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Royal Canadian Legion 103

4801 48 Street Athabasca AB T9S 1R3 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 103 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on December 8, 2025, recorded 5 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 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 2 times on December 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 December 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 8, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer chlorine sanitizer concentration is measured to be at 50 ppm. The glass washer chlorine sanitizer solution must be maintained at 100 ppm. The machine was adjusted during the inspection to dispense 100 ppm of chlorine sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Chlorine sanitizer test strips are expired. Ensure that new chlorine sanitizer test strips are obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser is not available in the bar area. Ensure that paper towels in a dispenser are made available in the bar area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Utensils in trays inside the kitchen cabinets have buildup of food debris. 2.A dough roller is noted to have food debris and is stored inside a cabinet in the kitchen. 1-2.Ensure all the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside areas of cabinets, paper towel dispensers and some fridges are noted to have buildup of grime and debris.Ensure that the indicated areas are cleaned and sanitized. The outside of the cabinets and some fridges are cleaned during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Ovens in the downstairs kitchen are noted to have buildup of dust and grime on the outside and buildup of debris and grease on the inside.2.Utensil trays are noted to have buildup of debris in the bar area as well as the downstairs kitchen.3.The popcorn machine and coffee machine in the bar area have buildup of dust and food debris.4.Fridges in the downstairs kitchen have buildup of grime and debris on the inside and outside areas.5.The bar glass washer is noted to have buildup of heavy grime on curtains and inside of the washer as well as growth of what appears to be mold. 6.Some cutting boards are noted in the downstairs kitchen that are no longer smooth and easily cleanable.1-4.Ensure all the indicated area and items are cleaned and sanitized.5.Ensure that the glassware washer is cleaned and maintained clean. Staff cleaned the glassware washer during the inspection. 6.Cutting boards need to be replaced with ones that are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Clutter of food related utensils and items are noted with non food related items.2. Dust and debris buildup is noted on some glassware drawers.3.Floors under the sinks in the bar area are noted to have buildup of dust and debris.4.Dust and debris buildup is noted on counter surfaces and cabinet shelves in the downstairs kitchen. 5.The outside and inside areas of some cabinets are noted to have food debris and spatter.6.The paper towel dispenser in the downstairs kitchen is noted to be covered in dust.1.Ensure that storage areas are decluttered and nonfood items are stored away from food, food related dishes and utensils. 2-6.All the indicated areas and items must be cleaned and sanitized.

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