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Five Kitchen & Oyster Bar

15047 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Five Kitchen & Oyster Bar has been inspected 2 times by Fraser Health Authority since October 23, 2025. The most recent inspection, on June 1, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 1, 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 once on October 23, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 1, 2026. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff not adequately washing hands after handling raw potentially hazardous foods.
      • Corrective Action(s): Ensure after handling raw potentially hazardous foods such as clams and fish hands are adqeuately washed at the designated hand wash station.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils observed stored directly in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils outsideof dry products an in a sanitary manner at all times. Correct immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the dishwashing area.
      • Corrective Action(s): Contact pest control company to address the fruit fly issue in the dishwashing area. Reminder to eliminate pooling/standing water and clean food spills quickly. Correct by June 15, 2026.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink paper towel dispenser jammed or battery low not dispensing paper towels when waving the sensor.
      • Corrective Action(s): In the interim paper towels placed on counter next to the hand sink. Clear the jam or replace the batteries and ensure paper towels are propely dispensed. Correct immediately.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small insert with cooked vegetables stored in ice bath internal food product temperature 30 degrees C. Chef stated this insert was placed under the heat lamp.
      • Corrective Action(s): Insert with cooked vegetables discarded. Ensure all cold potentially hazardous foods are storeed at or below 4 degrees C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils stored directly in dry products.
      • Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products. Store scoops and other dispensing utensil in a sanitary manner. Correct immediately.
      • Violation Score: 3
      • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Ambient air temperature for Frigidaire freezer at ~ -10 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are store at or below -18 degrees C. Adjust temperature setting for freezer. Correct by October 30, 2025.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the dishwashing area.
      • Corrective Action(s): Eliminate any standing water, clean all food spills, and contact a pest control company to address the fruit fly issue. Correct by October 30, 2025.
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection chef stated FOODSAFE level 1 or equivalent certificate had expired. Front service area staff did not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Ensure in the operator's absence at least one staff on duty has FOODSAFE level 1 or equivalent. Send additional staff to take FOODSAFE level 1 or equivalent. Correct by November 30, 2025.
      • Violation Score: 1

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