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Royal Canadian Legion Branch #61 Kitchen

4896 Delta St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Royal Canadian Legion Branch #61 Kitchen has been inspected 20 times by Fraser Health Authority since September 27, 2012. The most recent inspection, on August 25, 2026, recorded 1 infraction.

9 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 9 times across 8 separate inspections, most recently on August 25, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 2 separate inspections, most recently on November 25, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 20, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Fraser 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.

20 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not being stored in a sanitizer. Meat slicer not being cleaned after use - food debris noted.
      • Corrective Action(s): Wiping cloths are to be kept stored in a sanitizer at all times. Limit the number of cloths being used on site. Meat slicer is required to be cleaned/disinfected after use.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Food items uncovered, raw items stored above cooked items, double stacking of storage containers noted while utilizing saran wrap to cover food items, perishable food items stored ontop of prep line inserts.
      • Corrective Action(s): Ensure all food are being stored in covered, food grade containers. No double stacking of storage containers is permitted, when saran wrap is being used. Ensure all perishable food items are stored at or below 4 C, limit the amount of items - quick turnover.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility/counters/shelving unorganized.
      • Corrective Action(s): Clean and organize facility. Store all items in designated areas. (ie: chemicals away from food items). Remove all incompatible items. (ie: fog machine/chemical, etc)
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not cleaned/disinfected after use. Food debris noted.
      • Corrective Action(s): Ensure the meat slicer is cleaned/disinfected after each use. Ensure all staff are properly trained.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat Slicer: Large accumulation of food debris noted.
      • Corrective Action(s): Meat slicer is required to be cleaned/disinfected after use. Ensure all staff are properly trained.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Partition walls in storage room: Exposed bare wood/no drywall noted. Hole in drywall behind freezers.
      • Corrective Action(s): Ensure all walls are sealed, finished and painted. No bare drywall permitted. No bare wood permitted. Repair hole in wall.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FoodSafe training is required to be updated.
      • Corrective Action(s):
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical Dishwasher: No disinfectant detected. Air pockets noted in dispensing lines. Wiping cloths are not being properly stored.
      • Corrective Action(s): Monitor disinfectant solution. Test daily. Wiping cloths used on food contact surfaces are to be stored in a disinfectant at all times.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mechanical Dishwasher: No sanitizer detected. Wiping cloths not properly stored.
      • Corrective Action(s): Mechanical Dishwasher primed. Air blockage removed. Wiping cloth used on food contact surfcaes are required to be stored in a sanitizer at all times!
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The low temperature dishwasher is not dispensing any chlorine sanitizer.
      • Corrective Action(s): The dishwasher must dispense sanitizer in order to destroy any pathogens on the plate surface. You may continue using the dishwasher, however, fill up one compartment of the 2 compartment sink with chlorine sanitizer, and after the dishes are done washing in the dishwasher, dispense them in the saniziter solution for at least 30 seconds, then air dry.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth storage: Wiping cloths are not properly stiored. Too many cloths noted lying around.
      • Corrective Action(s): Enusre all cloths are being stored in a sanitizer at all times. Cloths are to be kept fully submerged. Monitor solution. Spray bottles are to be kept labelled.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher did not contain any detectable level of sanitizer at time of inspection
      • Corrective Action(s): Dispenser hose was not all the way down into the sanitizer solution bucket. Hose was pushed down and machine was primed - after priming, dishwasher contained 50ppm chlorine on rinse cycle. Please ensure test strips are used daily.
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small brown insects observed crawling on the floor by the doorway near the stand up coolers and underneath the potato storage area. Operator had already set up sticky traps at the doorway and underneath the potato storage area. Dead insects observed on both traps. No evidence of food contaminated by the insects.
      • Corrective Action(s): Call for pest control services immediately to remove the insects and seal off all points of entry. Maintain regular cleaning of floors and surfaces to remove any food debris and water. Transfer potatoes to a container and cover with a tight-fitting lid. Ensure all other food containers are covered with tight-fitting lids as well. General manager called pest control during inspection. Date to be completed by: Immediately
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Jar of honey with rusted lid and mould around and on the lid.
      • Corrective Action(s): Contaminated food to be discarded and all products monitored to ensure first in, first out.
      • Purchase small quantities of foods that are not used on a day to day basis so that they are used in a reasonable period of time.
      • Violation Score: 5
      • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Fresh garlic in oil in recycled jar and homemade garlic croutons using fresh garlic in margarine both stored on shelves in the dry storage area.
      • Corrective Action(s): These products must not be used as they have not be processed to prevent the growth of botulism.
      • All food products containing either fresh garlic and oil/butter/margarine or fresh garlic croutons must be discarded.
      • When making garlic butter, croutons etc use a pasteurized garlic product or dried garlic, do not use fresh garlic.
      • If fresh garlic must be used make only small portions that can be used immediately within 20 - 30 minutes and keep refrigerated at all times.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several open bags of food, jumbled together in open container.
      • 2 Kg bag of muffin mix and 2 Kg bag of scone mix with best before dates of 2016.
      • Corrective Action(s): Make sure that all packages of opened food are kept in insect and rodent proof containers with tight fitting lids.
      • The shelf life of grain products for both the muffin mix and the scone mix have been exceeded, discard these products.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Follow-Up Inspection

    0 infractions

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