Skip to content
Loading map…

Royal Canadian Legion 97 - Food

10004 106 Street Westlock AB T7P 2K4 · Food - General

Official record from Alberta →

Inspection summary

Royal Canadian Legion 97 - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 24, 2026, found no infractions.

8 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 4 times across 4 separate inspections, most recently on November 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 16, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine residual was obtained from the dishwasher during re-inspection. The facility is still required to follow the manual sanitizing instructions until the dishwasher is deemed working properly.
  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only 10ppm chlorine residual was obtained from the low temperature type of dishwasher. The sanitizer container was observed almost empty. After a new bottle of sanitizer was hooked up with the dishwasher and sanitizer line was primed, there was still only 10ppm chlorine residual obtained from the dishwasher. The dishwasher must be examined and at least a 50ppm of chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be sanitized manually/immersed in a properly sized sink with an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry. Or dishes and utensils can be reprocessed in the dishwasher in the bar.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature type of dishwasher in the main kitchen was not working properly as the dishwasher could not refill the water automatically and water had to be refilled manually. In addition, no detergent was observed going into the dishwasher after the water was refilled manually and running. The highest final rinse temperature was at 62C after the dishwasher was run 3 times. This dishwasher must not be used from now on. The operator advised that a new dishwasher has been ordered. The following options are provided to the operator:1. Use single use disposable serving utensils for patrons and reprocess cooking utensils in the dishwasher in the bar. 2. Reprocess all the serving utensils and cooking utensils in the dishwasher in the bar. 3. Manually wash, rinse and sanitize small utensils in the sinks in the main kitchen and reprocess all other serving and cooking utensils in the dishwasher in the bar. When sanitizing utensils manually, utensils must be completely immersed into an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry.
  12. Demand Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food handler is working in the bar currently. Ensure that bar lady be certified for food safe.
  13. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food handler is working in the bar currently. Ensure that bar lady be certified for food safe.
  14. Monitoring 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)?
      • The detergent container connected with the high temperature type of dishwasher was empty. Ensure that the chemicals connected with the dishwasher be checked on a regular basis. The bar lady was required to rewash glasses after the soap is hooked with the dishwasher. The high temperature type of dishwasher in the bar has been out of services.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food handler is working in the bar currently. Ensure that bar lady be certified for food safe.

Nearby inspected facilities

Own this business? Add a badge to your website