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Royal Canadian Legion #102 -Kitchen & Lounge

10103 105 Avenue, Fort St. John, V1J 2M4 · Restaurant

Official record from Northern Health →

Inspection summary

Royal Canadian Legion #102 -Kitchen & Lounge has been inspected 2 times by Northern Health Authority since August 31, 2023. The most recent inspection, on September 4, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 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 3 times across 2 separate inspections, most recently on September 4, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on September 4, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 31, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Northern 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.

2 inspections

  1. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The cutting board in the bar area was worn, discolored, and had a roughened surface that was no longer readily cleanable. (Public Health Significance) - Damaged and non-smooth food-contact surfaces are difficult to adequately clean and sanitize, allowing bacteria and biofilms to persist and increasing the risk of food contamination.
      • Corrective Action: Repair or replace worn out equipment to ensure all food contact surfaces are smooth, non-porous, and easily cleanable.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer residual was detected in the final rinse cycle of the mechanical chemical dishwasher at the time of inspection. (Public Health Significance) - Without adequate sanitization, microorganisms may remain on food-contact surfaces and utensils, increasing the risk of cross-contamination and foodborne illness. Sanitization is a critical control step in preventing the spread of pathogens.
      • Corrective Action: Operator to ensure sanitizer concentration is present and in adequate concentration in the final rinse. Operator agreed to sanitize the dishes manually.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust accumulation was observed on the surface of the ceiling fan. (Public Health Significance) - Dust accumulation on overhead fixtures may contaminate food, food-contact surfaces, equipment, or utensils when disturbed or dislodged. The condition indicates inadequate cleaning and maintenance of the premises and may contribute to unsanitary conditions.
      • Corrective Action: Operator to clean the ceiling fan. Operator to ensure the food premises are in sanitary condition.
  2. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The food permit is not posted
      • Corrective Action: Post the food permit in a location that can been be seen by the public.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected (iodine solution being used as sanitizer instead of chlorine). (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Install a 12% chlorine dishwashing solution instead of the 9% iodine solution. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Chlorine concentration must be verified by an EHO before being used.

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