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Grand Pub & Grill

2099 Garcia St Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.2 / 5 (8)

Opening hours

  • Friday12–8:30 PM
  • Monday12–8:30 PM
  • Saturday12–8:30 PM
  • Sunday12–8:30 PM
  • Thursday12–8:30 PM
  • TuesdayClosed
  • Wednesday12–8:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Grand Pub & Grill has been inspected 14 times by Interior Health Authority since March 19, 2013. The most recent inspection, on July 16, 2026, found no infractions.

7 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on April 13, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 24, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on June 28, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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

    0 infractions

  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: At the time of inspection all three chemical bottles for the bar glasswasher were empty. Staff must monitor the chemical supply daily, and must monitor daily the glasswasher sanitizer concentration with the chlorine test strips. Discuss with staff.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The temperature of the cabinet cooler for the back make-table was 18° C, the temperature should be 4° C or colder. • At the time of inspection the cooler was pulled away from the wall to determine if this would assist in cooling. • If the cooler has not cooled to 4° C within a couple of hours remove all foods and store in the walk-in cooler, and have the cabinet cooler repaired.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer concentration in spray bottle low. Ensure sanitizer is tested and maintained at 200ppm. Correct right away.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Metal strainer had broken wires around the edge. Strainer should be inspected and discarded if there are broken pieces that could contaminate food. Corrected during inspection. • Leak under the food preparation sink. Ensure the leak is repaired. Correct by April 23, 2021. • Sanitizer spray bottle did not have a label indicating the contents. Ensure chemicals and cleaners are labelled. Correct right away. • Dry bags of panko and pancake mix were stored on the floor in the upstairs dry storage area. Ensure dry storage is in pest proof containers and not stored on the ground. Correct right away. • Scoop for ice left in the ice machine in the bar area. Ensure scoops are not left in the ice to prevent contamination of the ice. Correct right away.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  7. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Do not use condiment cups as scoops for ready-to-eat foods; do not leave condiment cup scoops in the ready-to-eat food containers (e.g. salsa, sour cream in cooler). Staff must use a scoop with a handle or use a spoon. correct procedure right away.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): All fluorescent lights in the kitchen must have a shatterproof protective cover, or install a protective plastic tube over each fluorescent light tube. Correct by December 10, 2019. Note: the white microwave in the kitchen has missing paint on the door with an adjacent burn mark, indication that the microwave can be arcing; consider replacing the microwave..
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a) Corrected During Inspection. Chicken pieces/wings were thawing in the sinks at the time of this inspection; the chicken was submersed in room temperature water and was reported to have been in the water for two hours. Frozen potentially hazardous foods (e.g. chicken) must be thawed in the cooler or under cold running water; the chicken was removed from the sinks and placed in the cooler. Potentially hazardous foods must not remain in the danger zone (4 C - 60 C) for more than two hours.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a. All frozen "potentially hazardous foods" (e.g. meats, fish, chicken) are to be thawed in a cooler, under cold running water or in a microwave. No thawing of foods in warm/hot water on the counter, no room temperature thawing. Corrected during inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a. At the time of inspection there were no sanitizer spray bottles available in the kitchen, or sanitizer in a pail for wipe cloths, with which to sanitize food preparation surfaces. This was corrected during this inspection. Reminders below:
      • 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.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Staff should separate food types while they are stored in the step in cooler. All raw meats to be properly contained and stored on the lowest shelves, and all cooked meats to be stored above the raw meats. All meats should be stored away from all other foods in the cooler. Do not store meats and produce on same shelf. Also, raw hamburger meat wrapped in plastic should not be stored in a bucket that has a few inches of meat juice in the bottom, these packages are sources of cross contamination(dripping) when handled in the kitchen.
  14. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Minji Co

    Stopped here for a very lunch but the service was slow though friendly. There was only 1 lady doing everything but the cooking. The food was a huge portion and very delicious so hats off to the cook. There was also a dog in the pub who was friendly and added to the charm.

  • J C

    On our way to Kamloops for golfing, we stopped by this pub at Merritt. The place is looks like a dive kinda like a hole in the wall type vibes until you try the food. I ordered the burger on the way to Kelowna and we were happy enough with our first experience that we dropped by again on our way home. This time I ordered the Ringer burger and it didn’t disappoint. My only regret is not trying the steak sandwich!

  • Jane Yevheniia Kostia

    Great place to visit. Tasty traditional food. Good selection of beers and true atmosphere too

  • Daryl Hillen

    A very welcoming establishment. Nice beer selection. Our drinks came very quickly. Our food, not so much. It turns out it was well worth the wait. My Chipotle Chicken burger was hot and the extras fresh and overall very tasty. My lattice fries were crunchy and hot as well. My partner has the Caesar sald and asked for it lightly dressed and was not disappointed.

  • Elmira N

    The food was above par with most other pubs i have visited. The day we went, they had a fundraiser so the service was a bit off. The burgers were delicious and made with different ingredients that made them unique. They had a scallop and pork belly salad that was phenomenal. The spinach dip was also very well made. The fries were also very good. Overall i would recommend this place for a reasonably priced meal in Merritt.

  • Minji Co

    Stopped here for a very lunch but the service was slow though friendly. There was only 1 lady doing everything but the cooking. The food was a huge portion and very delicious so hats off to the cook. There was also a dog in the pub who was friendly and added to the charm.

  • J C

    On our way to Kamloops for golfing, we stopped by this pub at Merritt. The place is looks like a dive kinda like a hole in the wall type vibes until you try the food. I ordered the burger on the way to Kelowna and we were happy enough with …

  • Jane Yevheniia Kostia

    Great place to visit. Tasty traditional food. Good selection of beers and true atmosphere too

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