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The Florentine Nicola Valley Seniors Residence

4100 Belshaw St Merritt BC V1K 0A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Florentine Nicola Valley Seniors Residence has been inspected 16 times by Interior Health Authority since January 3, 2013. The most recent inspection, on May 14, 2025, recorded 4 infractions.

9 of 16 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on May 14, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 11, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 7, 2023. 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 January 11, 2021. 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 5 times across 3 separate inspections, most recently on May 14, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

16 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): NEW INFRACTION: The "drink" cooler in the kitchen is not maintaining a food temperature of 4° C or colder. At the time of inspection the food temperatures (e.g. condiments) in this cooler were 8° C; the temperature logs maintained daily by staff shows that the temperatures observed daily have consistently been 8°-9° C. This cooler must be replaced or repaired so that sufficient, and easily accessible, cold storage is available for foods requiring proper refrigeration (4° C or colder). Correct right away. NOTE: Most potentially hazardous foods are not currently stored in this cooler. Remove any condiments, packaged dairy etc. that require refrigeration.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. NEW INFRACTION: A new prep-counter cooler is required for the cook line in the kitchen. The current cooler is no longer operable, and is not in use. The food handlers on the cook line must have easy access to cold storage equipment for the potentially hazardous foods that they are handling at their work station. Replace the cooler by June 16, 2025. 2. NOTE: The requirement to repair or replace the prep-counter cooler was first noted in the 2022 inspection report. Compliance is required.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: A food safety plan still needs to be written for this facility. The chef reports that this is being worked on.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: A sanitation plan still needs to be developed for this facility. The chef reports that this is being worked on.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION: A food safety plan still needs to be written for this facility. Information, and templated, for food safety plans is attached with this report.
      • 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: A sanitation plan still needs to be developed for this facility. Information regarding sanitation plans is attached with this report.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • NEW: Obtain quats test strips for testing the quats sanitizer concentration used in the kitchen etc.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): • CORRECTED DURING INSPECTION: All potentially hazardous foods being thawed in the sink must be thawed under cold running water, or alternatively thaw in the walk-in cooler.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • NEW: The plumbing for the single compartment sink in the kitchen should be repaired; this sink should be used as a "clean" sink for the handling of coffee/drinks, produce, etc. (i.e no meat or poultry, no dirty wares etc.).
      • 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.
  4. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Currently the cabinet cooler on the cook-line cannot maintain proper temperatures below 4° C (40° F) as required; no foods are stored in this cooler at this time. • The cabinet cooler on the cook-line needs to be operational to ensure that adequate cooler space is available for food storage. • Have the cabinet cooler on the cook-line repaired or replaced so that proper/adequate food storage is readily available.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Food temperatures in the cabinet cooler on the cook line (make-table cooler) were 8° C to 11° C (46° F to 52° F) at the time of inspection. Food temperatures in the cooler are not to exceed 4° C (40° F) Potentially hazardous foods that were in this cooler overnight were discarded; foods that had been put in this cooler in the morning are to be removed and stored in an operating cooler. Move foods right away. • There is a very large ice block formed on the cooling unit inside the cooler mentioned above. Defrost this cooler, and have repaired. Determine if this cooler has an auto defrost that was not operating properly (?). This cooler is not to be used for food storage until food temperatures can be maintained at 4° C (40° F) or colder at all times. • The food temperatures in excess of 4° C (40° F) should have been noticed during the reported daily temperature checks, and corrective action should have been carried out right away.
      • 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): • No test strips for the quats sanitizer were available. Sanitizer concentrations must be checked daily, and recorded. Correct by January 20, 2021.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • At the time of inspection there was no sanitizer solution available in the food preparation areas, Sanitizer solution must be available at all times in the areas where foods are prepared and handled. Provide sanitizer solution in spray bottles or wipe cloth pails. Correct right away. • Quats sanitizer solution must be maintained at a concentration of 200 ppm to 400 ppm at all times. Change spray bottles every day, change wipe cloth pails every two hours.
      • 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): • Paper towel must placed in the paper towel dispenser, do not leave it on the counter. Correct right away.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Develop a written sanitation plan which staff are to follow regarding the proper and frequent sanitizing of all food contact surfaces; i.e. the proper dishwasher temperatures that must be reached, how often to sanitize food prep surfaces, what concentrations of sanitizer(s) to use, etc. Complete a plan by January 25, 2021.
      • 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.
  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Food temperatures in the glass door Habco cooler by the dishwasher were 5.5° C - 6.5° C; staff report that there was an issue with the cooler fan for this unit. Have the cooler checked and repaired so that foods are maintained at 4° C or colder. Do not store dairy products or other perishables in this cooler until it can maintain the required temperatures; remove dairy and perishable products right away. • Food temperatures in the small fridge in the dining area were 7° C; yogurt must be maintained at 4° C or colder. This fridge will need to be manually defrosted to remove the large build-up of ice on the coils; once defrosted check temperatures to ensure 4 C or colder Remove yogurts until temperature is corrected.. Correct right away.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • A large pot of thick beef tomato soup (contained meat) with a make date of February 17 on the lid was found February 18 to have a temperature of 10° C; the soup was reported to have been placed in the cooler February 17, and had not been reheated since it was made. This indicates improper cooling of large batch food(s). Hot foods must be cooled quickly and properly before being placed into the cooler (see requirements below). Due to the risk of bacterial re-growth the food was discarded at the time of inspection. Review cooling procedures with staff.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) Corrected During Inspection: The concentration of the quats sanitizer in the kitchen was aprox. 0.0 ppm. The concentration of quats sanitizer in a spray bottle or wipe cloth pail must be maintained at approx. 200 ppm. Kitchen management reports that Eco Lab is to install a new quats/chemical dispenser in the kitchen march 20, 2018. b) When the sanitizing system is not operating properly staff must be instructed to utilize a bleach solution for sanitizing food preparation surfaces; this must be included in the sanitation plan for the kitchen. c) Staff must inspect items coming from the dishwasher to ensure that all food debris had been removed during the dish wash process. At the time of inspection some wares were found to have food debris still attached.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

  16. Monitoring

    0 infractions

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