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Royal Canadian Legion 53

121 10 Avenue N Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 53 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on May 7, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on May 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on September 25, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    • 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 dispensed from the bar's glasswasher was measured at a concentration of 50ppm. The chlorine container in the glasswasher appeared discoloured, suggesting that oxidation of the active chemical had occurred. Sanitizer solution was replaced during inspection and the glasswasher was re-measured at a concentration of 100ppm chlorine.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler rack used for customer glassware storage is visibly unclean.Clean indicated area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The glasswasher sanitizer in the bar was empty.Sanitizer was replaced during inspection, verified to a concentration of 100ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine glasswasher is not being verified on a routine basis.Establish a monitoring log for the verification of chlorine sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler rack used for customer glassware storage is visibly unclean.Clean indicated area.
  4. Monitoring Inspection

    1 infraction

    • 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 wall behind the cooking line has damaged or missing tiles.Repair damaged areas to ensure smooth and easily cleanable surfaces.

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