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Valley Graze

1-2114 Nicola Ave Merritt BC V1K 1R6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Valley Graze has been inspected 2 times by Interior Health Authority since October 28, 2024. The most recent inspection, on July 29, 2025, recorded 3 infractions.

1 of 2 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 and Food source, labelling and allergens.

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 July 29, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 29, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 29, 2025. For example: 1 Does the facility have proper monitoring supplies?

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

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. NEW INFRACTION: The kitchen refrigerator temperature, and the food temperature, was 17° C at the time of inspection. Adjust the temperature setting so that the food temperatures are maintained at 4° C (40° F), or colder. 2. NOTE: Do not store any items on top of the refrigerator, or between the refrigerator and the freezer. These units cannot dissipate the heat if items are placed/stored against the units. Also, to assist dissipating heat from the refrigerator and freezer, leave a space at the back of each unit. 3. NEW INFRACTION: The meat and cheese sandwiches, and the other items on the top shelf of the front-counter display unit are high hazard foods and must be refrigerated.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): 1. NEW INFRACTION: Foods for use in the restaurant cannot be cooked in a residential kitchen (e.g. ground beef). All foods prepared and served to the public must be prepared in an approved food facility (i.e. the restaurant). 2. NOTE: Provide information from the food processor (Jill's Homestead Shop) that the canned food products being retailed in the restaurant are being processed in an approved facility, and that the canning process used for each item has been reviewed and approved by a canning authority. Until this information is received by Interior Health, the canned food products must be removed.
      • F1.6A All foods on the premises must be from an approved source.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): RESOLVED AT TIME OF INSPECTION: All coolers/refrigerators must a have visible thermometer so that staff can monitor the temperatures everyday to ensure that foods are being stored at the required safe temperature. Also, staff must have a probe thermometer so that food temperatures can be monitored.
  2. Monitoring

    0 infractions

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