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White Rock Seniors Village 3

1183 Maple St, White Rock · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

White Rock Seniors Village 3 has been inspected 19 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on July 22, 2026, found no infractions.

9 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 3 inspections in a row found no infractions. 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 8 times across 6 separate inspections, most recently on May 17, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on January 3, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 19, 2019. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 2 times across 2 separate inspections, most recently on March 19, 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station inside the main kitchen prep area does not have paper towels in the dispenser.
      • Corrective Action(s): Staff added paper towels to the dispenser.
      • Violation Score: 5
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak in two areas of dishwasher. Water is pooling around dishwasher.
      • Corrective Action(s): Repair dishwasher so that there is no leak. Pooling water can attract pests.
      • Continue to mop up water around dishwasher quickly until dishwasher is repaired.
      • Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes are not being properly sanitized due to dishwasher not working properly.
      • Corrective Action(s): Manually sanitize dishes in sink using an approved sanitizer.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher (no longer connected to the chlorine for sanitizing) unable to achieve a final rinse temperature of 160 F/ 71 C on the plate surface. Maximum temperature achieved was 66 C. Dishwasher was run multiple times. Maximum registering thermometers and themolabels were used to verify temperature.
      • Corrective Action(s): Repair/service dishwasher so that is able to achieve sanitization. If dishwasher is unable to reach a high enough temperature, consider using the alternate method of sanitizing available with this machine (chemical sanitizer).
      • Correct immediately.
      • Violation Score: 15
  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not able to achieve a sanitizing temperature of 71 C on the plate surface.
      • Interim fix (connecting the dishwasher to a chlorine sanitizer) not working - utensils registered 0 ppm chlorine.
      • Corrective Action(s): Staff were able to re-adjust the pipe and dishes registered at 100 ppm chlorine after the final rinse.
      • Ensure sanitizer concentrations are verified routinely.
      • Violation Score: 15
  10. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher technician on-site. Technician unable to repair dishwasher so that is able to achieve 71 C on the plate surface.
      • Corrective Action(s): Continue to manually sanitize dishes.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not reaching a sanitizing temperature of 160 F / 71 C on plate surface during final rinse.
      • Corrective Action(s): Manually sanitize dishes using 200 ppm quats and air dry.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to reach a sanitizing temperature of 180 F / 82 C at the manifold and a temperature of 160 F/ 71 C on the plate surface.
      • Corrective Action(s): Repair/service dishwasher so it is able to achieve sanitization. Correct immediately.
      • Recommend obtaining a waterproof thermometer or thermo labels to verify temperatures on the plates surface.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Small volume of food is being stored in the warm water bath (tilting kettle) to start reheating and then put in the steamer to reheat. Food temperature was 28C for <30 minutes (as per staff).
      • Corrective Action(s): In order to reheat food quickly to 74 C within 2 hours (as per food safety plan), reheat from cold in the steamer and then hot hold above 60 C in the tilting kettle hot water bath.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls in the kitchen (on middle pillar, at knife rack beside the walk in cooler, and on corner entrance to the dishwashing room) have become worn and there is exposed drywall.
      • Corrective Action(s): All surfaces are to be in good condition (impervious to moisture) so that they are easy-to-clean. Kitchen renovations are to include repair of wall surfaces. This is scheduled to be done by August 2019. Please notify this office when completed. Check and repair caulking/wall behind the serving area double sink (close to rc side). Note: Any changes to the kitchen layout requires floor plans to be approved by Fraser Health.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Wall next to the walk in cooler (used to support the knife rack) is becoming worn.
      • Corrective Action(s): Wall surfaces must be impervious to moisture, smooth, and easy to clean. Correct by February 2019.
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The hot water sanitizing rinse for the commercial dishwasher varies for each load. The gauge reads 75-82 + C.
      • The water temperature as measured inside of the machine is not reaching 71 C for every load.
      • Corrective Action(s): Ensure that the dishwasher can provide a hot water sanitizing rinse for every load that reaches 71 C (160 F) or hotter as measured inside of the machin (at the plate level). The gauge should be reading 82 C + for every load. Temperature test strip left to verify.
      • If the above temperature cannot be reached, then dishes and utensils are to be manually sanitized after they have been washed and rinsed. Use quats as per manufacturer's specifications (200ppm) and air dry.
      • Violation Score: 25
  19. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Server hand sink (care side) paper towel dispenser is empty.
      • Corrective Action(s): Paper towels replaced during inspection. Ensure staff replace when empty.
      • Keep kitchen hand washing sink accessible for use as discussed.
      • Violation Score: 5

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