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Spicy Pier

14945 Marine Dr, White Rock · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. 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
  3. Follow-Up Inspection

    0 infractions

  4. 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
  5. Follow-Up Inspection

    0 infractions

  6. 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