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Royal Canadian Legion 31

401 Geikie Street Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 31 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 17, 2024. The most recent inspection, on September 24, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 December 4, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 August 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 August 17, 2024. 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?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer solution prepared for sanitizing food contact surfaces was found to be excessively concentrated. This may pose a chemical hazard and compromise food safety. Instructions were provided on how to properly prepare an approved sanitizer solution at the correct concentration.
  2. 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 concentration of chlorine sanitizer in the rinse water of the glasswasher at the bar was not detectable as the inline chemical container was almost empty. - Ensure that the chemical is always adequately supplied to the machine so that the concentration of the sanitizer in the rinse is kept at 100 ppm. Staff corrected during inspection.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine sanitizer in the rinse water of the glasswasher in the bar was not detectable. - Ensure all glasses/utensils are washed in the operational dishwasher in the kitchen until the glasswasher is services.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The glasswasher is not operational as the sanitizing agent in the rinse water is not detectable. - Ensure the glasswasher is fixed and kept in good working order.
  4. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Smuckers sauces and maple syrup specifying "refrigerate after opening" were found open at room temperature.Operator discarded product during inspection.Follow manufacturer's instructions for food storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach bottled was labeled during inspection.Ensure all chemical bottles are labeled to indicate contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2019.Obtain current test strips as the expired ones may not be accurate.Use test strips to verify sanitizer concentration in both dishwasher and spray bottles daily and every time a solution is prepared.
    • 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 section of flooring by the dishwasher was damaged.Repair flooring so it is smooth, impervious to moisture, and easy to clean to prevent water infiltration.Timeline for completion to be discussed at a later date.

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