Skip to content
Loading map…

Game On Pub

3701 De Wolf Way Merritt BC V1K 1C4 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.3 / 5 (8)

Opening hours

  • Friday11 AM–10 PM
  • Monday11 AM–9 PM
  • Saturday11 AM–10 PM
  • Sunday11 AM–9 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–9 PM
  • Wednesday11 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Game On Pub has been inspected 13 times by Interior Health Authority since March 12, 2013. The most recent inspection, on January 19, 2026, found no infractions.

10 of 13 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: Food temperature control and Cleaning and sanitizing.

The last 2 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 January 25, 2024. 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 June 2, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 June 2, 2016. For example: 18 - Are the 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 once on September 29, 2020. 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW INFRACTION: Food temperatures in the cabinet cooler of the kitchen prep table were 7° C (45° F) at the time of inspection. Foods must be kept a 4° C (40° F) or colder. Staff report that the cover for the food inserts in the top of the prep table was left open all day; the cover should only be left open for short periods of time during lunch rush and dinner rush. • NOTE: The garlic butter must be kept properly in the top of the prep table so that it can be maintained cold. Do not store the garlic butter at room temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • NEW INFRACTION: Hot food (large container of spaghetti sauce) was found in the walk-in cooler a the time of this inspection, at a temperatures ranging from 33° C to 65° C. Large portions of cooked foods that require cooling must be cooled quickly to reduce the risk of bacterial growth in the food. To reduce the risk of pathogen growth cool down hot foods from 60°C (140°F) to 20°C (71°F) within 2 hours, and then from 20°C (71°F) to 4°C (40°F) within 4 hours. Use an ice bath, shallow containers/pans etc. to cool foods rapidly. Stir the food every 10 to 15 minutes to facilitate rapid cooling.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Chlorine test strips for testing the dishwasher and the sanitizer containers is required. • Maintain a chlorine (bleach) sanitizer concentration of 200 ppm in the wipe[e cloth containers, and spray bottles. • Test the dishwasher daily to ensure that the chlorine concentration in the final rinse cycle is a minimum of 50 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. QUATs sanitizer not hooked up to dispenser at janitorial sink area. Sanitizer spray bottles in kitchen and bar area unknowingly filled with cleaner, not QUATs sanitizer. Staff made bleach solution upon request; at 200ppm according to test strips. Reminded staff to carefully check container labels when mixing sanitizer solution and/or hooking up sanitizer to dispenser. Staff also reminded to regularly test sanitizer concentrations. 2. Chlorine concentration of dishwasher between 50-100ppm upon inspection; good. 3. Iodine concentration of glass washer at 12.5ppm; good. 4. QUATs, chlorine, and iodine test strips available on-site. QUATs test strips expired in 2011; facility given new bottle of QUATs test strips.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan unavailable on-site at the time of inspection. Interior Health's sanitation plan template was given.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • WILLIAM REN

    Established in 1998, Game On Sports Bar & Grill offers a timeless sports bar experience. The food is consistently good, the staff are attentive, and the friendly atmosphere makes it a great spot for drinks, conversation, and catching live sports with friends.

  • B M

    Really friendly accommodating staff. We showed up before the world cup final game and they found us a table. Thank you! The clubhouse and fries were so good. Best club I've had in a very long time!

  • Chris Reimer

    My partner and I went in for dinner. The service was really great, to drink we had virgin peach slushy which was really good . For dinner I had the piece of fish and chips , the portion was really good . There wasn’t a whole lot of flavour but all in all it was a good meal, my partner had the Mother’s Day salad and she really loved it. Would definitely go again !

  • Amanda Comerford

    I absolutely looooove this place! The food is top notch, the service is always amazing! I’ve gone for wing night a few times with my coworkers. The wings are to die for! Tonight I forgot my take out box full of wings at the table!!!!! I didn’t realize for about a half hour after I left. The server was kind enough to save them in the cooler for me and waited for me to get there while they were closing! What an absolute sweetheart!!! Thank you soooo much!!! I greatly appreciated that! I will definitely be back!!!

  • Emily McLean

    Amazing food, amazing service, what else can you ask for? French fries are homemade and delicious. The Colossal burger is definitely worth having again.

  • WILLIAM REN

    Established in 1998, Game On Sports Bar & Grill offers a timeless sports bar experience. The food is consistently good, the staff are attentive, and the friendly atmosphere makes it a great spot for drinks, conversation, and catching live sports with friends.

  • B M

    Really friendly accommodating staff. We showed up before the world cup final game and they found us a table. Thank you! The clubhouse and fries were so good. Best club I've had in a very long time!

  • Chris Reimer

    My partner and I went in for dinner. The service was really great, to drink we had virgin peach slushy which was really good . For dinner I had the piece of fish and chips , the portion was really good . There wasn’t a whole lot of flavour …

Own this business? Add a badge to your website