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Cactus Annie's Pub

2350 Voght St Merritt BC V1K 1H2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cactus Annie's Pub has been inspected 7 times by Interior Health Authority since August 29, 2019. The most recent inspection, on December 18, 2025, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on December 5, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 August 29, 2019. For example: 7 Are foods protected from contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 29, 2019. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on December 18, 2025. 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): INFRACTION: The chlorine test strips for the glasswasher are expired; order new chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: There was no detectable chlorine sanitizer in the glasswasher rinse cycle. Replace the chlorine supply and check to see if there is a detectable chlorine concentration (i.e. 50 ppm). The current chlorine supply may have weakened over time.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • CORRECTED DURING INSPECTION: There was no chlorine sanitizer in the glasswasher, and a bottle of detergent was connected to the sanitizer pump hose. At the time of inspection a bottle of chlorine (bleach) sanitizer was installed in the glasswasher. • NOTE: Place a label on the sanitizer pump hose marked "Sanitizer", and a label on the detergent pump hose marked "Detergent" so that the hoses do not get connected to the wrong chemical bottles. • NOTE: Staff must check the concentration of the chlorine sanitizer with the chlorine test strips daily to ensure that a concentration of 50 ppm chlorine is being dispensed during the rinse (end of cycle). • NOTE: The approved sanitizers for food contact surfaces in food premises are Chlorine (bleach) or Quaternary Ammonium Compounds (quats) used by most food premises, or hydrogen peroxide. If using chlorine bleach use at a concentration of 100 ppm to 200 ppm (see attached info sheet).
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Both the detergent container and the chlorine (bleach) sanitizer container for the pub glasswasher were empty at the time of inspection. Staff must check daily to ensure that there is sufficient supply of both detergent and chlorine sanitizer for the glasswasher. Correct right away. • Staff must check each day, using the chlorine test strips, that there is sufficient chlorine sanitizer concentration being dispensed into the glasswasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No thermometer was observed in the walk-in cooler. A thermometer must be placed in the walk-in cooler to monitor temperature processes. • Sanitizer test strips must be available and used to test the sanitizer concentration of the glass washer daily.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): • At time of inspection, sanitizer could not be detected in the glass washer. Monitor sanitizer concentrations of the glasswasher daily to ensure sufficient sanitizing action is being provided to remove contamination. Empty sanitizer container must be replaced with new sanitizer solution container to ensure adequate levels of sanitizer.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): a) Melt water from the ice build-up and from the drip tray on the evaporator unit inside the pub walk-in cooler was dripping onto the beverage containers in the cooler. Remove all items from under the evaporator unit so that the beverage cans and bottles are not contaminated by the melt water. +++Correct right away+++
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) Purchase chlorine test strips for testing the chlorine sanitizer in the pub glass washer. Staff must monitor the chlorine sanitizer concentration daily to ensure that the concentration is 50 ppm in the rinse water. +++Correct by September 6, 2019)+++
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): a) At the time of inspection there was no paper towel at the hand wash sinks in the pub. all food handlers must have the proper supplies for washing hands. wipe cloths are not permitted for drying hands. +++Correct right away+++
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.

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