Royal Canadian Legion 288
132 1 Avenue NE Airdrie AB T4B 0R4 · Food - General
Inspection summary
Royal Canadian Legion 288 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on May 20, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 2 times across 2 separate inspections, most recently on April 2, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on December 1, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on December 12, 2024. For example:
Is the facility maintained in a clean and sanitary condition?
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.
7 inspections
- Risk Management Inspection
0 infractions
- 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 high temperature dishwasher in the kitchen was only reaching a maximum temperature of 28°C after running three cycles.**Do not use dishwasher until dishwasher is repaired and reaches a minimum temperature of 71°C measured with a water-resistant thermometer**Use only single use disposable customer utensils until dishwasher is repaired.**Staff on site filled one of the 2-compartment sinks with 200 PPM of QUAT sanitizing solution for sanitizing utensils
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- 1. The bucket containing detergent for the high temperature dishwasher was empty.**Please replace dish soap2. The high temperature dishwasher in the kitchen was only reaching a maximum temperature of 28°C after running three cycles.**Do not use dishwasher until dishwasher is repaired and reaches a minimum temperature of 71°C measured with a water-resistant thermometer**Use only single use disposable customer utensils until dishwasher is repaired.**Staff on site filled one of the 2-compartment sinks with 200 PPM of QUAT sanitizing solution for sanitizing utensils
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease build-up noted on the ventilation hood above the grill and deep fryer.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe thermometer to verify the cook temperature of foods being made in the kitchen.Please equip the kitchen with a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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