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Royal Canadian Legion 285

9202 Horton Road SW Calgary AB T2V 2X4 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 285 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on May 29, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on May 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 29, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 29, 2026. 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?

  • 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 once on June 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 14, 2024. For example: Are chemicals stored and handled in a safe manner?

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. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented tomato juice can was observed in the dry storage section, can was discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solution was measured at 0 ppm. Fresh solution made, measured at 200 ppm.
    • 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?
      • Weatherstripping seal was missing beneath one of the back delivery doors (blue color). Please install weatherstripping.
    • 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 baseboard tiles were loose/missing below the dishwashing area. Please repair. Previous inspection finding:Dry wall located in back area of the kitchen was cut leading to a big gap ("not observed during recent inspection").
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of refrigerator located in the kitchen was 8.9CRequirement:Adjust the temperature of the refrigerator to 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Baseboard tiles were missing on the wall located in the hallway between kitchen and bar area.b) Baseboard located on the wall in hallways between kitchen and bar was loose. c) Dry wall located in back area of the kitchen was cut leading to a big gap.c) Wooden panel located at the entrance of the bar was damaged near the lower end leading to a big gap.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was at 60C temperature at the time of inspection. Action required: The high temperature mechanical dishwasher may be used to wash dishes. However, there must be a separate sanitizing step for the dishware. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize dishware at minimum of 71C temperature. April 17 Update: Chlorine sanitizer was installed to dishwasher, however 0 ppm sanitizer detected. Please call maintenance to service dishwasher
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizers were not labeled as to its contentsEnsure all chemical containers/ bottles are properly labeled as to its contents
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was at 60C temperature at the time of inspection. Action required: The high temperature mechanical dishwasher may be used to wash dishes. However, there must be a separate sanitizing step for the dishware. For example, a sink filled with 100 ppm chlorine may be used to sanitize cleaned dishware. The dishes should be immersed in the solution for at least 2 minutes. Please ensure that the mechanical dishwasher is in good repair and can sanitize dishware at minimum of 71C temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was empty for one hand wash station in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dust and grease were observed on ventilation canopy. 2. Food debris were observed at the back of the steam table, cooking equipment and hard to reach areas. 3. Accumulation of dust were observed on the ceilings. Action required: Ensure to thoroughly clean the indicated areas. March 15 update: Build up of grease and dust in ventilation canopy.

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