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CCTV Chinese Restaurant

15015 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

CCTV Chinese Restaurant has been inspected 18 times by Fraser Health Authority since December 1, 2017. The most recent inspection, on June 1, 2026, found no infractions.

4 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on May 14, 2026. 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 4 times across 4 separate inspections, most recently on March 27, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 14, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on October 6, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 14, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives stored in the spacing between the preparation cooler and under the counter cooler.
      • Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Knives have been rewashed in the low temperature dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - At the time of inspection no bleach sanitizer solution prepared to sanitize food contact surfaces and food equipment.
      • - At the time of inspection multiple runs on the low temperature dishwasher 0ppm chlorine at the plate level during the sanitize cycle.
      • Corrective Action(s):
      • - Ensure during operation a 100ppm bleach sanitizer solution is prepared and available for use. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water. Store all wipint cloths in this solution when not in use.
      • - Sanitizer bottle replaced, and sanitizer line primed. 50ppm chlorine detected at the plate level during the final rinse cycle. Ensure the chlorine concentration is checked on a daily basis using the available test strips.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Portioned foods covered with saran wrap observed cooling next to the low temperature dishwasher.
      • Corrective Action(s): Do not cool foods in the dishwasing area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulations observed throughout the premise.
      • Corrective Action(s): Thoroughly clean all shelves and counters, underneath and behind equipment, and all hard to reach areas. Correct by May 21, 2026.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Operator to take FOODSAFE level 1 or equivalent by June 30, 2026.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Cleaning brush observed stored in the hand sink.
      • Corrective Action(s): As discussed in the previous inspection, do not store anything in the hand sink basin. The hand sink is for hand washing purposes only.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Uncovered food containers and inserts observed in the lower section of the preparation cooler, under the counter cooler and walk in cooler.
      • Corrective Action(s): Ensure all food is protected from contamination. Cover food containers and inserts with tight fitting lids. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease accumulations observed on the exhaust canopy filters.
      • - Food and grease accumulations observed on the shelf used to store clean dishware.
      • - Food debris accumulations observed on spices, salt, etc. inserts stored on tray at cooking line.
      • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy. Remove dishware and throughly clean and sanitize the shelf. Transfer spices, salt, etc. into new clean inserts and wash all soiled inserts in the low temperature dishwasher. Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of garlic oil was stored at room temperature. Staff indeicated the garlic oil was made less than 2 hours ago.
      • Corrective Action(s): Garlic oil moved to the cooler at the time of the inspection. Do not store garlic oil at room temperature as it can allow bacteria growth and/or toxin production. Store at 4C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) Bleach was mixed with soapy water in the sanitizer container.
      • (2) No bleach detected in the front of house sanitizer bottle.
      • Corrective Action(s): (1) Staff prepared a new bleach solution during the inspection - measured at 200ppm. Do not mix detergent and bleach for sanitizing. *Mix 5ml unscented bleach to 1L water*
      • (2) New bleach solution prepared for the spray bottle - measured at 200ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A cleaning brush was stored in the kitchen handsink.
      • Corrective Action(s): Staff removed cleaning brush during the inspection. Do not place any items inside the handsink. All handsinks must be unobstructed to allow for handwashing.
      • Violation Score: 5
  5. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen and serving area hand sinks at the time of inspection not provided with single use paper towels.
      • Corrective Action(s): Ensure the kitchen and serving area hand sinks are always provided with liquid soap and paper towels.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored in spacing between the preparation cooler and the under the counter cooler.
      • Corrective Action(s): Do not store utensils in the spacing between two pieces of equipment. This is an unsanitary practice. Operator rewashed the knives in the low temperature dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • At the time of inspection no approved food contact surface sanitizer solution available for sanitizing food contact surfaces.
      • At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher.
      • Corrective Action(s):
      • Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is available for use at all times. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water.
      • Bulk sanitizer solution changed to regular unscented bleach and sanitizer line primed. 50ppm chlorine detected. Reminder to verify dishwasher final rinse cycle chlorine concentration with available test strips.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen designated hand sink not provided with single use paper towels. 2 compartment sink paper towels dispenser empty. Bar soap in tray observed at front serving area hand sink.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels. Do not use bar soap.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Single use gloves not changed at an adequate frequency.
      • Corrective Action(s): Discard single use gloves after handling raw food and then handling ready to eat/cooked food. Wash hands with warm soapy water and then dry using single use towels. The use of gloves does not mean hands do not have to be washed properly.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish observed thawing in stainless steel bowl.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed in an acceptable manner. Thaw under cold running water or in the cooler.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives are stored in the gap between prep coolers.
      • Corrective Action(s): Store knives in an area that is easy to clean such as a magnetic knife strip.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle measured 0 ppm chlorine and contained detergent as per operator.
      • Corrective Action(s): Prepare new 100-200 ppm chlorine sanitizer by mixing 1/2 teaspoon household bleach per 1L water. Do not add any other cleaning agents. Ensure this is available while kitchen is in operation. Ensure food prep surfaces are cleaned and sanitized at least every 4 hours.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food was stored around and underneath the dishwasher.
      • Corrective Action(s): Keep food away from the dishwasher to avoid contamination by dishwasher water.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop stored in a container of room temperature water.
      • Corrective Action(s): Store rice scoop in ice water <= 4°C, hot water ≥ 60°C, or store dry. Clean and sanitize rice scoop and container at least every 4 hours while in use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed around the hand washing station in the kitchen.
      • Corrective Action(s): Clean and sanitize all surfaces in the area. Treat drains with bleach sanitizer. Correct as soon as possible.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease observed in hard to reach areas and ventilation hood filter.
      • Corrective Action(s): Clean all noted areas and ensure this is done regularly. Correct within 2 weeks.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar soap observed at bar hand sink. Use only liquid soap in a pump-style dispenser.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to reach corners and shelves require a thorough cleaning.
      • Corrective Action(s):
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Floor under the stove needs more thoroughly cleaning.
      • 2) Grease accumulated on the mechanical exhaust.
      • CA:
      • 1) Clean the floor under the stove.
      • 2) Clean the mechanical exhaust (Operator noted that the technician will service the mechanical exhaust hood this week).
      • Corrective Action(s):
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chlorine sanitizer low temperature dishwasher washing temperature measured 42C. (Chlorine measured 100ppm after 4 mins).
      • CA: Ensure the washing temperature of the dishwasher is around 50 ~ 60C. Use the test strip to ensure the adequate concentration of chlorine is provided.
      • (50 ~ 100 ppm) with the dishwasher.
      • Corrective Action(s):
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Operator is following a routine cleaning schedule. Mechanical exhaust filters, line cooler, and wall by back of kitchen have just been cleaned and general cleaning is good.
      • Corrective Action(s): Clean floor under hand washing sink and cooking equipment and clean ceiling in main kitchen to remove dust. Add this to your cleaning schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wash water for dishwasher was measured at 38 C (measured inside of the machine and on the dishwasher temperature gauge). This is a low temperature dishwasher and chlorine sanitizer level is good. Dishes and utensils are also pre-washed in the sink.
      • Corrective Action(s): Make sure that there is an adequate supply of hot water and that the dishwashing machine is working properly to wash dishes as per machine manufacturer's specifications. Usually the wash water is at 50 - 60 C as shown on your gauge.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup on stove has been turned off within the last 2 hours and the temperature of the soup is 45 C.
      • Corrective Action(s): Soup must be discarded if the temperature is below 60 C for more than 2 hours. Soup has been below 60 C for less than 2 hours and was turned on and reheated to 74 C during inspection. Hot hold soup at 60 C or hotter after it has been reheated.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink in the main kitchen does not have hand soap (it is available at the double sink).
      • Corrective Action(s): Provide liquid soap at all hand washing sinks. Corrected during inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is good. Filters above cooking equipment have been cleaned. The walls at the back of the kitchen near the hand sink and dry food storage area have grease on them.
      • Corrective Action(s): Clean walls and floor to remove grease and/or food build up. Do this now and add this to your written cleaning schedule.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Food Safe Level 1 certificates only last 5 years. Certificates obtained in 2013 have now expired.
      • Corrective Action(s): The operator must have an updated, valid Food Safe certificate. If away, one person in the kitchen/restaurant every day must have Food Safe certification. Take course as soon as possible (see www.foodsafe.ca).
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is good. Some grease and food buildup noted on the floor under storage bins and equipment.
      • Corrective Action(s): Clean the floor under shelves and equipment and in difficult to reach areas. Remove grease and spilled food.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A small amount of rodent bait was noted in the back freezer storage room on the floor under shelves. It does not appear to have been touched and there is no evidence of rodents. All food in this area is in freezers or in pest-proof bins/up off of the floor.
      • Corrective Action(s): Remove the bait and use only snap traps or other traps to monitor for pests. If you have a problem, consult with a licensed pest control technician.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning is needed under the shelves and cooking equipment in the main kitchen.
      • Corrective Action(s): Clean up spilled food under equipment and shelves in the kitchen.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup stock that was just made and is on stove is below 60C.
      • Corrective Action(s): Reheated soup stock to 74 C during inspection. Keep stock hot and above 60C.
      • Violation Score: 5

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