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Royal Canadian Legion #242

4673 Shaver Rd Barriere BC V0E 1E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #242 has been inspected 11 times by Interior Health Authority since March 22, 2013. The most recent inspection, on March 2, 2026, recorded 2 infractions.

5 of 11 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, Protecting food from contamination 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 5 times across 5 separate inspections, most recently on March 2, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 2, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 24, 2017. For example: 3 - Are proper cooling procedures followed?

  • 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 30, 2025. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 30, 2025. 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.

11 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher was malfunctioning ( not dispensing 50-100 ppm Chlorine); CMA Dishmachine L1X16 was also malfunctioning The basement has a three comp't sink to allow manual ware-washing of re-usable utensils
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A Equipment ( bar glasswasher and kitchen dishwasher) were both malfunctioning F2.5J One set of light fixtures ( 4 tubes) need shatterproof covers
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please order new chlorine test strips ( as the ones onsite expired in 2019) Thermometers are missing for the following: Danby chest freezer (basement) and Frigidaire Heavy Duty freezer
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The flexible wall baseboard molding trim was observed peeling off the wall ( beside the dish machine). Operator must ensure the exposed surfaces for the floor to wall junction areas ( along the perimeter of kitchen and at the base of the island) are smooth and impervious to moisture to ensure cleanability.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A one page sheet containing instructions for cleaning is incomplete. Please use the template, Writing A Sanitation Plan HP-FS-9039 June 2023 and submit to EHO for review
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar glasswasher and dishwashing machine in the basement kitchen ( CMA L-1X16 dishmachine) were checked. Dishmachine in the basement was malfunctioning at time of Inspection ( observed chlorine concentration during rinse cycle was inadequate to sanitize dishes/utensils being washed/sanitized in the machine (25 ppm)). Please have the unit repaired to ensure chlorine concentration during rinse cycle meets the minimum ( 50-100 ppm ).
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bar Glasswasher and CMA Dishmachine L1X16 ( basement) were checked- glasswasher solution was barely 50 ppm chlorine; the dishmachine was dispensing 0 ppm Chlorine during rinse cycle
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): When cooling down PHFs such as meat pies, each batch being cooled needs to be labelled with 2 hr holding time ( small beef pie approaching 2 hrs observed to have int temp of 25°C); Meat pies ( turkey and beef) are processed twice a year ( this year first batch was done in Jan and today is the 2nd batch) A sample cooling log was provided to Eileen
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): CMA dishmachine ( basement)wasn't dispensing 50-100 ppm Chlorine in rinse cycle, then SANI prime button was pressed, re-test yielded satisfactory result Bar glasswasher sanitizes with 50-100 ppm Chlorine
  8. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): CMA dishmachine L1X16 is not dispensing adequate concentration of sanitizer ( chlorine); Glasswasher dispenses barely 50 ppm in sanitizing rinse
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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