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Royal Canadian Legion 229

5156 50 Avenue Millet AB T0C 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 229 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on January 28, 2026, found no infractions.

4 of 6 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 Pests.

The last 3 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.

  • 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 2 separate inspections, most recently on October 31, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 31, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 12, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Commercial dish washer had 0 ppm chlorine in the final rinse cycle.The color of the contents for the chlorine jug appeared to be clear, there was no yellowish tinge to the liquid.Corrective action - obtain a new fresh jug of chlorine, run several cycles or prime the sanitizer pump - to get the weak solution out and refreshed with new chlorine solution. Use your chlorine test strips and the dish washer should be at 100 ppm chlorine reading.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips on hand had expired a few years ago.Please get some new chlorine test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • PHI will send a copy of the Pest Control Checklist so that you can complete the checklist on a monthly basis.Keep the completed Checklist in a file or binder for future review by the PHI.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle containing pure QUAT sanitizer was observed in the kitchen. The operator was provided with an AHS document regarding proper sanitizer preparation which will be followed moving forward. Please aim for 200ppm when using a QUAT sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of sugar were observed sitting on the counter, uncovered. Upon request, the operator covered them. Please ensure all food is covered while it is not being used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses a QUAT sanitizer for sanitizing food contact surfaces, but only has chlorine test strips which are used for the dishwasher. Please purchase QUAT test strips if you wish to continue using the QUAT sanitizer for food contact surfaces.

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