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Royal Canadian Legion Branch # 18

52 Margaret St, Wallaceburg ON N8A 1Z9 · Banquet Facility/Public Hall

Official record from Chatham-Kent →

Inspection summary

Royal Canadian Legion Branch # 18 has been inspected 19 times by Chatham-Kent Public Health since June 13, 2013. The most recent inspection, on April 16, 2026, found no infractions.

10 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on December 7, 2016. For example: Thermometers used to verify food preparation and storage temperatures; s.33(14)

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on December 7, 2016. For example: Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)

  • 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 2 times on November 25, 2013. For example: Separate raw foods from ready-to-eat foods during storage and handling s.26

  • 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 5 separate inspections, most recently on August 3, 2023. For example: General housekeeping is satisfactory s. 7(1)e, f

About this data

These results come from Chatham-Kent 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.

19 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
  4. Required

    0 infractions

  5. Required

    1 infraction

    • General housekeeping is satisfactory. s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition.
  6. Required

    0 infractions

  7. Follow-up

    0 infractions

  8. Required

    2 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
  9. Follow-up

    0 infractions

  10. Required

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  11. Required

    1 infraction

    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  12. Required

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
  13. Follow-up

    0 infractions

  14. Required

    2 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Evidence of significant insect / rodent infestation
  15. Required

    0 infractions

  16. Follow-up

    0 infractions

  17. Follow-up

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
  18. Required

    7 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate thermometer to measure the internal temperature of hazardous foods
    • Separate raw foods from ready-to-eat foods during storage and handling s.26
      • Store raw foods separate and below cooked / ready-to-eat foods
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Store food at least 15 cm off the floor to prevent contamination s.22 / 23
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  19. Required

    0 infractions

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