Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Lodge At Loon Lake Rv Resort (The) last inspected?
The most recent inspection on record was on Jun 26, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Aug 8, 2024 to Jun 26, 2026.
Has Lodge At Loon Lake Rv Resort (The) ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 8, 2024.
The Full Inspection History
2 inspections
Inspection
Jun 26, 2026
Critical violations found
1 recorded violation
criticalCode 7FFood temperature
Official Wording
Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, Jun 26, 2026 · Original Source
Inspection
Aug 8, 2024
Critical violations found
3 recorded violations
minorCode 12DHandwashing
Official Wording
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.