Dock's Fish & Chips

15061 Marine Dr, White Rock · Restaurant

22 inspections

Routine InspectionApr 27, 2026
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: At the time of inspection low temperature dishwasher registered 0ppm chlorine during the final rinse cycle.
  - Corrective Action(s): Sanitizer bottle changed, line primed. 50ppm chlorine detected during the final rinse cycle. Reminder to verify the chorine concentration using the available test strips.
  - Violation Score: 5
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
  - Observation: Ambient air temperature of 2 door freezer at -6 degrees C.
  - Corrective Action(s): Ensure frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust temperature setting or service the 2 door freezer and ensure unit is capable of maintaining -18 degrees C or less.
  - Violation Score: 1
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Ambient air temperature of 2 door freezer at -6 degrees C.
  - Corrective Action(s): nsure frozen potentially hazardous foods are stored at or below -18 degrees C. Adjust temperature setting or service the 2 door freezer and ensure unit is capable of maintaining -18 degrees C or less.
  - Violation Score: 3
Follow-Up InspectionApr 3, 2025
0 infractions
Routine InspectionMar 5, 2025
2 infractions
- 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 prepared and available for use.
  - - 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 prepared and available for use. Operator has setup the 3 compartment sink for manual warewashing. Wash, rinse, sanitizer in 100ppm bleach for 2 minutes then air dry.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher. Sanitizer solution bottle replaced and sanitizer line not dispensing chlorine into the dishwasher cavity.
  - Corrective Action(s): Service the low temperature dishwasher. Ensure 50ppm chlorine during the final rinse cycle, in the interim all dishes, glasses, and utensils are to be manually warewashed at the 3 compartment sink. Correct immediately.
  - Violation Score: 9
Follow-Up InspectionAug 27, 2024
0 infractions
Routine InspectionJul 22, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Inserts at the left preparation cooler observed to be ~ 6 degrees C. Lower section ambient air temperature ~ 8-9 degrees C. Operator's accurate indicating thermometer reading ~ 8 degrees C.
  - Corrective Action(s): Relocated all cold potentially hazardous foods in inserts and lower sectio to the back area upright single door cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Inserts at the left preparation cooler observed to be ~ 6 degrees C. Lower section ambient air temperature ~ 8-9 degrees C. Operator's accurate indicating thermometer reading ~ 8 degrees C.
  - Corrective Action(s): Adjust the temperature setting or service the left preparation cooler. Ensure the unit is capable of maintaining 4 degrees C or less. Correct immediately.
  - 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.
  - Corrective Action(s): Operator to retake FOODSAFE level 1 or equivalent. Correct by August 31, 2024.
  - Violation Score: 1
Follow-Up InspectionJun 6, 2023
0 infractions
Routine InspectionJun 5, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Drawer-style prep fridge beside cooking area is not maintaining adequate temperatures. Fish was 10-11 Celsius. discarded about 10 pounds of fish. Do not use this fridge until it is repaired.
  - Corrective Action(s):
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: 1) Dishwasher was not sanitizing. Maximum temperature reached was 67 Celsius. 0 ppm chlorine detected.
  - 2) Dirty cleaning cloths were observed throughout the kitchen, and not stored in sanitizer. Sanitizer spray bottle was broken. Prepare a sanitizer such as 1 tsp bleach per liter of water, and keep cleaning cloths in sanitizer at all times when not actively in use.
  - Corrective Action(s):
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Kitchen hand washing sink has the hot water faucet turned off because it is leaking. Repair hand sink. Closure order issued.
  - Corrective Action(s):
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: All wire racks are visibly dirty, especially those above the sinks. Clean and sanitize.
  - Corrective Action(s):
  - Violation Score: 9
  - 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Numerous surfaces (floor, chest freezer, shelves) were covered in cardboard, much of it very dirty. Remove cardboard and keep surfaces clean.
  - Corrective Action(s):
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1) Drawer-style prep fridge not maintaining temperature as noted in #205
  - 2) Dishwasher is not sanitizing.
  - Repair both.
  - Corrective Action(s):
  - Violation Score: 15
Follow-Up InspectionJun 18, 2021
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Continue with regular cleaning. There is still some food debris/dirt on the floor in hard to reach areas.
  - Corrective Action(s): Follow a routine cleaning schedule.
Routine InspectionMay 18, 2021
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: The designated hand washing sink in the front kitchen area has a water leak and hot water has been turned off. Operator advises that hands are washed at the back area sink (one of 3 sinks). There are no paper towels at the back area hand sink and the spray faucet is difficult to use.
  - Corrective Action(s): Paper towels were provided during the inspection. Clean the spray faucet and use the ring keep the spray faucet on while washing hands. Repair the leak at the designated hand sink in the front area so that both hot and cold water will be provided for hand washing at that sink. Correct by May 21/21.
  - Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Two rodent droppings were noted on the floor and on a rodent trap under the triple compartment sink. Snap trap was empty. No other droppings noted in the premises.
  - Corrective Action(s): Clean up all droppings, seal any potential areas where rodents may enter, and continue to monitor for pests. Premises must be free of pests.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: There is food and dirt accumulation under equipment and on the floor in the kitchen.
  - Corrective Action(s): Deep clean kitchen and follow a routine cleaning schedule that includes routine cleaning of the floor in hard to reach areas.
  - Violation Score: 9
Follow-Up InspectionJul 17, 2020
0 infractions
Routine InspectionJul 14, 2020
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Large upright cooler air and food temperature is at 14 C. This cooler is only being used to store vegetables and other lower risk foods. Coleslaw dressing is to be refrigerated at 4 C as per label.
  - Corrective Action(s): Keep all potentially hazardous food, including foods labelled refrigerate after opening, at 4 C / 40 F or colder. Remove the coleslaw and store in an alternate fridge at 4 C. The large upright cooler is scheduled for servicing for tomorrow as per operator.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Food handler is using the back area sink with spray nozzle to wash hands.
  - Corrective Action(s): Use the designated hand washing sink to wash hands. Turn off faucet with paper towels to avoid contaminating hands.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Large upright cooler is scheduled for servicing.
  - Corrective Action(s): Email copy of report to Fraser Health.
  - Violation Score: 3
Follow-Up InspectionMar 4, 2020
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Small volume of fish (about 7 pieces) and batter in drawer line cooler is being held above 4 C (air and fish temperature is at 10 C/50 F). Fish was defrosted in morning and put in drawer cooler about 4 hours ago. Fish has now been at a temperature above 4 C for more than 2 hours.
  - Corrective Action(s): Immediately keep all fish at 4 C/ 40 F or colder in alternate fridge. Follow your food safety plan. Either repair drawer cooler so it can keep fish and batter at 4 C or keep fish in alternate fridge and replace batter with fresh batter in clean container every 2 hours. Provide Fraser Health with an update. This is a repeat violation. Failure to comply will result in an Order or ticket.
  - Violation Score: 5
Routine InspectionFeb 21, 2020
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Fish and batter (small volume) made earlier today are being stored in a cooler that is not working. Fish and batter food temperatures are at 14 C.
  - Corrective Action(s): Fish and batter were discarded during the inspection. All higher risk (potentially hazardous foods) are to be stored at 4 C/ 40 F or colder. If the food temperature is above 4 C for more than 2 hours, discard food (as per your food safety plan). Make batter in small volumes and keep on ice if keeping beside the deep fryer during busy times.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Wiping cloths and counters are not being sanitized.
  - Corrective Action(s): Use a sanitizer (such as 100ppm or 1 tsp plain domestic bleach in 1 liter of water) to sanitize counters, food contact surfaces, and equipment that cannot go through the dishwasher. Sanitize clean wiping cloths in a sanitizing solution (such as 100-200ppm chlorine). Correct immediately.
  - Violation Score: 5
Follow-Up InspectionJun 24, 2019
0 infractions
Follow-Up InspectionJun 20, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Main dishwasher - 0 ppm chlorine detected initially and after set up and several runs, 10ppm chlorine detected on glassware after the final rinse.
  - Corrective Action(s): Manually sanitize glassware (100ppm chlorine or 1 tsp bleach in 1 litre of water) after cleaning and rinsing in dishwasher. Then air dry.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Corrective Action(s): Repair dishwasher so that it will consistently provide a final sanitizing rinse for every run as per machine specifications.
  - Violation Score: 3
Routine InspectionJun 17, 2019
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Mainly take-out (single use containers for customers) but glasses and utensils are washed in dishwasher. Today, main dishwasher had no final sanitizing rinse (0 ppm chlorine detected and only 45 C water temperature after final rinse).
  - Corrective Action(s): Sanitizer bottle is new. Sanitizer line was primed during inspection and 50ppm chlorine was detected on the glassware after the final rinse. Check sanitizer concentration every day and record on a record chart.
  - Violation Score: 15
Routine InspectionJan 29, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Glassware washer is not in use- ok. Main dishwasher has no sanitizing rinse (0 ppm chlorine detected after the final rinse, even after priming).
  - Corrective Action(s): Immediately follow the following steps: 1. Wash all utensils and bowls using dishwashing soap and warm water. 2. Rinse with clean water to remove soap. 3. Soak for 2 minutes in a sanitizing solution (use 100-200ppm chlorine which is 5 capfuls of domestic bleach in 1/3 buspan of water OR use 1 tsp bleach in 1 litre of water). 4. Air dry.
  - Violation Score: 25
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Commercial dishwasher has no sanitizing rinse, even after priming. The detergent line may also be blocked.
  - Corrective Action(s): Stop using plates, mugs, and utensils for customers. Use only disposable plates, mugs, and cutlery for customers until the dishwasher is fixed. The dishwasher must properly wash, rinse, sanitize (50ppm chlorine) all dishes and utensils. Provide test strips to verify the chlorine concentration.
  - Violation Score: 3
Follow-Up InspectionMay 23, 2018
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Batter in drawer cooler is at 10 C. Fish is at 8 C (defrosted this morning).
  - Corrective Action(s): The drawer cooler cannot be used to store potentially hazardous foods as it cannot keep them at 4 C or colder.
  - Fish has been moved to large cooler. Batter from yesterday has been discarded. Do not mix new and old foods.
  - Discard potentially hazardous foods if they are above 4 C for more than 2 hours.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Insert containing batter has not been cleaned and sanitized.
  - Corrective Action(s): Do not mix new and old batter. Use a clean, sanitized insert for new batter daily.
  - Violation Score: 5
Routine InspectionMay 4, 2018
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Drawer cooler air and batter temperature is at 9 C. Fish temperature is 4 C (ok).
  - Corrective Action(s): If air temperature of drawer cooler cannot stay below 4 C, discard batter and any potentially hazardous foods that have been above 4 C for more than 2 hours. This cooler only is to have small volumes of food to be used quickly (within 2 hours). Use new, clean insert for fresh batter. Keep lid down and cover on to keep cold air inside.
  - Violation Score: 5
Routine InspectionMar 15, 2018
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Commercial dishwasher has no final sanitizing rinse. 0ppm chlorine detected after priming.
  - Glassware washer washer has insufficient final iodine rinse.
  - Corrective Action(s): All dishes and utensils must be sanitized after they are washed and rinsed..
  - Manually sanitize using 1 tsp unscented domestic bleach in 1 litre water (100ppm chlorine solution). Soak for 2 minutes and air dry.
  - Use the commercial dishwaser to sanitize when it can provide 50ppm chlorine and the glassware washer when it can provide 12.5 ppm iodine.
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): There is no hot water being supplied to the front area hand washing sink.
  - Corrective Action(s): The hot water valve has been turned on and hot as well as cold water are now provided at the hand sink.
  - Repair valve if there is a leak (no leak noted during inspection
  - Violation Score: 5
Follow-Up InspectionAug 24, 2017
0 infractions
Routine InspectionAug 18, 2017
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Commercial dishwasher at back has no sanitizing rinse (0ppm).
  - Glassware washer: bottle is full but <12.5ppm iodine sanitizer detected in final rinse.
  - Corrective Action(s): Immediately ensure that all dishes and utensil are sanitized manually after they are washed and rinsed.
  - You can wash in the dishwasher and then sanitize in a sanitizing solution for 2 minutes (eg 1 tsp domestic bleach in 1 liter water) and air dry.(Liquid chlorine is available). Corrected during inspection.
  - Dishwasher must have a 50ppm chlorine rinse and glassware washer to have a 12.5ppm iodine rinse when being used to sanitize..
  - Violation Score: 25