Skip to content
Loading map…

White Rock Bread Box

1257 Johnston Rd, White Rock · Store

Official record from Fraser Health →

Inspection summary

White Rock Bread Box has been inspected 7 times by Fraser Health Authority since January 23, 2018. The most recent inspection, on January 6, 2026, found no infractions.

4 of 7 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, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 4, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on July 4, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on February 5, 2020. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

7 inspections

  1. Routine 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): Tofu and hummus observed displayed in cooler with an ambient air temperature of ~9-10 degrees C.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are displayed at or below 4 degrees C. Operator relocated tofu and hummus to the cooler with cheese and deli meats.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Tofu and hummus observed displayed in cooler with an ambient air temperature of ~9-10 degrees C.
      • Corrective Action(s): Ensure the display cooler is maintained at or below 4 degrees for storing any cold potentially hazardous foods. At this time, operator to only dispay shelf stable food products and whole fruits and vegetables. Service cooler if required. Correct by July 11, 2024.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Laundry "non-chlorine" bleach containing hydrogen peroxide is being used to sanitize the meat slicer and food contact surfaces due to a sensitivity to chlorine bleach. Peroxide is washed off of meat slicer after use. Directions on bottle are for laundry use and do not specify dilution information for sanitizing food equipment or food contact surfaces.
      • Corrective Action(s): Chlorine bleach was provided during the inspection. Use only 1 mL (1/4 tsp) domestic chlorine bleach in 250mL water in bottle to provide about 100ppm chlorine which can be used to sanitize surfaces after they have been washed and rinsed. Do this after each use or every 4 hours. Make fresh solution daily.
      • If using an alternative to chlorine, the chemical must indicate on the label that it is a "sanitizer" that can be used for sanitizing food equipment or food contact surfaces. It also should include information on how to use the sanitizer (how to dilute, contact time, and if a fresh water rinse is required).
      • Violation Score: 15
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle containing water is not labelled. Spray bottle containing peroxide is labelled as containing bleach.
      • Corrective Action(s): Label spray bottle to accurately show what is in the bottle.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in spray bottle is at 10ppm.
      • Corrective Action(s): All food contact surfaces and food equipment (meat slicer) must be washed, rinsed, sanitized, and air dried after use or every 2 - 4 hours if continually used. Chlorine gets weaker over time so a fresh solution should be made daily. A 100-200ppm chlorine solution should be used (use 1 tsp unscented, domestic bleach in 1 litre of water to make a 100-200ppm chlorine solution).
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website