ROYAL CANADIAN LEGION BRANCH #423 - 2025-10-29 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse Provide sanitizing rinse at a temperature not lower than 82°C (180°F) for minimum 10 seconds Provide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million Provide sanitizing rinse using a clean quaternary ammonium compound solution of not less than 200 parts per million	No	No
Manual dishwashing: Wash, rinse, sanitize technique Provide a test kit to determine the concentration of the sanitizing agent Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds	No	Yes
Food protected from potential contamination and adulteration Protect all food from contamination and adulteration	No	Yes
Food obtained from an inspected source Obtain food from a source that is subject to inspection	No	Yes
Results of inspections posted Every operator of a food premise shall ensure that the results of any inspections conducted by a public health inspector are posted in accordance with the inspector’s request	No	Yes