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Royal Canadian Legion #22

14205 Rosedale Ave Summerland BC V0H 1Z5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #22 has been inspected 10 times by Interior Health Authority since January 22, 2013. The most recent inspection, on April 21, 2026, found no infractions.

6 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 March 2, 2022. 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 March 2, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 February 28, 2025. For example: 3 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 January 13, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 2, 2022. For example: 1 Does the facility have proper monitoring supplies?

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

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator must develop a written Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator must develop a written Sanitation Plan.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tomato, lettuce and other ingredients were left on the counter after lunch rush When not in use ingredients (tomatoes, lettuce, meat, etc.) are to be stored in the cooler
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain chlorine test strips to monitor glass washer (minimum 50ppm), main dishwasher (minimum 50ppm) and sanitizer bottles (200ppm)
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer was not disinfecting at an adequate chlorine concentration Put all dishes through the back dishwasher until glass washer is fixed. Glass washer must be disinfecting at a minimum of 50ppm chlorine Note: Back dishwasher disinfecting at 50ppm
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher is not functioning properly during time of inspection as sanitizer could not be detected on test strip
  8. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Main kitchen dishwasher is not dispensing any sanitizer. Operator will manually sanitize the dishes for the time being, a repair person is scheduled to come in by next week. It is recommended that operator obtain chlorine test strips for their dishwasher and glass washer to ensure there is sanitizer being dispensed. Glass washer was dispensing 50ppm chlorine sanitizer, good.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The wooden shelves in the storage area should be painted to facilitate easy cleaning. The shelves are mainly used to store cooking equipment, but did observe some potatoes and onions being stored in there.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan specific to the facility's menu must be developed. Templates provided to operator.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan specific to the facility must be developed. Templates provided to operator.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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