Onyx Steakhouse and Lounge

1225 Johnston Rd, White Rock · Restaurant

21 inspections

Follow-Up InspectionSep 25, 2025
0 infractions
Routine InspectionSep 19, 2025
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 0ppm chlorine during the final rinse cycle for the low temperature dishwasher.
  - - Multi purpose cleaner observed stored in the quats sanitizer spray bottles for the kitchen and bar.
  - Corrective Action(s):
  - - 200ppm quats dispensed from the chemical dispensing station and staff have setup the 2 compartment sink for manual warewashing. Manager has called in additional staff to assist with manual warewashing.
  - - Staff have refilled the quats spray bottles with 200ppm quats dispensed from the chemical dispensing station.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - - At the time of inspection 0ppm chlorine during the final rinse cycle for the low temperature dishwasher. Primed line and did not observe chlorine being drawn up from the bulk sanitizer container.
  - - Drainage pipe for the prewash sink in the dishwashing area damaged and not conncected to the pipe leading to the sanitary sewer.
  - Corrective Action(s):
  - - Service the low temperature dishwasher and ensure chlorine is dispensed into the rinse cavity and 50ppm chlorine is detected at the plate level during the final rinse cycle. Correct immediately.
  - - Repair the drainage pipe. Correct immediately.
  - Violation Score: 9
Routine InspectionMay 1, 2025
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 sanitizer solution 0ppm in the spray bottle.
  - Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is available for sanitizing food contact surfaces and food equipment.
  - Violation Score: 5
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
  - Observation: Permit to operate issued by Fraser Health posted in the back hallway of kitchen.
  - Corrective Action(s): Ensure the permit to operate issued by Fraser Health is posted in plain view of the public. Correct by May 2, 2025.
  - Violation Score: 1
Routine InspectionOct 31, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Internal food product temperature for the left preparation cooler ~10 degrees C. Lower section ambient air temperature at ~10 degrees C.
  - Corrective Action(s): Relocated all cold potentially hazarodous foods to the walk in cooler.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: At the time of inspection scoops and other dispensing utensils observed stored directly in dry products.
  - Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products and in a sanitary manner at all times. Correct immediately.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Internal food product temperature for the left preparation cooler ~10 degrees C. Lower section ambient air temperature at ~10 degrees C.
  - Corrective Action(s): Adjust left preparation cooler temperature setting to a colder setting or service if required. Ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
  - Violation Score: 3
Follow-Up InspectionJan 24, 2024
1 infraction
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
  - Observation: Health permit fee (Apr 1, 2023 to Mar 31, 2024) has not been paid.
  - Corrective Action(s): Pay the outstanding health permit fee as soon as possible.
  - Violation Score: 1
Routine InspectionJan 11, 2024
1 infraction
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation: 0 ppm chlorine residual detected at dishwasher.
  - Corrective Action(s): Service the dishwasher so it is able to produce 50-100 ppm chlorine residual during the final rinse cycle. Sanitize utensils and dishware manually at the nearby sink until the dishwasher has been serviced and is in working order. Correct as soon as possible.
  - Violation Score: 5
Routine InspectionFeb 10, 2023
0 infractions
Routine InspectionOct 14, 2022
0 infractions
Routine InspectionJun 3, 2021
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Dishwasher in the main kitchen does not have a final sanitizing rinse (0 ppm chlorine detected after running 3 times and after priming and running again). The chemical sanitizer level in the bottle was low and a new container with fresh sanitizer was provided. The system was primed and still no chlorine was detected after the final rinse.
  - Corrective Action(s): Chlorine feed line was primed again and finally chlorine (50-100ppm) was detected inside the machine after the final rinse - corrected. Verify using test strips that at least 50 ppm is available after the final rinse and after the machine has rested to ensure that all dishes and utensils are santized after they are washed. Verify that the glassware washer has at least 12.5pppm iodine after the final rinse as well using your test strips for iodine.
  - Violation Score: 25
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Numerous mouse droppings were noted in the kitchen (on the metal shelf near the kitchen hand sink) and on the floor. Droppings were also noted on an empty shelf in the dry storage area and on the floor of the basement office/freezer storage room. Droppings were noted on the floor of the storage shed.
  - Corrective Action(s): Food that may have been contaminated was previously discarded as per staff and operator. No evidence of contaminated food during inspection. Premises, including kitchen, bar, and all food storage areas must be free of pests. Your pest management plan is to include: protecting food from contamination, sealing all holes where pests may enter, repairing any water leaks and cleaning up food spills promptly, cleaning floor, and monitoring for pests. A pest control company will help to identify areas where pests may enter and help to eliminate pest problem.
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: There is a hole near the shelf at the bottom of the stairs and other areas where pests may enter. The back door to the kitchen is open.
  - Corrective Action(s): Keep back door closed or install a screened door that can be shut to keep out pests. Seal all holes more than 1.5 cm in diameter (diameter of a dime) and keep the premises clean. Remove debris and refuse in the area near the back storage shed to reduce areas where rodents may nest. Keep back storage shed free of pests.
  - Violation Score: 15
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor requires cleaning. There is an accumulation of grease along the floor /wall junction next to the oven. Shelves require cleaning. The cutting boards stored on the shelf by the hand sink in the kitchen require cleaning and sanitizing.
  - Corrective Action(s): Clean floor, clean up grease near cooking equipment, clean shelves, wash and sanitize the cutting boards before next use. Maintain premises in a clean condition.
  - Violation Score: 9
Routine InspectionMar 6, 2020
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Demi-glace/jus is being stored in large volumes and is not cooling quickly.
  - Corrective Action(s): Use an ice water bath to cool large volumes quickly. Food temperature is to go from 60 C - 20 C in 2 hours or less and from 20 - 4 C in 4 hours or less.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Caulking around hand sink in staff washroom is cracked and difficult to clean.
  - Corrective Action(s): Seal the wall area behind the staff washroom sink so it is smooth and easy to clean (repeat request). Correct by April 1, 2020.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Drawer cooler air and food temperatures are at 6.7C. Potentially hazardous foods are not stored overnight in this cooler but are stocked prior to service (fish, meat, poultry, shellfish).
  - Corrective Action(s): Potentially hazardous foods in this cooler can only be stored for 2 hours. Bring small amounts from the walk in cooler to be used within 2 hours (time tracking required). Adjust or service this cooler so it can store potentially hazardous foods for longer than 2 hours.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Today, operator is not on site. There are no kitchen staff on site who have a valid Food Safe Level 1 certificate.
  - Corrective Action(s): Operator (NP) must have a valid (less than 5 years old) Food Safe Level 1 (or equivalent) certificate. When the operator is away, at least one person per shift must have a valid certificate. Provide copies of updated certificates by April 1, 2020 (repeat violation).
  - Violation Score: 1
Follow-Up InspectionDec 19, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Re-seal caulking behind staff washroom hand sink before Feb 1/19. Surfaces to be smooth and easy to clean.
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation:
  - Corrective Action(s): As per last inspection, Operator, and if absent, at least one person per shift, is to have a valid Food Safe Level 1 certificate. Expired (more than 5 years old) certificates are to be updated before Feb 1/19.
  - Violation Score: 1
Follow-Up InspectionDec 13, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): During inpsection, the low temp dishwasher was in use and was run twice. Both times there was 0ppm chlorine detected on the dishes after the final rinse. The sanitizer and the detergent containers were both empty. Dishes and utensils are not being properly washed or sanitized.
  - Corrective Action(s): This is a repeated violation. Verify daily that the dishwasher is working properly. Verify detergent container is not empty. Verify that the sanitizing rinse is 50ppm (or as per manufacturer's specifications) after the final rinse. Corrected during the inspection (50ppm chlorine detected after the final rinse).
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Staff washroom hand sink is difficult to clean.
  - Corrective Action(s): Re-seal or re-caulk along the edge of the staff washroom hand sink so that it is easier to clean by Feb 1/2020.
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Today, both the Operator (on site) and the chef have Food Safe training that is more than 5 years old and have expired.
  - Corrective Action(s): By Feb 1/ 2020, ensure that the Operator has obtained a valid (less than 5 years old) Food Safe Level 1 (or equivalent) certificate. Provide copies to Fraser Health and call if you have any questions. If the Operator is away, at least one person per shift must have a valid Food Safe Level 1 certificate (or equivalent).
  - Violation Score: 1
Routine InspectionNov 26, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Low temperature commercial dishwasher in main kitchen does not have a final sanitizing rinse (0 ppm chlorine detected on the utensils after running the machine several times, priming machine etc.) The water temperature is sufficient for washing but not for sanitizing. Ceiling of ice machine requires cleaning (build up noted on the ceiling of the ice machine).
  - Corrective Action(s): The machine was serviced during the inspection and a part was replaced. A chlorine rinse (50ppm detected on the utensils after the final rinse) is now provided. The ice machine was being cleaned during the inspection (ice was removed).
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Staff washroom hand sink - faucet is loose and the caulking behind the sink is cracked and difficult to clean.
  - Corrective Action(s): Reseal caulking behind the staff washroom sink. The sink must be maintained so it can be easily cleaned.
  - Violation Score: 3
  - 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Food Safe Level 1 certificates expire after 5 years.
  - Corrective Action(s): Provide copies of Food Safe certificates (keep copies on site at restaurant). The operator/owner is to have a valid Food Safe Level 1 certificate and, if the operator is absent, at least one person left in charge per shift is to have a valid Food Safe Level 1 certificate.
  - Violation Score:
Follow-Up InspectionMar 7, 2019
0 infractions
Routine InspectionFeb 28, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Main kitchen low temperature dishwasher does not have a final sanitizing rinse (0 ppm chlorine detected after the final rinse even after priming).
  - Corrective Action(s): Technician called and is fixing the machine during inspection. Use dishwasher when a final sanitizing rinse of 50ppm is detected. Check daily.
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Some food and grease noted under equipment in the kitchen. Exhaust hood requires cleaning. Dry storage and coolers require cleaning.
  - Corrective Action(s): Clean up all food spills. Clean floor, shelves, coolers, and equipment. Clean dry food storage areas. Remove unneeded items from outside food storage room.
  - Violation Score: 9
Follow-Up InspectionJul 5, 2018
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): As per manager, the drawer cooler was repaired last Saturday. Today, the air and food temperatures are above 4 C (air 11 C and food 10 C).
  - Corrective Action(s): Food such as cream sauce and any potentially hazardous foods stored in this cooler more than 2 hours were discarded during the inspection. Heating pan under the cooler was turned off and air temperature went down to 5C. Do not store any potentially hazardous foods in this cooler unless it can keep them at 4 C or colder.
  - Violation Score: 5
Routine InspectionJun 26, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Drawer cooler (food 9.5C/ air 12C), Walk in cooler (food 5.9C/air higher - new food delivery), salad prep cooler >4C (adjusted during inspection), large 2 door General cooler (food temperature >4C/ air temperature 5.8 C).
  - Corrective Action(s): All potentially hazardous foods (PHF), such as dairy, meat, poultry, seafood, cooked vegetables, cooked pasta, cooked rice, etc., must be stored at 4 C or colder. All coolers must be able to keep food at this temperature. Check and record temperatures daily or more often if needed. Potentially hazardous foods stored in the drawer cooler > 2 hours must be discarded. Correct immediately. Note, there are 2 other coolers that are at the required temperature.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning requires improvement.
  - Corrective Action(s): Clean dry storage shelves, dishwashing area, on top of dishwasher, hand sink, etc. on a routine basis.
  - Violation Score: 3
Follow-Up InspectionFeb 23, 2018
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Premises has been cleaned.
  - Corrective Action(s): Provide pest control report and monitor for pests.
  - Violation Score: 9
Routine InspectionFeb 22, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Main kitchen dishwasher has no sanitizer (0ppm chlorine detected on the dishes after the final sanitizing rinse).
  - Corrective Action(s): After providing new sanitizer bottle and priming, 50ppm chlorine detected on the dishes after the final rinse. Check dishwasher and glassware washer sanitizer levels daily.,
  - Violation Score: 25
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): There are no paper towels in the staff washroom or at the bar hand washing sink.
  - Corrective Action(s): Paper towels were provided in the staff washroom dispenser during inspection. Do not use cloth hand towels unless they are single use.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed on the shelves and floor of the dry food storage area. Photos taken during inspection.
  - Corrective Action(s): Most food is in pest-proof containers. Discard any food that may have been contaminated. Immediately clean the dry storage area and remove any food that has spilled. Keep all items at least 6 inches up off of the floor and monitor for pests. Seal all holes where pests may have entered the building. Contact your licenced pest control company and forward report to Fraser Health.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Thoroughly clean kitchen, including the grease filters and the food prep/line coolers as discussed.
  - Violation Score: 3
Follow-Up InspectionJul 13, 2017
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Corrective Action(s): Ensure adequate air flow in walk in cooler. Keep door closed as much as possible.
  - Two door upright cooler by back door: Ensure that the air temperature is 4 C / 40 F or colder (current air is 5C and food temp is 5 C). Wire racks are rusted. Repair so racks are smooth and can be properly cleaned (by November 2017).
  - Water is still leaking/accumulating at bottom of prep cooler by hand sink.
  - Violation Score: 3
Routine InspectionJul 7, 2017
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Two door prep cooler by hand sink in the main kitchen air and food temperature is above 4 C (about 6 C). There is water dripping and accumulating at the bottom of this cooler. Walk in cooler and 2 door upright by back door both have air and food temperature at about 6 C.
  - Corrective Action(s): Immediately ensure that all potentially hazardous foods are stored so that the food temperatures are at 4 C or colder.
  - Adjust or service coolers as necessary. Keep lids down on prep coolers and keep door closed when possible. Check and record temperatures daily or several times through out day. Discard food if above 4 C for more than 2 hours.
  - Violation Score: 15
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Staff washroom - no soap in dispenser.
  - Corrective Action(s): Provide liquid soap at the staff washroom hand sink.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Clean dry storage shelves, floor and coolers (at the back fo the prep inserts).
  - Organize the storage shed.
  - Violation Score: 3