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Royal Canadian Legion #35

2526 Pleasant Valley Blvd Armstrong BC V0E 1B0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #35 has been inspected 7 times by Interior Health Authority since June 20, 2013. The most recent inspection, on February 11, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on March 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on February 11, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on February 16, 2018. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 10, 2016. For example: 13 - Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 August 10, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): REPEAT INFRACTION - kitchen upright 2-door cooler at 7C, reduce to below 4C Most items stored in it were of lower perishability.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - kitchen upright cooler at 8C, reduce to below 4C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - kitchen and bar glasswashers had 0ppm chlorine - both sanitizer bottles had old product in them - replaced sanitizer, primed dishwashers and retested - glasswasher at >50ppm chlorine (good) and dishwasher still at 0ppm chlorine
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A - No chlorine test strips available. Test strips must be available for all chemical sanitizers used on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A - Mechanical dishwasher was not dispensing chlorine. Sanitizer dispensing line was broken. Dishwasher must be repaired, after repair ensure it is dispensing a minimum of 50ppm chlorine. Three compartment method was discussed with operator. While dishwasher is waiting to be repaired dishes must be washed and sanitize using the three compartment sink method. F2.3C - Chlorine solution for food contact surfaces is being mixed at too high a concentration (~1:3). Chlorine solution must be maintained at 200ppm. Greater than 200ppm may lead to chemical contamination of food contact surfaces. All sanitizer bottles must be labeled.
      • 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.
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Kitchen dishwasher is not dispensing chlorine. Repairman immediately called. Reviewed the 3-compartment sink dishwashing method and recommended using single use disposable plates/cutlery until unit is fixed. Glass washer at the bar was taken apart for cleaning and was not tested. The kitchen dishwasher and bar glass washer must be tested daily with chlorine test strips. Look for a minimum of 50ppm Bleach available, recommend using buckets of bleach so the wiping cloth can be kept in the bucket when not in use.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan required updating. Please do a plan for a 'cook-serve' item and a 'cook-hot hold-cool-reheat' item (soup) and forward to me for review. Template provided.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan. Template provided. Forward to me for review when completed.
  6. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler is 8° C just after the lunch food service. Monitor with temperature logs and adjust as necessary to 4° C. If not corrected, move perishable foods to the walk-in bar cooler which is at a satisfactory temperature and repair immediately. Walk-in bar cooler is satisfactory.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher: Chlorine container is full but no bleach is being pumped in the final sanitizing cycle because the EHO found the line completely disconnected. Chlorine must be at least 50 ppm during final sanitizing rinse. Contact your qualified service professional to repair prior to Saturday's food service. If not repaired, manually disinfect wares in the compartment sink at 200 ppm after the wash-rinse cycle. EHO provided chlorine test strips to monitor strengths. Obtain test strips from your supplier to monitor sanitizing strength in spray bottles. Disinfectant strength checked was good. Bar glass washer is available for the pub section.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Deep fryer added to cook line without approval. However, approval was granted by the fire inspector and fire extinguishing equipment was updated accordingly.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cut slits into the countertop (right of deep fryer) for storing knives is not acceptable due to potential cross-contamination of knives after being sanitized and re-inserted into the countertop. The area below cannot be kept sanitary. Store knives in a different location until a knife holder obtained. Also, the existing knife rack beside the grill cannot be easily taken apart to clean and sanitize. Obtain proper stainless steel knife shield holder from a restaurant supplier that can protect sharps but also be disassembled to clean and sanitize.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provided Food Safety Plan Template Guidelines during inspection to be completed and available on-site for food handlers. This is to update the old generic Plan, as discussed.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provided Food Sanitation Plan Guideline/Template during inspection to be completed and available on-site for food handlers. Include cleaning schedule for ventilators to be cleaned in the cooler and walk-in cooler.
  7. Monitoring

    0 infractions

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