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Royal Canadian Legion #155

346 Copper St N Greenwood BC V0H 1J0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #155 has been inspected 6 times by Interior Health Authority since March 7, 2014. The most recent inspection, on October 23, 2025, found no infractions.

4 of 6 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: Protecting food from contamination and Pests.

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.

  • 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 October 3, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 13, 2018. For example: 2 Are proper pest control measures in place on the premises?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 13, 2018. For example: 1 Does the facility have proper monitoring supplies?

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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Lights in kitchen do not appear to have shatterproof bulbs or covers. Corrective Action: Install shatterproof bulbs or covers/sleeves for these lights.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1. Chipped/broken glasses found in the bar area - CDI Examine your glassware, plates and utensils, and equipment. Discard any broken items.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Chlorine test strips are needed for the glasswasher. Purchase appropriate test strips to verify sanitizer concentrations. Take corrective actions as needed. The sanitizing rinse needs to reach at least 50 ppm Cl to adequately sanitize dishware.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): 1. Rodent droppings present. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes
      • F2.2C The premises must be maintained free of pests.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

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