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Gillis House

1699 Tutill Crt Merritt BC V1K 1C6 · Institutional - Food Service

Official record from Interior Health →

Inspection summary

Gillis House has been inspected 14 times by Interior Health Authority since January 24, 2013. The most recent inspection, on April 10, 2026, found no infractions.

8 of 14 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, Pests and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on September 29, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 10, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 22, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 16, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 29, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

14 inspections

  1. Monitoring

    0 infractions

  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: Several sanitizer pails in the facility did not contain sufficient sanitizer solution to maintain an adequate sanitizer concentration on the wipe cloths. Wipe cloths must be submerged in sanitizer solution, not maintained just damp. Correct procedure/policy.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  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): • NEW: The dishwasher in the multi-care wing will need to be checked. The water in the dishwasher reservoir is red after the final rinse cycle has finished; this water should be relatively clean and not red. • NOTE: Until the dishwasher in the multi-care wing has been checked/repaired all wares will need to be washed and sanitized in the main kitchen dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Ongoing pest control measures by the facility and professional pest control company (Orkin). • Gaps in back receiving and entry doors are potential entry points for pests. Ensure all gaps and openings are covered.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • The freezer door has an ongoing icing problem. Ice builds up on the door and door frame, including the outside edges of the door frame.. Continued icing can lead to door and door frame damage. • The door heater should be checked to ensure that it is operating. • Inspect the freezer door seal to ensure that it is adequate to prevent moist air from entering the freezer from the walk-in cooler when the door is closed.. • Consider the use of heat tape around the outside of the door frame to prevent ice build up on the frame and the water line supplying the fire sprinklers. • Consider caulking around the outside edges of the freezer door frame to prevent moist air from getting into, or behind, the door frame, leading to icing inside the door frame.
  8. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): a) The hot food holding equipment has been removed from the kitchen in the Special Care ward; Staff are currently dispensing meals from the hot holding equipment in the Multi Care ward. It is reported that the equipment from the Special Care ward has replaced broken hot holding equipment in the central kitchen. On site records indicate that this situation has occurred since February 7, 2019. b) Interior Health must facilitate the rapid replacement of the hot holding equipment in the Special Care Ward and in the central kitchen. Please advise Interior Health-Public Health at 250-851-7349 (Ted Mahler, Inspector, Kamloops) as to the timeline for equipment replacement.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) An additional food preparation table needs to be provided in the central area of the kitchen, currently staff are using the tops of two chest freezers and carts as extra food preparation surfaces and for food storage; adequate food preparation space ensures safe and sanitary preparation of foods. Please contact Interior Health-Public Health Protection at 250-851-7340 (option 1) if there are any concerns regarding this.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

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