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Royal Canadian Legion Branch 410 Port Stanley - Banquet

310 George St, Port Stanley ON N5L 1C5 · Banquet Hall

Inspection summary

Royal Canadian Legion Branch 410 Port Stanley - Banquet has been inspected 3 times by Southwestern Public Health since June 24, 2025. The most recent inspection, on August 26, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Acceptable sanitizing method and testing

  • 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 October 22, 2025. For example: Temperature control for storage of potentially hazardous foods

  • 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 22, 2025. For example: All food is processed in a manner that makes the food safe to eat

About this data

These results come from Southwestern 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.

3 inspections

  1. Required

    1 infraction

    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
  2. Required

    3 infractions

    • Mechanical dishwasher operation and maintenance
      • ensure clean wash water is maintained at a temperature between 60°C and 71°C
      • ensure chemical sanitizer solution levels are at appropriate concentrations
    • All food is processed in a manner that makes the food safe to eat
      • ensure safe internal cooking temperature of potentially hazardous food
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 60°C and higher
  3. Required

    1 infraction

    • Mechanical dishwasher operation and maintenance

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