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Royal Canadian Legion 6 - Food

302 Broadway Avenue E Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 6 - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 6, 2025. The most recent inspection, on September 24, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 separate inspections, most recently on September 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 6, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 6 times across 6 separate inspections, most recently on March 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 20, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips are not available for measuring sanitizer concentration.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats in spray bottle behind bar measured <200 ppm. Bottle was returned to kitchen to be discarded and made new.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were grease spills underneath the deep frying/cookline. Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters were dirty, and the system was due to be serviced.Facility is expecting ventilation hood to be serviced March 1.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters were dirty, and the system was due to be serviced.The flooring under the cookline and deep dryer had food and debris. Please clean the following areas and have the ventilation system serviced.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters were dirty, and the system was due to be serviced.The walk-in cooler shelving units had a building of debris upon touching in the bar area.
  7. Risk Management 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?
      • Staff are using a re-suable hand towel at bar to dry hands. Paper towel is available on site. Ensure single use supplies are used to prevent cross contamination. Paper towels are sitting directly on counters. Ensure paper towels are installed directly in dispensers. Please purchase more dispensers- does not have to be wall dispensers. Not all hand sinks had liquid hand soap pumps. Ensure all hand sinks are fully stocked with single use paper or hand towels and liquid hand soap pumps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has been completed in the kitchen. The ventilation hood filters were dirty, and the system was due to be serviced. Staff will arrange cleaning of ventilation hoods with onsite maintenance staff. However, they are away for the next two week's Please contact staff when they return to have ventilation hood filters cleaned. The walk-in cooler shelving units had a building of debris upon touching in the bar area. The outside of walk-in fan had a buildup of dust in bar area. Please clean the above-mentioned areas.
  8. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to measure sanitizer levels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff are using a re-suable hand towel at bar to dry hands. Paper towel is available on site. Ensure single use supplies are used to prevent cross contamination. Paper towels are sitting directly on counters. Ensure paper towels are installed directly in dispensers. Please purchase more dispensers- does not have to be wall dispensers. Not all hand sinks had liquid hand soap pumps. Ensure all hand sinks are fully stocked with single use paper or hand towels and liquid hand soap pumps.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping at kitchen's back door was worn and needs to be replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease and debris underneath the cookline, underneath shelving units in the walk-in cooler and dry storage flooring areas were visibly dirty. The ventilation hood filters were dirty, and the system was due to be serviced. The walk-in cooler shelving units had a building of debris upon touching. The outside of walk-in fan had a buildup of dust. Please clean the above-mentioned areas. The facility is planning to close for a deep clean.

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