Skip to content
Loading map…

Royal Canadian Legion 1 - Food

116 7 Avenue SE Calgary AB T2G 0H5 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 1 - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 5, 2025. The most recent inspection, on May 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on May 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 29, 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?

  • 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 once on February 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest**Please repair the floor.2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food.**Repair or replace.
  2. 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)?
      • CORRECTED - Dishwasher tested satisfactoryThe low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
    • 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 during the inspection. Please ensure the tests strips are available at all times to validate the sanitizer concentrations for effective sanitization.**Obtain test strips
    • 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 flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest**Please repair the floor.2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food.**Repair or replace.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth stored on the counter contained no chlorine (bleach). Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large can is reused to store cooking oil and was visibly soiled with solidified grease. Cans should not be reused for storing cooking oil as they are not easily cleanable and may corrode over time. Replace the can with an insert/container that is smooth, durable, and easily cleanable and ensure it is cleaned daily to avoid grease buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.

Nearby inspected facilities

Own this business? Add a badge to your website