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Bandra Cafe

15519 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Bandra Cafe has been inspected 11 times by Fraser Health Authority since June 5, 2024. The most recent inspection, on June 19, 2026, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on June 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on December 19, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 3 times across 3 separate inspections, most recently on December 20, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 December 19, 2025. 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed with mold growth.
      • Cutting board observed stained.
      • Corrective Action(s): Please empty, deep clean, and sanitize the ice machine.
      • Please soak cutting board with bleach water to lift stains. If stains cannot be lifted, cutting board needs to be replaced.
      • To be completed by: Jun 22, 2026
      • Please email EHO a picture of the cleaning.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease, grime, debris accumulation observed
      • - throughout the cookline, between equipment, on the sides of friers and grills
      • - inside the door seams, inside ledges, outside surfaces, and handles of the coolers
      • - the back side of the ledge of the prep cooler/inserts (where the lid sits when it is open)
      • Corrective Action(s): Please deep clean, organize, and sanitize facility.
      • Please routinely keep up with the cleaning and do not let it accumulation.
      • To be completed by: Jun 26, 2026
      • Please email EHO a picture of the cleaning.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine observed with mold growth and lots of scaling/decolouration.
      • Corrective Action(s): Stop ice service immediately.
      • Empty ice bin, deep clean, and sanitize ice machine.
      • Discard first round of ice before resuming use.
      • Cleaning to be completed by: Tomorrow.
      • Please email EHO pictures of cleaned ice machine.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at the beginning of the inspection.
      • Corrective Action(s): Staff prepared a bucket of sanitizer for the rags once instructed.
      • Please ensure surface sanitizer is available at all times when food is being handled.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease and grime observed throughout the cookline, especially on the exterior surfaces of the friers.
      • 2. Surfaces and handles of coolers/freezers observed sticky.
      • 3. Clutter and items observed stored on the floor.
      • Corrective Action(s): Please deep clean and organize the kitchen.
      • Do not store items not needed for buisness at the facility.
      • To be corrected by: Dec 26, 2025
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in 2 compartment sink measured at 10ppm.
      • Corrective Action(s): Staff added more bleach to the solution to make a 100ppm bleach sanitizer. Ensure to add 1/2 tsp bleach per litre of water. For the sanitizer inside the sink (~10L of water), use aorund 7-8 caps.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut cabbage, cut onion, cut bell peppers, cut broccoli, sliced cheese and cheese blocks, and pakoras were measured at 13-15 degrees C inside the top compartment of the prep cooler across from the deep fryer. Operator stated that they were transferred from the glass door cooler into the prep cooler at 9:30am in the morning (around 3.5 hours ago).
      • Corrective Action(s): Operator discarded these abovementioned food items at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bucket registered 0ppm bleach. Staff stated that the solution was made yesterday. 2. Sink plugs are not available inside the 2 compartment sink. High temp dishwasher is also broken. Facility has gone to single-use utensils only.
      • Corrective Action(s): 1. Staff remade bleach solution at 200ppm --> OK. 2. Obtain sink plugs for the 2 compartment sink so kitchen equipment can be properly washed and sanitized. Wash and rinse in one sink and then submerge into a 100ppm bleach bath in the other sink to sanitize. While waiting for the owner to bring sink plugs, operator has obtained a bus pan and made a 100ppm bleach solution in it. Continue to use single-use utensils for customers until dishwasher is fixed. Obtain sink plugs today.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor under the deep fryer and the sides of the deep fryer have buildup of grease and food debris. Cooler handles and glass doors are sticky and have food debris stuck on them.
      • Corrective Action(s): Clean up grease and food debris in abovementioned area. Clean and sanitize cooler doors and handles. Follow your sanitation plan. Date to be corrected by: Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting board that is being used appears to have black mouldy spots and part of it has melted due to heat. Cutting board will grow mould over time which can no longer be removed by washing and sanitizing.
      • Corrective Action(s): Obtain a new cutting board that can be properly washed and sanitized. Date to be correct by: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. High temperature dishwasher is broken as per the operator. 2. Prep cooler across from the deep fryer has an ambient temperature of 13C. Food items inside measured at 13-15C internally.
      • Corrective Action(s): 1. Call a technician to fix the high temperature dishwasher. Date to be corrected by: 1 week. 2. Call a technician to fix the prep cooler next to the deep dryer so it has an ambient temperature of 4C or below. Do not store potentially hazardous foods in the cooler while it is broken. Bread and unopened condiments are shelf-stable and can be stored inside. Date to be corrected by: 1 week.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer inside the prep cooler across from the deep fryer is broken.
      • Corrective Action(s): Obtain a working thermometer for the prep cooler so temperature can be monitored accurately. Date to be corrected by: Immediately.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese and cut veggies stored in prep cooler with inserts that registered 15 C at the top and 20 C at the bottom section.
      • Internal temperature of cheese registered at 15 C.
      • Corrective Action(s): Do not use this cooler for the storage of potentially hazardous foods. Discard all potentially hazardous foods that have been in this cooler for more than 2 hours.
      • Environmental Health Officer discarded shredded and sliced cheese at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink obstructed with dishes.
      • Corrective Action(s): This hand sink must not be used for storing dishes. It must always be available for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Chemical bottle stored right beside an open package of biscuits.
      • Corrective Action(s): Do not store chemicals near or above food.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler with inserts and 2 door undercounter cooler are not working. Staff were unaware prep cooler with inserts was not functioning (registered at 20 C) and the 2 door undercounter cooler was turned off and used for storage of utensils.
      • Corrective Action(s): Repairs coolers so that they are maintaining a temperature of 4 C or below.
      • Correct immediately.
      • Failure to comply may result in further enforcement action,
      • Violation Score: 15
  9. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle registered >200 ppm chlorine.
      • Corrective Action(s): Ensure sanitizer solution is made at the correct concentration (100-200 ppm chlorine).
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint chipping off the counter near the hand sink.
      • Corrective Action(s): Remove all chipping paint and re-coat counter with material that is non-absorbent, easy to clean, non-toxic, smooth and light in colour. Correct immediately.
      • In the interim, do not use this counter for food preparation.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach bottle unlabelled.
      • Corrective Action(s): Ensure all chemicals are labelled. Correct immediately.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers are not equipped with accurate thermometers.
      • Corrective Action(s): Ensure all coolers are equipped with accurate thermometers and record temperatures routinely. Correct immediately.
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two-door cooler with inserts (located under service window) had an ambient air temperature of 18 C. Internal temperature of cheese in top compartment at 12 C. Chicken and paneer stored in bottom section internal temperature of 15 C. Operator unsure of when cooler broke down.
      • 2.Beverage cooler with inserts ambient air temperature of 20 C. Curries in the top compartment registered at 18 C. Milk in the bottom section internal temperature of 18 C.
      • Corrective Action(s): 1. Discard all potentially hazardous foods. Do not use this cooler for the storage of potentially hazardous foods.
      • 2. Discard all potentially hazardous foods. Do not use this cooler for the storage of potentially hazardous foods.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution for surface sanitizing not prepared.
      • Corrective Action(s): A bleach solution was made at the time of inspection and registered at 200 ppm bleach. A sanitizer solution should be prepared when establishment opens so that all surfaces can be sanitized prior to using.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two coolers are above 4 C (see code 205).
      • Corrective Action(s): Repair coolers so that they are functioning and able to maintain a temperature of 4 C or below. Correct immediately.
      • In the interim, these coolers can only be used for non-potentially hazardous foods (whole fruits and vegetables, bread, pop cans, wine etc.).
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site have FODOSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure there is always at least 1 person on site with FOODSAFE Level 1 training or equivalent. Correct within 2 weeks.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

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