Royal Canadian Legion 19
19 - 2401 213 Street Bellevue AB T0K 0C0 · Food - General
Inspection summary
Royal Canadian Legion 19 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on September 15, 2026, found no infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.
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.
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 2 times across 2 separate inspections, most recently on August 26, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 once on December 5, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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.
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- .Aug. 26**Warning: Further non-compliance may result in escalation of enforcement.The eggs were still for sale. Approximately 40 dozen eggs were in the cooler. A customer attempted to purchase eggs during inspection. Noted mixed cartons and boxes, feathers on eggs, mixed egg colors in same cartons, brown and white eggs in labeled WHITE egg carton, micro crack in egg visible with flashlight. **Eggs from any unapproved source must be removed from the premise immediately.Aug. 20Eggs for sale were reportedly from a colony. Several eggs had feathers on them, and cartons were reused and mismatched. Please verify with the producer that only inspected eggs are provided.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- .Eggs for sale were reportedly from a colony. Several eggs had feathers on them, and cartons were reused and mismatched. Please verify with the producer that only inspected eggs are provided.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bar glasswasher (low temp) did not have sanitizer. It only had detergent and rinse aid. Low temp machines require a chemical sanitizer such as iodophor or chlorine.Temporary sanitizing options include: - Use the kitchen dishwasher - Manually sanitize with bleach- Use disposable glasses- Use bottled/canned beverages without glasses
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
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