Skip to content
Loading map…

Spicy Pier

14945 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

Spicy Pier has been inspected 8 times by Fraser Health Authority since August 27, 2024. The most recent inspection, on August 19, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on January 20, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 August 18, 2026. 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 January 20, 2026. 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 once on August 18, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • - High temperature dishwasher not in good working order. Staff stated issues with motor and/or power supply, machine turns off inadvertantly.
      • - Bar glass washer chlorine sanitizer bottle empty. 0ppm chlorine detected during the final rinse cycle.
      • Corrective Action(s):
      • - Ensure all dishes, utensils, etc are washed, rinse, then sanitized in the high temperature dishwasher to at or above 71 degrees C the plate level. Rinse gauge to read at or above 180 degrees F or 82 degrees C.
      • .
      • Closure ORDER issued.
      • - Replace the chlorine sanitizer bottle, prime the sanitizer line and ensure 50ppm chlorine during the final rinse cycle.
      • Violation Score: 25
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant fruit fly activity noted in the bar area. House fly activity also observed in the back preparation area.
      • Corrective Action(s): Contact a pest control company to address the fly issue. Correct immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rat droppings observed in the south west corner (under the counter) of the bar area.
      • Corrective Action(s): Clean and sanitize the south west corner (under the counter ) of the bar area. Correct immediately.
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not in good working order. Staff stated issues with motor and/or power supply, machine turns off inadvertantly.
      • Corrective Action(s): Service the high temperature dishwasher immediately. Ensure dishwasher is capable of sanitizing dishes, utensils, etc. to at or above 71 degrees C at the plate level. Rinse gauge to read at or above 180 degrees F or 82 degrees C.
      • .
      • Closure ORDER issued.
      • Violation Score: 15
  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): Sauces and cooked chicken in inserts at the right preparation cooler internal food product temperatures ~ 6-8 degrees C. Lower section ambient air temperature ~ 6-7 degrees C.
      • Corrective Action(s): Relocated all cold potentially hazardous foods to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives stored in spacing between the two preparation coolers and the preparation cooler and table. This is an unsanitary practice.
      • Corrective Action(s): Staff washed the knives in the high temperature dishwasher. Store all utensils in a sanitary manner at all times. Consider installing a magnetic knife rack along the preparation line.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution prepared and available for use.
      • Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is prepared and available for use. This is as per your sanitation plan.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back preparation area hand sink liquid soap and paper towel dispensers empty. Kitchen hand sink paper towels not placed inside dispenser.
      • Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels in dispensers.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops and other dispensing utensils observed stored directly in dry products. Dry storage containers also soiled.
      • Corrective Action(s): Ensure all scoops and dispensing utensils are stored outside of dry products and in a sanitary manner. Thoroughly clean all dry storage containers. Correct by January 27, 2026.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Basa fish observed stored in tray in the back area utlity sink. Internal food product temperature at 10 degrees C.
      • Corrective Action(s): When thawing frozen potentially hazardous foods thaw in the cooler or under cold running water. Basa fish discarded.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back door to premise left open.
      • Corrective Action(s): Ensure the back door is closed to prevent potential entrance of pests to premise.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Sauces and cooked chicken in inserts at the right preparation cooler internal food product temperatures ~ 6-8 degrees C. Lower section ambient air temperature ~ 6-7 degrees C. Advised by staff that one fan unit is not in good working order.
      • - Advised by staff that the bar glass washer is not in good working order and that all glassware is washed in the kitchen high temperature dishwasher.
      • Corrective Action(s):
      • - Service the right preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
      • - Service the glass washer and ensure 12.5 to 25ppm iodine or 50ppm chlorine during the final rinse cycle. Correct immediately.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored in spacing between the two preparation coolers and between spacing between a preparation cooler and stainless steel table.
      • Corrective Action(s): Do not store knives in this manner. Store on a magnetic rack or clean tray. Store all utensils in a sanitary manner at all times. Staff washed the knives in the high temperature dishwasher.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer solution prepared and available for use in the front bar/service area and the kitchen.
      • Corrective Action(s): Ensure during operation both the front bar/service area and kitchen are provided with a 100ppm bleach or 200ppm quats sanitizer solution. General sanitizer solution formula: 1oz of regular unscented bleach to 1 gallon of water.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen chicken observed thawing in a large tote with water.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed in an acceptable manner. Thaw under cold running water or in the walk in cooler.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Both dry product bins in the back preparation require cleaning.
      • Corrective Action(s): Thoroughly clean both dry product bins. Clean bins on a regular basis. Reminder not to store scoops directly in dry products. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer not in good working order. Currently not in use.
      • Corrective Action(s): Do not use until serviced and 50ppm chlorine is detected during the final rinse cycle. Correct immediately.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb and chicken curry in inserts at the right preparation cooler inserts at 10 degrees C. Sour cream sauce also at 10 degrees C.
      • Corrective Action(s): Discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives observed stored in spacing between the two preparation coolers and between the preparation cooler and table.
      • Corrective Action(s): Ensure all utensils are stored in a sanitary manner at all times. Staff have rewashed knives in the high temperature dishwasher.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection bar hand sink paper towel holder empty. Liquid soap bottle also empty.
      • Corrective Action(s): Ensure during operation the hand sink is provided with liquid soap and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food containers observed without proper lids in the walk in cooler. Some food products observed stored directly on the floor in the walk in cooler.
      • Corrective Action(s): Ensure all food products are adequately covered to protect food from contamination. Store all food products off the floor. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lamb and chicken curry in inserts at the right preparation cooler at 10 degrees C. Sour cream sauce also at 10 degrees C. Cold potentially hazardous foods stored in the centre section inserts at 4 degrees C. Lower section ambient air temperature 4 degrees C. Condensation observed in unit.
      • Corrective Action(s): Service the right preparation cooler. Ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website