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Royal Canadian Legion #259

257 Glen Rd Clearwater BC V0E 1N0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #259 has been inspected 9 times by Interior Health Authority since March 7, 2013. The most recent inspection, on October 17, 2025, found no infractions.

4 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on March 7, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on November 6, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 7, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 April 6, 2023. 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 2 times across 2 separate inspections, most recently on November 15, 2024. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine sanitizing test strips required for the sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Health Officer to send updated sanitation plan posters and resources, please print and post or keep in binder. • Begin keeping logs for the dishwasher (on days facility hosts events). Health Officer to email dishwasher logs.
      • 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.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Please provide test strips for the bleach. Can be purchased at ICS Clean Supply. Chlorine sanitizer test strips 0-200+ppm detection limits.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Please ensure that the jugs stored under the dishwasher are moved at least 6 inches off the floor to prevent contamination. Please ensure staff run the jugs through the dishwasher before storing as they may have gotten contaminated on the floor.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1) Thermometer required for 1x freezer. All coolers < 4 deg C. Freezers < -18 deg C. Logs provided. Thermometers in all units (minus 1x freezer).
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ensure that the wood under the deep fryers is finished or provided a smooth, easy to clean surface that is resistant to moisture.
  7. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers to be provided for the freezers/have staff keep logs for freezers with food as per the coolers. All coolers < 4 deg C at time of inspection. All freezers </= to - 18 deg C Logs posted on units. Ensure that logs are kept up to date. Thermometer provided in cooler units or built in to units. Thermometers found to be accurate against calibrated EHOs.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): As per discussion - unfinished wood (under dishwasher) is temporary until the washer is moved. EHO posted 1 year date as reminder to follow up. If dishwasher is moved before this, please advise me.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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