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Royal Canadian Legion Branch 40

257 Brunswick St Penticton BC V2A 5P9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Royal Canadian Legion Branch 40 has been inspected 5 times by Interior Health Authority since February 9, 2022. The most recent inspection, on June 19, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on June 19, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 9, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

About this data

These results come from Interior 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.

5 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Overall yes, however the white fridge in the kitchen was reading on the higher end. A thermometer was also missing. This unit was adjusted at the time of inspection. Storing less items in this unit will also help with adequate air flow. -Ensure the this unit gets looked at and repaired or replace if required and a thermometer is placed inside for frequent temperature monitoring.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwashing: (KITCHEN):Mechanical Dishwasher: The high temp unit ran a few cycles and could not reach required temperature. The temperature of the rinse/sanitize cycle must reach 82C/180F. At this time the mechanical dishwasher is not to be used for the sole purpose of dishwashing until it has been repaired. For the time being dishes and utensils can be washed/rinse in the mechanical dishwasher, however an extra sanitizing step must be conducted in one of the two compartment sinks before air drying. (BAR): The glasswasher Chlorine levels measured within required chemical parameters of 50ppm-100ppm. Sanitizing Surfaces: Health Canada approved sanitizer (Chlorine bleach, Quat, etc.) must be available during all times of operation for food contact surfaces and frequently touched surfaces. Sanitizer solution can be prepared in a sanitizer bucket or spray bottle: If sanitizer bucket is prepared: cloths must be stored in the bucket at all times. If sanitizer solution is prepared in a spray bottle: cloth must be replenished as needed. (BAR) Clorox Wipes (Quat based) are available for all food contact surfaces and frequently touched surfaces. Note: Vinegar water is not an approved sanitizer solution and is not permitted to be used as a sanitizer. Vinegar/water & soap/water may be used in the cleaning process, however a sanitizing step must be conducted in the final step.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.

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