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WHITES LAKE ROYAL CANADIAN LEGION

3495 PROSPECT, WHITES LAKE · Food Establishment

Official record from Nova Scotia →

Inspection summary

WHITES LAKE ROYAL CANADIAN LEGION has been inspected 14 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 23, 2024. The most recent inspection, on September 29, 2026, found no infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 13 times across 9 separate inspections, most recently on September 14, 2026. For example: 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;

  • 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 7 times across 5 separate inspections, most recently on September 14, 2026. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 once on March 6, 2026. For example: 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.

  • 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 October 23, 2024. For example: 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

14 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Finish walls around the bar/walk-in cooler so that they are smooth, non-porous, and easily cleanable.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide the most recent chemical and bacteriological water sample results to the Public Health Inspector.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean the floors in the kitchen (including under equipment) to remove grease and debris build-up.
  4. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
  5. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
  6. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
  7. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
  8. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
  9. Inspection

    5 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Finish walls around the bar/walk-in cooler.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Discontinue use of the high-temperature dish washer in the bar for sanitizing; sanitize in the three-compartment sink using an approved food grade surface sanitizer. High-temperature dish washer must be kept on during operating hours so that the final rinse can reach 82 degrees Celsius when used. Contact a technician to service the high-temperature dish washer.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Equip silver reach-in cooler with a monitoring thermometer.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Do not store ice scoop directly in the ice; store ice scoop in a sanitary manner to protect ice from contamination (e.g. in a clean container).
  10. Inspection

    0 infractions

  11. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Finish walls around the bar/walk-in cooler.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Provide the most recent bacteriological water sample results to the Public Health Inspector.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Chicken drumsticks and haddock fillets observed thawing at room temperature were moved to the reach-in cooler at time of inspection. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
  12. Inspection

    0 infractions

  13. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Mold build-up on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
  14. Inspection

    6 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handle at the faucet of the hand wash sink in the kitchen not functioning. Repair handle so that it delivers water to the faucet.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Ice scoop observed stored on top of the ice machine. Ice scoop must be stored in a sanitary manner (e.g. clean container)
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Final rinse temperature of the high-temperature dish washer measured 63.3 degrees Celsius. The final rinse temperature must measure at least 82 degrees Celsius. Discontinue use of the dish washer for sanitizing and sanitizing in the three-compartment sink using an approved food grade surface sanitizer (e.g. 1/2 teaspoon of unscented household bleach per 1 liter of water). Dish washer must remain on during operating hours to ensure the final rinse temperature meets 82 degrees Celsius.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Mold build-up on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Overall sanitation of the kitchen requires improvement. Clean areas around cooking equipment and floors at floor/wall junctions.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Remove equipment/tools and other items that are not used for processing or preparing food from the kitchen.

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