Royal Canadian Legion 249
250 Pembina Avenue Hinton AB T7V 2B4 · Food - General
Inspection summary
Royal Canadian Legion 249 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on October 5, 2026, found no infractions.
8 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 6 times across 5 separate inspections, most recently on May 7, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 2 times across 2 separate inspections, most recently on November 17, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 once on April 1, 2026. 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?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on July 15, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 3 times across 3 separate inspections, most recently on May 7, 2026. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
13 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed that the main dishwasher was not operating properly: no sanitizing chemical (chlorine) was detected, and detergent delivery could not be confirmed. Ran multiple cycles to confirm the result. - Advised the operator to contact the service provider for investigation and to wash dishes manually in the 2-compartment sink.- The operator advised that the dishwasher will not be used for approximately one month due to no dishwashing requirements during this period. The two glasswashers were operating properly.May 7: The operator reported that the dishwasher had been repaired; however, no sanitizing chemical was detected in the dishwasher at the time of inspection. The dishwasher was run five times to confirm the result. The operator reported that the dishwasher will be fully repaired prior to the June event and that, until then, the dishwasher will not be required as no food preparation will occur.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towels at the handwashing sinks in the staff washrooms were not stored in dispenser.- Please store paper towels in appropriate dispensers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed that the main dishwasher was not operating properly: no sanitizing chemical (chlorine) was detected, and detergent delivery could not be confirmed. Ran multiple cycles to confirm the result. - Advised the operator to contact the service provider for investigation and to wash dishes manually in the 2-compartment sink.- The operator advised that the dishwasher will not be used for approximately one month due to no dishwashing requirements during this period. The two glasswashers were operating properly.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towels at the handwashing sinks in the staff washrooms were not stored in dispenser.- Please store paper towels in appropriate dispensers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Observed that the main dishwasher was not operating properly: no sanitizing chemical (chlorine) was detected, and detergent delivery could not be confirmed. Ran multiple cycles to confirm the result. - Advised the operator to contact the service provider for investigation and to wash dishes manually in the 2-compartment sink.- The operator advised that the dishwasher will not be used for approximately one month due to no dishwashing requirements during this period. The two glasswashers were operating properly.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towels at the handwashing sinks in the staff washrooms were not stored in dispenser.- Please store paper towels in appropriate dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One hand sink was not operational in the men's public washroom located on the 2nd floor. - Please repair the sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed a sack of bulk rice stored on the floor in the dry food storage area.- Facility staff stored the rice on a shelf. - Please ensure food items are stored at least 6 inches above the floor on shelves, racks, or pallets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was detected in the mechanical dishwasher (0 ppm chlorine). The dishwasher was run four times to confirm the result. Advised operator to:- contact the dishwasher service provider immediately for repair. - wash and sanitize dishes manually in the 2-compartment sink until the dishwasher is repaired and confirmed to dispense 100 ppm chlorine sanitizing solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution was readily available for sanitizing food contact surfaces. Chlorine/bleach was available, but it was not ready-to-use. - Operator was advised to prepare 100 ppm chlorine/bleach solution and implement use. - Chlorine/bleach test strips were not located at the time of inspection. Please provide test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed bulk food items (including a carboard box of spaghetti) stored on the floor in the dry food storage room.- Please store food items at least 6 inches above the floor on shelves, racks, or pallets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was detected in the mechanical dishwasher. The dishwasher was run three times, and it appeared that the sanitizer line was air-locked.- Advised operator to get the dishwasher fixed and to wash and sanitize dishes manually in the 2-compartment sink until the dishwasher is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a damaged bulk sugar container lid in the dry food storage room. - Please ensure food containers are maintained in a good repair.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions