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Royal Canadian Legion 28

10101 Churchill Drive Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 28 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on March 6, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on December 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on February 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 2, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on December 5, 2025. 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 once on February 2, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were only available in the bar area.Ensure current test strips are available both in the kitchen and the bar area to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test solution every day.Dishwasher must be tested every day it is in use and reach at least 100 ppm chlorine.Test strips must be capable of reading 100-200 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation unit was due for servicing in June 2024.Have the unit serviced at least every 12 months.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter made with bottled minced garlic was found at room temperature.Keep garlic butter in the fridge as it is a high risk food product.Garlic butter was moved to the fridge during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area measured 0 ppm.The line feeding chlorine into the dishwasher appears plugged with a crystalline substance.Repair or replace the line.Ensure the dishwasher is capable of dispensing 100 ppm chlorine. Verify concentration each day the dishwasher is used with a chlorine test strip.Chlorine recording sheet sent via email.Until the glass washer is fixed, glasses may be washed in the downstairs dishwasher, or manually sanitized in a 100 ppm bleach solution in the sink for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were only available in teh bar area and expiration date is unknown.Ensure current test strips are available both in the kitchen and the bar area to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test solution every day.Dishwasher must be tested every day it is in use and reach at least 100 ppm chlorine.Test strips must be capable of reading 100-200 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets below the dishwashing sink are in disrepair and show evidence of water damage.Ensure the cabinets are smooth, impervious to moisture, and easy to clean.Replace or repair damaged cabinets.
  4. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steaks were observed thawing on the counter.Do not thaw high risk food products such as steak at room temperature.High risk products must be thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- if the product will be used immediately, in the microwave.Steaks were placed into the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer could not be located during inspection.A waterproof, maximum/minimum temperature holding thermometer is required to monitor the plate level temperature of the high temperature dishwasher in the main kitchen.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2021 and did not change color to correspond to the legend on the container.Ensure current test strips are available to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test solution every day.Dishwasher must be tested every day it is in use and reach at least 100 ppm chlorine.Test strips must be capable of reading 100-200 ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was not present in a dispenser in the upstairs bar area.Ensure paper towel is present in a dispenser at the bar hand sink at all times.2. Paper towel for the downstairs kitchen hand sink was not in the dispenser.Ensure paper towel is in the dispenser at all times.Paper towel was placed into the dispenser during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not available.Ensure a pest control inspection is conducted at least once per month and results documented. Records must be available for inspection.Pest control self checklist sent via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cabinets below the dishwashing sink are in disrepair and show evidence of water damage.Ensure the cabinets are smooth, impervious to moisture, and easy to clean.Replace or repair damaged cabinets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The track of the cooler near the hand sink had a buildup of food debris.Ensure the coolers are maintained in clean and sanitary condition. Clean the track and remove all food debris.
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