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Coldwater Hotel Pub

1901 Voght St Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Coldwater Hotel Pub has been inspected 9 times by Interior Health Authority since August 20, 2020. The most recent inspection, on June 5, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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 July 20, 2022. 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 July 20, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on August 20, 2020. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 20, 2020. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 20, 2020. For example: 7 Are there handwashing stations available and properly supplied?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: This facility must develop a sanitation plan. Information was left with the restaurant staff. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed.
      • 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): • INFRACTION NOT RESOLVED: Must have chlorine test strips to test the chlorine sanitizer in the glass washer. Staff must check the chlorine concentration to ensure that there is adequate chlorine sanitizer in the final rinse stage of the washer (minimum 50 ppm chlorine required).
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • INFRACTION NOT RESOLVED: This facility must develop a sanitation plan. Information was left with the restaurant staff. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NEW: Must have chlorine test strips to test the chlorine sanitizer in the glass washer. Staff must check the chlorine concentration to ensure that there is adequate chlorine sanitizer in the final rinse stage of the washer (minimum 50 ppm chlorine required).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • This facility must develop a sanitation plan. Information was left with the restaurant staff. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed.
  6. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • At the time of inspection there was no sanitizer available for the glasswasher; the sanitizer bottle was empty. Staff must check the sanitizer supply and sanitizer concentration for the glasswasher on a daily basis to ensure that proper sanitizing of the glasses occurs. • The sanitizer pump must be primed after replacing an old bottle of sanitizer with a new bottle; show staff how to perform this function. Test the sanitizer concentration with a test strip after a sanitizer bottle is replaced. • The empty bottle was replaced at the time of inspection.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The missing floor tiles on the floor in front of the urinal in the men's room needs to be replaced, and the missing tiles under the bottom edge of the urinal needs to be replaced. All tiles need to be in place to facilitate proper cleaning and sanitizing of the area around the urinal. • Cleaning and sanitizing of the urinal and the floor in the urinal area needs to be improved; ensure that a sanitizer is used in this area. • Correct right away.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • provide a cleaning and sanitizing schedule for the pub.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The incorrect compound was being dispensed from the kitchen sanitizer dispenser, resulting in the wrong compound being used in the sanitizer spray bottles. empty all sanitizer spray bottles and replace with correct sanitizer in the kitchen. • Test the sanitizer concentration with the available test strips to ensure that the correct concentration of 200-400 ppm sanitizer is being dispensed. • See item 2.3 of the restaurant report.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): • The owner/operator must have FoodSafe certification. Register for a course, and advise Interior Health when the course has been completed.
  8. Monitoring

    0 infractions

  9. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The small condiment cooler behind the bar was observed to be 18 C. Internal temperature of the dressing located in this cooler measured 11.8 C. The cooler must measure a temperature of 4 C or colder. Food from the cooler was voluntarily and operator has been instructed to place all foods in walk-in cooler until the cooler temperature has been corrected.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): • The small condiment cooler was observed to be storing moldy limes. All food on the premises must be fit for human consumption. The limes were voluntarily discarded by the operator.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • At time of inspection, operator was unable to provide sanitizer test strips. Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • 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): • As operator was asked to operate the glass washer, it was reported an element malfunctioned due to inadequate water flow. The glasswasher must provide provide sufficient washing and sanitizing action to remove contamination. Operator is able to use the dishwasher located in the restaurant of the hotel. Operator has indicated new glasswasher is arriving on August 25, 2020. Operator is to notify EHO once the new glasswasher has arrived.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The handwash sink was not supplied with paper towels. Handwash sink must be supplied with dispensed single-service product for drying hands.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • The operator was unable to provide the Sanitation Plan, including sanitation logs. The operator must have written sanitation procedures that include cleaning and sanitation requirements for the establishment and all equipment and utensils. This plan must be available on-site at all times.
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.

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