Royal Canadian Legion #96 Kitchen

1940 Quilchena Ave Merritt BC V1K 1B8 · Restaurant - Food Service

11 inspections

1. MonitoringOct 8, 2025

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. NOTE: The event/catering kitchen must have a digital probe thermometer for monitoring food temperatures and any hot holding equipment etc. 2. NOTE: The event/catering kitchen must have chlorine test strips to monitor the chlorine sanitizer for the dishwasher and the sanitizer spray bottles.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
2. MonitoringOct 2, 2024

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): 1. NOTE: The event/catering kitchen must have a digital probe thermometer for monitoring food temperatures and any hot holding equipment etc. 2. NOTE: The event/catering kitchen must have chlorine test strips to monitor the chlorine sanitizer for the dishwasher and the sanitizer spray bottles.
3. MonitoringOct 5, 2023

   0 infractions

4. MonitoringOct 26, 2022

   0 infractions

5. MonitoringNov 4, 2021

   0 infractions

6. MonitoringOct 24, 2019

   0 infractions

7. MonitoringNov 29, 2018

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): a) At the time of inspection the temperature of a food checked (condiment) in the kitchen double-door cooler was 7 C (45 F); the temperature setting of the unit was 4 C (40 F); it is possible that the unit was in a defrost cycle. At the time of inspection the temperature setting was adjusted to 3 C (37 F). this unit should be checked to determine if the food temperatures have dropped to 4 C (40 F) or colder. A thermometer must be placed in the cooler for temperature monitoring.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): a) All coolers are to have a monitoring thermometer so that temperature checks can be made to ensure foods are maintained at 4 C (40 F) or colder. It is recommended that a probe thermometer be inserted through the cap of a small water filled bottle and placed in the cooler(s); this will reflect a food temperature in the cooler as opposed to an air temperature.
8. MonitoringNov 22, 2017

   1 infraction

   • F3.2 - Is the contact information the same?
     • Observation(s): a) Contact information has changed, Interior health will update information.
9. MonitoringNov 14, 2016

   1 infraction

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): a) At the time of inspection the temperature of foods in the kitchen cooler was 9 C, all perishable foods must be stored at a temperature of 4 C or less. The cooler is not operating properly due to a large build up of ice on the cooling unit inside the cooler; the build up of ice is restricting the flow of cold air. All perishable foods and high hazard foods in the cooler must be discarded. The cooler must be defrosted before foods are placed back in this unit. The conditions that are causing the ice build up must be corrected. Correct by November 22, 2016.
10. MonitoringOct 22, 2015

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. At the time of this inspection the cooler temperature (condiments temperature) was recorded at 8° C; the cooler temperature and the food temperatures must be maintained at 4° C or colder at all times. 2. At the time of this inspection the cooler had a large ice build-up on the inside which was probably affecting the proper operation of the cooler; have the cooler defrosted and then recheck the temperatures to ensure that the proper temperatures are maintained. 3. This item must be corrected prior to any meals being prepared for any functions. Note reminders below:
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
11. MonitoringMay 20, 2014

    0 infractions