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Merritt Bread Basket Soup Bowl

1990 Chapman St Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Merritt Bread Basket Soup Bowl has been inspected 12 times by Interior Health Authority since April 2, 2013. The most recent inspection, on January 27, 2026, found no infractions.

9 of 12 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, Food temperature control and Handwashing and staff hygiene.

The last 4 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.

  • 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 May 9, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on July 6, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 3, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  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): • Discussed at time of inspection. All potentially hazardous foods (e.g. cooked rice, meats, dairy) should be placed on ice/ice packs during display.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) All dishes and utensils must be pre-rinsed in a sink or alternatively with the spray hose and then washed and sanitized in the commercial dishwasher located in the kitchen, as per the "Food premises Regulation (Public Health Act, BC)" and the "Food Retail and Food Services Code". The large cooking pots etc. that will not fit properly in the dishwasher can be washed and sanitized in the double compartment sink.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  9. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) All dishes, cups, glasses and utensils used by clients and staff are to be washed and sanitized in the dishwasher, do not use the two compartment sink. The two compartment sink can be used to wash wares and utensils that are not used by clients (e.g. pots, ladles, etc.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): a) Do not keep the dish rack on the kitchen handwash sink, the handwash sink must be available at all times for food handler handwashing. Food handlers must not use the bathroom sinks in place of the kitchen handwash sink; always wash hands at the kitchen handwash sink when returning to the kitchen.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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