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St John's Presbyterian Church

1480 George St, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

St John's Presbyterian Church has been inspected 10 times by Fraser Health Authority since October 19, 2012. The most recent inspection, on November 7, 2025, found no infractions.

5 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: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 2 times across 2 separate inspections, most recently on August 11, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on December 10, 2024. 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 February 21, 2023. For example: 304 - Premises not free of pests [s. 26(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 October 12, 2018. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 once on November 22, 2019. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle tested at over 200ppm (bleaching out). Re-made solution at ~200ppm. Discussed how to properly dilute bleach sanitizer (1/2 tsp per litre of warm water).
      • Corrective Action(s):
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ants observed throughout the kitchen on the floor behind equipment and in cove joints.
      • Corrective Action(s): Ensure premise is free of all pests.
      • Consult a professional pest control company.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover for ceiling lights is broken and some lights are burnt out.
      • Corrective Action(s): Replace covers and lights.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not able to achieve a sanitizing temperature of 71 C on utensil surface (or 82 C on the gauge) during final rinse.
      • Corrective Action(s): Service dishwasher so that it is able to achieve a temperature of 71 C on the utensil surface (or 82 C for 10 seconds on the gauge). Until dishwasher is serviced, dishes must be manually sanitized (use 200 ppm bleach - follow instructions provided on dishwashing poster).
      • Note: Dishwasher can be used for washing dishes followed by a manual sanitizing step.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Left side swing door has a cracked window.
      • Corrective Action(s): Repair window so that there is no broken glass. Broken glass is a safety hazard and can be a source of physical contamination. Correct immediately.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vinegar in spray bottle is acidic but is not considered to be an effective sanitizer.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry all counters and food contact surfaces. If using domestic chlorine bleach, add 1 tsp bleach in 1 litre of water to make a fresh 100-200ppm sanitizing solution. Label all bottles and be careful when using bleach (wear gloves). Solutions get weaker over time so make solution fresh daily. Wiping cloths are also to be stored in a sanitizing solution. Post instructions for kitchen volunteers.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The wall behind the spray sink to the right of the dishwasher is becoming worn and appears to have mold growing on the wall surface above the stainless steel splashguard.
      • Corrective Action(s): All surfaces are to be impervious to moisture and in good condition so that they can be kept clean. Re-surface or repair the wall that is black above the splashguard behind the spray sink. Correct this by February 2020.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Main person in charge of Lunch Hut has taken Food Safe but is not sure of the date.
      • Corrective Action(s): Food Safe certificates expire after 5 years. Provide a copy of the Food Safe certificate of the main person in charge of the kitchen to confirm that it is still valid and update Food Safe if they took it more than 5 years ago (email Health Officer with information). If the main person in charge is away, then at least one other person per shift is to have a valid Food Safe certificate.
      • Violation Score: 1
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Turkey soup broth cooked this morning is not being cooled quickly (food temperature is 40 C after cooling for approximately 1.5 hours).
      • Corrective Action(s): Actively cool the soup broth and any other soups, sauces, and hot foods quickly. The cooling must meet the following temperature criteria: Cook to 74 C. Once food is at 60 C, cool from 60 - 20 C in 2 hours or less and 20 to 4 C in 4 hours or faster. Use food-grade containers and also, if food is hot, use containers that are suitable for hot food. Shallow pans and/or use of your ice wand will help to cool food quickly. Follow your food safety plan.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vinegar is used for some surfaces. Vinegar is not a suitable sanitizer for food contact surfaces.
      • Corrective Action(s): Wiping cloths and food contact surfaces must be washed, rinsed, sanitized, and air dried. Use 1/2 tsp domestic chlorine bleach in 1 litre of water (100ppm) made fresh daily to sanitize.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

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