Skip to content
Loading map…

Hunnie's Merchantile

1601 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Hunnie's Merchantile has been inspected 5 times by Interior Health Authority since July 23, 2018. The most recent inspection, on August 19, 2026, found no infractions.

3 of 5 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: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 April 24, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 24, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 16, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 May 16, 2022. 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.

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Backdoor to the shop area with access to the dry storage and additional fridge area (also the crafts area) was observed with gaps. This can allow possible entry of pests into the facility. Corrective Actions: • Operator stated that the plan was to close the door in this area. Depending on the time frame of this sealing or closing off of this door than there are to be required precautions needing to be taken that include using weather striping or other methods to create a seal to close the gaps of possible entry points.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator has added pizza service to the facility, with the current set up there would need to be a hand washing station more accessible to this area. New proposed locations were recommended to the operator (e.g. by the Commercial Espresso machine ). This area already has a water line and ability to do plumbing for drain. This can still provide accessible to the other room area, note that there must not be a door to this pizza prep room. No door allows accessibility to and from that hand washing station. At time of inspection operator stated that the pizza operations cease during the summer time. This new hand washing sink will need to be installed and placed here before these operations resume. The conditions for the hand washing station are listed in the canned comments.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No chlorine sanitizer test strips available on site for use • Need some thermometers or IR thermometer for freezers in kitchen area.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer solution was measured at over 300 ppm Chlorine, this is too high and can cause a chemical hazard. Corrected During Inspection (CDI): • Operator had reformulated chlorine solution, new solution was measured at 200 ppm chlorine. This is satisfactory for sanitizing action and to prevent chemical hazard.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website