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Merritt Golf & Country Club

1450 Juniper Dr Merritt BC V1K 1J6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Merritt Golf & Country Club has been inspected 12 times by Interior Health Authority since May 7, 2014. The most recent inspection, on April 17, 2026, found no infractions.

6 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, Protecting food from contamination 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.

  • 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 April 11, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 11, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 3, 2016. For example: 1 - Are proper cooking and reheating procedures followed?

  • 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 11, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 19, 2024. 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): OUTSTANDING FROM PREVIOUS REPORT: Test strips for monitoring sanitizer concentrations could not be found. Test strips for monitoring the quats and/or bleach sanitizer concentrations should be available. Ask food supplier regarding test strips.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): NEW: A written food safety plan will need to be completed for this facility. Information regarding food safety plans is attached with this report. The plan should include foods prepared for sale at the counter, and for foods prepared for events (e.g. men's night, etc.). The food safety plan must be submitted to Interior health for review.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): NEW: A written sanitation plan will need to be completed for this facility. Information regarding sanitation plans is attached with this report. The plan should include the cleaning procedures for the food counter and the outside cooking are, and the mixing and use of sanitizers.. The sanitation plan must be submitted to Interior health for review.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NEW: The staff member on duty at the time of this inspection will need to renew their FoodSafe certification, as it has expired. Register for a FoodSafe Level 1 course (or equivalent) online or in-class prior to April 19, 2024. Please inform Interior Health when certification is complete.
  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NEW: Test strips for monitoring sanitizer concentrations could not be found. Test strips for monitoring the quats and/or bleach sanitizer concentrations should be available. Ask food supplier regarding test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • NEW: The dishwasher final rinse temperature did not reach the proper temperature of 71° C at the dish; The highest temperature observed during the final rinse cycle was 63° C. Adjust or repair the dishwasher so that a final rinse temperature of 71° C is reached at the dish, or 82° C on the machine gauge. • NOTE: the machine temperature gauge is not working.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • NEW: Remove the accumulated food/cooking debris from under both outside grills. • NEW: All food equipment and prep surfaces in the patio kitchen must be cleaned and sanitized prior to food handling in this area (e.g. small deep fryer needs cleaning, do not leave dirty inserts with mould). • NOTE: After cleaning and sanitizing all food equipment and prep surfaces in the patio kitchen, the equipment etc. should be covered to prevent equipment and prep surfaces from being dirtied/contaminated by wind borne dust, debris etc. Staff must make it a best practice to keep all equipment and surfaces clean.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • NEW: Paper towel and liquid hand soap must be available at the inside hand wash sink.
      • 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.
  5. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • The broken counter tiles under the countertop deep fryer need to be replaced (outdoor kitchen); all surfaces are to be smooth and cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): a) At the time of inspection hot water could not be obtained at any of the taps (only slightly warm). check the hot water supply and adjust repair as required. correct right away.
      • F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.3 - 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 the water temperature of the dish washer did not reach the required temperature of 82 C (180 F) for the sanitizing cycle (several cycles were run). The low dishwasher temperatures could be related to the lack of hot water detected at the taps. Correct right away.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  10. Monitoring

    1 infraction

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Operator reports only checking surface temperatures of meats (e.g. precooked patties and sausages) using an on-site IR thermometer. Internal temperatures of precooked patties and sausages should reach 71C (160F) and 74C (165F), respectively. Internal temperatures should be checked at least once daily with on-site probe thermometer.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
  11. Monitoring

    4 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Staff to check internal temperatures of foods to ensure that cooked potentially hazardous foods reach a minimum internal temperature of 74 C; This requirement is also for the operator of the outside kitchen.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. The small deep fryer in the BBQ area must be cleaned of grease after each event (also cover?); at the time of this inspection numerous small flies were stuck to the top of the fryer. This must be a part of the cleaning/sanitizing plan for the facility. 2. Dirty dishes and utensil were found in the cupboards/drawer of the BBQ kitchen, The staff must check that all dishes and utensils are clean prior to being stored for next use. 3. The fridge in the BBQ kitchen should be cleaned and then sanitized on the inside and outside. 4. The white trolley cart in the BBQ kitchen must be cleaned and sanitized. 5.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1. At the time of inspection it was noted that patrons come into the food preparation area to get ice and water. no one other than the operator and food staff are permitted in the food area. The transmission of organisms such as norovirus is easily passed to a food handler via the handle of an ice scoop that a patron handled. Post the "employees only" sign that was left at the time of inspection. This practice must be enforced.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The cracked tile(s)under the outside deep fryer must be replaced; all counter surfaces are to be free of cracks. 2. The inside kitchen tap leaks when the faucet is in use; repair the tap to prevent/minimize water damage to counters etc. 3. The ice machine is not operating properly, the food operator cannot readily obtain ice. The access cover for the ice machine is broken where attached and is held together with tape. Repair the ice machine so that it operates properly, or replace the ice machine.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  12. Monitoring

    0 infractions

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