Skip to content
Loading map…

Amica White Rock - Food Service

15333 16th Ave, Surrey · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Amica White Rock - Food Service has been inspected 15 times by Fraser Health Authority since September 10, 2019. The most recent inspection, on August 11, 2026, recorded 1 infraction.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 August 11, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 23, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on September 29, 2022. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 24, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on September 29, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Metal mandolin found to have debris within the edges stored on the shelving rack. This can lead to contamination of food.
      • Corrective Action(s): Run equipment through dishwasher again and check for debris. Date to correct: immediately
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Metal scoops and bowls were stored in the bags of sugar with handle part in direct contact with the food.
      • 2. Roller bins were dry foods were stored were not covered.
      • 3. Floor 3 and 4 serveries were using non-food grade disinfectant to disinfect food surfaces.
      • Corrective Action(s): 1. Move the metal scoops and bowls away from dry foods and store them in a separate location. Handle part should not be in contact with the food to prevent contamination.
      • 2. Roller bins must be properly covered to protect dry food from contamination.
      • 3. Discussed the issues with the food service manager, Servery surfaces must be sanitized with food-grade sanitizer.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and dust noted at the following areas in the kitchen:
      • - Under the cookline and preparation cooler.
      • - Behind the ice machine.
      • Corrective Action(s): Clean the aforementioned areas. Follow your sanitation plan for regular cleaning schedule. Correct by: March 25, 2023.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One chemical spray bottle in the kitchen was not labelled.
      • Corrective Action(s): Ensure all chemical spray bottles are labelled properly to prevent misuse. Correct by: Today.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Precooked ribs and cooked lobster were stored under ambient room temperature in the kitchen. Internal temperatures for both food measured at 21C. Sous chief stated they were cooked an hour ago.
      • Corrective Action(s): Do not store any potentially hazardous food (PHF) in between the temperature danger zone. PHF must be stored at 60C or above or at 4C or less. Move aforementioned foods into the walk-in cooler immediately.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Residue grease and food debris noted on the blade of deli slicer.
      • 2. Bioflim noted on the inside of the ice machine.
      • 3. One dirty knife and tong were left beside the hot holding unit in the kitchen.
      • Corrective Action(s): Properly clean and sanitize all aforementioned food equipment. Equipment and utensils must be cleaned and sanitized immediately after use. Correct by: immediately.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution not readily for use in the kitchen. Sanitizing buckets were not filled up at the time.
      • Corrective Action(s): Fill the sanitizing bucket with 200 ppm quats sanitizer. Clean and sanitize all food contact surfaces in the kitchen. During operation, ensure quats sanitizer is readily available for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris and dust observed at the following locations:
      • - Under the dishwashing area in the kitchen.
      • - Under the shelving units close to the back end of the kitchen.
      • Corrective Action(s): Clean and organize the aforementioned areas. Follow your sanitation plan for regulation cleaning schedule. Correct by: Sep 30, 2022.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Level 3 and Level 4 serveries' food sanitizer bottle measured with less than 10 ppm quaternary ammnonium sanitizer. Disinfectant wipes were being used at this area.
      • Corrective Action(s): Ensure food-grade sanitizier is available at both serveries. Disinfectant wipes are not food safe and should not be used at any food preparation area.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bacon, hot dog and blueberry coolie were measured at 38C, 39C and 43C internal food temperature. Food was storedon ice bacth for cooling and was in danger zone for more than 5 hours
      • Corrective Action(s): - All above noted food was discarded.
      • Cool hot food from 60C to 20C within 2 hours and from 20C to 4C within 4 hours in the cooler. You can reheat the cooled product once and after that discard the left over
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer solution was missing in servery at level 4
      • Corrective Action(s): - Fresh filled solution bottle measured at 200ppm quats solution
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher in main kitchen is not working properly. Dishes that were washed, rinsed sanitized were found to food debris left over after the final cycle
      • Several batches were run and the issue was repeated. Pictures taken
      • Corrective Action(s): - Maunally scrub all dishes before washing in dishwasher
      • - Call the company for service.
      • - Ensure and manually check that all dishes that are washed have no food debris left on them
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - No hot water was available at the back handsink in main kitchen
      • - Liquid soap and paper towel were missing in the two serveries (level 3 and level4)
      • Corrective Action(s): - the hand sink in main kitchen was run for more than 5 min before hot water came in. Fix the sink so that hot water is readily available
      • - Ensure that liquid soap and paper towel is available at all handsinks
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Bowls used to scoop food from bulk storage
      • - Food in boxes stored in walk-in freezer on the floor
      • - Container with prepared sandwiches left on top of garbage can
      • Corrective Action(s): - Use scoops with handle and ensure that the handle does not come in contact with the food
      • - Store all food items off the floor to prevent contamination
      • - Donot store any food items above garbage can
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher in bar bistro area is not working properly, it was over flowing and all water was leaking on the floor
      • Corrective Action(s): Repair the dishwasher to fix the leak adn ensure that the temperature during final rinse cycle is measured at greater than 72C
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Level 3 servery, a hole has been cut open below the counter, open to shelving unit
      • Corrective Action(s): Finish the wall, seal off the hole to prevent any debris and contaminants from coming on storage shelve
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near prep area in main kitchen had no hot water at the time of inspection
      • Corrective Action(s): - Hot water was turned off and it was turned back on. HOt water was available at the handsink
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website