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Royal Canadian Legion 169

5019 3 Street Boyle AB T0A 0M0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 169 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on April 14, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

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 3 separate inspections, most recently on April 14, 2026. 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 April 14, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on April 14, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on February 21, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer is not available to measure the dishwasher temperature. Ensure that a thermometer is obtained with a max setting to measure the dishwasher temperature.
    • 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.A section of the floor in the bar area is missing. 2.A couple of carpet mats are observed in the bar area.1.Ensure that the floor is repaired to be smooth and easily cleanable. 2.Mats in the bar must be non-absorbent, smooth and easily cleanable.
  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A jar of home prepared pickled eggs is noted in the bar area cooler.Home prepared foods must not be served at the facility. Ensure that all foods served within the facility are purchase from a proper source such as a grocery store.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer is measured to be at 50 ppm in the kitchen. Bleach sanitizer in the bar areas is measured to be at 0ppm.Ensure that the bleach sanitizer is made fresh for the once-a-week food preparation and maintained at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer is not available to measure the dishwasher temperature. Ensure that a thermometer is obtained with a max setting to measure the dishwasher temperature.
    • 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 surface of the counter area beside the dishwasher is noted to be wearing away and is no longer smooth and easily cleanable.Ensure that the counter surface is repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A drain board covered in heavy dust, cobwebs and debris are stored with the dishwasher racks. 2.Dust buildup is noted on the lid of the freezer in the basement.1-2.Ensure that the indicated areas are cleaned and sanitized.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice holder container is in use that is not smooth and easily cleanable and is noted with standing water inside.Ensure that a container is used for ice that is smooth and easily cleanable and can be submerged in sanitizer.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer solution is very strong and diluted several times to obtain a 200 ppm solution and sanitizer test strips are not available to maintain concentrations at safe and adequate levels. Ensure that sanitizer test strips are obtained, and that the sanitizer is maintained at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer is not available to measure the dishwasher temperature. Ensure that a thermometer is obtained with a max setting to measure the dishwasher temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap in a pump bottle is noted to be in several layers and the top layer hardened and appears to be very old. Ensure that soap is replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Disposable drink cups in bags are stored directly on the floor under the bar counter. 2.The slicer is noted to have food debris and has not been cleaned adequately.1.Ensure that cups, utensils and etc. are stored to prevent contamination and dust buildup on these items.2.Ensure that the slicer is taken apart, cleaned and sanitized after usage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Shelves in the bar area under the hotdog machine are noted to be cluttered. 2.White bar cooler is noted to have buildup of debris and grime on the inside and outside areas.3.Trays on shelves under the bar counter are noted with buildup of dust and debris.4.Straw holder in the bar area is noted to have grease and grime on the outside and lid.5.Shelves under the bar counter are noted to have buildup of dust and debris. 6.A cabinet with disposable dishes in the kitchen is noted to be cluttered.1-5.Ensure that these areas are cleaned and sanitized and glassware stored on the trays are washed and sanitized as well.6.Ensure that the disposable dishes are stored in original plastic bags to keep them clean dust free and uncluttered.
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