Log Inn Pub
3850 Avola East Frontage Rd Avola BC V0E 1C0 · Restaurant - Food Service
Inspection summary
Log Inn Pub has been inspected 9 times by Interior Health Authority since June 3, 2014. The most recent inspection, on October 13, 2026, found no infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens 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.
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 2 times across 2 separate inspections, most recently on October 27, 2016. For example:
Is the premises free from a pest infestation?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on October 27, 2016. For example:
Are foods from approved sources?
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 once on July 2, 2015. For example:
8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
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 once on July 2, 2015. For example:
9 - Are foods handled in a sanitary manner and protected from contamination?
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 7 times across 5 separate inspections, most recently on September 24, 2025. For example:
4 Are written sanitation procedures (Sanitation 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.
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan in incomplete.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Logs to be reinstated again. Please email Health Officer copies of temperature logs on date noted above.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine test strips on-site are expired. EHO provided staff with a few chlorine test strips to use until new test strips have been obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature checks must be conducted 2x daily and recorded on temperature logs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): 1) Operator and staff that are present when operator is not present are required to update/take FOODSAFE. Health Officer to email information on FOODSAFE.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Please provide door/slider/partition between the domestic kitchen add on and the food storage area for the pub.
- F3.4G - Food premises operations must be separated from incompatible areas and activities.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
6 infractions
- Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): 1) Water system is on a boil water advisory. It is my understanding that the boil water advisory may not be lifted for some time (years?), so in the absence of potable water being provided by the community, the restaurant will need to look at supplying potable water as per the BC Food Premises Regulation. Standard treatment for single connections is usually filtration and UV disinfection if there are no other parameters that need to be treated for. Please be advised that prior to purchase or installation of treatment you must submit an application for treatment and have it reviewed and approved by the Public Health Engineer prior to installing. A construction permit would first be issued. Operator can contact EHO at their convenience to discuss steps to providing potable water for the facility and options.
- 6.2 - Water supplied to the facility must be potable.
- Is the premises free from a pest infestation?
- Observation(s): 1) Dog in premises. No animals, other than service dogs to be kept inside a food premises. Discussed with staff member and the dog will no longer be kept directly in the bar/dining area. A suitable option would be to put a baby or animal gate in the store portion (where the dog bed was) to prevent the dog from going into the dining or cooking area.
- 7.1 - The premises must be maintained free of pests.
- Are foods from approved sources?
- Observation(s): 1) Please remove home canned items from storage, all items have to be from approved sources (Even if they are not being served to public). 2) EHO requires information on the packaged meat in the freezer (it appears to be home vacuum sealed) - if it is from an approved source and vacuum sealed onsite this is ok, but I need to know where the meat has come from. Please provide receipt or confirmation of purchase/source.
- 10.1 - All foods on the premises must be from an approved source.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floor in back storage area has worn down to the wood. Please patch this section as the floor surface needs to be smooth and easy to clean and water resistant.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff member unaware of location of food safety plan and temperature logs for the coolers and freezers. Please scan and email this information to me, if you no longer have the food safety plan or require temperature logs/ a new template please contact me and I can email for completion.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Staff member unaware of location of sanitation plan. Please scan and email this information to me, if you no longer have the sanitation plan or require a template please contact me and I can email for completion.
- Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
6 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Cat observed walking into dining area at time of inspection. Staff removed animal at time of inspection - resolved. Ensure the premises is protected from pest/animal entry.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer provided (bleach). Ensure concentration is kept at 200ppm (strong at time of inspection). Label sanitizer bottle. Ensure sanitizer is diluted down to 200ppm today, EHO will follow up on date provided above. EHO provided signage with regards to dilution of bleach.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ice machine noted in back storage area with ice in it. EHO to check with owner with respect to the ice in the machine: no making of ice permitted as WS is on a BWN/advisory. If the facility wants to make ice, they must first contact Interior Health Public Health Engineer with respect to providing plans for water treatment. All water treatment must first be reviewed and approved by an EHO prior to use for commercial preparation of ice. Please advise EHO with respect to above. Discontinue making ice today.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff member has taken the food safe binder home to read. Ensure that the food safety plan binder is brought back to the kitchen by date noted above. If food safety plan is incomplete or missing information, please let me know and I can email further templates. Advised - that temperature logs are kept, but in binder (not on site at time of inspection). Ensure that they are provided and kept daily. Call or email EHO on or before the date provided to confirm that the food safety plan is onsite and logs are kept.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan: As above. Signage provided - sanitizer make up and use. 3 compartment sink - signage posted.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Trans fat information provided for the buns - this was coded by prior inspector. Resolved.
- 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
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