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Royal Canadian Legion #261

4535 Canim-Hendrix Lake Rd Forest Grove BC V0K 1M0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #261 has been inspected 5 times by Interior Health Authority since October 30, 2013. The most recent inspection, on March 27, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on November 29, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 29, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 November 29, 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 October 30, 2013. For example: 2 - Do processes match the written food safety plan?

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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Meat slicer must be properly cleaned after each use. Sanitizer test strips are required for the glasswasher.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dry storage wood shelving must be sealed/painted to allow for proper cleaning. Vent Hood over the fryer/stove must be thoroughly cleaned.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing sink is required in the food prep/kitchen area. Handicap washroom-caulking is required around the sink.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  5. Monitoring

    3 infractions

    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Chicken wings cannot be left out to cool on the counter for longer than 2 hours. Food must be cooled from 60°C to 20°C in 2 hours and from 20°C to 4°C in the cooler.
      • 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
    • 8.2 - Are there handwashing stations available?
      • Observation(s): Paper towels required at the bar hand washing sink. This was resolved during inspection.
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Glass washer measured 0 ppm chlorine. This was resolved during the inspection by refilling the chlorine solution. Chlorine test strips were left with the operator and must be used regularly by staff to ensure glasses are being sanitized adequately.

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