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Royal Canadian Legion 286

5 - 1107 33 Street NE Calgary AB T2A 6T2 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 286 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on February 18, 2026, recorded 5 infractions.

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

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 February 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 18, 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?

  • 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 2 separate inspections, most recently on February 18, 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 2 times across 2 separate inspections, most recently on February 18, 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?

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. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the chlorine test strips for testing the sanitizer.COMPLETE THE FOLLOWING:1. Locate the test strips and ensure they are accessible. If unable to locate, please purchase new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was clutter left in the designated handwashing sink making it inaccessible for handwashing. The Operator stated they were using the washroom sink for handwashing. COMPLETE THE FOLLOWING:1. Remove the items from the sink basin and from around the counters. Ensure the sink is clutter free to ensure the designated handwashing sink is always accessible so food handlers can wash their hands properly.
    • 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?
      • 1. There was a significant amount of fruit flies throughout the kitchen. COMPLETE THE FOLLOWING:1. Address the fruit fly issues. - Keep food covered.- Cover garbage bins and take out garbage at the end of the day.- De-clutter the kitchen and conduct a deep clean of all surfaces. - Do not leave out empty refundables.2. It is recommended to consult with the contracted professional pest control company for solutions.
    • 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 door for the washroom in the kitchen was left open. The self-closing device was broken and not working properly. COMPLETE THE FOLLOWING:1. Repair/replace the self-closing device to ensure the door is always kept closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The kitchen looks like a Flea Market. **February 19, 2026: the kitchen was cluttered with items not required for food preparation. COMPLETE THE FOLLOWING:1. Remove everything that is not related to standard food preparation, storage, handling, practices. 2. Conduct a full deep clean of the kitchen.3, Ensure the kitchen is maintained in a clean, sanitary and organized condition at all times.
  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed person smoking in the kitchen. Incident will be reported to the Tobacco enforcement
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3-compartment sink is not used. The mechanical dishwasher has to be commercial grade. Remove everything and use the 3-compartment sink method for washing and sanitizing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen has to be deep cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen looks like a Flea Market. Remove everything that is not related to standard food preparation, storage, handling, practices.
  3. Monitoring Inspection

    0 infractions

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