Royal Canadian Legion Branch #22
1136 Ellerslie Road - Rte 133, Ellerslie · Food Premises
Inspection summary
Royal Canadian Legion Branch #22 has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 18, 2023. The most recent inspection, on July 8, 2026, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food source, labelling and allergens.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 5 times across 2 separate inspections, most recently on May 15, 2026. For example:
Chemicals properly used, labelled and stored to prevent contamination
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 once on May 15, 2026. For example:
Dishwasher monitoring
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on October 21, 2025. For example:
Food, water and ice obtained from approved sources
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 once on March 13, 2025. For example:
Adequate handwashing facilities supplied and accessible
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 3 times across 2 separate inspections, most recently on May 15, 2026. For example:
Equipment and surfaces cleanable, properly designed, constructed and used
About this data
These results come from Prince Edward Island Department of Health and Wellness (Environmental 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.
9 inspections
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
6 infractions
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Chemical test kits/papers used
- Failure to establish and maintain records verifying sanitizer strength test results.
- Chemicals properly used, labelled and stored to prevent contamination
- Routine Inspection — Unsatisfactory - Warning Letter Required
4 infractions
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Chemical test kits/papers used
- Failure to establish and maintain records verifying sanitizer strength test results.
- Valid license posted for public display
- Operating without a valid food premises license.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- Food, water and ice obtained from approved sources
- Failure to provide food, water and/or ice from an approved source.
- Food, water and ice obtained from approved sources
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Warning Letter Required
3 infractions
- Adequate handwashing facilities supplied and accessible
- Failure to provide handwashing facilities that are equipped with single use liquid soap in a dispenser and single use towels in a dispenser or an approved drying device.
- Valid license posted for public display
- Operating without a valid food premises license.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Adequate handwashing facilities supplied and accessible
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Food safety training: Sections 5(2)(b), and 24(1-5)