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Evergreen Heights Kitchen

1550 Oxford St, White Rock · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Evergreen Heights Kitchen has been inspected 10 times by Fraser Health Authority since September 17, 2019. The most recent inspection, on March 19, 2026, recorded 1 infraction.

4 of 10 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: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 2 separate inspections, most recently on March 13, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 March 19, 2026. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on September 5, 2023. 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 September 17, 2019. 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.

10 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Paper cups used to dispense dry products observed stored directly in dry products.
      • Corrective Action(s): Store all dispensing utensils outside of dry products and in a sanitary manner at all times.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Servery at the Evergreen Manor not provided with an approved food contact surface sanitizer solution at time of inspection.
      • Corrective Action(s): Ensure this servery is provided with a 200ppm quats sanitizer solution. Store all wiping cloths in this solution when not in use.
      • .
      • Note: sanitizer solution to be dispensed from the Evergreen Heights kitchen.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Belt system not in good working order for the flight style high temperature dishwasher.
      • Corrective Action(s): At this time cooking equipment, utensils for cooking, and utensils for meal service being washed in the high temperature dishwasher and trays being pushed manually. Note: for meals single use paper plates are being utilitized. Management aware and has notified the dishwasher service technician. Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Perishable foods in undercounter cooler stored at approximately 10°C.
      • Corrective Action(s): Move these foods to a cooler capable of maintaining <= 4°C or discard if stored in this cooler for more than 4 hours.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Undercounter cooler is maintaining ambient temperatures of approximately 10°C.
      • 2. Inadequate hot water supply at the hand washing station next to the entrance of the kitchen.
      • Corrective Action(s): 1. Repair this cooler so it can maintain ambient termperatures of 4°C. Correct by Sept 12, 2023.
      • 2. Repair or adjust the mixer so the water is warm. Correct by Sept 12, 2023
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The fume hood had an accumulation of visible dust present.
      • Corrective Action(s): The dust may fall on foods being cooked below and contaminate that food.
      • Correction Date: 1 week.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler at Evergreen Heights kitchen - air and food temperatures are about 10 C. Both of your thermometers show 10 C.
      • Corrective Action(s): Small amounts of potentially hazardous foods (food temperature was 10 C) were discarded during inspection (shrimp, cottage cheese, egg salad). Do not use this cooler to store potentially hazardous foods unless it can keep them at 4 C / 40 F or colder. It can be used for ketchup and italian salad dressing as these are lower risk foods.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station at back of kitchen near office has paper towels but the liquid soap dispenser is empty.
      • Corrective Action(s): Until liquid soap is available at this hand sink, post a sign advising staff to wash hands at the front entrance hand sink.
      • Violation Score: 5

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