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Coney Island Seafood

15487 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Coney Island Seafood has been inspected 17 times by Fraser Health Authority since January 9, 2018. The most recent inspection, on October 15, 2026, recorded 1 infraction.

3 of 17 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 6 times across 6 separate inspections, most recently on February 7, 2025. 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 4 times across 4 separate inspections, most recently on July 27, 2022. 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 2 times across 2 separate inspections, most recently on May 16, 2019. 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 once on March 21, 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 9 times across 9 separate inspections, most recently on April 28, 2026. 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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator still does not have valid FOODSAFE level 1 or equivalent.
      • Operator state that he has registered for the course and in the process of taking it.
      • Corrective Action(s): Please email copy of certificate once completed.
      • To be corrected by: Nov 15, 2026
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Excessive grease and grime accumulation observed under and behind the cookline
      • 2. Seals and edges of cooler/cooler doors observed to be grimy
      • 3. Equipment and shelving surfaces are observed to be sticky and grimy.
      • Corrective Action(s): Please deep clean the cookline and kitchen.
      • To be completed by: May 5, 2026
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 has expired back in 2024.
      • Corrective Action(s): Please renew FOODSAFE level 1.
      • Please register for a course within a month (May 28, 2026).
      • Please email EHO a copy of certificate once successfully completed.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed to be greasy and dusty. Ventilation hood is due for professional cleaning
      • 2. Grease and debris observed underneath and behind cookline
      • 3. Equipment/shelving surfaces observed to be sticky.
      • Corrective Action(s): 1. Ventilation hood guards needs to be routinely taken down by staff and cleaned between professional cleaning. Due to the nature of this restaurant (lots of deep frying), ventilation hood guards should be taken down and cleaned weekly.
      • 2. Please pull out equipment and clean between/beneath/behind cookline.
      • 3. Please degrease all surfaces before sanitizing. Please frequently clean and sanitize cooler/freezer handles and seals.
      • To be corrected by: Oct 6, 2025
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has not renewed FOODSAFE level 1 ceritificate since last inspection.
      • Corrective Action(s): Please register for the course.
      • Please email EHO course registration within 1month.
      • Please then email EHO the certificate once completed.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was prepared at the start of the inspection.
      • Corrective Action(s): Operator was instructed to make a bleach solution. It was measured at 100ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dust and cobwebs have accumulated in the following areas:
      • - under food prep areas (dishwasher, stove, sinks).
      • - In the bar area
      • - in the back storage room
      • 2, Grease buildup behind the stoves and on the ventilation hood.
      • Corrective Action(s): 1. Clean up dust and cobwebs in the affected areas. 2. Clean vent hood and floors under the stoves to remove any grease buildup. Excess grease can attract pests. Date to be corrected by: 1 week.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 certificate has expired (as of Dec 29, 2024).
      • Corrective Action(s): Register for FoodSafe level 1 course as soon as possible. Send a copy of the new FoodSafe level 1 certificate to health inspector once course is completed. Date to be corrected: 2 months.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of grease noted behind cooking equipment and underneath grill.
      • Flies noted around potato peeler.
      • Caulking around 3 compartment sink is mouldy.
      • Corrective Action(s): Clean hard to reach areas more frequently. Premises must be kept in a clean condition.
      • Clean peeler immediately after use to not attract flies.
      • Remove mould/re-do caulking.
      • Correct within 2 weeks.
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not prepared.
      • Corrective Action(s): Operator made a sanitizer solution of 200 ppm chlorine. Ensure sanitizer is prepared during opening and available at all times. Sanitize all surfaces prior to use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food debris and behind and underneath equipment and dust build up in storage areas. Mould around the 3 compartment sink.
      • Corrective Action(s): Thoroughly clean all areas of premises including all storage areas so that everything is visibly clean. Remove mould and sanitize.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Doors of 4 door undercounter cooler are falling apart and seals need to be replaced.
      • Corrective Action(s): Repair/replace equipment that is not in good condition. Correct by April 6, 2024.
      • Violation Score: 3
  8. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed large brute bins containing cole slaw are not being cleaned and sanitized properly and are too large to fit in 3 compartment sink. Remove large brute bins from premises or provide adequate sanitation procedure.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris under cooking and frying equipment. Ensure all food debris is cleaned from hard to reach areas.
      • Note: Observed that the cooler area has been cleaned but further cleaning is required.
      • Corrective Action(s):
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No sanitizer on site. Inadequate sanitation can lead to increased risk of cross contamination. Ensure adequate sanitizer is present and used on premises.
      • 2)No sanitation step during ware washing procedures. Ensure sanitization step is not missed during ware washing.
      • Corrective Action(s):
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food debris under and behind cooking and frying equipment. Food debris in hard to reach areas is a pest attractant. Ensure all food debris is cleaned from hard to reach areas.
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Half dozen eggs left on counter at room temperature. Moved to fridge.
      • 2) Bowl of batter left on counter; moved to fridge.
      • Always keep potentially hazardous foods like batter and eggs refrigerated.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No bleach water prepared at start of inspection. Cleaning cloths are laying on counters with no trace of bleach. Prepare bleach water every day and keep your cleaning cloths in it all the time.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at three compartment sink; this is the only hand washing sink in the kitchen.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is ok but hard to clean corners under and behind equipment could use more cleaning.
      • Corrective Action(s):
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Air temperature and food temperature of the line cooler used to store fish, tartar sauce, and milk is at 8 C.
      • Milk containers are unopened and purchased today (as per manager) and fish was prepped today.
      • Corrective Action(s): Move milk, fish, and all potentially hazardous foods to a cooler that can keep them at 4 C or colder. Monitor this cooler and do not use it unless it can keep potentially hazardous foods at 4 C / 40 F or colder.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooking area line cooler was serviced (as per Manager). Today it is still not keeping food at 4 C or colder.
      • Corrective Action(s): Fix this cooler or do not use it to store any potentially hazardous foods.
      • Violation Score: 9
  12. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Batter is at room temperature and line cooler air temperature (across from deep fryer) is above 4 C (7-8 C measured).
      • Corrective Action(s): Batter was put on ice to keep temperature of food colder (make in small volumes). Line cooler - potentially hazardous foods were moved to an alternate cooler to be stored at 4 C or colder.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler used to store milk and fish air and food temperature is above 4 C.
      • Corrective Action(s): Adjust or service this cooler so it can keep food at 4 C or colder. Use this cooler to store potentially hazardous foods only when it can keep them at 4 C or colder.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Line cooler used to store defrosted fish is keeping food at 6.8 C. Batter is at room temperature.
      • Corrective Action(s): Move fish to an alternate cooler so that it is kept at 4 C or colder. Adjust or service this cooler so it can keep fish and any potentially hazardous foods at 4 C or colder. Keep batter in cooler or store on ice and bring out in small amounts to be used within 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser in staff washroom is jammed so paper towels cannot be used.
      • Corrective Action(s): Provide paper towels in a properly working dispenser.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food is being stored in back utility room which is not suitable for food storage.
      • Corrective Action(s): Store all food in pest proof containers and in proper food storage areas. Provide sticky board traps for pest monitoring in the back utility /electrical room.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is food debris and black residue on caulking around triple sink.
      • Corrective Action(s): Follow a routine, written cleaning schedule. Clean around sink regularly through out day.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has not updated their Food Safe.
      • Corrective Action(s): Operator must hold a valid Food Safe Level 1 certificate and if absent, at least one person per shift must have.
      • More information is available at www.foodsafe.ca.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There are no paper towels in the staff washroom.
      • Corrective Action(s): Paper towels provided during inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Food handler is preparing food and also rinsing off dishes without washing hands.
      • Corrective Action(s): Wash hands (using liquid soap, hot/cold water) at a designated hand washing sink after handling dirty dishes and before you begin food preparation. Use paper towels to dry hands. Gloves used during food preparation are to be disposable.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food is spilled in the back storage area and floor needs better cleaning in the bar area.
      • Corrective Action(s): Clean up all food spills and clean the bar area thoroughly. Monitor for pests as part of your pest control program.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s): Renew Food Safe certificate if obtained more than 5 years ago.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Corrective Action(s): Keep food in pest proof containers and up off of the floor.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some pest droppings were noted in the kitchen and bar areas (on floor).
      • Corrective Action(s): Premises is to be free of pests. Clean the kitchen thoroughly, monitor for pest activity, seal any holes where pests may enter, and hire a pest control expert. All food is to be kept in pest-proof bins (panko, etc.) and is to be kept 6 inches up off of the ground.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Clean floor in hard-to-reach areas.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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