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Royal Canadian Legion 54 - Food

9912 101 Avenue Grande Prairie AB T8V 0X8 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 54 - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on October 15, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 2 times on January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on October 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on January 15, 2026. 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 3 times across 3 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 across 2 separate inspections, most recently on January 15, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink to the right of the frying station is not operational Manager noted that there is a plan to remove the sink. There are enough sinks to ensure adequate hand washing within the kitchen if sink were to be removed. ** Ensure sink is either repaired or removed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning required in the following areas:- walls behind the dishwashing sinks- exhaust hood baffle filters- floor and behind shelving in the walk-in freezer
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area requires cleaning:- The floor underneath the cooking equipment.Ensure the area is in a sanitary condition at all times.
  3. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs for the hot holding unit and refrigeration unit were not available for review.Ensure all temperature logs are consistently recorded and readily accessible for review.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat products were observed stored above ready to eat food in the walkin cooler.Staff was instructed to store the ready to eat food above the meat products to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat was noted to be improperly thawing out at room temperature.The temperature was within the safe limit and staff was asked to return meat to the cooler.Ensure proper thawing methods are used for thawing meat which includes:i) Under refrigeration at 4C (40oF) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) By microwaving to cook immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked meat products were observed being thawed improperly at room temperature.Ensure that only approved thawing methods are used for all frozen meats and foods.Staff was instructed to use one of the following proper thawing methods:i) Under refrigeration at 4C (40oF) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) By microwaving to cook immediately.Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was observed to be in an unclean condition:- Dough mixer- Prep cooler- Various pieces of cookline equipment with accumulated greaseEnsure that all equipment listed above is properly cleaned and maintained in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floor in the Kitchen especially underneath the cooking equipment- Floor underneath the dishwasherEnsure the following areas are in a sanitary condition at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning not complete.Clean under the fryers, the walk in door and the outside of the garbage cans
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk raw meat is being stored above low risk and ready-to-eat foods in the walk-in cooler- Cooler rearranged to store raw meat below low risk foodsENSURE RAW MEATS ARE STORED BELOW OR SEPARATE FROM READY-TO-EAT AND LOW RISK FOODS
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit is not publicly displayedENSURE THE FOOD PERMIT IS PRINTED AND POSTED PUBLICLY
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board on the sandwich cooler has dirt and debris inside deeps cuts and groovesREPAIR / REPLACE CUTTING BOARD SO THAT IT IS EASILY CLEANABLE AND IS NOT HARBOURING DIRT AND BACTERIA
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fry cutter is being left unclean with food debris after hoursENSURE FRY CUTTER IS CLEANED AND SANITIZER AFTER EACH USE- ENSURE THE UNIT IS DISSASSEMBLED FOR ADEQUATE CLEANING
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber drying mat above the glass washer contains dirt and debrisCLEAN AND SANITIZE DRYING MAT

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