Royal Canadian Legion 3
834 7 Street Canmore AB T1W 2C8 · Food - General
Inspection summary
Royal Canadian Legion 3 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 15, 2025. The most recent inspection, on June 13, 2025, found no infractions.
1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.
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 2 times across 2 separate inspections, most recently on June 12, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 June 12, 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)?
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 2 times across 2 separate inspections, most recently on April 16, 2025. 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 5 times across 4 separate inspections, most recently on June 12, 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 June 9, 2025. 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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer on-site was not accurate. Obtain accurate probe thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sink and surface sanitizer testing strips were on-site. Obtain testing strips.
- 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 exterior of the wall enclosing the kitchen has not been finished (is raw wood). Wall need to be made smooth, easily cleanable and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Need a food contact surface sanitizer and ensure you have the proper testing strips for it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer present and need to ensure all coolers have thermometers. Obtain probe thermometer and ensure all coolers have thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Not all handsinks were equipped with soap and paper towel in dispensers. Ensure each handsink is equipped with soap and paper towel in dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is some raw wood on wall in back dishpit area; remove or paint the wood so that it is smooth, easily cleanable and impervious to moisture.The door in the dishpit area by the freezer is wood; to be painted or otherwise made smooth, easily cleanable and impervious to moisture.Remove the wood under the legs of the oven.The exterior of the wall enclosing the kitchen has not been finished (is raw wood). Wall need to be made smooth, easily cleanable and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 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?
- There were some mouse droppings on the floor underneath the dishmachine and at back of one of the cabinets where there is a container of salt. Remove droppings and clean and sanitize this area. Move salt to pest-proof container.Chips in box in storage room are also to be put into pest-proof container or moved where mice can't access them.
- 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 flooring in the walk-in-cooler is coming up and no longer easily cleanable. Replace flooring with a material that is smooth, easily cleanable and impervious to moisture.The flooring behind the bar has some cracks; please repair the cracks. There is a patch of wood floor in back storage area that need to be properly refinished so that it is smooth, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a portion of the white wooden shelf that is not painted; to be painted.The floor in the dishpit area is damaged/taped up. To be repaired or replaced and baseboard installed.Baseboard to also be installed in the walk-in-cooler is there is still a gap between the floor and wall when the flooring is re-done.There is carpet in the coffee area. Replace carpet with a material that is smooth, durable, easily cleanable and impervious to moisture.
- 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?
- Demand Inspection
2 infractions
- 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?
- There were some mouse droppings in the glasswasher cabinet where the chemicals are stored and the floor underneath the dishmachine. Remove droppings and clean and sanitize this area.
- 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 flooring in the walk-in-cooler is coming up and no longer easily cleanable. Replace flooring with a material that is smooth, easily cleanable and impervious to moisture.The flooring behind the bar has some cracks; please repair the cracks. There is a patch of wood floor in back storage area that need to be properly refinished so that it is smooth, easily cleanable and impervious to moisture.
- 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?