Royal Canadian Legion Kitchen
4511 Veterans Way SE, Chetwynd, V0C 1J0 · Restaurant
Inspection summary
Royal Canadian Legion Kitchen has been inspected 2 times by Northern Health Authority since April 16, 2026. The most recent inspection, on June 25, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.
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 4 times across 2 separate inspections, most recently on June 25, 2026. For example:
302 - Critical Repeat 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 2 times on April 16, 2026. For example:
209 - Food not protected from contamination [s. 12(a)]
About this data
These results come from Northern 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.
2 inspections
- Follow-Up Inspection
2 infractions
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Chemical dishwasher is not in good working order, no sanitizer was detected at time of inspection after several tries. All equipment/utensils/food contact surfaces are to be in good working order for food safety reasons.
- Corrective Action: Dish washer should be labelled out of order until it is repaired or replaced. Monitor the sanitizer concentration whenever kitchen is in use to ensure sanitizer is being dispensed. Educate volunteers/food handlers on how to monitor sanitizer concentration before using the unit. If no sanitizer is detected, follow manual dish washing method in 2-compartment sinks.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
4 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In stand-up freezer and in chest freezer, raw meat stored with ready to eat foods (bread, yoghurt). (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
- Corrective Action: Operators are aware to store raw meats separate and isolated from ready to eat items and produce. Also, put a label on the freezer for the Cadets to follow the same rule.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In walk-in cooler boxes of beer, canned drinks observed on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: All food, food equipment/utensils should be stored at least 6 inches or 15 cm off the floor at all times. Same goes for any food equipment/utensil in the storage room.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse solution. No sanitizer detected from the dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
- Corrective Action: Immediately initiate sanitizing dishware manually in two-compartment sink, providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No active sanitizer observed in food premises. (Public Health Significance) Sanitizing solutions must be present to use for surfaces and must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Get a food safe sanitizer and keep it on-site to be used by all kitchen users. Use following manufacterer's instructions. Sanitizing solutions should always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 209 - Food not protected from contamination [s. 12(a)]