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Best Western Plus Merritt Hotel

3969 Crawford Ave Merritt BC V1K 0A4 · Restaurant - Food Service

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Details

Google rating
4.6 / 5 (18)

Contact details, hours and reviews from Google Maps

11 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): INFRACTION NOT RESOLVED: Facility has test strips for Quats sanitizer but the test strips have expired. Have chemical supplier provide new test strips (Quats 40). Staff are to use the test strips daily to ensure sanitizer concentration is correct (i.e. in the range of 200 ppm to 400 ppm).
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: Facility has test strips for Quats sanitizer but the test strips have expired. Have chemical supplier provide new test strips (Quats 40). Staff are to use the test strips daily to ensure sanitizer concentration is correct (i.e. in the range of 200 ppm to 400 ppm).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): INFRACTION NOT RESOLVED: At the time of inspection the staff member present (food handler) did not have FoodSafe certification (or equivalent). The previous inspection report required that all food handlers have food safety certification. Have the appropriate staff take the FoodSafe course (or equivalent), and inform Interior Health when this is completed. Correct by October 30, 2024
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): CONTINUED OUT OF COMPLIANCE: The food handler at the time of inspection did not have FoodSafe certification. The food handler must have FoodSafe Level 1 certification , or equivalent. Courses can be taken online or in-class; arrange for certification right away.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW: Sanitizer concentrations in all spray bottles was too low. Sanitizer concentration must be maintained at 200 ppm - 400 ppm. Test sanitizer concentrations daily in spray bottles and at the sink. Refresh spray bottles at least every 2 days. • NEW: Label all chemical spray bottles (e.g. sanitizer, etc.).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • NOT RESOLVED: Does at least one food staff have FoodSafe certification? At the previous inspection they were not certified, and Interior Health has not received a notice reporting that they have been certified. Please advise Interior Health.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • RESOLVED: thermometers available. • NEW: Quats sanitizer test strips could not be found in the kitchen. Test strips are required for the monitoring of the sanitizer concentration being dispensed from the chemical dispenser at the triple sinks. The sanitizer concentration must be 200-400 ppm. At the time of inspection a concentration of 0 ppm was detected. Get test strips from your chemical supplier.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW: No sanitizer was being dispensed from the chemical dispenser at the 3 compartment sink; At the time of inspection the sanitizer concentration was 0 ppm. have the dispenser repaired (it sounds like the dispenser is sucking air, preventing the dispenser from operating properly). Repair right away.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • NEW: Do not thaw high risk foods at room temperature. At the time of inspection liquid eggs were found at room temperature in a bin under the prep table (these eggs were probably thawed at room temperature at an extended time period). All high risk food must be thawed in the cooler, under cold running water, or in a microwave as per the manufacturers instructions. Talk to the food staff and have them correct their food handling procedures right away. • NOTE: Methods for thawing foods are on the food safety poster in the kitchen.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • NOT RESOLVED: does the food staff have FoodSafe certification? At the previous inspection they were not certified, and Interior Health has not received a notice reporting that they have been certified. Please advise Interior Health.
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometers could not be found in the coolers. place an alcohol style thermometer in each cooler, freezer and yogurt machine. • A probe thermometer should also be available to monitor cooking and reheating temperatures (cook and reheat foods to a minimum internal temperature of 74°C(165° F). • Thermometers can be ordered through your food supplier (e.g. Sysco).
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): • The food handler on shift at the time of inspection did not have valid FoodSafe certification (had expired). At minimu, one person per shift must have a valid FoodSafe certificate, or equivalent certification. • The food handler must register for FoodSafe course, and recertify. Correct right away.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • At the time of inspection frozen raw blended egg product was thawing at room temperature; hotel staff reported that the egg product would usually remain thawing like that overnight. All potentially hazardous food products (e.g. raw blended egg) must be properly thawed using one of the approved methods: 1) In the cooler until thawed 2) Under cold running water until thawed 3) In a microwave, following manufacturer's thawing instructions • Correct thawing procedures right away. Place thawing egg product in the cooler.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Mechanical dishwasher was observed to be 69.7C at the dish rack. Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) At the time of inspection the temperature display for each of the hot holding units that are used to hot-hold sausage and eggs at the front serving counter indicated a temperature of 40 C -45 C (104 F - 113 F), this temperature was observed after 25 minutes.. All hot holding units must be set to hot-hold potentially hazardous foods (e.g. sausage, eggs) at a minimum temperature of 60 C (140 F). +++Correct the hot holding temperatures right away+++
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) There must be a minimum of one probe thermometer in the kitchen that staff can use to test all food temperatures that are listed on the Food Safety poster (e.g. food temperatures in coolers, hot holding units, after reheating/cooking). Monitoring food temperatures ensures that proper minimum temperatures are reached or maintained. b) Quats sanitizer test strips must be available in the kitchen for the staff to regularly test the concentration of sanitizer being used in the sanitizing sink and in the sanitizer spray bottles. Test strips should be available from your chemical supplier. +++Correct a & b above by July 23, 2019+++
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) Mark the sanitizer dispenser at the triple sinks to indicate that it is "Sanitizer"; the sanitizer dispenser must be used to fill the sanitizer container/spray bottle; do not use the detergent dispenser to fill the sanitizer container/spray bottles (Note: at the time of inspection staff indicated they used the detergent as sanitizer). +++Correct above item right away+++ b) When quats sanitizer test strips are purchased use the strips to test the the sanitizer concentration being dispensed is 200 ppm to 300 ppm 9see manufacturers instructions on container label)
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): a) Staff working at time of inspection had expired FoodSafe certificate. FoodSafe certificates expire every 5 years (5 years from date of issuance). have food staff check certificates and renew as required; information can be found at FoodSafe.ca Notify Interior Health by phone or email when applicable staff member(s) have renewed certification.
  11. Monitoring

    0 infractions

Reviews

Reviews provided by Google Maps
  • NaniFox1

    Room 426|We were greeted with a beautiful smile from both Receptionists and they were very busy yet still very polite. Chinmayee was just the most helpful making sure our reservation was acceptable! Made our day so much better after a long drive. Hotel is easy to find. Great location and near many food options. Room was very clean and well stocked. Quiet and dark. Comfy bed and linens. Well stocked bathroom. |Breakfast was typical excellent BW quality. Very clean. Nice selection and well presented. I'm pleased to be a BW member.

  • EvanL

    We stayed at Bestwestern Plus Merritt for a night in May. The hotel looks new, probably less than 2 years old. Check in staff were friendly and efficient. Free coffee and tea was available in the lobby. The room was average in size, newly furnished, with a clean, modern look, and came with a fridge, coffeemaker, microwave, and a comfortable King bed. Free complementary hot and cold breakfast was served from 6am to 9am behind the lobby, in contrast to most other Bestweaterns, which serve breakfast till 9:30 or 10am. I saw several guests rush to get breakfast around 8:50am before breakfast ended. Thankfully the lady refilling breakfast only started stopped serving food and drinks around 9:15am. Breakfast included bread, cereals with milk, fruits, scrambled eggs, instant oats (with cranberry, nuts and granola toppings), and make your own waffles. There was a small gym open 24 hours and an indoor pool open till 10pm. Maybe the motel is new, when we got out of the lift, there were no signs to indicate to guests whether to turn left or right to get based on our room numbers.

  • Trip.com Member

    It’s my first Best Western in decades of travel. Pleasantly surprised by the cleanliness and modernity of the hotel and the room. Good size and layout and sufficiently lit.Accessibility to highway is perfect for an overnight between Salmon Arm and Vancouver.Ample car parking in front of the hotel.The free breakfast was a nice touch.

  • D-K B

    King room with balcony. Simply the best short-term stay at a hotel chain ever, in about 30 years of occasional travel each year. Not one complaint. Very quiet. Spacious balcony. Blackout drapes that work completely. Nice pool and hot tub area. Absolutely delicious buffet breakfast. Super friendly, helpful staff. Walmart and several restaurants nearby. Highly recommended.

  • Andrey Tverskoy

    The hotel was okay overall, but several things were disappointing. The doors were very squeaky, which was annoying, especially at night. The TV experience was poor: it did not allow us to use our own streaming device, and the available TV options had too many commercials. The breakfast was advertised as “excellent,” but in reality it was just so-so. Not terrible, but definitely not as good as described. Another big issue was the parking lot. There were refrigerated trucks parked outside, and they kept their engines or refrigeration units running the whole night. The constant noise made it difficult to sleep. Overall, the stay was acceptable, but these issues made it less comfortable and less relaxing than expected.

  • Mark B

    Second time staying at this hotel and will definitely stay again in future. The front desk staff are very kind and professional, making check-in a positive experience. The hotel and rooms are well maintained and very clean. The beds and linens are clean and extremely comfortable, so the entire family had an excellent sleep. The hotel is in a great location close to stores and restaurants, and has lots of parking and EV chargers available. We also really appreciated the awesome hot breakfast. Big thanks to all the staff at this hotel, but a special thank you to the staff who make the breakfast.. it is fantastic!

  • Donna Callan

    Very nice place with pool, hot tub, and excellent buffet breakfast. Room was clean and well equipped. Nespresso machine was a nice touch. Bed wand linens were super comfortable.

  • TheRollingCanuck

    Unfortunately our two night stay did not start well. We arrived at check-in time at 4:00 pm but had to wait for 45 minutes in the lobby with our luggage for our room to be ready, with my 83 year old mother very tired from the four hour car ride. The room was in need of "intense" cleaning, apparently. We drank from the Keurig Collection machine while we waited. More on that later...||Our room was very large. It was a two bedroom suite with a full kitchen. We are a bit apprehensive about going into a room which had to have intense cleaning, but we didn't see anything terrible. I was happy to see that they left a chair for the bathtub for my mother at my request in advance. The kitchen has plates, mugs, glasses, cutlery, a toaster, pod coffee maker, and dishwasher, along with some basic kitchen items. We did not need to cook so I didn't take a detailed inventory.||One bedroom has a window overlooking the parking lot and mountains, and the other has a window into the other bedroom, six feet above the floor. This means that you get light from the other bedroom, whether that is light from the window or the ceiling light, unfortunately. Soundproofing was fairly good.||The bed I thought was supposed to be a "heavenly bed" but for some reason, this one had a depression in the middle, so my head was on a fairly high pillow, and being a side sleeper, my body sank into the middle. Maybe the mattress was too old and used.||Each bedroom and the main area had its own control thermostat. There is one master switch at the entrance which can turn off the electricity for the entire suite. The dishwasher beeps every 45 seconds when it is finished... which we did not know. This kept going for hours and we had to call maintenance for help to find out where the beeping was coming from! Neither they (two maintenance workers) nor we figured out it was the dishwasher. After changing the air filter and fiddling with the air conditioner controls, my brother figured out it was the dishwasher!||Breakfast was quite good. The meat varied from day to day. The first day was sausage patties and ham, and the second day was sausages and bacon. The scrambled eggs were dry and crumbly and I did not try the boiled eggs in the refrigerator. The yogurt comes from a dispenser and is thin and sweetened. I did not care for it because it tasted artificial. There was a small amount of fresh cut fruit (thin layer of blueberries, strawberries, and green grapes) but the small amount of berries were quickly depleted every time it was left. There were also bananas and whole grapefuit. Dry cereals, pancakes by machine, and various breads rounded out the offerings. They continued to refill the dishes past the 9 am closing time. The coffee wasn't great.||We visited the pool on the first day. FYI the shower nozzle is on the left of the entry door. Despite looking for it, we did not find it until we were leaving because it is just a nozzle on the wall and no enclosed area or signage. You just shower in the open. There is one bathroom, a hot pool, and the main pool. The main pool is big enough to get in five freestyle strokes. The water is cloudy and has particles in it and was bracingly cold that we didn't want to stay long. After I removed my goggles for the first time, my eyes began stinging. I don't know why, but I could not get the stinging to stop, even after wiping my eyes. My daughter's skin was stinging as well.||Unfortunately, our stay was marred by an incident on the morning of our second day. My mother and brother were sitting in the lobby having coffee in the early afternoon and I went to join them. When I got a cappuccino from the machine, the front desk receptionist Deep said, "Are you charging your car?" I said I was not. He asked me if I was a hotel guest, and I replied yes. I knew he suspected I wasn't a hotel guest from his line of questioning. He asked me how my stay was, so I told him about some issues involving the pool. Then he asked me what room number I was staying in! I answered with my room number and told him it was the largest room in the hotel. Would an outsider know that?! It seems he STILL did not believe that someone like me could possibly be a guest! I am a professional woman over 60 years old, dressed in a new sport t-shirt and expensive running shorts. I could not help but wonder if it was because I was East Asian? He accused us of stealing coffee and said it was for hotel guests only. He said that we entered from the lobby and not from the guest elevators. This was completely untrue! We came from our room on the third floor. He finally asked me what my name was!||I let this slide but then I returned shortly to tell him that I would hate to think this was a racist incident. He made some apologies and offered me two cookies, but then he went on to explain how he often has thefts of breakfasts and coffee from non-guests.||I returned to my seated family and he came out to speak to us to "apologize" but it was really an explanation once again of how thefts are common!!! This is absolutely NOT an apology. A real apology is simply sorry, how can we do better? Not sorry, BUT... and all the reasons justifying why he accused me of theft! In the whole time we were sitting in the breakfast area, we could hear conversations in the lobby and not once did he ask anyone whether they were a guest at the hotel. My mother offered to pay $10 to the hotel for the coffee we drank and I told her that it is a service provided by the hotel so we should not be paying anything!||This level of discomfort means I will never return to this hotel nor will I ever consider recommending it to anyone I know. We no longer felt welcome or free to enjoy the coffee machine for the rest of our stay. This was supposed to be a relaxing family vacation to see one of our holiday properties for the first time in 20 years, and it turned into an upsetting experience.

  • NaniFox1

    Room 426|We were greeted with a beautiful smile from both Receptionists and they were very busy yet still very polite. Chinmayee was just the most helpful making sure our reservation was acceptable! Made our day so much better after a long …

  • EvanL

    We stayed at Bestwestern Plus Merritt for a night in May. The hotel looks new, probably less than 2 years old. Check in staff were friendly and efficient. Free coffee and tea was available in the lobby. The room was average in size, newly …

  • Trip.com Member

    It’s my first Best Western in decades of travel. Pleasantly surprised by the cleanliness and modernity of the hotel and the room. Good size and layout and sufficiently lit.Accessibility to highway is perfect for an overnight between Salmon Arm and Vancouver.Ample car parking in front of the hotel.The free breakfast was a nice touch.

  • D-K B

    King room with balcony. Simply the best short-term stay at a hotel chain ever, in about 30 years of occasional travel each year. Not one complaint. Very quiet. Spacious balcony. Blackout drapes that work completely. Nice pool and hot tub …

  • Andrey Tverskoy

    The hotel was okay overall, but several things were disappointing. The doors were very squeaky, which was annoying, especially at night. …

  • Mark B

    Second time staying at this hotel and will definitely stay again in future. The front desk staff are very kind and professional, making check-in a positive experience. The hotel and rooms are well maintained and very clean. The beds and …

  • Donna Callan

    Very nice place with pool, hot tub, and excellent buffet breakfast. Room was clean and well equipped. Nespresso machine was a nice touch. Bed wand linens were super comfortable.

  • TheRollingCanuck

    Unfortunately our two night stay did not start well. We arrived at check-in time at 4:00 pm but had to wait for 45 minutes in the lobby with our luggage for our room to be ready, with my 83 year old mother very tired from the four hour car …

  • Isaac Khallad

    The front desk staff are super friendly and extra helpful if your travel plans aren’t going quite as you had originally planned. Give them a call, let them know your situation and they’ll work with you towards a solution. Very happy with this location!

  • Kurtis Hemmerling

    We stayed in room 417 on Dec.27th 2025. It is the penthouse room with jacuzzi tub. A few things needed repair such as the jacuzzi not working but the staff was really good and adjusted the price slightly. …