Banquet Hall · Waterloo Region, ON

Royal Canadian Legion Branch 469

11 First St E

Last inspected May 21, 2026 · View Map ↗ · Compare ↗

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Infractions found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Royal Canadian Legion Branch 469 last inspected?: The most recent inspection on record was on May 21, 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, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Dec 18, 2024 to May 21, 2026.
Has Royal Canadian Legion Branch 469 ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 18, 2024.

The Full Inspection History

3 inspections

Compliance Inspection

May 21, 2026

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 of sound and tight construction, Ensure equipment, utensils and or multi-service articles in good repair, Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)

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.

More about cleaning or sanitizing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 21, 2026 · Original Source

Compliance Inspection

Aug 1, 2025

Infractions found

1 recorded violation

criticalCode —Food temperature

Official Wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s Notes

Corrected During Inspection: Provide sufficient detergent or chemicals for washing or sanitizing

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.

More about food kept at an unsafe temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 1, 2025 · Original Source

Compliance Inspection