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Royal Canadian Legion 132

4808 50 Street Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 132 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on July 31, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 29, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle was tested using chlorine test strips at the time of inspection. The concentration was recorded to be too strong as the sanitizer bleached the test strip. The sanitizer spray bottle was diluted with water at the time of inspection and was then testing within adequate range of 100-200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher was tested using a probe thermometer placed at plate level. After several cycles, the thermometer was consistently reading at a maximum temperature of 70.2C at plate level. The facility will investigate and follow up will be conducted on Friday July 31. The facility will not be operating until Friday July 31. The facility does have a 2-compartment sink set up that they are able to use for dishwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Evidence of mouse activity, in the form of 2 mouse droppings, was observed in one of the dishware cupboards. Operator to clean out cupboards and wash and sanitize the dishware in the cupboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The commercial exhaust hood is due for professional cleaning. The operator indicated that they did have this scheduled for July 2026, however, the company needed to reschedule for August 2026.The visible components of the system appeared to be clean at the time of inspection.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bleached the test strip (concentration too high). A new bleach solution at the proper concentration was prepared during the inspection.Please ensure that the concentration of all sanitizer solutions is appropriate to avoid any potential chemical contamination of food contact surfaces.

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