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Merecroft Village Pub & Family Restaurant

489 South Dogwood Street, 205, Campbell River, BC, V9W 6K6 · Food Premises

Official record from Island Health →

Inspection summary

Merecroft Village Pub & Family Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since June 23, 2026. The most recent inspection, on July 14, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 once on June 23, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 June 23, 2026. For example: Food Not Protected - General

  • 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • 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 2 times on June 23, 2026. For example: Improper Construction / Maintenance of Establishment

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Follow-Up

    1 infraction

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • - repeat violation - ceiling vents were accumulating debris on top.
      • - Ensure to maintain vents in a clean and sanitary condition and free of debris. Comments Violation 105, 110, 116 corrected. No other concerns
  2. Routine

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Improper thawing was observed as meats were observed thawing at room temperature placed on the shallow pans.
      • Ensure that phfs (meats) are thawed overnight in the walk-in cooler or by placing it under cold running water. The meats were moved into the cooler (CDI).
    • Food Not Protected - General
      • The double door cooler in the kitchen was unable to maintain 4C and was ranging around 5.5C.
      • Ensure to repair or replace the unit before the corrective action date. Meanwhile, do not store PHFs (meats and cooked foods or RTE) inside the unit if it is unable to maintain temperature below 4C. Inform the office the timeline for the replacement/repairing of the unit.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The ventilation hoods were accumulating grease and debris.
      • Ensure to clean the grease and debris from the vent hood.
    • Improper Construction / Maintenance of Establishment
      • Holes in the wall under the sink and the table next to the sink were identified.
      • Ensure to repair the holes in the walls. Inform the office about the timeline when the holes can be patched.
    • Improper Construction / Maintenance of Establishment
      • Accumulation of debris on the ceiling and the vents.
      • Ensure to clean the accumulated debris on the ceiling. Comments - Hand sink was stocked with soap, hotwater and papertowel. - Dishwasher registered 50 ppm on the plate. - Quats sanitizer was tested at 200 ppm. - Coolers and freezers were maintained below 4C and -18 C. - Hot holding units were maintained above 60 C. - Temperature logs were adequately maintained.

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