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Royal Canadian Legion #194

310 Lebourdais Ave Clinton BC V0K 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #194 has been inspected 10 times by Interior Health Authority since January 28, 2014. The most recent inspection, on December 31, 2025, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on December 31, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 7, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 7, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on January 18, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on December 31, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

10 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was available on final rinse at glasswasher. Check feed lines and reprime dispenser to ensure min 50ppm chlorine is available. Retest to verify concentration on a routine basis (this should be included as a regular check as part of the facility Sanitation Plan). In interim, 1)use downstairs dishwasher for glassware, 2) use manual wash, rinse, sanitize process, or 3) use only single service glassware.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): provide
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Glass door cooler was measured at temperatures of 9°C and probe thermometer measured at 8-9°C. This poses a risk for temperature abuse of potentially hazardous foods. This increases the risk of possible foodborne pathogen growth. • This cooler was noted with only a few items inside it and was mostly empty during inspection. Corrected During Inspection (CDI): • Any items that there probed and measured hotter than 4°C were discarded and items at 4°C or colder were moved to the working cooler. Operator completed this. Corrective Action • Do not use this cooler until it can hold temperatures at 4°c or colder. • Contact EHO before using this cooler for verification of temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Some unlabeled canned food items in the cooler were observed, these were possible home made items. As these are from an uninspected and non-approved facility there is higher risk of these food items creating a health hazard. No way to verify the food safety procedures and conditions these items were made in. Corrected During Inspection (CDI): • Operator was instructed to remove these items from this kitchen. Operator agreed to remove these items.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Glassware washer not dispensing chlorine sanitizer at time of inspection (appears to have lost prime/unable to prime). • Until the unit can dispense sanitizer at 50ppm, the following methods of washing and sanitizing are considered acceptable: • 1) wash and rinse the glasses in the machine, then sanitize the glasses in one of the three compartment sinks (100ppm bleach for two minutes, instructions are posted on the wall behind the three compartment sink). • 2) Use the working high temperature dishwasher in the basement kitchen. This was verified as working and measured 76°C at plate level. This is satisfactory • 3) Use the three compartment sink. Wash/rinse/sanitize as per the instructions posted on the wall behind the three compartment sink. • 3) Use disposable, single use cups only. I will follow up on date noted above. Ensure one of the 4 acceptable methods are used in the interim. If the unit is repaired before the date noted above, please contact me via email/telephone to advise.
      • 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): Copy of template will be provided for completion and review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Chlorine sanitizer test strips to be ordered/ purchased. Dishwasher and spray sanitizer concentration is to be 100 ppm. [2] Please also have a waterproof max temperature holding thermometer for verification of downstairs dishwasher. Sanitizing cycle temperature is to be a minimum of 71C/ 160F.
      • 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.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Bleach chlorine monitoring test strips not available. Please source sanitizer test strips for the monitoring of sanitizer solution in the glass washer, as well for the sanitizer buckets/spray bottles in use; log for dishwasher should be kept, please. [2] Please have means to verify that the high temperature mechanical dishwasher is not only capable of cleaning, but also sanitizing (e.g. maximum registering/dishwasher-safe thermometer or thermal paper should be in use) and a log should be kept. [3] Temperature logs for cold/hot-holding equipment should be in use, as well calibration log for stem thermometer(s) in 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.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Glass washer needs some descaling.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Operator is in process of correcting condition below and will contact EHO when completed: Wall behind the commercial freezer needs to be repaired to ensure smooth, impervious, and easy to clean surface. This should be completed once the ice machine is installed (connected to the potable water and drainage/sewer). Once installed ensure that the ice scoop is stored in a sanitary manner. Please organize the back room to ensure that chemical storage is kept away from any food storage. Items in the storage need to be kept off floor to allow for ease of cleaning and to prevent any pests hiding.
  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wall behind the commercial freezer needs to be repaired to ensure smooth, impervious, and easy to clean surface. This should be completed once the ice machine is installed (connected to the potable water and drainage/sewer). Once installed ensure that the ice scoop is stored in a sanitary manner. Please organize the back room to ensure that chemical storage is kept away from any food storage. Items in the storage need to be kept off floor to allow for ease of cleaning and to prevent any pests hiding.
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Glass washer utilizing sodium hypochlorite (bleach) did not have any sanitizer residue at the time of the inspection.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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