Skip to content
Loading map…

Royal Canadian Legion Branch #17

367 Cliffe Avenue, Courtenay, BC, V9N 2J1 · Food Premises

Official record from Island Health →

Inspection summary

Royal Canadian Legion Branch #17 has been inspected once by Island Health (Vancouver Island Health Authority), on October 15, 2026. The most recent inspection, on October 15, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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.

  • 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 once on October 15, 2026. For example: Food Not Protected - General

  • 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 4 times on October 15, 2026. For example: Improper Construction / Maintenance of Establishment

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 15, 2026. For example: Improper Sanitary Facilities

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    6 infractions

    • Food Not Protected - General
      • Inspection encompasses ' upstairs' kitchen (UK), downstairs bar (DB), and downstairs auxiliary Kitchen (DA) DB and DA: Products past date.
      • Discard. Adhere to the dates on products. Ensure to follow proper FIFO in inventory management.
    • Improper Sanitary Facilities
      • Inspection encompasses ' upstairs' kitchen (UK), downstairs bar (DB), and downstairs auxiliary Kitchen (DA) DB: Allocated on of the sinks at the bar as a designated hand sink.
      • Hand sinks are to be used for handwashing only.
    • Improper Construction / Maintenance of Establishment
      • Inspection encompasses ' upstairs' kitchen (UK), downstairs bar (DB), and downstairs auxiliary Kitchen (DA) DB: Ice scoop stored in an unsanitary container - Corrected
      • Ensure equipment is sanitary and stored in a sanitary manner.
    • Improper Construction / Maintenance of Establishment
      • Inspection encompasses ' upstairs' kitchen (UK), downstairs bar (DB), and downstairs auxiliary Kitchen (DA) DB: Minor buildup of debris and grime in the hard to reach areas of the bar.
      • Wash, clean, and sanitize. Regularly maintain in a sanitary manner.
    • Improper Construction / Maintenance of Establishment
      • Inspection encompasses ' upstairs' kitchen (UK), downstairs bar (DB), and downstairs auxiliary Kitchen (DA) DB: Sanitizer (QUATs) too concentrated- corrected.
      • For QUATs, maintain between 200-400 ppm. Follow manufactures directions.
    • Improper Construction / Maintenance of Establishment
      • Inspection encompasses ' upstairs' kitchen (UK), downstairs bar (DB), and downstairs auxiliary Kitchen (DA) UK: Buildup of debris in the general and hard to reach areas of meat slicer.
      • Wash, clean, sanitize in full prior to re-use. Wash, lean, and sanitize in full every 2 hours ( or as required when sporadically use). Store in a sanitary manner. Comments Food safety protective temperatures in compliance. UK Dishwasher final rinse reached at least 50 ppm Cl - good. DB Glasswasher final rinse reached at least 12.5 ppm iodine- good. DA Dishwasher final rinse reached at least 71°C at the plate level. - good. Beyond violations, general sanitation and organization is acceptable.

Nearby inspected facilities

Own this business? Add a badge to your website