Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Royal Canadian Legion last inspected?
The most recent inspection on record was on Feb 11, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jan 27, 2025 to Feb 11, 2026.
Has Royal Canadian Legion ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jan 27, 2025.
The Full Inspection History
3 inspections
Compliance Inspection
Feb 11, 2026
Infractions found
1 recorded violation
criticalCode —Food temperature
Official Wording
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s Notes
Not in Compliance: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 11, 2026 · Original Source
Compliance Inspection
Sep 10, 2025
Infractions found
1 recorded violation
minorCode —Cleaning and sanitizing
Official Wording
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Inspector’s Notes
Not in Compliance: Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Sep 10, 2025 · Original Source
Compliance Inspection
Jan 27, 2025
Infractions found
3 recorded violations
minorCode —Handwashing
Official Wording
Hand washing basin with supplies of soap and paper towels in dispensers
Inspector’s Notes
Not in Compliance: Provide paper towels in a dispenser at hand basin in food preparation area
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Inspector’s Notes
Corrected During Inspection: Chlorine sanitizer concentration must be at least 100 parts per million at 24�C or greater for at least 45 seconds
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.