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NVIT - Eagle's Perk

4155 Belshaw St Merritt BC V1K 1P4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

NVIT - Eagle's Perk has been inspected 3 times by Interior Health Authority since April 11, 2024. The most recent inspection, on October 23, 2025, found no infractions.

1 of 3 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: Food temperature control, Pests 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 April 11, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 11, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 April 11, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on April 7, 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): INFRACTION NOT RESOLVED: The expired quats sanitizer test strips have not been replaced. Obtain new test strips from the chemical supplier.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of the under counter cooler on the right side in the front line was observed around 13°C. The thermometer present in the cooler also measured 13°C. raw noodles and some cut vegetables were stored in the cooler. **The foods stored in danger zone (4°C - 60°C) favors growth of pathogens in food and/or production of toxins. Corrective actions: Do not store perishable foods in that cooler. Ensure Potentially Hazardous Foods are stored ≤ 4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Expired QUAT sanitizer strips. This required for measuring accurate sanitizing concentrations. Corrective actions: Ensure sanitizer strips are available on site and within the best before date.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Net Screen attached to the window observed broken. Window was opened at time of inspection and a gap was observed. This is a potential point of entry for pests. Corrective action: Fix the net screen to prevent the entry of pests when window is opened. Ensure window remains closed until the net screen is fixed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A wire mesh observed broken. This creates the risk of physical contamination of food. Corrected During inspection: Discard the broken wire mesh. Ensure utensils (i.e., wire mesh) are kept in good working order.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.

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