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Kappa Restaurant

1450 George St, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Kappa Restaurant has been inspected 9 times by Fraser Health Authority since October 3, 2012. The most recent inspection, on October 24, 2025, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 June 10, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on June 10, 2022. For example: 304 - Premises not free of pests [s. 26(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 once on September 27, 2017. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on February 9, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust and cobwebs and dead spiders in storage areas.
      • Corrective Action(s): Storage areas require routine cleaning. Remove equipment that is no longer needed for premises to facilitate easier cleaning.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator and manager's FOODSAFE Level 1 is expired.
      • Corrective Action(s): Renew FOODSAFE Level 1 training. Correct by April 9, 2024.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods located in bar cooler: sea urchin registered at 10.5 C, raw ground beef registered at 5.9 C, and spinach salad registered at 12 C.
      • Corrective Action(s): Staff stated these foods were only placed bar cooler one hour ago. Foods were re-located to the basement meat cooler which was at 4 C or below.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants in the basement storage area on shelves and behind freezers
      • Corrective Action(s): Ensure premise is free of pests. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust and debris behind and underneath equipment in kitchen. Dust and spider webs in basement.
      • Corrective Action(s): Facility requires a deep cleaning - focus cleaning efforts behind and underneath equipment. Correct by July 8, 2022.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint on wall near cook line is chipping and chippings are hanging above/near cook line.
      • Corrective Action(s): Remove pieces of chipping paint as this can cause physical contamination of food. All surfaces should be smooth, easily cleanable, non-absorbent and kept in good condition. Correct by July 8, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Fridge located by dishwasher ambient air temperature registered at 7.3 C. Only used for storage of whole vegetables.
      • 2. Meat cooler ambient air temperature registered at 5.5 C - internal temperature of meats was 0 C.
      • 3. Bar cooler ambient air temperature registered at 6.2. Stocked with beverages, spinach salad, beef and sea urchin.
      • 4. Vegetable cooler in basement ambient air temperature was 9 C.
      • Corrective Action(s): 1-4. All coolers must be at 4 C or below. Adjust temperature settings or repair coolers so that they can maintain a temperature of 4 C or below at all times.
      • Temperatures to be verified routinely.
      • Correct immediately.
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelf for microwave oven is becoming worn and is difficult to clean.
      • Corrective Action(s): Wooden painted microwave oven shelf is to be resurfaced so it is smooth, impervious to moisture, and easy to clean (or replace) - correct by January 2020.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some black residue noted behind the dishwashing sink.
      • Corrective Action(s): Clean around faucet and at backsplash/wall area behind the dishwashing sink.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizing solution is used to sanitize cutting boards and knives.
      • This needs to be done more frequently.
      • Corrective Action(s): Wash, rinse, sanitize (1 tsp bleach in 1 litre water), and air dry cutting boards, knives and food contact surfaces every 4 hours during food preparation and when open.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

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