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Royal Canadian Legion #20 - Lounge

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

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #20 - Lounge has been inspected 10 times by Interior Health Authority since January 30, 2013. The most recent inspection, on August 12, 2026, found no infractions.

8 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, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 6 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 2 times across 2 separate inspections, most recently on March 16, 2016. For example: 4 - Are proper refrigeration, freezing and thawing 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 2 times across 2 separate inspections, most recently on March 16, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 May 20, 2015. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 on May 20, 2015. For example: 17 - 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 once on March 16, 2016. For example: 14 - 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

    0 infractions

  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Walk-in cooler with opened juices, dairy, cut garnishes, etc. was measured to be 10 °C at the time of inspection. Cooler must be adjusted colder to ensure it is able to maintain 4 °C/40 °F or less at all times. Called for service at the time of inspection. Monitor and record temperatures daily on logs. Temperature logs are available onsite.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.2 Mechanical glasswasher was not dispensing 50 ppm chlorine at the time of inspection. Called for service at the time of inspection. Spray bottle with 200 ppm chlorine sanitizer available onsite meeting the 200 ppm requirement. Chlorine test strips available onsite.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Bare light bulb above ice machine does not have a shatterproof cover. Please install a shatterproof cover to prevent broken glass from contaminating the ice in the ice machine.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  8. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Dairy, opened juice and cut garnishes at 7-8 °C. Please adjust cooler to maintain 4 °C/40 °F or colder at all times. 4.2 Accurate NSF certified thermometer required for cold holding equipment where potentially hazardous foods are stored. Record temperature of cooler on a temperature log. Temperature log templates are available at the back of the "Writing a Food Safety Plan" document.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.2 Mechanical glasswasher did not have any sanitizer going to the glasswasher at the time of inspection. Call for service to repair the glasswasher. In the interim no glassware is to be put through the glasswasher until it can be fixed. Ensure glasswasher dispenses 50 ppm chlorine to adequately sanitize glassware. Please obtain chlorine chemical test strips to verify the chlorine concentration from your service company. A sanitation log template is attached for your convenience.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.2, 15.3 Handwashing sink in the lounge bar area requires liquid soap in a dispenser and paper towel on a holder. Provided handwashing signage at the time of inspection. Please post signage.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 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. Refer to the document Writing a Food Safety Plan page 10 for the No cook food safety plan template. Please add your menu items e.g. dairy, opened juices, cut/opened garnishes, etc. and submit for review and approval.
      • 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 and submit for review and approval.
      • 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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