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Ramada Merritt

3571 Voght St Merritt BC V1K 1C5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Ramada Merritt has been inspected 3 times by Interior Health Authority since February 5, 2024. The most recent inspection, on September 8, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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 September 8, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 12, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 8, 2025. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 September 8, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on September 12, 2024. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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

    4 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): NEW INFRACTION: Do not thaw the liquid eggs at room temperature. All high risk foods must be thawed in the cooler/fridge, or under cold running water, Change the procedure right away.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NEW INFRACTION: Install a paper towel dispenser in the kitchen for drying hands.
      • 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 written food safety plan must be developed for this facility. A guide for writing a food safety plan is attached.
      • 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: A written sanitation plan must be developed for this facility. A guide for writing a sanitation plan is attached.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  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: There is only a single-compartment sink available for ware washing. There must be a second compartment available for submerging wares into a sanitizer solution as per the instructions left at the time of inspection.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. INFRACTION NOT RESOLVED: The facility has a domestic dishwasher (NSF certified) and a single compartment sink. The existing dish washing and ware washing equipment does not meet the requirements for a food service establishment. The requirements for a food service establishment include: 1. A three-compartment sink and a separate hand wash sink OR 2. A two-compartment sink with a dishwasher and a separate hand wash sink. 2. NOTE: This facility is a regulated food service establishment due to the types of foods being handled which include the preparation of potentially hazardous foods such as sausages, scrambled eggs etc., and the use of re-usable guest dishes and cutlery. The handling and preparation of potentially hazardous foods, and the use of re-usable dishes/cutlery, will require that the provincial sink requirements outlined above are met. 3. NOTE: To continue serving the potentially hazardous foods (sausages, scrambled eggs, etc.) and the use of re-usable dishes/cutlery in this facility, the kitchen must be upgraded to comply with the requirements of a food service establishment.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: See item 2.6 above.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: A written food safety plan must be developed for this facility. A guide for writing a food safety plan is attached.
      • 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: A written sanitation plan must be developed for this facility. A guide for writing a sanitation plan is attached.
  3. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): NEW INFRACTION: There is only a single-compartment sink available for ware washing. There must be a second compartment available for submerging wares into a sanitizer solution as per the instructions left at the time of inspection.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): NEW INFRACTION: The facility has a domestic dishwasher (NSF certified) and a single compartment sink. The existing dish washing and ware washing equipment does not meet the requirements for a food service establishment. The requirements for a food service establishment include: 1. A three-compartment sink and a separate hand wash sink OR 2. A two-compartment sink with a commercial dishwasher and a separate hand wash sink. NOTE: This facility became a regulated food service establishment when the types of foods being handled included the preparation of potentially hazardous foods such as sausages, scrambled eggs etc., and the use of re-usable guest dishes and cutlery The handling and preparation of potentially hazardous foods, and the use of re-usable dishes/cutlery, will require the sink requirements outlined above. NOTE: To continue serving the potentially hazardous foods (sausages, scrambled eggs, etc.) and the use of re-usable dishes/cutlery in this facility, the kitchen must be upgraded to comply with the requirements of a food service establishment. Contact Interior Health to discuss.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: See item 2.6 above.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): NEW INFRACTION: A written food safety plan must be developed for this facility. A guide for writing a food safety plan is attached.
      • 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): NEW INFRACTION: A written sanitation plan must be developed for this facility. A guide for writing a sanitation plan is attached.

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