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Nicola Valley Shelter and Support Society

2751 Nicola Ave Merritt BC V1K 1B8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Nicola Valley Shelter and Support Society has been inspected once by Interior Health Authority, on July 15, 2025. The most recent inspection, on July 15, 2025, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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 once on July 15, 2025. 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 once on July 15, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 15, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

1 inspection

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: Food staff must have a probe thermometer to check food temperatures to ensure foods are being maintained at the correct temperatures. Test strips must be available so staff can check sanitizer concentrations daily. The food supplier can provide both thermometer and test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. NEW INFRACTION: At the time of inspection there was no detergent or sanitizer available for the proper sanitizing of wares etc. in the 2-compartment sink. All wares must be properly washed and sanitized as per the food code (staff would have learned this in FoodSafe course). Correct right away. 2. NEW INFRACTION: There was no sanitizer available in a spray bottle or a wipe cloth pail for food handlers to sanitize food contact surfaces whiling handling and preparing foods in the kitchen. Food handlers must sanitize food contact surfaces regularly to minimize cross contamination of foods. 3. NOTE: The dishwasher is not being used, technician still has to connect etc.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: At the time of inspection, food was being stored in the kitchen hand wash sink, and paper towel and liquid soap in a dispenser was not provided. The single compartment sink in the cook area is the designated hand wash sink for the kitchen, this sink is not to be used for any other purpose. Correct right away.
      • 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.
      • F2.7E Handwashing stations must remain accessible at all times.

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