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ROYAL CANADIAN LEGION

2234 ROCKY LAKE, WAVERLEY · Food Establishment

Official record from Nova Scotia →

Inspection summary

ROYAL CANADIAN LEGION has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 18, 2024. The most recent inspection, on January 16, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 3 separate inspections, most recently on January 2, 2026. For example: 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.

  • 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 2 times on June 18, 2024. For example: 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 2, 2026. For example: 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Kitchen dishwasher must dispense sanitizer at 100 ppm chlorine concentration to allow adequate sanitation of utensils. All utensils must be sanitized manually or in the bar area dishwasher until kitchen dishwasher is fixed.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discard ice and clean and sanitize ice machine according to manufacturer's instructions.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Discontinue use of domestic dishwasher in the bar area. *Remove the domestic dishwasher* and replace with a commercial dishwasher. If you do not wish to obtain a commercial dishwasher, All glassware must be washed and sanitized in the kitchen dishwasher or three compartment sink.
  5. Inspection

    5 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • No dedicated handwashing station in kitchen. A new handwashing sink must be installed and equipped with warm water, liquid hand soap & single-use paper towels in dispenser. There is a three-compartment sink where kitchen workers wash their hands. One of these sinks must be dedicated for handwashing only until a new sink is installed.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • There is a double sink in the bar area. At the time of inspection, there were utensils and other stuff observed in the sinks. One of these sinks must be dedicated for handwashing only. Ensure that single-use paper towels are provided in a dispenser at the handwashing sink.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Discontinue use of domestic dishwasher in the bar area. Remove the domestic dishwasher and replace with a commercial dishwasher. If you do not wish to obtain a commercial dishwasher, remove the domestic dishwasher and all glassware must be washed and sanitized in the kitchen dishwasher or three compartment sink in the kitchen.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Sanitizer concentration measured at 10 ppm chlorine in mechanical dishwasher in the kitchen. Ensure that sanitizer is dispensing at 100 ppm chlorine. Utensils/dishes can be washed in the dishwasher but must be sanitized in a sink after wash cycle followed by air drying until the dishwasher gets fixed.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Mould growth observed inside the ice machine in bar area. Discard ice and clean the machine according to manufacturer's instructions.

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