Log Cabin Pub
4857 Chucker Cres Spences Bridge BC V0K 2L0 · Restaurant - Food Service
Inspection summary
Log Cabin Pub has been inspected 5 times by Interior Health Authority since May 3, 2024. The most recent inspection, on July 17, 2025, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times across 2 separate inspections, most recently on June 24, 2024. For example:
5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 2 times on June 24, 2024. For example:
7 Are foods protected from contamination?
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on June 24, 2024. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on May 3, 2024. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 2 separate inspections, most recently on June 24, 2024. For example:
3 Are written food handling procedures (Food Safety Plan) current and available on site?
About this data
These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
5 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): NEW INFRACTION: The bar glass washer is not operable, staff report that the glass washer has not been operating for sometime. A new glass washer is required,must be installed, to properly meet the needs of the facility. Inform Interior Health by July 25, 2025 that the owner will be moving forward with this requirement.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • No handwashing of staff observed between incompatible tasks during the 60 minute inspection. Handwashing is a critical step in preventing cross contamination. Corrective Action: • Staff must wash hands after handling dirty dishware of customers, and other contaminated surfaces, prior to handling food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): • Dishware, cups, utensils, and other food contact surfaces were NOT being sanitized at the time of inspection. CORRECTED DURING INSPECTION: • A bottle of bleach was found in cupboard by the bar. Sanitizer solutions were prepared by the EHO. Refer to F2.3 for more information.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • (1) Lack of sanitizing step of dishware in the 2 compartment sink. No sanitizer or stoppers by the sink at the time of inspection. Lack of destruction of microbial load to safe levels. • (2) Lack of prepared sanitizer solution for food contact surfaces. CORRECTED DURING INSPECTION: • (1) Bleach and sink stoppers found by the EHO at the time of inspection. The second sink was cleaned and filled with water. Bleach was added (2-3 caps) to prepare a sanitizer solution of 100 ppm chlorine concentration. Poster for manual dishwashing provided to the operator and posted at the time of inspection. Staff educated on how to prepare solution, monitor, and use. Dishware must be a) washed b) rinsed c) sanitized and d) air dried. • (2) Sanitizer solution of 200 ppm concentration was prepared by staff in an empty spray bottle. The bottle was labeled accordingly at the time of inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Glasswasher at the bar not in working order. 0 ppm chlorine concentration on glassware. The unit is not in use. • (2) Accumulation of dust and food debris throughout the premises. Insanitary conditions preventing the safe handling of food. • (3) Excess equipment and boxes cluttered throughout the premises. These conditions can provide pests with a place of harbourage. Corrective Actions: • (1) Repair the glasswasher at the bar as the 2-compartment sink is insufficient in meeting the washing/sanitizing needs of the bar. Ensure a minimum of 50 ppm chlorine concentration is available on the surface of glassware in the final rinse cycle. • (2) Deep clean the premises (i.e., bar area, cupboards, counters, under sinks, floors, back dry storage area, etc.). • (3) Remove all equipment, boxes, and items not required for the operations of the food premises.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • No Food Safety Plan available/followed. Please maintain a daily temperature log of all coolers/freezers on the template provided.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • No Sanitation Plan available/followed. Please maintain a daily sanitation log of sanitizer solution (dishwashing/spray bottle) on the template provided.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): NOTE: The walk-in cooler temperature must be 4° C prior to approval being issued for opening.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Note: At the time of inspection there was no water supply to the restaurant. The water was shut off by the utility due to a water leak. the water must be available when the next inspection is conducted.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NOTE: Due to the water issue at the time of inspection (water was turned off due to leak) the glasswasher could not be properly tested. The glasswasher must be operating properly prior to any approval for opening. NOTE: When the glass washer is turned on large quantities of chlorine sanitizer and detergent are pumped into the glasswasher. The pump rate for each of the pumps for the chlorine sanitizer and the detergent must be turned down to a slower pump rate until the correct concentrations are being discharged into the water (e.g. chlorine concentration 50 ppm).
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NOTE: As discussed, the food preparation area must haver a dedicated hand wash sink installed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): NOTE: As discussed, the required food safety plan must be submitted prior to approval being issued for opening.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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