Skip to content
Loading map…

Starbucks Coffee #4826

3623 De Wolf Way Merritt BC V1K 1R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Starbucks Coffee #4826 has been inspected 14 times by Interior Health Authority since March 5, 2013. The most recent inspection, on June 5, 2025, found no infractions.

9 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on February 18, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 20, 2017. For example: 5 - 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 once on March 6, 2014. For example: 3 - Are wiping cloths maintained and stored in a sanitary manner?

  • 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 March 20, 2017. For example: 1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 once on March 20, 2017. For example: 2 - Is the contact information the same?

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.

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • A large accumulation of ice has formed on the bottom of the freezer and the freezer shelving directly under the drip pan hose. Repair the unit so that water is not dripping into the food storage compartment. Until the unit is repaired, place a container in the freezer to catch water that may drip during a defrost cycle.
      • 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.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Remove all food related items (e.g. warming bags, pastry bags, spoons) from the staff bathroom.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): a) The hot water supply to hand sinks and dish wash sinks is not sufficient. Hot water is not always readily available when the taps are turned on, the length of time for hot water to arrive at the taps can lead to insufficient washing (i.e. with cold water only). This issue has also been expressed by staff. This issue must be looked into, the facility must have a ready and adequate supply of hot water at the taps. Correct by April 20, 2017.
      • F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F3.2 - Is the contact information the same?
      • Observation(s): a) Contact information for this facility is out of date; an application form is attached with this report, please complete the application so that Interior Health can update our files and/or confirm existing information..
      • F3.2A - Updated contact information must be provided to the health officer.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): a) The soap dispenser in the "long" bathroom does not dispense soap properly, the pushbutton appears to be stuck. Replace or repair the dispenser.
  11. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): a) At the time of inspection hot water was not available at the washroom sinks, the water was run for an adequate enough time for hot water to reach the tap. check the hot water tank to ensure that it is operating properly.
      • 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
  12. Monitoring

    0 infractions

  13. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): THE CONCENTRATION OF THE SANITIZING SOLUTION IN THE WIPE CLOTH BUCKETS WAS TOO LOW WHEN CHECKED, THE CONCENTRATION WAS APPROXIMATELY 50 PPM AT THE TIME OF INSPECTION. THE CONCENTRATION FOR THIS SANITIZER SOLUTION SHOULD BE 200 PPM (MINIMUM) IN THE BUCKETS, ETC. THE STAFF CHANGED THE SOLUTION AT THE TIME OF INSPECTION AND THE CONCENTRATION TESTED AT 200 PPM; IT WAS REPORTED THAT STAFF USUALLY CHANGED THE SOLUTION EVERY TWO HOURS.
  14. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website