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Seaside Scoops

14893 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Seaside Scoops has been inspected 10 times by Fraser Health Authority since April 6, 2018. The most recent inspection, on April 16, 2026, found no infractions.

2 of 10 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: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 September 6, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on May 6, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 6, 2022. 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 5 times across 5 separate inspections, most recently on May 6, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 13, 2024. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on shelving unit above the chest freezers in the back storage area.
      • Corrective Action(s): Thoroughly clean and sanitize the shelving unit. Correct immediately.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach sanitizer solution stored in unlabeled spray bottle.
      • Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are labeled properly. Correct immediately.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator does not FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Operator to take FOODSAFE level 1 or equivalent by June 30, 2025.
      • Reminder in the absence of the operator at least one staff on duty has FOODSAFE level 1 or equivalent.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff at the time of inspection did not have valid food safety training.
      • Corrective Action(s): Ensure at least one staff trained in FOODSAFE Level 1 or equivalent is present when business is in operation. Keep all FOODSAFE certificate(s) on-site for review. Correct as soon as possible.
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Chocolate soft serve mix is 20 Celsius. Vanilla side is 2 Celsius.
      • Discard chocolate soft serve mix. Do not use chocolate side unless machine can maintain cold mix below 4 Celsius.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Approved dishwashing method is not being used. Discussed.
      • Corrective Action(s):
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Only one sink plug is available for 3 compartment sink. Obtain at least one more sink plug and wash dishes according to approved method. Re-inspection one week.
      • Corrective Action(s):
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Old mouse droppings noted in two cupboards. Clean mouse droppings and sanitize surfaces. Monitor activity.
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mouse droppings noted in one cupboard and drawer. Clean and monitor activity. No other signs of pest ativity noted throughout facility.
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Both back and front doors are propped open. This could allow the entrance of pests. Keep doors closed.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Numerous corners and spaces under/behind equipment requires a thorough cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cloth is under and on top of cones on tray. Cloth is not a food grade material. Do not use for food contact. Discussed.
      • Corrective Action(s):
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Counter around hand washing sink has been cleaned and re-caulked.
      • Corrective Action(s): Keep this area clean. Sanitize sinks using 1 tsp bleach in 1 litre of water. Clean floor under the triple sink.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation:
      • Corrective Action(s): Complete your written sanitation plan (cleaning schedule). Clean equipment (microwaves at least daily or throughout day when in use).
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • Corrective Action(s): Operator or at least one person on-site (per shift) at Seaside Scoops, must have a valid Food Safe certificate.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Small bar cooler (not in use) requires cleaning. Freezer handles and lids require cleaning. Yogurt homogenizer requires better cleaning (some food debris noted on the equipment).
      • Corrective Action(s): Wash, rinse, sanitize, and air dry all equipment and food contact surfaces.
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle sanitizer has 0 ppm chlorine.
      • Corrective Action(s): Corrected during inspection: Use 5mL of domestic bleach in 1 litre of water to make a 200ppm chlorine sanitizing solution. Soak clean wiping cloth in a bucket of sanitizing solution. Use same solution in spray bottle. Label spray bottle to show that it contains bleach. Make fresh daily.
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premises has not been routinely cleaned. Cupboards, counters, sinks, floor, washroom all require better cleaning. Triple sink has a black residue which may be mould growth.
      • Corrective Action(s): Thoroughly deep clean all surfaces. Clean floors, walls, counters, equipment, all sinks, and washroom thoroughly.
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Counter around the hand washing sink faucet is rotting and is difficult to clean.
      • Corrective Action(s): Repair the counter around the hand washing sink faucet so that it is smooth, impervious to moisture, and can be kept clean.
      • Violation Score:
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There is no routine cleaning schedule.
      • Corrective Action(s): Write and follow a routine cleaning schedule that is to show daily, weekly cleaning procedures.
      • Violation Score:
      • 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 a valid Food Safe certificate.
      • Corrective Action(s): The owner/operator must have a valid Food Safe level 1 certificate (< 5 years old) and, when the operator is away, at least one person per shift must have a valid Food Safe level 1 certificate.
      • Violation Score:
  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises requires cleaning.
      • Corrective Action(s): Clean inside of the microwave ovens and clean around the dishwashing and hand washing sinks. All surfaces around the sinks are to be impervious to moisture and easy to clean.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: There is a build up of grease inside the microwave ovens and they are not being regularly cleaned.
      • Corrective Action(s): Clean microwave ovens every day when open.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Corrective Action(s): Clean premises (including counters, cupboards, floors, etc.). Follow a routine cleaning schedule.
      • Violation Score: 3

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