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Royal Canadian Legion #56

172 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion #56 has been inspected 11 times by Interior Health Authority since February 21, 2013. The most recent inspection, on February 20, 2026, recorded 1 infraction.

5 of 11 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, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 May 17, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on March 25, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 16, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • 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 once on November 20, 2015. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 8 times across 5 separate inspections, most recently on February 20, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection, the sanitation plan was not observed on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the appropriate sanitizing test strips were expired on site.
      • 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): At the time of inspection, damaged weather strips on back door of lounge near kitchen entrance.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificate not on site.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - need chlorine test strips to monitor bar glass washer
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - bar glass washer not reaching 50ppm chlorine in final rinse; please repair. In the meantime, run glasses through kitchen dishwasher
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - significant pooling of water under bar; please investigate source and repair as needed
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan to include the bar glass washer and ice machine
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): - new staff/volunteers; please confirm FoodSafe (or equiv.) certification of main food handlers and those who work alone
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - bar glass washer not quite reaching 50ppm chlorine in rinse; please adjust pump to dose full-strength sanitizer in jug to give 50 ppm in rinse water
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    0 infractions

  6. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - dishwasher replaced; please ensure rinse temp 180F
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please paint ceiling, cupboard, and drawers
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please ensure all hand sinks are supplied with dispensed soap and paper towel
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    2 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): - Provide accurate probe thermometers for staff/ volunteers to use when cooking.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - Kitchen dishwasher was not properly sanitizing (it needs to sanitize at either reach 180 F or have at a minimum 50 ppm of chlorine). Corrective measures were discussed, please have repaired. - Bar glass washer had no detectable sanitizer, please repair or do not use.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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