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Dining Wok Shanghai Restaurant

15246 Russell Ave, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Dining Wok Shanghai Restaurant has been inspected 16 times by Fraser Health Authority since July 5, 2017. The most recent inspection, on July 2, 2026, recorded 1 infraction.

4 of 16 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: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 6 times across 6 separate inspections, most recently on July 2, 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 September 13, 2023. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 2, 2024. For example: 304 - Premises not free of pests [s. 26(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 once on January 31, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 15, 2019. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bowls and cups observed being used as scoops and stored inside the dry ingredient bins.
      • Corrective Action(s): Do not store handleless scoops inside the food containers.
      • Scoops must stored in a way where the handle does not touch the food.
      • Please remove all the cups/bowls from the food containers and acquire proper scoops.
      • To be corrected by: Jul 6, 2026
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Foods (eg. meat, seafood, vegetables) observed uncovered in sliding door cooler.
      • (2) Open bag of flour observed in dry storage.
      • Corrective Action(s): (1) Foods were covered during the inspection.
      • (2) Transfer/store flour into a food grade pest proof container wtith a tight fitting lid.
      • Date to be corrected by: March 7, 2025
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the storage room on a few shelves. Rice flour bag chewed through.
      • Corrective Action(s): Rice bag was discarded. Go through entire storage room and discard any contaminated product. Place all food in pest proof containers. Sanitize all containers and counters. Sanitize all food contact surfaces prior to use. Check for droppings daily and remove. Contact a professional pest control company.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sprouts stored outside of cooler. Operator stated they were taken out 1 hour ago.
      • Corrective Action(s): Sprouts must be kept refrigerated at 4 C or below.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff not wiping down counters with a surface sanitizer.
      • Corrective Action(s): Use the bleach solution made to wipe down food contact surfaces after different uses (i.e. after raw meat is placed on the butcher block). Store wiping clothes in this solution.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken bowls stacked on top of one another without lids in between the bowls. Raw chicken directly touching the bottom of a container.
      • Corrective Action(s): Ensure containers that are stacked always have lids or covers in between them. The bottom of the container is now contaminated and can contaminate other work surfaces such as counters.
      • Bottom of container was wiped down with a sanitizer.
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Food handler only rinsed hands after handling raw meat.
      • Corrective Action(s): Ensure hands are washed with warm water and lathered with soap for 20-30 seconds. Use paper towel to dry hands and turn off tap.
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Unlabelled spray bottle containing an unknown chemical used for sanitizing dining tables. Operator unable to provide information on product.
      • Corrective Action(s): Only use approved products for sanitizing food contact surfaces. Operator made a 200 ppm bleach solution for sanitizing food contact surfaces.
      • Ensure all chemical bottles are labelled.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Cooked food (fried beef) stored in cardboard box.
      • 2. Old brown bags used to cover food (cut veggies).
      • 3. Leftover canned food left in opened tin cans.
      • Corrective Action(s): 1. Do not use cardboard boxes to store cooked food. Cardboard cannot be cleaned and sanitized. Only use food grade containers to store food. Corrected at the time of inspection.
      • 2. Use food grade material (saran wrap or containers) to cover food. Corrected at the time of inspection.
      • 3. Do not store leftover canned food in open tin cans as this can cause chemical contamination (leaching of metals). Always transfer leftover food to food grade containers. Correct immediately.
      • Reminder: always wash hands prior to directly touching food.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat thawing at room temperature.
      • Corrective Action(s): Only use approved method of thawing: in the cooler at 4 C or below, under cold running water, in cold water (changed every 30 minutes), or in the microwave. Do not leave food out at room temperature.
      • Operator transferred frozen food into cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Accumulation of dust and spider webs observed behind containers of dry foods in dry storage area.
      • 2. Curtain between kitchen and front of house visibly dirty and sticky to touch.
      • Corrective Action(s): 1 & 2. Clean and sanitize all areas of kitchen so that they are visibly clean.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Screen on the screen door is ripped.
      • Corrective Action(s): Repair screen.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No hot water to the ktichen.
      • Corrective Action(s): See below.
      • Violation Score: 25
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food being cooled in the hallway may expose them to contamination by customers. Old tin cans being used for storage of oil and sauces.
      • Corrective Action(s): Cool foods in the kitchen. Store container of oil and sauces in metal containers.
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spicy oils are stored in old tin cans.
      • Corrective Action(s): Store the spicy oil in food grade containers.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature of the domestic fridge containing the eggs and bean sprout is too warm 52F/11C.
      • Corrective Action(s): Remove the excessive ice build up and adjust temperature to 40F/4C or below. Check temperatures of the fridges daily.
      • Violation Score: 9

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