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Royal Canadian Legion #194 - Bsmt Kitchen

310 LeBourdais Ave Clinton BC V0K 1K0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #194 - Bsmt Kitchen has been inspected 9 times by Interior Health Authority since January 28, 2014. The most recent inspection, on December 31, 2025, recorded 2 infractions.

2 of 9 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: Food temperature control, Handwashing and staff hygiene 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.

  • 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 3 times across 3 separate inspections, most recently on November 7, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 31, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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.

9 inspections

  1. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Kitchen paper towel dispenser was empty at time of inspection. Common use cloths (e.g. tea towels) should not be used for hand drying.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Copy of Sanitation plan should be available onsite for kitchen users to refer to.
      • 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.
  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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • A method of testing the hot temperature sanitizing was not observed onsite. Corrective Action: • A method of measuring the sanitizing temperature for this unit is required. Examples will be provided of products in email.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Copy of template will be provided to the operator for completion and will be review and assessed.
      • 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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One of the refrigeration units (double door glass unit) had ambient refrigeration temperature at 7°C which could be as a result of hot food placed within the unit.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Oven is in need of deep cleaning.
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Operator to have the conditions below corrected in immediate future. Please contact EHO when completed: Few items outstanding: stove needs to be installed and an appropriate vent hood covering the area above the stove, walls need to be finished ensuring all surfaces are smooth, impervious, and easy to clean, light fixtures need to have a protective cover or a protective sleeve. Inside of the cupboards as well as the storage room need to be organized to ensure that food is protected, chemicals are kept separate from food and food packaging, as well as to ensure ease of cleaning.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Many upgrades have been completed in the facility: new warewashing unit, commercial triple sink, new commercial double glass door refrigeration unit, and a commercial single door freezer (upstairs). Few items outstanding: stove needs to be installed and an appropriate vent hood covering the area above the stove, walls need to be finished ensuring all surfaces are smooth, impervious, and easy to clean, light fixtures need to have a protective cover or a protective sleeve. Inside of the cupboards as well as the storage room need to be organized to ensure that food is protected, chemicals are kept separate from food and food packaging, as well as to ensure ease of cleaning.
  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Ambient temperature of one of the home style refrigeration units was recorded fluctuating above 4°C. Have corrective measures in place when the ambient temperature of the refrigeration units exceeds 4°C.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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