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The Burger Bar

15527 Marine Dr, White Rock · Restaurant

Official record from Fraser Health →

Inspection summary

The Burger Bar has been inspected 4 times by Fraser Health Authority since February 27, 2025. The most recent inspection, on July 22, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on October 16, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(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 once on July 22, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 16, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 27, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

4 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine just turned on at time of inspection.
      • Ice machine observed to have mildew growth and discolouration.
      • Corrective Action(s): Deep clean and sanitize ice machine.
      • To be corrected by: Jul 24, 2026
      • Do not use ice machine until it has been deep cleaned and sanitized.
      • Email EHO pictures of a cleaned and sanitized ice machine.
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not available at the beginning of the inspection.
      • Corrective Action(s): EHO instructed staff to make a new bleach solution for spray bottle.
      • Half the blue lid to 1L of water for 100ppm chlorine.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station missing paper towels at the beginning of the inspection. Handwashing station also obstructed with items in the sink basin.
      • Front handwashing station missing soap and paper towels. Staff indicated that front handwash is not used.
      • Corrective Action(s): Back handwashing station stocked with napkins, facility ran out of the paper towel rolls. Items removed from basin.
      • Please ensure front handwashing station is also fully equipped at all times.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of food observed defrosting in sink.
      • Corrective Action(s): Please ensure food is defrosted in cooler or under cold running water.
      • Container placed back in cooler.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handwashing station in the front service area had no water, water lines were switched off. No liquid soap was available for the front handsink either.
      • 2. Handwashing station in the back had no liquid soap, and there was a container of frozen berries thawing inside the sink.
      • Corrective Action(s): 1. Staff turned the water line on and added liquid soap to the handsink. Hot/cold running water confirmed available.
      • 2. Staff added liquid soap to the sink and removed the frozen berries from the sink.
      • Ensure handsinks are empty at all times to facilitate handwashing.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen berries found thawing inside the handsink. It was not under cold running water.
      • Corrective Action(s): Staff was instructed to put the container of frozen berries inside another container filled with cold water. Change the water every 30 minutes. Alternatively, thaw food inside the cooler or under cold running water.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff is the only person onsite at the time of inspection and has no FoodSafe training.
      • Corrective Action(s): Staff to register for FoodSafe level 1 (visit fraserhealth.ca). When operator is not present, at least 1 person onsite must have valid FoodSafe certificate. Date to be corrected by: 2 months.
      • Violation Score: 1

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