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Popseys Log Cabin Restaurant

1120 Ironwood Road, Campbell River, BC, V9W 5P7 · Food Premises

Official record from Island Health →

Inspection summary

Popseys Log Cabin Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on August 20, 2026. The most recent inspection, on August 20, 2026, recorded 7 infractions.

In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 on August 20, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 August 20, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 August 20, 2026. For example: Food Not Protected - General

  • 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 August 20, 2026. For example: Inadequate Insect / Rodent Control

  • 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 once on August 20, 2026. For example: Improper Construction / Maintenance of Establishment

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    7 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The salad preparation fridge next to the backdoor was not maintaining food temperatures at 4C. The foods were measured in the top compartment between 10C and 12C. The lower compartment was measured at 8C and above.
      • Ensure that the food inside of the refrigerator are maintained at 4C or colder. Mentioned to operator to use time control for a maximum of 2 hours. Have a refrigeration technician verify the operation of the unit to maintain 4C or colder. In the short term, place foods on ice to keep them at 4C or colder.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Wiping cloths are stored on counters and not placed into sanitizing solution when not in use at the time of inspection.
      • Wiping cloths that are used for wiping food surfaces must be placed inside of surface sanitizer buckets when not in use.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The surface sanitizer (QUATS) solution was measured between 100ppm to 200ppm at the time of inspection.
      • Ensure that the QUATS surface sanitizer is maintained between 200ppm to 400ppm. Recommended to operator to switch to chlorine solution of 50ppm to 200ppm until the dispenser is repaired. Chlorine test strips are on site for verification.
    • Critical Other (Specify)
      • Fresh and frozen packaged meals were being sold in the storefront of the restaurant at the time of the inspection.
      • Immediately Cease and Desist the operation of food processing for packaged fresh and frozen meals excluding fresh & frozen soups which are approved for production and sale. All sales of these items are to cease and desist at 1120 Ironwood Road, Popsey's Log Cabin Restaurant, until approval for a processing kitchen permit at another approved facility is granted in writing by an Environmental Health Officer.
    • Food Not Protected - General
      • There are numerous bags of frozen food in chest and stand-up freezers that is not labelled with the contents and production date/freezing date to allow for First-In-First-Out (FIFO) principles to be easily followed by all staff.
      • Implement labelling and dating to all foods that are removed from their original packaging and all re-packaged foods.
    • Inadequate Insect / Rodent Control
      • There were numerous house flies in the kitchen at the time of inspection. There were a few fruit flies near the dishwasher at the time of inspection.
      • Ensure that pests are mitigated from entering the facility by keeping outside facing doors closed. Proper cleaning of equipment and drains are required to mitigate fruit fly breeding grounds.
    • Improper Construction / Maintenance of Establishment
      • There is unfinished drywall in the dry vegetable storage area (in adjacent storage building) where the previously installed shelving was removed and therefore does not allow for easy cleaning.
      • Re-paint or re-seal the unfinished drywall and any other areas that require touch-ups. Comments - Handwash sink - hot/cold water, paper towel, and soap supplied - Dishwasher chlorine sanitizer verified at 100ppm - Facility in general is organized - Fridges were measured at 4C or colder except the salad preparation table. - Freezers were measured at -18C or colder.

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