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Royal Canadian Legion #20 - Kitchen

98 4 Ave NW Nakusp BC V0G 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #20 - Kitchen has been inspected 10 times by Interior Health Authority since January 30, 2013. The most recent inspection, on August 13, 2026, found no infractions.

7 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 2 separate inspections, most recently on March 15, 2016. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 September 13, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on September 13, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 13, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3G Observed bottle of chlorine bleach available onsite, however the bottle was a fibre guard bleach which is not food grade bleach. Spray bottles measured to have 100 ppm chlorine bleach at the time of inspection, however it would be made up from the fibre guard (non-food grade) bleach - see comment below regarding food grade bleach. Chlorine test strips available onsite - good. NOTE: the high temperature mechanical dishwasher was not test at the time of inspection as it was not turned on and takes at least 1 hour to warm up to temperature. Operator to ensure when using high temperature dishwasher that it is functioning as per manufacturers specifications and instructions posted on the outside of the dishwasher.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is visible around/under both sets of double exterior doors in the hall area (i.e. main hall double doors, double doors by kitchen). Please install a door sweep/weather stripping to prevent the entry of pests.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. It was noted that a comprehensive plan was previously supplied and was available onsite, however during the inspection the food safety plan could not be found anywhere in the kitchen area.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. It was noted that a comprehensive plan was previously supplied and was available onsite, however during the inspection the sanitation plan could not be found anywhere in the kitchen area.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    4 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.3 Accurate NSF certified probe thermometer required to monitor cooking and reheating process. Ensure proteins are cooked/reheated to the minimum temperature and time required for the particular proteins safety. Temperatures are listed in the food safety plan. Alcohol wipes available onsite for use with probe thermometer. Processes in place in food safety plan to ensure proper cooking and reheating procedures are followed. All staff will be trained in the use of the food safety plan.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 2.2 Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures on logs. It is good practice to monitor temperatures every 2 hours. Note: Facility has a temperature log for hot holding units. Ensure your hot holding unit is pre-warmed prior to putting cooked/reheated food (74 °C or hotter) in the equipment. Alcohol wipes available onsite for use with probe thermometer. Processes in place in food safety plan to ensure proper hot holding procedures are followed. All staff will be trained in the use of the food safety plan.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): 3.3 Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: Facility has template cooling logs available onsite. Alcohol wipes available onsite for use with probe thermometer. Processes in place in food safety plan to ensure proper cooling procedures are followed. All staff will be trained in the use of the food safety plan.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Fridge #1 at ~7 °C. Turned fridge colder at the time of inspection. Monitor cooler to ensure a temperature of 4 °C or colder is maintained. Note: Facility uses the single unit temperature log provided. Ensure the corrective actions are recorded on the temperature logs. Processes in place in food safety plan to ensure proper refrigeration, freezing and thawing procedures are followed. All staff will be trained in the use of the food safety plan.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
  8. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Two upright coolers were at 7-10 °C at the time of inspection. Coolers were adjusted to be colder at the time of inspection. Please monitor temperatures and record on a log during operation. Temperature log templates are available at the back of the document "Writing a Food Safety Plan".
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights in the kitchen are missing shatterproof covers. Please install shatterproof covers/tubes on all lights in the food prep/storage, and warewashing areas.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document "Writing a food safety plan". Complete plans for typical items made using pages 10-14.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document "writing a sanitation plan".
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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