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Chaiiwala of London - White Rock

15069 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Chaiiwala of London - White Rock has been inspected 6 times by Fraser Health Authority since July 25, 2025. The most recent inspection, on October 13, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: 304 - Premises not free of pests [s. 26(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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 23, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 July 25, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Back area under the counter cooler (single door) ambient air temperature ~7-8 degrees C. Internal food product temperature of 3 packages of paneer ~ 7 degrees C.
      • Corrective Action(s): Discarded 3 packages of paneer. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • 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 2 compartment sink not setup for manual warewashing as discussed at the followup inspection on February 26, 2026. Note: premise operates primarily as take out.
      • Corrective Action(s): Ensure all dishes and utensils are washed, rinsed, and sanitized in 200ppm quats or 100ppm bleach for 2 minutes then air dried.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed near the mop sink and dishwashing area.
      • Corrective Action(s): Contact your pest control company and have them address the fruit fly issue in the back area. Correct immediately.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Back area under the counter cooler (single door) ambient air temperature ~7-8 degrees C. Internal food product temperature of 3 packages of paneer ~ 7 degrees C.
      • - At the time of inspection 2 compartment sink not setup for manual warewashing as discussed at the followup inspection on February 26, 2026. Note: premise operates primarily as take out. High temperature dishwasher still not serviced. Error reading on display "maintenance required".
      • Corrective Action(s):
      • - Service the back area under the counter cooler (single door) and ensure unit is capable of maintaining 4 degrees C or less. Do not use until temperature setting has been adjusted or serviced. Correct immediately.
      • - Service the high temperature dishwasher immediately. Ensure unit is reading 180 degrees F or 82 degrees C at the gauge and at or above 71 degrees C at the plate level during the final rinse cycle. Correction ORDER issued.
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paper towels not placed inside the paper towel dispenser at the front service area hand sink and kitchen hand sink. Paper towel rolls observed store on the counter.
      • Corrective Action(s): Place papert towels in the dispenser or place paper towels in a holder. Correct immediately.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection only staff on duty does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1 or equivalent. Correct by October 31, 2026.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: At the time of inspection advised by staff that the high temperature dishwasher not in good working order. Dishwasher cannot get past the heating cycle and into the ready for use cycle.
      • Corrective Action(s): Instructed staff to setup the 2 compartment sink for manual warewashing. 2nd compartment setup with 100ppm bleach. Ensure all resuable plates, cups, and all kitchen utensils/dishware are washed, rinsed, sanitized in 100ppm bleach for 2 minutes then air dryed.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the back area and kitchen area. Rat droppings observed in the back area around the shelving unit and mop sink and underneath and behind the cooking line.
      • Corrective Action(s): Contact your pest control company to address the fruit flies and rat issue. Place additional rat traps throughout the premise. Correct immediately.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: At the time of inspection advised by staff that the high temperature dishwasher not in good working order. Dishwasher cannot get past the heating cycle and into the ready for use cycle.
      • Corrective Action(s): Service the high temperature dishwasher. Ensure dishwasher reaches at or above 71 degrees C at the plate surface during the final rinse cycle. Correct immediately. Until serviced and in good working order all reusable plates, cups, and kitchen utensils/dishware are to be washed, rinsed, sanitized in 100ppm bleach for 2 minutes then air dryed.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One bottle of blue liquid and another of yellow liquid in unlabled spray bottles observed in the front area.
      • Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are labeled identifying contents. Correct immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff on duty does not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Send addtional staff to take FOODSAFE level 1 or equivalent by February 28, 2026.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection kitchen hand sink hot water tap not in good working order. Hot water not provided.
      • Corrective Action(s): In the interim, hand washing to be done at the 2 compartment sink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - At the time of inspection kitchen hand sink hot water tap not in good working order. Hot water not provided.
      • - Quats dispener at 2 compartment sink not dispensing quats at 200ppm.
      • Corrective Action(s):
      • - Service the hot water tap at the kitchen hand sink. Correct immediately.
      • - Service the quats dispenser at the 2 compartment sink. Ensure quats is being dispensed at 200ppm. In the interim, quats to be dispensed from dispenser at the mop sink. Correct by August 1, 2025.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Only staff on duty at time of inspection did not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1 or equivalent by September 1, 2025.

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