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Royal Canadian Legion 104

5108 49 Avenue Innisfail AB T4G 1R1 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 104 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on August 14, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on October 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on October 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 17, 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop is stored on top of the ice machine. Because this surface is not regularly sanitized, the ice scoop is prone to contamination during its storage.ACTION:Please store the ice scoop in a food-grade container. The container and the scoop should be cleaned and sanitized daily through dishwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy and soup in the hot holding unit was measured with a probe thermometer at an internal temperature of 58-59C. PHI increased the hot holder temperature setting slightly and remeasured in the same manner after several minutes: 62-64C.***Operators are reminded that hot holding foods must measured 60C or greater to prevent bacterial growth in food (food measured between 4C and 60C rapidly grow bacteria that can cause foodborne illness).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glassware dishwasher in the bar was measured at less than 12.5ppm iodine (none detectable on two separate tests administered by PHI). Iodine bottle was near empty and was changed to a new bottle. The priming button was corroded and unusable. No change in iodine centration was detected.ACTION:Please ensure that the dishwasher is dispensing at least 12.5ppm iodine which is measurable on iodine test papers.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured at 7 degrees C .Please have the cooler adjusted/repaired to ensure it maintains adequate temperatures of 4 degree C or below.-The operator advised that parts for the repair of the cooler have been ordered.-No food storage was observed in the cooler during the reinspection.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured at 7 degrees C during the inspection.Please have the cooler adjusted/repaired to ensure it maintains adequate temperatures of 4 degree C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in the kitchen was not dispensing sanitizer. Measured at 0ppm of chlorine.**Please have the dishwasher repaired to ensure it dispenses sanitizer at 100ppm of chlorine.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There were uncovered foods stored in the dry storage area. Ensure all foods are covered to protect from contamination.2. There were uncovered foods in the walk-in cooler. Ensure all foods are covered to protect from contamination.
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