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Royal Canadian Legion #34 - Pouce Coupe

5009 47 Avenue, Pouce Coupe, V0C 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

Royal Canadian Legion #34 - Pouce Coupe has been inspected 2 times by Northern Health Authority since January 30, 2025. The most recent inspection, on May 21, 2025, found no infractions.

1 of 2 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: Cleaning and sanitizing and Handwashing and staff hygiene.

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 on January 30, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on January 30, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 30, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • 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 January 30, 2025. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

About this data

These results come from Northern 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.

2 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    8 infractions

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There is no written Food Safety Plan on site.
      • Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan in the facility.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The Fridgidaire upright freezer interior surfaces are dirty.
      • Corrective Action: Clean and sanitize the interior surfaces.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine was not detected when the dishwashing machine operated. A concentration of at least 50 ppm is required in order to achieve adequate sanitization of dishware and utensils.
      • Corrective Action: Until the dishwashing machine can consistently provide a Chlorine concentration of at least 50 ppm, wash and sanitize items in the 3-compartment sink. The Chlorine concentration in the sanitizing solution must be at least 200 ppm. Use Chlorine tests strips to measure concentrations.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The Bar has a small 2-compartment sink. It is inadequate for washing and sanitizing glasses.
      • Corrective Action: Wash and sanitize glasses in the kitchen dishwashing machine or 3-compartment sink.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: An inoperative fridge is located in the kitchen.
      • Corrective Action: Remove the fridge from the facility.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no written Sanitation Plan on site.
      • Corrective Action: Provide a written Sanitation Plan to the EHO and maintain the Plan on site.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing in the Bar. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Provide paper towels in a dispenser so that they are not contaminated by hands.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing in the Bar. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: The hot water tap handle is missing. Install a handle so that hot water can be provided.

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