Five Corners Cafe

1173 Johnston Rd, White Rock · Restaurant

14 inspections

1. Routine InspectionSep 24, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cut peppers, cut onions and shredded cheese in inserts at the preparation cooler ~7-9 degrees C. In the lower section, internal food product temperatures of cut ham/cooked meat ~7-8 degrees C, ham and breakfast sausages ~7 degrees C., blocks of mozarella and cheddar ~7-8 degrees C.
     • Ambient air temperature of preparation cooler ~7-9 degrees C.
     • Corrective Action(s): Discarded above mentioned items. Ensure 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 0ppm chlorine during the final rinse cycle for the low temperature dishwasher. After priming line 50ppm chlorine detected at the plate surface during the final rinse cycle.
     • Corrective Action(s): Ensure all dishes, glassware and cutlery are sanitized in the low temperature dishwasher.
     • Violation Score: 15
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Flies observed in the kitchen.
     • Corrective Action(s): Clean all food spills quickly, eliminate pooling water, wash dirty dishes quickly, and remove garbage from premise quickly. Contact a pest control company if required. Correct immediately.
     • Clean and sanitize all food contact surfaces on a regular basis.
     • Violation Score: 9
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Back door to premise open. Mesh type screen damaged and tied to one side.
     • Corrective Action(s): Keep back door closed to prevent potential pest entry into the premise. Replace mesh type screen with a secure screen door. Correct immediately.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Clean around the cooking line. Food debris accumulations observed. Exhaust canopy filter soiled with dust and grease accumulations.
     • Corrective Action(s): Thoroughly clean the kitchen. Focus cleaning efforts in/around/behind the cooking equipment. Clean all aspects of the exhaust canopy. 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 0ppm chlorine during the final rinse cycle for the low temperature dishwasher. After priming line 50ppm chlorine detected at the plate surface during the final rinse cycle.
     • - Cut peppers, cut onions and shredded cheese in inserts at the preparation cooler ~7-9 degrees C. In the lower section, internal food product temperatures of cut ham/cooked meat ~7-8 degrees C, ham and breakfast sausages ~7 degrees C., blocks of mozarella and cheddar ~7-8 degrees C.
     • Ambient air temperature of preparation cooler ~7-9 degrees C.
     • Corrective Action(s):
     • - Ensure all dishes, glassware and cutlery are sanitized in the low temperature dishwasher. Consider servicing the low temperature dishwasher. Ensure 50ppm chlorine during the final rinse cycle at the plate level. Obtain chlorine test strips to verify the final chlorine rinse concentration.
     • - Ensure cold potentially hazardous foods are stored at or below 4 degrees C. This is a recurring issue with the preparation cooler. Replace by October 8, 2026.
     • Violation Score: 15
2. Follow-Up InspectionJan 12, 2026

   0 infractions

3. Routine InspectionJan 6, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation:
     • Cut tomato, peppers, and onions stored in inserts at preparation cooler internal food product temperature ~13 degrees C. Shredded cheeses stored in inserts ~ 14 degrees C. Eggs in inserts at ~12 degrees C. Bacon ~15 degrees C. Hashbrowns ~10 degrees C. Cut muschrooms ~12 degrees C. Hollandaise sauce 17 degrees C.
     • Feta cheese in container, and cooked beans at ~11 degrees C, ham and breakfast sausage ~10 degrees C, corner beef 8 degrees C, sliced Swiss cheese ~12 degrees C, vegetable soup 11 degrees C in drawer sections/lower section.
     • Corrective Action(s): Above noted items discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION):
     • - At the time of inspection bleach sanitizer used for sanitizing food contact surfaces 0ppm.
     • - Low temperature dishwasher final rinse concentration of chlorine 0ppm. Sanitizer bucket observed to be empty.
     • Corrective Action(s):
     • - Ensure during operation at 100ppm bleach sanitizer solution is prepared and available for use. Reminder to store all wiping cloths in this solution when not in use.
     • - Sanitizer bucket replaced and line primed. 50ppm chlorine detected at the plate level during the final rinse cycle. Ensure the sanitizer bucket is checked on a regular basis and verify the chlorine concentration using the available test strips.
     • Violation Score: 15
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation:
     • - Cut tomato, peppers, and onions stored in inserts at preparation cooler internal food product temperature ~13 degrees C. Shredded cheese stored in inserts ~ 14 degrees C. Eggs in inserts at ~12 degrees C. Feta cheese in container, and cooked beans at ~11 degrees C in drawer sections. Ambient air temperature of lower section and drawer section ~11-12 degrees C.
     • - Sliding glass door cooler not in good working order. Not turned on at time of inspection and is awaiting servicing.
     • - Low temperature dishwasher 0ppm chlorine during the final rinse cycle.
     • Corrective Action(s):
     • - Service the preparation cooler immediately.
     • - Service the sliding glass door cooler immediately.
     • .
     • Ensure all coolers are capable of maintaining 4 degrees C or less.
     • - Service the low temperature immediately and ensure chlorine is being adequately dispensed to sanitize dishes, cutlery, etc with 50ppm chlorine.
     • Violation Score: 9
4. Follow-Up InspectionMay 27, 2025

   0 infractions

5. Routine InspectionMay 13, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation: Flat of eggs observed stored on the counter. Staff stated eggs have been out for more than 2 hours. Eggs at 22 degrees C. Shredded cheese in inserts at the preparation cooler inserts observed to be 14 degrees C.
     • Corrective Action(s): Eggs and shredded cheese discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Dust and grease accumulations observed at the exhaust canopy.
     • Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy. Ensure all equipment is maintained in sanitary condition. Correct by May 20, 2025.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Shredded cheese in inserts at the preparation cooler inserts observed to be 14 degrees C. Lower section of preparation cooler ambient air temperature observed to be ~6-8 degrees C.
     • Corrective Action(s): Service preparation cooler. In addition to the servicing use ice or ice packs to supplement cold holding at the preparation cooler. Do not use the lower section to store any cold potentially hazardous foods. Consider replacing this preparation cooler.
     • .
     • Correct immediately.
     • Violation Score: 3
6. Follow-Up InspectionAug 9, 2024

   0 infractions

7. Routine InspectionJul 31, 2024

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Food products in inserts at the preparation table ~ 8 degrees C. Lower section ambient air temperature ~8-10 degrees C.
     • Corrective Action(s): Cold potentially hazardous foods relocated back to the sliding glass door cooler. Only place small quantities of cold potentially hazardous foods in the inserts during busy times. Do not store any cold potentially hazardous foods in the lower section.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse concentration for chlorine observed to be 0ppm after several runs and after priming the sanitizer line.
     • Corrective Action(s): All dishes and utensils to be manually warewashed at the 3 compartment sink. Wash, rinse, sanitize in 100ppm bleach for 2 minutes then air dry.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation:
     • - Food products in inserts at the preparation table ~ 8 degrees C. Lower section ambient air temperature ~8-10 degrees C.
     • - Dishwasher final rinse concentration for chlorine observed to be 0ppm after several runs and after priming the sanitizer line.
     • Corrective Action(s):
     • - Service the preparation cooler. Ensure unit is capable of maintaining 4 degrees C or less. Only place small quanitites of cold potentially hazardous foods in the inserts during busy times. Do not store any cold potentially hazardous foods in the lower section.
     • - Service the dishwasher. Ensure low temperature dishwasher is sanitizing dishes/utensils with 50ppm chlorine during the final rinse cycle.
     • .
     • Followup inspection required.
     • Violation Score: 9
8. Follow-Up InspectionFeb 13, 2023

   0 infractions

9. Routine InspectionFeb 6, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Several flats of eggs are left out in an un-temperature-controlled environment. 20 Celsius internal temperature. Keep eggs refrigerated. Only bring out a few flats at a time for use while busy.
     • Corrective Action(s):
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Large tray of bacon was cooling above the sink, and blocking the compartment intended for hand washing. Hand washing sink must always be immediately accessible; do not block.
     • Corrective Action(s):
     • Violation Score: 5
     • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Employee reports using washroom hand sink for washing hands. Washroom handsinks are not cleanenough for food handling; use kitchen hand washing sink.
     • Corrective Action(s):
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Numerous hard-to-reach corners require further cleaning.
     • The prep cooler drawers require a thorough cleaning.
     • Corrective Action(s):
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: prep cooler in kitchen is very old; drawers are rusty and very hard to clean.
     • Refinish rusty surfaces to a clean washable surface.
     • Corrective Action(s):
     • Violation Score: 3
10. Routine InspectionAug 16, 2022

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The screen door at the back of the restaurant was kept open at the time of inspection. The screen door was broken by strong wind and had not been replaced.
      • Corrective Action(s): Fix and/or replace the screen door in the back of the restaurant. The screen door needs to be present if the back door is going to be kept open during the summer months. If the back door is left open without a screen door, it can cause pests to enter the establisment.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) The fume hood has visible build up of grease. 2) There is build up of dirt and grease underneath the deep frier.
      • Corrective Action(s): Clean the mentioned areas and stick to a regular cleaning schedule to avoid build up.
      • Violation Score: 3
11. Follow-Up InspectionDec 27, 2019

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s): Owner /Operator to update Food Safe Level 1 (make sure it is <5 years old) by next February /March 2020. In the meantime, others on site have updated Food Safe (one person per shift).
      • Violation Score: 1
12. Routine InspectionDec 20, 2019

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Commercial low temperature dishwasher was run several times and there was 0 ppm chlorine measured after the final rinse (<10ppm one run).
      • Corrective Action(s): Immediately sanitize all dishes and utensils after they have been washed and rinsed. You can use 1 tsp domestic bleach in 1 liter water to create a 100-200ppm sanitizing rinse (corrected). The dishwasher must be able to provide a 50 ppm final sanitizing rinse when working properly. Repair as soon as possible. Failure to comply will result in a correction order. Check chlorine concentration regularly to verify.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Filters above grill require more frequent cleaning.
      • Corrective Action(s): Clean removeable exhaust filters and add to your written cleaning schedule.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on site have valid (<5 years old) Food Safe Level 1 certificate. Operator's Food Safe certificate may be over 5 years old.
      • Corrective Action(s): Check certificate and update if it has expired (more than 5 years old). Update by February 2020.
      • Violation Score: 1
13. Follow-Up InspectionApr 2, 2019

    0 infractions

14. Routine InspectionMar 27, 2019

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The commercial dishwasher has no final sanitizing rinse (0 ppm chlorine detected and only 60 C water temperature reached inside of the machine).
      • Corrective Action(s): The chlorine feed line was primed during inspection. A final sanitizing rinse of 50 ppm is required (50ppm detected during inspection). Use your test strips to verify daily and record concentration. Keep records available. If chlorine sanitizing rinse is not adequate, sanitize by hand in a sink filled with a 100ppm chlorine solution and then air dry.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line (prep) cooler air temperature is 6 C and food temperature is 5 C.
      • Corrective Action(s): Check and keep twice daily records for this cooler to ensure that potentially hazardous foods are kept at 4 C or colder. The upper inserts are to be used for lower risk foods and only for short term storage (2 hours or less) of eggs. Keep lid closed.
      • Violation Score: 3