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Royal Canadian Legion #24

803 Cranbrook St N Cranbrook BC V1C 3S2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #24 has been inspected 14 times by Interior Health Authority since November 14, 2013. The most recent inspection, on January 22, 2026, recorded 2 infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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 4 times across 4 separate inspections, most recently on January 22, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 2 times across 2 separate inspections, most recently on November 9, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 16, 2020. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 January 22, 2026. 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.

14 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility did not have chlorine test strips on site to measure the concentration of surface sanitizer or for the concentration of sanitizer in the glass dishwasher at the time of the inspection. EHO left chlorine test strips so that operators can verify that the concentration meets the legislative requirements.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass dishwasher recorded 0ppm chlorine at the time of the inspection. Glass dishwasher was connected to a full sanitizer bottle, but it appeared that no chemical was running through the lines into the dishwasher. It is recommended to contact a technician to repair the machine as soon as possible. In the interim, EHO informed operators of ways that glasses may be sanitized (e.g. by hand/dipped in 50-100ppm bleach sanitizer, or by adding chlorine bleach to dishwasher prior to starting cycle).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Sandwiches coming in from unapproved source. All food must come a properly licenced facility.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer 0 ppm Chlorine must be 50-100 ppm
  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): Mechanical Dish Washer 0 ppm Chlorine must be 100 ppm Chlorine
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dishwasher 0 ppm CL must be 50-100 ppm
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand Wash sign required.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Paper towel was not available at the handwashing station. This was corrected at the time of inspection.
  14. Monitoring

    0 infractions

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