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Royal Canadian Legion 226

5027 50 Street Gibbons AB T0A 1N0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 226 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 2, 2024. The most recent inspection, on December 24, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on December 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on August 1, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for chlorine residual.
  3. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was found to be connected to a bottle of household bleach; when ran had only a 10 ppm chlorine residual. Connected to the dishwasher chlorine sanitizer onsite and still only found a 10 ppm chlorine residual despite running 3 times. Suspected the chlorine has degraded due to infrequent usage. Dishwasher is to be replaced and sanitizer is to be re-purchased.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required for chlorine residual.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring is missing underneath the stove.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard is missing along wall to the right of stove and along back wall of stove.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of the wall near the breaker panel is unfinished and must be painted or covered to ensure it is smooth, impervious-to-moisture and easy to clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The quat sanitizer in the bottle was measured below 50ppm. This was discarded during inspection.- No other food grade sanitizer was available on site.Ensure quat sanitizer at 200ppm or chlorine sanitzer at 100ppm is available on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The draw meat cooler was measured at 7.8C after leaving a probe thermometer in the cooler for a while. The whipped cream and whipped butter were moved to the prep cooler measured at 2C. There was no thermometer in this cooler.Ensure the cooler is not used for refrigeration until the temperature is 4C or less. Keep monitoring the freezer temperature in the upper compartment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas require sanitation.1. The kitchen cart used for storing food items2. Beneath and behind the prep line/stoveEnsure the facility is maintained in a sanitary manner at all times.

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