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Royal Canadian Legion #52

425 Lansdowne St Kamloops BC V2C 1Y2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #52 has been inspected 9 times by Interior Health Authority since October 29, 2013. The most recent inspection, on March 30, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on March 30, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 16, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on February 1, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 11, 2022. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 once on April 16, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

9 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Could not find QUAT test strips for testing of the spray bottle quat surface sanitizer. Chlorine test strips for the bleach were found in the bar area. At least one vial is to be kept in the kitchen for food handlers to check their bleach solutions prior to using on the days they prepare food.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The expectation is that staff is washing hands in the kitchen at one side of the 2 compartment sink since a designated hand sink was not installed in a renovation. Washrooms are considered unsanitary so dedicate and post a sign at one of the sides of the 2 compartment sink for hand washing purposes. Install a soap dispenser at that compartment as well as the single use towels for drying
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips to be purchased to monitor sanitizer concentration in glass washer. Contact your chemical supplier Quat test strips required for surface sanitizer used in bar area
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Bottle of unlabelled liquid found in cupboard beside dishwasher. Tested liquid=chlorine President labelled bottle contents at time of inspection.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New decal for this year is not on permit. Permit fees have been paid. Locate the decal, put on the permit and then place permit out for public viewing ie. .near bar with other permits
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips to be purchased to monitor sanitizer concentration in glass washer. Contact your chemical supplier
      • 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): Unable to detect sanitizer at glasswasher. Staff do not have test strips to monitor sanitizer levels ie. chlorine test strips.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Home prepared foods not permitted to be served
      • F1.6A All foods on the premises must be from an approved source.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Designated hand wash station removed from food preparation area.
  5. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Designated hand wash station removed from food preparation area.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): • See F2.7
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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