Royal Canadian Legion 15
114 5 Avenue W Cochrane AB T4C 1A5 · Food - General
Inspection summary
Royal Canadian Legion 15 has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on February 25, 2025, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.
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 2 times across 2 separate inspections, most recently on February 25, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on February 25, 2025. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 3 times across 2 separate inspections, most recently on February 25, 2025. 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?
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 May 22, 2024. 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.
2 inspections
- Monitoring Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There were around 10 mason jars canned pickles, beet and eggs. Operator stated them they were made in the facility. They were not labelled. Please make sure inhouse canned foods are labelled properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were not available onsite. Please make sure test strips are available onsite for measuring concentration of the sanitizers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Counter surface beside the glass dishwasher, sides of the counter and flooring under the glass dishwasher were not in good repair condition. Surfaces were water damaged.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were not available onsite. Please make sure test strips are available onsite for measuring concentration of the sanitizers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Caulking around the hand washing needs to be replaced and requires cleaning. Remove the damaged caulking, clean the area with the disinfectant and reapply the waterproof caulking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *1.Cleaning clothes stored in the open container are prone to get contaminated easily. Please make sure they are kept in the close container.*2. Broken container was in-use to store ice, must discard it to avoid any contamination or physical hazards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bottom Shelves in the bar area needs cleaning. Keep the area clean and free from dust.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?