk of inadequate disinfection. F2.1B: A thermometer must be in each cold holding unit to ensure compliance with safe temperature requirements.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Upon inspection, it was noted that chemical dishwasher did not produce measurable chlorine at plate level during testing. If dishes are not properly cleaned and sanitized, harmful bacteria and pathogens can remain on food contact surfaces, posing a risk of foodborne illness, such as Salmonellosis or E. coli.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NOTED BY PREVIOUS INSPECTOR: "Upon inspection, it was noted that there was damage to numerous parts of the flooring and walls, including behind the dishpit area. This was also noted and documented by the Town of Golden Building inspector."
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator to send photos once found / completed.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator to send photos once found / completed.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator to send photos once found / completed.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that batches of cooked/grilled chicken pieces were left uncovered in the cooler. Chicken temperature was measured at ~ 10 degrees C.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) Upon inspection, it was noted that chemical dishwasher did not produce measurable chlorine at plate level during testing.
  6. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1) Upon inspection, it was noted that surface sanitizer (chlorine) was visibly contaminated and measured under 50ppm.
  7. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that raw ground meat in main cooler was not covered and placed above raw vegetables.
  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw meat being stored above cooked, ready-to-eat deli meats across the cook line refrigeration unit. All raw meat must be stored below ready-to-eat foods at all times to prevent cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): ***Recurring infraction*** The meat slicer had food residue on the slicing blade. Ensure that all surfaces of the meat slicer at thoroughly cleaned and sanitized after every use to prevent food contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  9. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Preparation line cooler next to the flat top grill measured ~11°C at the time of the inspection. Potentially hazardous foods must be stored at ≤4°C at all times. Temporarily transfer foods to a working unit (≤4°C) and repair/replace the cooler so it is functioning as intended at ≤4°C.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Side counter can opener needs to be cleaned and sanitized on a daily basis. 2. Meat slicer was observed to have heavy food debris buildup. Ensure all parts are thoroughly cleaned and sanitized after every use to prevent food contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Floors/walls in the kitchen and dry storage area and underneath prep tables were observed with heavy food debris. Ensure all areas are properly cleaned and sanitized as discussed with the owner/operator.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw meat was stored above ready-to-eat foods in the walk-in cooler. This creates a potential for cross contamination as meat juices can drip onto the ready-to-eat foods that are served to the public. Ensure that all raw meat is stored below ready-to-eat foods to avoid cross contamination.
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): ***This is an outstanding infraction as of October 1, 2015*** Fan covers in walk-in cooler were observed to have mould. Although the majority of food stored in the cooler was covered, there is potential for mould spores to be transferred onto ready-to-eat foods. Ensure the fan covers are adequately cleaned and sanitized. Please refer to the operation manual for the appropriate cleaning and sanitizing instructions.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Upright fridge in back area was 7°C, all potentially hazardous foods must be kept at ≤4°C at all times, Fridge was turned down 2. Small fridge by ice cream/pie area was at 10°C. Turned down 3. Prep table temperatures were 7°C on the bottom and 10°C on the top. Ensure unit is turned down. In order to keep the food cooler on the top ensure the lid is closed when not in use, you are using stainless steel inserts and the inserts have individual covers on them. Foods are thawed in the cooler.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The mixture in the sanitizing bucket contains soap, water and bleach. This is to contain a 100-200 ppm bleach solution. Do not add soap to it as this can decrease the effectiveness of the bleach and possibly give off a harmful gas. Chemical dishwasher acceptable.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Some of the white cutting boards are worn/grooved. This makes it difficult to properly clean and sanitize them. Ensure these are resurfaced or replaced. 2. The container that the ice scoop is sitting is is dirty. The container and the ice scoop must be run through the dishwasher daily. 3. The meat slicer was put away with food debris on it. Ensure the slicer gets thoroughly cleaned and sanitized after each use. 4. Fan covers in the walk in cooler require cleaning. 5. Floors need more regular cleaning under items (under the 2-compartment sink, dry storage area). 6. The shelves in the dry storage area require more regular cleaning. 7. Food debris present in the microwave, ensure it is cleaned more regularly.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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