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Leela Thai Restaurant

1558 George St, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Leela Thai Restaurant has been inspected 13 times by Fraser Health Authority since August 31, 2021. The most recent inspection, on July 23, 2026, found no infractions.

6 of 13 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 Pests.

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 4 times across 3 separate inspections, most recently on May 14, 2024. 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 September 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on November 30, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 September 16, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on January 28, 2026. 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed with excessive grease accumulation. Grease is dripping from the hood.
      • 2. The underside of the lid of the prep cooler observed to be grimy from contact with the food stored below.
      • 3. Grease accumulation observed along the back and floor of the cookline
      • 4. Wall and gaps between equipment along the cookline observed with grease accumulation.
      • Corrective Action(s): Please deep clean facility.
      • To be corrected by: Feb 4, 2026
      • Please email EHO pictures of cleaned ventilation hood and cookline.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food (PHFs) observed kept at room temperature. Chopped veggetables, deep fried tofu, rehydrated noodles.
      • Discussed with operator safe holding of PHFs at room temperature. Max holding time for PHFs is 2hours at room temperature then it must go back into the cooler. Max hold time for PHFs is 4hours at room temperature if PHFs are discarded after.
      • Corrective Action(s): Staff indicated that the PHFs are brought out at 11am. Inspection conducted at 2:00pm. Restaurant close for break at 2:30pm. All PHFs discarded at 2:30pm.
      • Do not take out that much chopped vegetables, deep fried tofu, rehydrated noodles. Only take out what you will use up for the rush hour. PHFs cannot return to cooler if it has been left at room temperature for over 2hours. PHFs must be discarded once it has been at room temperature for a max of 4hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dishwasher measure 0-10ppm for first serveral cycles. Operator switched to new container of sanitizer. DIshwasher now measure 50-100ppm chlorine at final rinse.
      • 2. Sanitizer spray bottle for the front of house tables measure 0ppm chlorine. Staff remade sanitizer. Sanitizer in spray bottle measure 100ppm chlorine.
      • Operator has test strips.
      • Corrective Action(s): 1. Dishwasher should be tested daily to ensure 50-100ppm chlorine.
      • 2. Please ensure tables and food contact surfaces are sanitized with bleach water at 100ppm chlorine.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed to have mildew/mold growth on the interior surfaces.
      • Corrective Action(s): Please empty, deep clean, and sanitize the ice machine.
      • To be corrected by: Tomorrow.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Ventilation hood observed to have excessive grease accumulation. Grease dripping from the ventilation hood.
      • 2. General surfaces observed to be sticky with grime accumulation:
      • - Shelving by the cookline
      • - Dishwasher
      • - Dishpit area
      • - Stand up cooler/freezer
      • Corrective Action(s): Please deep clean kitchen and sanitize food contact surfaces.
      • To be completed by: Sept 23, 2025
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pooling grease observed under the stoves. Paper towels placed on the floor to soak up grease.
      • Corrective Action(s): Clean up grease under the stoves. Cooking applicances should be pulled out routinely to clean up areas behind the equipment. Ensure grease does not build up as this can attract pests. Date to be corrected by: 1 week.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe level 1 certificate expired in Mar. 2024.
      • Corrective Action(s): Renew FoodSafe level 1. Date to be corrected by: 2 months.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered at 0 ppm chlorine.
      • Corrective Action(s): After multiple runs and priming, dishwasher registered 50 ppm chlorine on plate surface.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Spoon used for tasting was not put in the sink immediately.
      • Corrective Action(s): Do not leave spoons that have been use for tasting laying around on the counter as this can contaminate other food contact surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Utensils not registering any chlorine after being run throughout the low temperature dishwasher.
      • Corrective Action(s): Dishwasher required priming for over 10 minutes. Ensure the concentration of the sanitizer is tested daily.
      • Consult technician regarding dishwasher and repair if necessary.
      • Dishwasher was able to reach 50-100 ppm chlorine after multiple runs and priming.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Empty food containers for recycling not being picked up routinely. Recycling bin overflowing and empty containers and bags full of empty food containers cluttered in the garbage area outside.
      • 2. One full tile in washroom collapsed.
      • Corrective Action(s): 1. Recycling and garbage must be picked up routinely. Please follow-up with landlord/waste disposal company. Increase frequency of pick-up if needed.
      • 2. Replace ceiling tile as soon as possible.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine not being dispensed during the sanitize cycle for the low temperature dishwasher. Operator indicated dishwasher needs to be primed every time until the sanitize cycle components can be replaced.
      • Surfaces of dishes did not register any chlorine even after dishwasher were primed.
      • Corrective Action(s): Ensure dishes are manually sanitized using 100-200 ppm chlorine solution until dishwasher is repaired. Follow the Fraser Health dishwashing poster.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser empty at hand sink.
      • Corrective Action(s): Operator placed a temporary roll of paper towel until dispenser can be restocked.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher registering 0 ppm for chlorine.
      • Corrective Action(s): Repair dishwasher so that is registering at least 50 ppm during the final rinse cycle.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered at 0 ppm for chlorine on plate surface.
      • Corrective Action(s): After operator primed dishwasher, 50 ppm chlorine detected on plate surface.
      • The concentration of the sanitizer solution should be verified daily using test strips and recorded.
      • There must be at least 50 ppm chlorine during the final rinse to properly sanitize dishes. .
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door kept open.
      • Corrective Action(s): Operator closed back door.
      • Keep back door closed or install screen to prevent entry of pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink is not draining water fast enough - water is standing.
      • Corrective Action(s): Repair drain so that the water in the handwashing sink is not standing. Correct by Sept 14, 2021.
      • Violation Score: 3

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