Britton Creek Mobile Concession - Britton Creek Mobile Concession-Type B
3 K NE of Toll Plaza Merritt BC V1K 1B8 · Mobile Vendor Type B – Food Service
Inspection summary
Britton Creek Mobile Concession - Britton Creek Mobile Concession-Type B has been inspected 11 times by Interior Health Authority since July 2, 2013. The most recent inspection, on July 7, 2025, found no infractions.
9 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 5 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
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.
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 on May 13, 2019. For example:
2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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 May 26, 2015. For example:
8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
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 May 26, 2015. For example:
6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on May 13, 2019. For example:
1 Does the facility have proper monitoring supplies?
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.
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) At the time of inspection samosas were being hot held at a temperature less than the required minimum of 60 C (140). Keep the hot holding units at a temperture so that the internal food temperatures are maintained at 60 C minimum. When the samaosas are removed from the cooler they must also reach an internal temperature of 74 C (165 F) within two hours. Operator adjusted the hot holding units at the time of inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) The operator must have a probe thermometer in the mobile to monitor food temperatures during reheating and hot holding processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): The unit has cold and hot water but it is not dispensed in the sinks in a sufficient quantity/pressure. The water supply must be of sufficient quantity so that proper sanitary procedures such as hand washing and utensils cleaning can be carried out. Can the plumbing/pump be adjusted so that there is better water flow?
- 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection there was no sanitizer available for sanitizing surfaces etc. The on site food handler could not identify any sanitizer in the facility. Keep a spray bottle of approved sanitizer in the facility at all times; correct immediately.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions