Skip to content
Loading map…

White Spot #602

33215 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

White Spot #602 has been inspected 11 times by Fraser Health Authority since July 5, 2017. The most recent inspection, on August 27, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on August 17, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 August 17, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 5, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

11 inspections

  1. Follow-Up 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): Salad cooler ambient air temperature measured 6.4 C. Probed sauce measured 6.1C.
      • Corrective Action(s): Move all the cold potential hazardous food items to different cooler to maintain temperature at or below 4C. Operator moved PHFs to different collers.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in bar missing paper towels
      • Corrective Action(s): Make sure all handwashing stations are supplied with hot/cold running water, liquid soap and single use paper towel.
      • To be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salad cooler not able to maintain temperature of 4c or below.
      • Corrective Action(s): Get cooler fixed so it can maintain temperature of 4c or below. Do not store any cold potentially hazardous food items in this cooler, until it gets fixed.
      • To be corrected by: August 24, 2026
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Small reach in freezer temperature at -13 degree Celsius.
      • Corrective Action(s): Monitor the freezer and ensure freezer maintains temperature at or below -18 degree Celsius.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass washer in the bar area rinse sanitizer concentration between 25 and 50 ppm
      • Corrective Action(s): Technician contacted. Service the glass washer. Rinse cycle sanitizer concentration should be 12.5 ppm
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bar glass washer final rinse iodine concentration above 50 ppm.
      • Corrective Action(s): Technician called to service the bar glass washer.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Glass washer final rinse iodine concentration around 50 ppm
      • - quats sanitizer concentration above 400 ppm
      • Corrective Action(s): Adjust the glass washer and ensure iodine concentration is 12.5 ppm.
      • - adjust the quats dispenser and ensure quats sanitizer concentration is around 200 ppm. Prepare quats sanitizer concentration manually and verify with test strips.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Condiment bottle stored next to raw beef burger. One of the beef burger was bleeding.
      • Corrective Action(s): Store ready to eat foods and containers such as condiment bottles away from raw meats or above raw meats to eliminate potential cross contamination.
      • Violation Score: 3

Nearby inspected facilities

Own this business? Add a badge to your website