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Ocean Rock Bistro

101 - 14909 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Ocean Rock Bistro has been inspected 8 times by Fraser Health Authority since May 15, 2018. The most recent inspection, on August 18, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 5 times across 4 separate inspections, most recently on August 18, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 June 3, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 15, 2018. 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 3 times across 3 separate inspections, most recently on March 4, 2020. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 22, 2019. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

8 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection quats concentration 0ppm in spray bottle.
      • Corrective Action(s): Reminder to prepare a 200ppm quats sanitizer solution and have available for sanitizing food contact surfaces.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE level 1 certificate has expired.
      • Corrective Action(s): Operator to retake FOODSAFE level 1 or equivalent by September 30, 2026.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution in spray bottle concentration over 400ppm.
      • Corrective Action(s): Operator diluted the quats sanitizer to 200-300ppm. Ensure to follow manufacturers instructions on dilution of bulk quats.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The sink used as a dipper well was not running at the beginning of the inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Many of the plastic inserts used to hold the made-on-site ice cream are cracked or broken. Discard all broken or cracked inserts.
      • Corrective Action(s):
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Counter in the middle of the kitchen and other items at back of kitchen are cluttering premises and making it harder to clean.
      • Corrective Action(s): Remove all unneeded items to make cleaning premises easier. Complete as soon as possible. Maintain premises free of unnecessary items.
      • Violation Score: 3
  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Triple sink is blocked so cannot be used to clean and sanitize utensils.
      • Corrective Action(s): Furniture was moved during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink is being used for storing ice cream scoops (as a dipper well). The back triple sink is not accessible as the operator is painting a piece of furniture that is blocking the triple sink. Food handlers handling money and then scooping ice cream or gelato are not able to wash their hands.
      • Corrective Action(s): Immediately move furniture so that the triple sink is available (corrected). Remove furniture today. Do not paint furniture in the kitchen.
      • The main food service is scooped ice cream and gelato and the hand sink is to be accessible for hand washing, therefore a dipper well is recommended at this facility.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan is not being kept on site.
      • Corrective Action(s): Provide food safety plans (for hamburgers, veggie burgers, crepes) on site. Ensure that your deep fryer and location of deep fryer is approved by appropriate authorities.
      • Violation Score: 1
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Paint is being used in the kitchen to paint furniture..
      • Corrective Action(s): Do not paint furniture in the kitchen. Paint furniture off site or in the dining area, when business is closed.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Premises is cluttered.
      • Corrective Action(s): Remove unneeded items.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Cleaning and sanitizing written procedures for the gelato machine are available.
      • Corrective Action(s): Follow a routine written cleaning schedule. Provide information on the gelato equipment to show that it is NSF approved or equivalent.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towel dispenser at hand sink and one at back triple sink are both not dispensing paper towels.
      • Corrective Action(s): Paper towels must be available at the hand sink and in the back at triple sink. Keep hand washing sink accessible for use for hand washing.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Keep written instructions on site for crepes and for reheating of hamburgers and veggie burgers.
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There are items not in use in kitchen.
      • Corrective Action(s): Remove any unneeded items. Organize kitchen. Microwaves should be in the main kitchen area (near hand sink and not in a hallway at back.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan is not available on site.
      • Corrective Action(s): Keep written instructions showing the cleaning and sanitizing procedures for the gelato machine. This equipment should be NSF approved and manufacturer's instructions on cleaning and maintenance should be available. Keep written cleaning schedule available on site also.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Person on site today does not have Food Safe certification. Main operator was on site earlier today and has taken Food Safe but no copy of certificate is available.
      • Corrective Action(s): Keep copy of operator's valid Food Safe certificate on site. If operator is absent, at least one person per shift is to have Food Safe level 1 certification. Certificates now expire after 5 years.
      • Violation Score:
  7. Follow-Up Inspection

    1 infraction

    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation:
      • Corrective Action(s): Remove items that are not needed so that ktichen is better organized and easier to clean. Keep non-food items (chemicals, etc.) separate from food.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The air temperature of the upright 2 door Habco cooler is 8.9C and food temperature is also about 8C.
      • Corrective Action(s): Immediately remove all potentially hazardous foods (10 4L containers of unopened, pasteurized milk) to the alternate cooler at the back so that they will be stored so the food temperature is at 4 C or colder. Move any personal food items from the back cooler so there is room for the milk. Do not store potentially hazardous food in the Habco cooler unless it can keep them at 4 C or colder - pop and bottled water only.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Clean under equipment and clean floor in hard to reach areas (along the floor/wall junctions).
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Tools, boxes, unused equipment etc. are in kitchen.
      • Corrective Action(s): Remove all unneeded items and organize kitchen so that it is easy to clean.
      • Keep tools and any chemicals as well as papers/office items separate from food and food preparation areas.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: New ice cream/gelato equipment on-site.
      • Corrective Action(s): Provide written instructions (sanitation plans) to show how you are cleaning and sanitizing this equipment. Check as well with manufacturer for instructions. Do not use this equipment until you have written cleaning procedures and have submitted them to Fraser Health for review.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation:
      • Corrective Action(s): Provide an accurate indicating thermometer for the upright Habco, self serve cooler.
      • Violation Score: 1

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