Skip to content
Loading map…

Royal Canadian Legion 66

5110 48 Avenue Ponoka AB T4J 1J2 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 66 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 16, 2024. The most recent inspection, on August 5, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 August 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 16, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizing solution preparation was tested to be at 25 ppm. This was discussed with the operator, correctly prepared, and confirmed to be at 100 - 200 ppm using the facility's test strips. Minimum concentration of chlorine sanitizing solution of 100 ppm is required for effective cleaning and sanitizing of surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed not stored in sanitizing solution. This was corrected and cleaning cloths should always be held in sanitizing solution to control against possible bacterial growth on the cloths.
  2. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • At the time of the inspection, the kitchen's chlorine spray bottle was not labelled to identify its contents.A staff member clearly labelled the bottle at the time of the inspection.Ensure that all chemical containers are appropriately labelled to identify their contents and to ensure that different chemicals are not used in the same containers.
  3. Monitoring Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Adequate dishwasher in the kitchen and bar area. Both dishwashers are high temperature dishwashers.- Due to inadequate hot water supply, dishwashers were not tested and will need to be tested during re-inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not running during inspection.

Nearby inspected facilities

Own this business? Add a badge to your website