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Quality Inn - Continental Breakfast

4025 Walters St Merritt BC V1K 1H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Quality Inn - Continental Breakfast has been inspected 5 times by Interior Health Authority since November 28, 2022. The most recent inspection, on June 5, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 June 4, 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 2 times across 2 separate inspections, most recently on June 4, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 December 3, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 6 times across 3 separate inspections, most recently on June 4, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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.

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Acquire chlorine test strips to confirm sanitizer concentrations
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): INFRACTION NOT RESOLVED: At the time of inspection there was no sanitizer available for the sanitizing of wares etc. during the washing procedure. Refer to the dish wash procedure posted in the kitchen. Also, there must be spray bottle sanitizer, or sanitizer in a wipe cloth pail, available for the sanitizing of counters and equipment that cannot be moved. This outstanding infraction must be corrected right away.
      • 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): INFRACTION NOT RESOLVED: The front sink and the single sink in the kitchen must be supplied with liquid soap and paper towel for food handlers to be able to wash their hand. This outstanding infraction must be corrected 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED:: A food safety plan must be completed. Review the material attached with this report and complete a food safety plan. Keep the food safety plan on site. This is an outstanding infraction and must be corrected right away.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: Develop and post a sanitation plan for the breakfast kitchen. There must be written instructions for staff to follow with regards to washing and sanitizing wares, tables. food equipment, counters, etc. Keep the sanitation plan and cleaning schedule/instructions in the kitchen. This is an outstanding infraction and must be corrected right away.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NOTE: The issue below must be addressed (this was required on the previous inspection report): 1. The operator is to determine if current food staff have FoodSafe certification. 2. At least one staff member preparing breakfast must be FoodSafe certified. Staff are to take the required training, and management must notify Interior Health when staff are certified, and provide the names of the certified food handler(s). 3. Also, Regulation requires that the owner/operator be FoodSafe certified. 4. FoodSafe training courses can be taken online.
  3. Monitoring

    7 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): NEW INFRACTION: All coolers and freezers are to have a thermometer inside, for the daily monitoring of cooler/freezer temperatures. All coolers to remain 4 C or colder, and freezers to remain -18 C or colder. Also, a probe thermometer must be available to monitor cooking and hot holding temperatures. Cooked foods must reach an internal temperature of 74 C, and hot holding temperatures must be a minimum of 60 C.
      • 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): NEW INFRACTION: At the time of inspection there was no sanitizer available for the sanitizing of wares etc. during the washing procedure. Refer to the dish wash procedure poster in the kitchen. Also, there must be spray bottle sanitizer, or sanitizer in a wipe cloth pail, available for the sanitizing of counters and equipment that cannot be moved.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): NOTE: do not use the breakfast kitchen as a store room for items not related to the daily preparation of breakfast foods. Remove the mop pail, remove all unused equipment, etc. The furnace closet and the storage closet in the kitchen must have doors so that they are not open to the kitchen (the furnace closet door will need a vent).
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): NEW INFRACTION: There is insufficient lighting in the breakfast kitchen. Repair or replace the lighting so that there is a minimum of 540 Lux illumination at work surfaces in the kitchen.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: The front sink and the single sink in the kitchen must be supplied with liquid soap and paper towel. 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): NEW INFRACTION: As discussed on site, a food safety plan must be completed. Review the material left at the time of inspection and complete a food safety plan. Keep the food safety plan on site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: Discussed on site at time of inspection. Develop and post a sanitation plan for the breakfast kitchen. There must be written instructions for staff to follow with regards to washing and sanitizing wares, tables. food equipment, counters, etc. Keep the sanitation plan and cleaning instructions in the kitchen.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • NOT RESOLVED: The operator is to determine if current food staff have FoodSafe certification. • At least one staff member preparing breakfast must be FoodSafe certified. Staff are to take the required training. notify Interior health when staff are certified. • Also, Regulation requires that the owner/operator be FoodSafe certified. • FoodSafe training courses can be taken online. • Have any required staff etc. registered in a FoodSafe course by November 8, 2023.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • All coolers and freezers must have a thermometer and the thermometers must remain visible so that staff can check the temperatures daily. • Facility must have sanitizer test strips to check the concentration of sanitizer in the ware wash sinks and sanitizer for counters, tables etc.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • A food safety plan was not seen in the breakfast kitchen. Post the food safety information that is attached with this inspection report in the kitchen for staff to reference (regarding temperatures etc.).
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Develop and post a sanitation plan for the breakfast kitchen. there must be written instructions for staff to follow with regards to washing and sanitizing wares, tables. food equipment, counters, etc.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • At least one staff member preparing breakfast must be FoodSafe certified. Staff are to take the required training. notify Interior health when staff are certified. • Also, Regulation requires that the owner/operator be FoodSafe certified. • FoodSafe training courses can be taken online. • have the required staff etc. FoodSafe certified by January 6, 2023.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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