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Royal Canadian Legion #139

A-385 Barnard St Williams Lake BC V2G 1G2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #139 has been inspected 8 times by Interior Health Authority since March 12, 2014. The most recent inspection, on February 2, 2026, recorded 4 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 3 separate inspections, most recently on February 2, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 2, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 2, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times on June 19, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 March 23, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior Health Authority, 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

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips expired. • Acquire new chlorine test strips to accurately test chlorine concentrations in dishwasher and for sanitizing sink for manual 3-compartment dishwashing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, chlorine concentration measured at 0 ppm with EHO's chlorine test strips in the low-temperature mechanical dishwasher. • Arrange for servicing of the low-temperature dishwasher • Use manual 3-compartment sink dishwashing to ensure dishes are washed, rinsed and sanitized before air drying to ensure harmful pathogens are removed from all dishware, cutlery and cooking utensils.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Fluorescent light tubes in the back storage area are not shatterproof. This could lead to physical contamination of food products with glass shards. • Install a shatterproof cover or sleeve over the fluorescent tubes or replace them with LED bulbs.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station at the end of bar was not supplied with liquid soap. All handwashing stations must be supplied with Liquid soap, hot and cold running water and single-use paper towel product at all times. • Ensure a bottle of liquid hand soap is available at the handwashing station at the end of the bar.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Bleach sanitizer test strips required to monitor sanitizer concentration in the dishwasher (glassware washer has test strips - these can be shared until new strips are supplied) • Thermometers required for fridge/freezers that do not have thermometers.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher not maintaining sanitizer (bleach) - 0ppm at the time of inspection. Until dishwasher is able to maintain 50ppm bleach sanitizer, use the 3 compartment sink for wash/rinse/sanitize (1oz per gallon household unscented bleach - dip items for 2 mins)/air dry, or put bleach into the external wash compartment and monitor concentration with the bar's chlorine test strips until test strips are supplied for the kitchen. • Glassware washer working - 50ppm minimum bleach sanitizer concentration.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Fan is getting repaired - advised that the open wall hole where the fan was located is closed at night to prevent pest entry (fan blows otherwise preventing pest entry). Provide photo when completed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit to be moved from kitchen to the siting/dining area or bar in a conspicuous location. New permit may need to be ordered if staff do not want to post the old one.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food Safety Plan required - Health Officer will supply template, please post or keep in binder. • Temperature logs required - not currently being recorded. Please begin and Health Officer will review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plan required - Health Officer will email template, please post/keep in binder. • Health Officer to supply logs for the dishwasher. Begin recording final dishwasher sanitizer rinse 1x daily.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Freezer requires cleaning.
  6. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Caulking is required behind the wash basin in the downstairs ladies washroom and behind the hand washing sink in the kitchen.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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