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KeKuli Cafe Merritt

A-2051 Voght St Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

KeKuli Cafe Merritt has been inspected 13 times by Interior Health Authority since November 25, 2019. The most recent inspection, on March 6, 2026, found no infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 7 times across 5 separate inspections, most recently on October 22, 2025. 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 October 1, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on October 1, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 5, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times on October 22, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. NEW INFRACTION: Clean the kitchen ceiling tiles. Remove all dust and black stain from the ceiling. Cleaning the ceiling must be a routine procedure for the facility, when dirt is visible it must be cleaned. Correct right away. 2. NEW INFRACTION: Clean the walls adjacent to all food preparation counters and tables. Cleaning walls must be a routine procedure for the facility. Correct right away. 3. NEW INFRACTION: Clean and sanitize the bathrooms. At the time of inspection there was a strong urine odour, and the underside of the toilet seat was dirty. Correct right away. 4. NEW INFRACTION: Label all sanitizer bottles with the contents, and any other spray bottles used for cleaners etc. Correct right away. 5. NEW INFRACTION: The condensate hose in the double door freezer must be replaced. The existing condensate hose is detached and condensate/thaw water is dripping into the freezer forming large amounts of ice; also this is a risk of contamination of foods in the freezer. 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): NOTE: A food safety plan must be developed for this facility. Information regarding food safety plans is attached.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): NOTE: This facility must have written cleaning and sanitation schedule/plan for staff to follow to maintain the facility.
      • 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.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: There was no detergent being used in the dishwasher. At the time of inspection the detergent pail was empty, and the staff could not locate a supply of detergent. Correct immediately.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: The front line hand wash sink did not have any hand soap for washing hands. Staff must wash hands regularly after handling cash, before preparing foods etc. If there is mno hand soap hands are not being washed properly. Correct immediately.
  5. Monitoring

    0 infractions

  6. 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: A chlorine sanitizer concentration was not detectable during the final rinse cycle of the dishwasher. Change the chlorine sanitizer container with a new one, prime the sanitizer, and retest the concentration. If a chlorine concentration is not detectable, have the dishwasher serviced.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Chlorine sanitizer could not be detected in the dishwasher final rinse cycle after priming the system. Continue to prime the sanitizer pump and test for a minimum chlorine concentration of 50 ppm with the test strips. • If chlorine cannot be detected have your dishwasher tech inspect the system.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Repair the water leak in the water supply line for the chemical dispenser at the ware washing sink.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The prep-table cooler was 7° C at the time of inspection. Monitor the cooler to determine that it is capable of maintaining a food temperature of 4° C or colder. It is possible that the cooler was in a defrost cycle at the time of inspection (?).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Food containers on the bottom of the cabinet freezer have an accumulation of ice and food debris that have appear to have dripped from above; there was raw chicken and ground meat stored on the higher shelves. Store all raw meats, whether frozen or thawed, in totes on the lowest level of the freezer; do not store raw meats/poultry above other foods.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • In-service utensils (i.e. coffee mixing spoons kept in water) must be kept in a container with ice water to prevent bacterial contamination. The ice must be replaced often to ensure the water temperature remains 4° C or colder at all times in-service utensils are being stored.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  11. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • No paper towel was in the hand wash sink dispenser at the time of inspection. Ensure there is single-use product available that is protected from contamination (e.g.: not a stack of paper towels beside the sink). Correct by April 06, 2021.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  12. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • At time of inspection, staff member was observed touching meat on the grill with bare hands as it was being cooked, and then touching spinach (ready to eat food) in the cold-holding unit without washing hands between foods. Employees must wash their hands after touching potentially hazardous foods and prior to handling other foods to prevent the contamination of food. Employees must be aware of hygiene and food safety requirements as per legislative requirements and food safety plan plan. Correct by September 16, 2020.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Lettuce and eggs in walk-in cooler were stored on the cooler floor. All food must be stored at least 6 inches off the floor to prevent contamination and protect against pests. Correct by September 16, 2020. • Flour container was observed without a cover. All foods must be stored in covered containers to protect them from contamination and access by pests. Correct by September 21, 2020.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Chemical sanitizer spray bottles were not labeled. All chemical containers must be properly labeled and stored separately from food to prevent possible contamination. Correct by September 16, 2020.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
  13. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Obtain sanitizer test strips for Ostro San sanitizer (quats) used in the spray bottles; follow the mixing instructions on the container to mix a 200 ppm solution; testing at the time of inspection indicates that improper mixing is occurring resulting in a concentration of 500 ppm. Correct mixing procedure right away.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Label all chemical spray bottles (e.g. sanitizer spray bottles). Correct right away.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.

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