The White Coffee & Ice Cream

104 - 14909 Marine Dr, White Rock · Restaurant

20 inspections

Follow-Up InspectionSep 10, 2025
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Flies observed in the front retail area and dining area.
  - Corrective Action(s): Clean all food spills, eliminate any standing water, remove garbage from premise on a regular basis, etc. Contact a pest control company if fly activity persists. Correct immediately.
  - Violation Score: 3
Routine InspectionSep 3, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registered 66 degrees C at the plate surface during the final rinse cycle.
  - Corrective Action(s): Ensure all dishes and utensils are washed, rinsed, and sanitized to at least 71 degrees C at the surface during the final rinse cycle in the high temperature dishwasher. Service the high temperature dishwasher. In the interim, all dishes and utensils to be washed, rinsed sanitized in 100ppm bleach for 2 minutes then air dryed.
  - Violation Score: 5
  - 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): At the time of inspection hot water supply to unit turned off.
  - Corrective Action(s): Hot water suppy turned back on. Ensure during operation hot water is supplied to the hand sink, 3 compartment sink, mop sink, and customer washrooms.
  - Violation Score: 5
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
  - Observation: Permit to operate issued by Fraser Health still posted in back office area.
  - Corrective Action(s): As discussed in the previous inspection ensure the permit to operate issued by Fraser Health is posted in plain view of the3 public. Correct by September 10, 2025.
  - Violation Score: 1
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature dishwasher registered 66 degrees C at the plate surface during the final rinse cycle.
  - Corrective Action(s): Ensure all dishes and utensils are washed, rinsed, and sanitized to at least 71 degrees C at the surface during the final rinse cycle in the high temperature dishwasher. Service the high temperature dishwasher. Correct immediately. In the interim, all dishes and utensils to be washed, rinsed sanitized in 100ppm bleach for 2 minutes then air dryed.
  - Violation Score: 3
Routine InspectionJan 6, 2025
1 infraction
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
  - Observation: Permit to operate issued by Fraser Health not posted in plain view of the public.
  - Corrective Action(s): Ensure the permit to operate is posted in plain view of the public. If a replacement permit is required contact our billing department at 604.918.7507. Correct by January 31, 2025.
  - Violation Score: 1
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution prepared and avaialble for use in a Windex spray bottle.
  - Corrective Action(s): Ensure all chemicals,cleanrs, and similar agents are labeled properly identifying contents. Relabel spray bottle are bleach sanitizer solution.
  - Violation Score: 3
Routine InspectionJun 13, 2024
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff present at the time of inspection was not certified in FOODSAFE Level 1 or equivalent.
  - Corrective Action(s): Ensure at least one FOODSAFE Level 1 certified staff is present while business is in operation. Keep copies of all staff FOODSAFE certificates on-site for review. Correct within 1 month.
  - Violation Score: 1
Routine InspectionMar 18, 2024
0 infractions
Routine InspectionNov 1, 2023
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Ice scoop was stored inside ice machine.
  - Corrective Action(s): Store ice scoop outside ice machine in a clean container to avoid the handle touching the ice.
  - Violation Score: 3
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Flies observed at dishwashing area.
  - Corrective Action(s): Remove excess moisture, clean and sanitize surfaces in this area. Treat drains with bleach sanitizer. If problem persists, contact a pest control company.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: No FOODSAFE certified staff present.
  - Corrective Action(s): Ensure at least one FOODSAFE certified staff is present while business is in operation. Send copy of staff FOODSAFE certificates to health inspector when available. Keep copies on-site for review. Correct as soon as possible.
  - Violation Score: 1
Follow-Up InspectionAug 18, 2021
0 infractions
Routine InspectionAug 12, 2021
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Steel foaming cups are only sanitized once per day. These must be sanitized at a minimum of every 4 hours.
  - Corrective Action(s):
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Cloth towel found hanging beside hand washing sink. Cloth towels are not permitted for hand drying as they could lead to re-contamination of hands. Removed at time of inspection. Do not hang cloth towels near your hand washing sink.
  - Corrective Action(s):
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Cones are covered by a very dirty plastic sheet. If a plastic sheet is to be used it must be discarded after every 4 hours.
  - Corrective Action(s):
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Food prep surfaces are reasonably clean but most hard-to-reach corners are quite dirty. Clean thoroughly.
  - Corrective Action(s):
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature dishwasher only reaches 111 degrees Fahrenheit. Repair immediately. Staff directed to use three compartment sink for all sanitizing.
  - Corrective Action(s):
  - Violation Score: 15
Follow-Up InspectionJul 4, 2019
0 infractions
Routine InspectionJun 12, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Dishwasher was run 5 times and maximum temperature reached was 154 F/ 68 C (measured inside of the machine). The gauge final rinse temperature varied but did not reach 183 F. Automatic chlorine rinse is not being used to sanitize either (first run had 10ppm chlorine and next runs had 0ppm chlorine).
  - Corrective Action(s): All utensils (scoops, tongs, bowls etc.) must be sanitized after they have been cleaned. Use 100ppm chlorine solution (1 tsp bleach in 1 litre of water) to manually sanitize utensils after they have been cleaned and soak for 2 minutes (corrected during inspection). Dishwasher is to have a final sanitizing rinse of 71 C / 160 F as measured inside of the machine. Repair or service the dishwasher.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor along edges and cupboard under hand washing sink require cleaning.
  - Corrective Action(s): Clean these areas on a routine basis. Verify the plumbing under the hand washing sink is as per plumbing code. There should be no wastewater under sink.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwasher does not have a final sanitizing rinse.
  - Corrective Action(s): Service or repair dishwasher so that it has a final sanitizing rinse as per manufacturer's specifications.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Operator is not on site.
  - Corrective Action(s): At least one person per shift, when operator is absent, is to have a valid Food Safe certificate. Keep copy of certificate on site.
  - Violation Score: 1
Follow-Up InspectionJan 7, 2019
0 infractions
Routine InspectionDec 5, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Dishes, cups, and utensils are being washed in the dishwasher but are not being sanitized after cleaning. The dishwasher final rinse is only reaching 91F as shown on the gauge and the water temperature does not reach 160F inside of the machine (only 65 C/150F measured).
  - Corrective Action(s): Immediately use chlorine (100-200ppm for 2 minutes) to sanitize all dishes and utensils after they have been cleaned/ after each use and not just at the end of the day.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Broken tile under the small bar cooler has not been repaired. Floor and shelves require cleaning.
  - Corrective Action(s): Repeat violation: Repair the broken floor tile under the small bar cooler so that it is smooth and can be cleaned by January 5, 2019. Clean shelves and floor in this area also.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Corrective Action(s): Repair the dishwasher so it can provide a final sanitizing rinse of 180 F at the gauge and 160 F measured inside of the machine. Correct by January 5, 2019.
  - Violation Score: 9
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff on site does not have Food Safe Level 1 training.
  - Corrective Action(s): When the operator is absent, at least one staff per shift must have a valid Food Safe Level 1 certificate.
  - Violation Score: 1
Routine InspectionJun 21, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor under the bar cooler has broken and missing tiles (repeat request- operator advises this can be done in about 1 month). Floor by the reach in freezer is missing tiles and wall in this area has exposed plywood.
  - Corrective Action(s): Floor under the bar cooler and by the reach in freezer must be repaired so it can be cleaned. Wall must be smooth and impervious to moisture so it can be cleaned. Correct in 1 month. Notify Fraser Health when completed.
  - Violation Score: 3
Follow-Up InspectionFeb 23, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Repair floor under bar cooler and improve lighting.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwasher is currently not in use. Seating is >10 and washable mugs are being used.
  - Corrective Action(s): Repair, service, or follow manufacturer's instructions so that commercial dishwasher is working properly.
  - Wash water to be 150 F and final sanitizing rinse water temperature to be 180 F (82 C) as shown on the gauge and 160 F (71 C) as measured inside of the machine.
  - Violation Score: 3
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Chlorine sanitizer spray bottle and windex spray bottles are not labelled.
  - Corrective Action(s): Label all chemical spray bottles to accurate show contents.
  - Violation Score: 3
Routine InspectionFeb 20, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Commercial dishwasher in use and temperature gauges reach only 120F for the wash adn 89F for the final rinse. Only 121F is being measured inside of the machine.
  - Wiping cloths are stored in water - 0ppm chlorine.
  - Corrective Action(s): All utensils and dishes must be sanitized manually as follows: 1. wash, 2. rinse, 3. sanitize using 100ppm chlorine (use 1/2 tsp bleach in 1 litre of water). Soak for 2 minutes and air dry.
  - Sanitize wiping cloths in 100-200 ppm chlorine (1 tsp bleach/litre & change often).
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Clean premises and provide adequate lighting for cleaning. (Correct by Feb 22/18)
  - Replace broken tile under bar fridge so floor is easy-to-clean. (epeat request)
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Corrective Action(s): Commercial dishwasher must be able to wash (150 F water temp) and sanitize (180 F water) as per manufacturer's specifications on machine. At least 160 F must be measured inside of the machine for the final rinse. (repeat requrest).
  - Violation Score: 3
  - 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
  - Observation:
  - Corrective Action(s): Provide written instructions for dishwasher that includes temperatures. (Correct by Feb 22/18)
  - 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): At least one person must have Food Safe Level 1 during operator's absence.
  - Violation Score: 1
Follow-Up InspectionAug 17, 2017
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Repair tile under bar cooler - repeat request.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation:
  - Corrective Action(s): Milk temperature in the large milk cooler is 5 C and air temperature is higher.
  - The doors to the large milk cooler must have an adequate seal so that the doors will remain closed. Provide an accurate indicating thermometer and ensure that milk is stored so that the temperature is 4 C or colder.
  - The gauge on the dishwasher shows that the wash water temperature is above 160F (150F minimum required) and the rinse water temperature is below 100F (too low). Ensure that the final rinse water temperature (as shown on the gauge) is 180 F as indicated on the machine specifications label. The final rinse temperature must be 160 F measured inside the machine. Today the maximum water temperature measured inside of the machine is above 160 F but this appears to be the wash water temperature.
  - Violation Score: 9
Routine InspectionAug 15, 2017
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Air and food temperature for the small bar cooler in the coffee prep area is at 7 to 8 C.
  - Larger milk cooler is at 5 C.
  - Corrective Action(s): Immediately: All potentially hazardous foods, such as milk, soy milk, and whipped cream, must be kept so that the food temperature is 4 C or colder. Adjust small bar cooler and monitor both coolers. Keep all potentially hazardous foods in the larger milk cooler until the bar cooler has been fixed. Repair seals on the large milk cooler to ensure that the doors remain closed.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): The commercial dishwasher final sanitizing rinse is only 100F (by your gauge) and the wash water temperature is 159 F (your gauge).
  - My thermometer shows 69C measured inside the machine.
  - Corrective Action(s): Immediately ensure that all mugs, dishes, and utensils are washed, rinsed, sanitized, and air dried. You may wash and rinse using the dishwasher but sanitize manually unless the dishwasher can provide a sanitizing rinse of 180 F (measured using your gauge) or 160 F (71 C) measured inside the machine. The stick left with you should turn black.
  - To provide a sanitizing rinse manually, use 1 tsp domestic bleach in 1 litre of water (100-200ppm chlorine) and soak utensils for 2 minutes. Air dry.
  - Reviewed the sanitizing step for wiping cloths. Ensure that the water is well mixed so all cloths are sanitized.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Repair the broken tile/floor under the bar cooler to ensure that it is impervious to moisture and can be cleaned (repeat request).
  - Clean the premises including the doors of the large milk cooler.
  - Clean inside the prep cooler used to store dry goods.
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation:
  - Corrective Action(s): Provide accurate indicating thermometers for all coolers to verify temperature (4 C /40F required).
  - Violation Score: 1
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff on site do not have a valid Food Safe certificate.
  - Corrective Action(s): Operator must have a Food Safe Level 1 certificate and while absent, at least one staff per shift must have a valid Food Safe certificate.
  - Violation Score: 1
Routine InspectionNov 28, 2012
0 infractions
Routine InspectionDec 13, 2011
0 infractions
Routine InspectionOct 24, 2011
0 infractions