116 7 Avenue SE · DOWNTOWN COMMERCIAL CORE
May 29, 2026
Not in Compliance1. The flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest, , **Please repair the floor., , 2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food., , **Repair or replace.
Royal Canadian Legion 1 - Food is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 678 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 470 (69%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since February 5, 2025, with 0 in compliance, 3 not in compliance, and 0 closures on record.
1. The flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest, , **Please repair the floor., , 2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food., , **Repair or replace.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
DOWNTOWN COMMERCIAL CORE
CORRECTED - Dishwasher tested satisfactory, , The low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. , , The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. , , Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
Chlorine test strips were not available during the inspection. Please ensure the tests strips are available at all times to validate the sanitizer concentrations for effective sanitization., , **Obtain test strips
1. The flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest, , **Please repair the floor., , 2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food., , **Repair or replace.
Wet cleaning cloth stored on the counter contained no chlorine (bleach). , , Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. , , Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. , , The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.
The low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. , , The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. , , Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
A large can is reused to store cooking oil and was visibly soiled with solidified grease. , , Cans should not be reused for storing cooking oil as they are not easily cleanable and may corrode over time. , , Replace the can with an insert/container that is smooth, durable, and easily cleanable and ensure it is cleaned daily to avoid grease buildup.