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Royal Canadian Legion #288

6-2525 Dobbin Rd West Kelowna BC V4T 2G1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #288 has been inspected 8 times by Interior Health Authority since June 7, 2013. The most recent inspection, on March 25, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 November 16, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 December 15, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 7, 2013. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on March 25, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 November 16, 2023. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior Health Authority, 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.

8 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs must be maintained for all temperature controlled units that hold PHFs (potentially hazardous foods) such as milk, meat, cut vegetables and fruits. Paper templates of temperature logs were provided. Front bar and kitchen must have sanitizer test strips available to ensure that the correct sanitizer concentration is used.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): New food safety plan is to be submitted to the health officer for review.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): New sanitation plan is to be submitted to the health officer for review.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No QUATs sanitizer test strips were observed on-site for measuring food contact surface sanitizer concentration. These test strips are required to ensure appropriate sanitizing levels are maintained. Ensure that QUATS test strips are readily accessible and available to staff at all times. Operator unable to locate temperature logs. Operator to locate logs and continue maintaining them. Maintaining temperature logs allow the facility to quickly identify any issues with the temperature of cold storage units.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottles, chlorine concentration: 10ppm (corrected) Glasswasher final rinse, chlorine concentration: 10ppm (corrected) New sanitizer solutions were made for the spray bottles, 200ppm Glasswasher was adjusted to dispense 50ppm High temperature dishwasher, final rinse temperature: 71C (in compliance)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator is to send confirmation to the inspector that staff have signed up for foodsafe or equivalent training course. See here for a list of equivalent courses: http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Food_Handlers_Training_Courses_Equivalent_to_BC_FOODSAFE_Level_1.pdf
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): **Please confirm sanitizer product used in the kitchen. Must be food grade and at correct concentration. **Use bleach solution at 200ppm to sanitize the food contact surfaces inside the bar area.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Wall surfaces around the compressor, in the walk in cooler have some debris build up, thorough cleaning is needed. -Tapes found on the glassware shelves inside walk in cooler, tapes are not durable and cleanable material, and may contaminate glasses. Use alternative material that can be cleaned for blocking the glassware on the shelves.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No free chlorine residual for low temperature bar glass washer when at least 50 ppm chlorine required.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 12 - Is the contact information the same?
  8. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Reach in white fridge at 8 Celsius and dial turn to the lowest setting, dial adjusted at the time of inspection and staff agreed to monitor and adjust accordingly.
      • 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.

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