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Shellys Catering and Bannock

2601 Irvine Ave Merritt BC V1K 1H5 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Shellys Catering and Bannock has been inspected 2 times by Interior Health Authority since February 25, 2025. The most recent inspection, on April 30, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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.

  • 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 30, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 25, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on April 30, 2025. For example: 1 Are proper cooking procedures followed?

  • 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 April 30, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

2 inspections

  1. Monitoring

    3 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): 1. NOTE: All cooking of food is to occur in the food mobile. Food must be brought to a temperature of 74° C (165° F) quickly, and then can be hot held at a minimum temperature of 60° C (140° F). The operator must check these food temperatures during food preparation and hot holding. NOTE: To reduce the risks associated with the handling of raw ground beef in the food mobile, commercially precooked ground beef can be used.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: The lower cooler temperatures exceeded 4° C (40° F). All coolers and refrigerated foods must be maintained at a temperature of 4° C (40° F) or colder at al all times. The cooler was adjusted at the time of inspection. The operator must monitor the cooler temperatures regularly during operation. 2. NOTE: Cooler temperatures should be recorded on a temperature log sheet daily (attached with report).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): NEW INFRACTION: At the time of inspection hot and cold water was not available under pressure. During operation, the food mobile must always have hot and cold water under pressure for sanitation purposes.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
  2. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): 1. NOTE: At the time of this site visit, hot and cold water under pressure was not available in the mobile food trailer. Due to a break in the fill-pipe the water tank could not be filled. 2. NOTE: Hot and cold water under pressure must be available in order for the mobile food trailer to operate and to receive approval.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOTE: At the time of this site visit, hot and cold water under pressure was not available in the mobile food trailer. Due to a break in the fill-pipe the water tank could not be filled.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): NOTE: Approval to be withheld until hot and cold water under pressure is provided on the mobile food trailer. The mobile cannot operate until approval is issued.

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