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Oceana Parc - Main Kitchen

1575 George St, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Oceana Parc - Main Kitchen has been inspected 17 times by Fraser Health Authority since September 23, 2020. The most recent inspection, on September 17, 2026, found no infractions.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 3 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.

  • 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 October 19, 2022. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on February 22, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 13, 2024. 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 February 22, 2024. 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 27, 2025. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grime and debirs observed between the counter top juice dispenser and the counter.
      • Corrective Action(s): Please ensure all equipment are pulled out and cleaned underneath/behind.
      • To be corrected by: Tomorrow
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1)Scoops and plastic containers stored inside various dry food bins
      • 2)Observed milk containers being stored on the ground in the walk in cooler
      • Corrective Action(s): 1)Ensure all scoops are food grade and stored in a separate container outside of the food storage bin to prevent contamination
      • 2)Ensure all foods are stored 6 inches off the ground to prevent contamination, facilitate easier cleaning and prevent attracting pests
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 door cooler located closest to dining room entrance had an ambient air temperature of 11 C and internal temperature of potentially hazardous foods registered between 8-10 C.
      • Corrective Action(s): Staff were instructed to discard potentially hazardous foods that were more than 4 C for more than 2 hours.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies seen around dishwashing area.
      • Corrective Action(s): Premises must be free of flies.
      • Keep area dry as much as possible. Mop up any pooling water.
      • Follow recommendations by pest control company.
      • Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The 2 door cooler closest to the dining room entrance doors had an ambient air temperature of 11 C and notable ice build-up.
      • Corrective Action(s): Repair cooler so that it is able to maintain a temperature of 4 C or below. Do not use until it is repaired.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottles are unlabelled.
      • Corrective Action(s): Ensure all chemicals are labelled properly.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pooling of water in the dishwasher area. A few flies seen in this area.
      • Corrective Action(s): Mop up pooling water and keep area dry. Pooled water attracts pests.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in multiple areas of the premises
      • Corrective Action(s): Premise must be free of all pests. Consult pest control company see violation 305
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Pooling water and leaking pipe in dishwashing area
      • Corrective Action(s): Fix leaks there should be no leaks/pooling water as this can contribute to the fly problem. Correct Immediately
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats dispenser dispensing Quats at 0 ppm. There appeared to be air bubbles in tube dispensing the solution.
      • Corrective Action(s): Repair dispenser so that it is dispensing the solution at the correct concentration (as recommended by the manufacturer). Sanitizer solution strength should be verified with test trips.
      • Sanitizer solution bottles were refilled with a manually made solution at 200 ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical sanitizer (Quats) not dispensing properly.
      • Corrective Action(s): Repair dispenser so that is dispensing at the adequate concentration. Correct immediately.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Spray sanitizer bottles are registered at 400 ppm Quats. Sanitizer dispenser registered at 400 ppm.
      • Corrective Action(s): Ensure Quats sanitizer is at concentratio reccomedned by manufactor. Use test strips to verify concetration daily. Using a sanitizer solution greater that 400 ppm will require potable water rinse of food contact surfaces. Date to be corrected by. Correct Immediately.
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Unwrapped chunk of frozen meat found on the floor underneath a shelf in the walk-in freezer.
      • Corrective Action(s): Meat was discarded.
      • Ensure all foods are stored six inches above the floor and in food grade containers or wrapping to protect from contamination.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. In use wiping cloths not stored in sanitizer solution.
      • 2. Old food debris on floor and containers of food stored on floor of the walk-in freezer.
      • Corrective Action(s): 1. In use wiping cloths are to be stored in a sanitizer solution or laundered after each use to prevent contamination of food contact surfaces. Correct immediately.
      • 2. Clean and organize walk-in freezer so that is free of debris and all food is stored 6 inches off the floor. Correct by September 14, 2021.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Only cold water available for hand washing in staff washroom.
      • Corrective Action(s): Turn on hot water line in wsahroom so that the handwashing sink always has hot and cold running water to facilitate proper handwashing. Correct immediately.
      • Poster for hand washing after using the washroom provided.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature of the dishwasher was not hot enough. Must be 160F or higher measured at the rack level. A maximum holding thermometer recorded 150F and the temperature indicating labels that were used did not change color.
      • Corrective Action(s): The dishwasher had been serviced several times over the course of the year. However the problem persisted. Replace the unit if it cannot be repaired. Continue to sanitize the dish wares manually after machine washing. Maintain the sanitizer record sheet.
      • Violation Score: 15

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