Skip to content
Loading map…

Log Cabin Tavern

201 Rabbit Lake Rd, Kenora ON P9N 3W8 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Log Cabin Tavern has been inspected 6 times by Northwestern Health Unit since June 27, 2023. The most recent inspection, on May 20, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on May 20, 2026. For example: Food protected from potential contamination and adulteration

  • 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 2 times across 2 separate inspections, most recently on June 18, 2024. For example: Thermometers used to verify storage, food preparation, and hot holding temperatures

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 27, 2023. For example: Adequate protection against the entrance of insects, birds, rodents, and other pests

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on November 22, 2024. For example: Sanitary maintenance and provision of required supplies in staff / public washroom facilities

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 18, 2024. For example: Food Handler Training

About this data

These results come from Northwestern Health Unit, 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.

6 inspections

  1. Required

    1 infraction

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
  2. Required

    2 infractions

    • Food protected from potential contamination and adulteration
      • Ensure food is not stored directly on the floor
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
  3. Follow-up

    2 infractions

    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Ensure food items are handled in a manner to prevent cross contamination by unclean equipment, utensils, food storage and preparation practices.
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
  4. Required

    5 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
      • Equipment used for refrigeration of potentially hazardous foods must contain an accurate indicating thermometer that may be easily read
    • Washing hands thoroughly before and after handling food
      • Ensure employees wash hands after using washroom
      • Ensure employees wash hands before commencing work
      • Ensure employees wash hands before resuming work
      • Ensure handwashing is completed after handling raw foods
      • Ensure handwashing is completed between tasks during food preparation
    • Food Handler Training
    • Food protected from potential contamination and adulteration
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
      • Equip facility with single-service towels or a hot air dryer
  5. Required

    4 infractions

    • Thermometers used to verify storage, food preparation, and hot holding temperatures
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration
      • Ensure all food is protected from potential contamination and adulteration
      • Cover all food in storage
      • Ensure food is not stored directly on the floor
    • Sanitary maintenance and provision of required supplies in staff / public washroom facilities
      • Facilities must be kept in clean and sanitary condition, properly equipped, and in good repair at all times
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  6. Required

    2 infractions

    • Adequate protection against the entrance of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Maintain the premises in a clean and sanitary condition
      • Remove all materials not associated with the daily operation of food premises

Nearby inspected facilities

Own this business? Add a badge to your website