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Royal Canadian Legion 271

6 Tache Street St. Albert AB T8N 2S4 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 271 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on July 4, 2024, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 3 separate inspections, most recently on July 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 3 separate inspections, most recently on July 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 18, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 June 10, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration was inadequate for maintaining the wiping cloths in a sanitary condition. Corrected during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer that is improperly diluted can become a source of chemical contamination. Ensure chlorine sanitizer is properly diluted to an acceptable effective 100ppm concentration.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***wet wiping cloth was present on the counter. Discussed that the cloths were not to bel left on the counters wet but were to be stored in the sanitizer solution between uses. Solution was made up and wiping cloth was put there.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***non food grade sanitizer was being used. Discussed that there was to be no additives to the sanitizer (no scenting, no additives, no splash less, no fabric guard, no colour safe etc).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were removed from where they were inaccessible under the counter to being located by the hand sink.
  3. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer solution was not being maintained at a food grade /effective concentration.***The spray bottles were not labeled as to the contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***non food grade sanitizer was being used. Discussed that there was to be no additives to the sanitizer (no scenting, no additives, no splash less, no fabric guard, no colour safe etc).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There was no measurable sanitizer present in the rinse water for the glasswasher. Discussed and the operator plans on using the dishwasher in the kitchen to sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The glasswasher was not being checked often enough to ensure that glasses were being effectively sanitized. The records had a check mark present on Jun 6, no indication of the concentration and there was no sanitizer present when checked today.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no chlorine test strips present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The hand sink did not have hand soap present.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • ***Observed reusable glass glasses being served to the customers. Discussed again that the reusable glasses were not to be used until they had been effectively sanitized. There were single use glasses present. Observed drink being served in a single use glass following the discussion.
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