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Royal Canadian Legion #167

2016 Miller St Lumby BC V0E 2G3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #167 has been inspected 5 times by Interior Health Authority since June 15, 2016. The most recent inspection, on May 27, 2025, recorded 3 infractions.

None of the 5 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, Protecting food from contamination and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on May 27, 2025. 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 May 27, 2025. 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 October 13, 2022. 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 5 times across 3 separate inspections, most recently on October 13, 2022. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 April 11, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The chlorine test strips are expired, none are available for the downstairs bar. Corrective Action: Obtain two new sets of chlorine test strips for the kitchen and bar areas.
      • 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): F2.3B: Some manual dishwashing procedures are inconsistent. Corrective Action: Ensure all cleaned items are sanitized by immersion in 100-200 ppm chlorine solution (2.5-5 mL bleach per litre water) for ≥10 seconds. Let sanitized items air dry on a clean, hard surface or washable dish rack; absorbent material is prone to contamination. Larger equipment that cannot be immersed may be spray-sanitized provided all surfaces are thoroughly treated. A new mechanical dishwasher and glasswasher were just installed, good. Operator to confirm the standard procedures for using the dishwasher. Ensure the sanitize cycle achieves a minimum temperature of 82°C (180°F) on the exterior display and 71°C (160°F) at the interior, and the wash cycle reaches the minimum temperature specified by the manufacturer. Monitor chemical levels regularly. An NSF-certified waterproof digital thermometer with a max/min memory function can be used to verify interior temperatures. Continue to prepare and maintain sanitizer solution at 200 ppm chlorine residual during food processing. Replace spray bottle sanitizer daily. Separate sanitizer must be provided for the bar and kitchen areas.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The vent hood has not been professionally serviced. Corrective Action: Have the vent hood cleaned and serviced by a qualified professional. Continue to do so at the frequency specified by the professional. Continue to clean the premises at the regular frequency, including hard to reach spaces.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: A thermometer is not present in one upright cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing rinse cycle of the bar glasswasher was measured at 0 ppm chlorine residual. Chemicals are added manually. Corrective Action: Clean and sanitize glassware in the two-compartment sink: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100-200 ppm chlorine sanitizer solution for 10 seconds • Set items to air-dry in a clean place A new commercial glasswasher for the bar and commercial dishwasher for the kitchen will be installed; ensure NSF/ANSI-3 certification. Operator to provide updates. During operation, replace the sanitizer solution in spray bottles daily or when tested below the required concentration (200 ppm chlorine residual). Remove expired Oxivir TB Disinfectant from the premises.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6H: Inadequate cleaning and maintenance frequency for the kitchen range hood. Corrective Action: Have the range hood/ventilation system cleaned and serviced by a qualified professional. Continue to do so at the frequency recommended by the professional.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  3. Monitoring

    8 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: One tube of chlorine test strips are provided for both the kitchen and bar areas. Corrective Action: Obtain an additional tube for ease of access. Ensure test strips are intended for use in food premises and have a test range of 10-200 ppm. Current test strips are expired; obtain replacement strips. F2.1B(1): Observed missing or inaccurate thermometers in some refrigeration and freezer units. Corrective Action: Discard any broken thermometers. Obtain new NSF-certified refrigerator and freezer thermometers so they are provided in all coolers and freezers. Record unit temperatures in a log sheet. F2.1B(2): Probe thermometer is not available. Corrective Action: Obtain one or more NSF-certified probe thermometers to monitor food temperature. Digital readout is recommended for ease of use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A(1): The commercial mechanical dishwasher has been replaced with an NSF-certified residential machine. This unit is not intended for use in commercial food premises, per the manufacturer. A sanitize cycle is available. Corrective Action: Activate the sanitize cycle for every load. Post signage at the dishwasher advising food handlers that the sanitize cycle must be activated for every load. Determine plans for installation of a commercial dishwasher with NSF/ANSI-3 certification. Report plans and specifications to the Environmental Health Officer (EHO) before March 1, 2023. F2.3A(2): The bar glasswasher is operated via manual addition of detergent and unspecified amounts of chlorine sanitizer. Dosed chemical feed system is not available. Monitoring of sanitizer residual is inconsistent. Corrective Action: Monitor the concentration of chlorine residual on the glass surface using chlorine test strips after the first load and multiple times during operation. Ensure the sanitize cycle achieves 50-200 ppm chlorine residual. If low, replenish the sanitizer, verify the concentration, and re-sanitize the glassware. Determine options for retrofit of a dosed sanitizing cycle OR a replacement unit with a dosed detergent, rinse aid, and sanitizer system. Report options to the EHO before January 1, 2023. F2.3B: Inadequate manual dishwashing procedure for large items. Corrective Action: Clean and sanitize food contact surfaces using the two-compartment method: • Remove large food debris • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100-200 ppm bleach sanitizer solution for 2 minutes OR; • Wipe with a cloth saturated with 100-200 ppm bleach sanitizer solution • Set items to air-dry in a clean place F2.3D: Vinegar and Diversey Oxivir Tb RTU disinfectant are used as alternative sanitizers. Vinegar cannot achieve the standard 5-log (99.999%) reduction of disease-causing microbes on food contact surfaces. Oxivir Tb is designed for high-touch surfaces only, not food preparation areas. Corrective Action: Do not use vinegar as a sanitizer. The use of Oxivir Tb on door knobs, dining tables, light switches, and other high-touch surfaces is acceptable. Sanitize food contact surfaces with a chlorine solution. Use 5 mL (1 teaspoon) household bleach per liter of water to yield a 200 ppm solution. Obtain and label spray bottle(s) to indicate the contents and mixing ratio. A sanitizer container with clean wiping cloths can also be provided. Keep sanitizer test strips, bleach, and containers/spray bottles together in an accessible location for food handlers. Spray bottle solution must be replaced daily. Solution in open bins must be changed every 2 hours or as needed. Ensure the preparation and use of sanitizer is a component of user orientation. Do not combine bleach and soap. This interferes with sanitizing action, may create by-products, and can leave soap residue on the treated surface.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure 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): F2.5J: Glass fluorescent bulb inside the glass-door reach-in cooler (single-door unit) does not have a protective cover. Corrective Action: Install a shatterproof sleeve over the bulb OR a shatterproof bulb, if compatible.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Objects of unknown material and purpose observed in the utensil drawer; may be used to sharpen knives. Safe use of these items cannot be verified. A proper knife sharpener is available. Corrective Action: Discard the objects. Use only the side of the custom cutting board that has an impervious finish, or discontinue use.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available in the wall-mounted dispenser in the upstairs ladies washroom. Loose paper towel is prone to contamination. Corrective Action: Provide paper towel in the dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2A: Renovations were completed without the required approval. The commercial mechanical dishwasher was removed without consulting the Environmental Health Officer (EHO). Corrective Action: Resulting risk to be managed as noted in infraction F2.3A(1). Any further alterations must be approved by the EHO. Submit plans and specifications ahead of time.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy onsite. Environmental Health Officer (EHO) to provide a template. Monitoring logs were provided by the EHO at the time of inspection. Provide logs in an accessible location and encourage food handlers to complete them where applicable.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite. EHO to provide a template.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available for verification of sanitizer concentration. Operator must obtain the proper sanitizer test strips to ensure staff are able to check sanitizer concentration of glass washer and sanitizer solutions.
      • 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): The glass washer's sanitizer concentration showed that no sanitizer was present or was not being dispensed. Glass washer not capable of properly sanitizing the glassware. Operator must have glass washer serviced to ensure it can properly sanitize the glassware and use test strips to verify concentration daily when in service. Operator must manually sanitize glassware until glass washer is fixed.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan could be located onsite at time of inspection. Operator to keep sanitation plan available onsite at all times for staff and implement a sanitizer concentration log to check concentration of sanitizer in glass washer when in service.
  5. Monitoring

    3 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Shatterproof covers for fluorescent lights not installed (resolved) from previous inspection. Note: Window sill beside dishwasher may require re-sealing with moisture resistant paint.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO reviewed requirement and provided reference information for writing the Plan and Food Safety Plan Templates (No Cook; Cook Serve etc.) for easy use.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO reviewed requirement and provided reference information for writing a Sanitation Plan.

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