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Royal Canadian Legion 26

92 Banff Avenue Banff AB T1L 1A4 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 26 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on June 2, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 7 times across 5 separate inspections, most recently on June 2, 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?

  • 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 5 times across 5 separate inspections, most recently on June 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 January 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Plans confirmed for full renovation of downstairs kitchen.The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. NOTE: HAND SINK IN CLOSE PROXIMITY TO DOWNSTAIRS FOOD PREPARATION AREA HAS NOT YET BEEN PROVIDED. FAILURE TO DO SO WILL RESULT IN AN ORDER BEING ISSUED (OR RESTRICTION ON USE OF DOWNSTAIRS KITCHEN). PLEASE PROVIDE OUR OFFICE WITH A WRITTEN PLAN/CONFIRMATION THAT REQUIREMENT IS IN PROGRESS**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Plans confirmed for full renovation of downstairs kitchen.The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. NOTE: HAND SINK IN CLOSE PROXIMITY TO DOWNSTAIRS FOOD PREPARATION AREA HAS NOT YET BEEN PROVIDED. FAILURE TO DO SO WILL RESULT IN AN ORDER BEING ISSUED (OR RESTRICTION ON USE OF DOWNSTAIRS KITCHEN). PLEASE PROVIDE OUR OFFICE WITH A WRITTEN PLAN/CONFIRMATION THAT REQUIREMENT IS IN PROGRESS**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
  3. 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)?
      • No sanitizer noted for dishwasher at time of inspection (current container had run out; no new container noted on-site). Do not use dishwasher until additional sanitizer received (on order should be received within 2 days).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. NOTE: HAND SINK IN CLOSE PROXIMITY TO DOWNSTAIRS FOOD PREPARATION AREA HAS NOT YET BEEN PROVIDED. FAILURE TO DO SO WILL RESULT IN AN ORDER BEING ISSUED (OR RESTRICTION ON USE OF DOWNSTAIRS KITCHEN). PLEASE PROVIDE OUR OFFICE WITH A WRITTEN PLAN/CONFIRMATION THAT REQUIREMENT IS IN PROGRESS**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink. **Discussed plans for renovation with Newt. New cooler on-site; additional stainless steel prep table to be provided, discussed location of hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some improvements completed, however:Downstairs cupboards are still pitted and grooved in places and require replacement to be easily cleanable.**Discussed plans for new stainless steel prep table, covering wall behind prep table with cleanable surface, and addition of stainless steel insert fridge.
  5. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement kitchen did not have a suitable hand wash sink present. The two-compartment sink had a spray nozzle which required one hand to maintain the flow of water. A suitable dispenser for paper towel was not available. The level of food handling conducted at this facility would require there to be a separate hand wash sink in addition to the two-compartment sink present. Make plans to install a handwash sink, preferably with a 10-step distance from the cooking area. Ensure there is liquid soap and paper towel in suitable dispensers in the vicinity of this sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The back of one of the cupboards in the kitchen was missing, exposing it to a hole in the wall leading into foundation and insulation. This raises concerns regarding cleaning and pest infiltration. Repair cupboard wall. Recommend wall repair as well. 2) A ceiling tile was observed to be missing beside the flattop of the kitchen.Ensure ceiling tile is put back into place. 3) Several cupboard shelves were observed to be warped or otherwise damaged in a way that could make the cleaning of these surfaces difficult. 4)A few counters in upstairs area were repaired with duct tape (this is not cleanable). Repair these surfaces or place a cleanable container or other surface over these to help facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking around double compartment sink at upstairs bar is deteriorating. Re-caulk this area when necessary so that it is cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop kept on top of ice machine in upstairs bar area. Keep in clean container or on hook.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Inside microwave had a build up of food debris. Thoroughly clean microwave when needed.2. Bottom of upright refrigerator in upstairs bar area had some food/debris at bottom of fridge. Ensure fridge is maintained in a clean and sanitary condition.3. Dirty/greasy pans were left beside grill area in downstairs kitchen. Ensure pans are removed and cleaned once used.
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