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Canada Cafe

3581 Voght St Merritt BC V1K 1C5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Canada Cafe has been inspected 4 times by Interior Health Authority since January 20, 2022. The most recent inspection, on June 25, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on June 25, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 3, 2025. For example: 5 Are the FOODSAFE training requirements being met?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 16, 2023. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 2 times across 2 separate inspections, most recently on January 16, 2023. 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.

4 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Dishwasher has been converted from a chemical to high temperature unit. The booster heater is not set up properly to increase the incoming hot water to 82°C. Have the unit serviced to provide this increase in temperature. • Until servicing is complete, dishware is to be soaked in 100 ppm chlorine in the utility sink after being washed in the dishwasher. mix 1 ounce of household bleach per gallon of water in the sink. Manually adding household bleach to the dishwasher is not a reliable method of sanitizing dishware.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NEW INFRACTION: The operator will need to renew their FoodSafe certification, or equivalent certification. A course can be taken online. Please advise Interior Health when the operator has renewed their certification.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NOT RESOLVED: Purchase chlorine sanitizer test strips for testing the sanitizer concentration in the chlorine sanitizer wipe pails. • NOTE: Contact the suppliers below to inquire if they have chlorine test strips for sale: Perfect Solutions 971C Laval Crescent Kamloops, BC V2C 5P4 250-315-8204 (office/w. house) 236-425-2225 (sales rep) [email protected] (office/w. house) [email protected] (sales rep) or ICS Clean Supplies 940 McMaster Way Kamloops, BC V2C 6K2 250-372-7114 250-372-7107 Fax
      • 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: A pail of chlorine sanitizer, with a wipe cloth) must be kept in all food preparation areas of the kitchen. Food preparation surfaces (e.g. counters, cutting boards) must be cleaned and sanitized after each food preparation procedure (e.g. after cutting poultry and meat, etc.) All counters and cutting boards must remain clean and sanitized. Replace the chlorine sanitizer in the pails when the concentration is less than 100 ppm or the sanitizer is visibly dirty. • The operator is adding a capful of chlorine (bleach) sanitizer into the dishwasher for each load. • Wares and dishes are washed in the double sink and placed in the dishwasher for sanitizing with chlorine.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • NOT RESOLVED: A written sanitation and cleaning plan has not been developed by the operator. Review the attached information regarding sanitation and cleaning plans and write your plan. The attached template can be used to help develop your plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Purchase chlorine sanitizer test strips for testing the sanitizer concentration in the chlorine sanitizer wipe pails.
      • 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): • Interior Health records show that the dishwasher was converted to a high temperature (hot water) sanitizing dishwasher. Chlorine sanitizer is not required for this dishwasher. However, the final rinse temperature of the dishwasher is not hot enough (must be 180 F minimum). Have the final rinse water temperature adjusted so that the temperature gauge reaches 180 F minimum. Correct right away. • Until the dishwasher heater is repaired or adjusted, add a half cap of chlorine bleach into the dishwasher each time it is used. • No detergent was being injected into the dishwasher. have the detergent pump checked and repaired as required.

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