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Royal Canadian Legion 126

5111 45 Avenue Mayerthorpe AB T0E 1N0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 126 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on September 28, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 once on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 30, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 24, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • It was observed that the low chemical dishwasher did not have any sanitizer in the system when tested. It was determined that sanitizer was not being pumped into the dishwasher during the sanitizing cycle. The dishwasher must be repaired to ensure it is in proper working order. In the meantime, for a temporary workaround manually add 5% chlorine bleach sanitizer to the dishwasher during the sanitizing cycle. This workaround method was demonstrated to the operator.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. It was observed that the low temperature dishwasher had inadequate chlorine sanitizer level when measured. 0 ppm was measured on the chemical test strip after the dishwasher operated through a cycle. There is chlorine sanitizer in the dishwasher sanitizer container. Please investigate and make appropriate dishwasher repairs. It was demonstrated to the operator how to manually add 5% unscented bleach to the dishwasher sanitizing cycle to effectively sanitize the kitchen ware. Please use this method when operating the dishwasher until repairs have been completed.2. The sanitizer spray dispenser bottle was not properly dispensing sanitizer. Please repair this equipment.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • After assessing food handling and processing procedures (chicken wing preparation), it was determined that there are inadequate handsinks in the food processing area. A hand sink potentially can be installed by the present food processing sinks. Please install a hand sink designated for hand washing purposes. An extension has been given to complete this task as there have been difficulties finding a drop-in hand sink with splash guards.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • It was observed that plastic bottles containing chemical liquid are not labeled as per chemical contents. The unknown solution was discovered to be bleach and water. Please label this container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • After assessing food handling and processing procedures (chicken wing preparation), it was determined that there are inadequate handsinks in the food processing area. A hand sink potentially can be installed by the present food processing sinks. Please install a hand sink designated for hand washing purposes.

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