116 7 Avenue SE · DOWNTOWN COMMERCIAL CORE
29 mai 2026
Non conforme1. 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 se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 5 février 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.