Skip to content
Loading map…

Nana's Hitchin Post

443 Hwy 8 Merritt BC V0K 1Y0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Nana's Hitchin Post has been inspected 6 times by Interior Health Authority since June 23, 2021. The most recent inspection, on February 11, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 February 11, 2026. 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 2 times across 2 separate inspections, most recently on February 11, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 11, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 September 23, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

6 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: The bar fridge at the front coffee counter had a food and air temperature of 9° C. This cooler must be 4° C or colder. 2. NEW INFRACTION: At the time of inspection two cases of eggs were in the back store room at room temperature; operator reports that the eggs were delivered that morning. Eggs must be placed in cold storage on delivery. 3. ACTION: a) Adjust the temperature of the coffee counter cooler to 4° C or colder. b) Make room in the bottom of the bar fridge for storing eggs; place eggs in this cooler on delivery.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. NEW INFRACTION: All items in the kitchen must be stored off of the floor so that proper cleaning and sanitizing of the floor can occur every day. Do not keep pile of refuse in the kitchen by the outside door, dispose of it instead of storing it. Remove all items from the food preparation counter so that the counter can be properly utilized for food handling and preparation, and the counter can be properly cleaned and sanitized. Correct right away.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: The hand wash sink in the kitchen does not have running water. Operator reports they use the ware wash sink for hand washing. Have the hand wash sink repaired right away.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): HIGH PRIORITY ISSUE: 1. NEW INFRACTION: A large number of flies was noted in the kitchen at the time of inspection. The screen door for the kitchen must be repaired so that there are no gaps through which flies can enter when the kitchen door is left open for ventilation. 2. NOTE: empty the kitchen garbage can frequently during the day so that accumulated garbage is not an attractant for flies. 3. NOTE: All exposed foods sitting on the kitchen counter is to be covered so that flies do not land on foods. 4. NOTE; Increased pest control/fly light traps is recommended to control flies.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NOTE: Arrange for commercial vent hood and duct cleaning and cleaning of oil/grease under cook equipment.. Clean hood filters and drip troughs inside of vent hood.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Fridge #2 and the make-table cooler (cabinet cooler) were not maintaining proper temperatures; temperatures were 7° C and 12° C respectively. Adjust temperatures on both coolers so that food temperatures are maintained at 4° C or colder. • If proper temperatures cannot be maintained in these cooler have the coolers repaired or replaced. • All potentially hazardous foods in these two coolers must be moved to other properly operating coolers if the temperatures cannot be lowered to 4° C or colder. • Address the above right away.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Continued Non-compliance. • The required hand wash sink has been removed from the kitchen. • The dedicated handwash sink will need to be re-installed into the kitchen, and supplied with liquid soap, and paper towel. • Complete by July 6, 2022. • Inform Interior Health when the hand wash sink has been installed.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  6. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • The dedicated handwash sink will need to be installed back into the kitchen, and supplied with liquid soap, and paper towel. Please inform Interior Health when completed. Section 21(4) Food Premises Regulation.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.

Nearby inspected facilities

Own this business? Add a badge to your website