Skip to content
Loading map…

Royal Canadian Legion 105 - Food

5241 46 Street Olds AB T4H 1H5 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 105 - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on December 4, 2025, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 5 times across 4 separate inspections, most recently on June 6, 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 4 times across 4 separate inspections, most recently on May 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on April 10, 2024. 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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 65C. The sanitizing rinse must attain at least 75C to be effective. Repair the dishwasher so it can attain 75C. Until such time as the dishwasher is repaired, sanitizing must be performed in a 100ppm bleach solution prior to air drying.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 65C. The sanitizing rinse must attain at least 75C to be effective. Repair the dishwasher so it can attain 75C. Until such time as the dishwasher is repaired, sanitizing must be performed in a 100ppm bleach solution prior to air drying.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A scoop was left in the bulk food container. Provide a cleanable container for the storage of bulk food scoops.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 65C. The sanitizing rinse must attain at least 75C to be effective. Repair the dishwasher so it can attain 75C. Until such time as the dishwasher is repaired, sanitizing must be performed in a 100ppm bleach solution prior to air drying.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A scoop was left in the bulk food container. Provide a cleanable container for the storage of bulk food scoops.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of cornstarch was left open and a bowl being used as a scoop was left inside the bag. Ensure all foods are stored covered and protected from contamination. Do not use a bowl for a scoop. Supply a proper handled scoop. Do not leave scoops in bulk foods. Scoops must be stored or hung in a sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The unused fries cutter is not clean. Either clean or remove the cutter if it is not being used.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer bucket at the bar measured only 50ppm of bleach. Ensure bleach sanitizer is maintained at 100ppm.2. There were no sanitizer test strips available. Purchase and make available bleach sanitizer test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag of cornstarch was left open and a bowl being used as a scoop was left inside the bag. Ensure all foods are stored covered and protected from contamination. Do not use a bowl for a scoop. Supply a proper handled scoop. Do not leave scoops in bulk foods. Scoops must be stored or hung in a sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher sanitizing temperature was measured at 68C. High temp dishwasher temp must reach 74C. Have the dishwasher served immediately so that it can reach the required temperature. The banquet kitchen dishwasher could be used until the main kitchen dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The unused fries cutter is not clean. Either clean or remove the cutter if it is not being used.

Nearby inspected facilities

Own this business? Add a badge to your website