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White Spot #611

45373 Luckakuck Way, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

White Spot #611 has been inspected 20 times by Fraser Health Authority since September 5, 2012. The most recent inspection, on June 17, 2026, found no infractions.

10 of 20 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 5 times across 4 separate inspections, most recently on December 27, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 4 times across 4 separate inspections, most recently on December 4, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on June 12, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on June 12, 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.

20 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several containers of food (ie. cut onions, etc) not covered in under counter coolers at hot cookline.
      • Corrective Action(s): Manager covered all containers of food with lids/plastic food wrap during the inspection.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 5 x racks of ribs were observed in the walk-in cooler unit with internal temperatures registering between 9-11 deg C. Staff state the ribs were stored at room temperature for an extended period of time, however, the ribs were not processed and they were stored back in the walk-in cooler.
      • Corrective Action(s): Staff VOLUNTARILY discarded all racks of ribs that had internal temperatures >4 deg C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 5x food contact surface sanitizer buckets with wiping cloths concentration registered <200 ppm QUATs
      • Corrective Action(s): All food contact surface sanitizer buckets were emptied and replenished at the source dispenser located near the dishwasher. All food contact surface sanitizers registered at 200 ppm QUATs
      • Violation Score: 5
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris on it. Staff informed they used it today roughly 2.5hrs ago.
      • Corrective Action(s): Clean and sanitize aformentioned item. If operation is busy during lunch rush, place can opener at dishpit area to be washed at a later time. Any equipment on the floor must be in sanitary condition.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine. In-use sanitizer for dishwasher observed to be empty.
      • Corrective Action(s): Service low-temperature dishwasher to measure between 50-200ppm chlorine final rinse. Re-wash equipment through dishwasher after it has been serviced.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low-temperature dishwasher measured at 0ppm chlorine final rinse. Bucket of in-use sanitizer observed to be empty.
      • Corrective Action(s): Service low-temperature dishwasher to measure between 500-200ppm chlorine final rinse.
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice machine observed to have some minor stains/mold growth
      • 2. Ventilation hood just above the grills observed to have grease accumulation around the vent panels
      • 3. Tubes/pipes that are in the ice basin observed to have grime on the back side and is in contact with the ice.
      • Corrective Action(s): Please clean and sanitize the noted areas.
      • To be corrected by: Oct 20, 2023
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (dairy) in the dessert/dairy stand-up cooler were being stored at 10-11°C.
      • Corrective Action(s): Move foods to a cooler capable of maintaining 4°C or less.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dessert/dairy stand-up cooler was at 10-11°C.
      • Corrective Action(s): Monitor this cooler and repair if temperatures are unable to maintain 4°C or less. Do not store any potentially hazardous foods in this cooler until it is able to maintain 4°C or less.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knife blade cover appear to be damaged and dirty; the knife was held at the bar for lemon/lime cutting.
      • Corrective Action(s): Required operator to discard the cover, clean and sanitize the knife then place it in clean compartment. Operator discarded the cover at the time of inspection
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning and sanitizing required at the following
      • Corrective Action(s): 1. Undercounter cooler by standing 1DR Freezer
      • 2. Storage racks in dishwashing area as well as some dishwashing racks.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed several areas throughout kitchen where tiles have broken and/or are missing
      • Corrective Action(s): Replace tiles in areas where missing and/or broken (i.e. dishwasher area, behind door, etc.)
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed several sauce containers and lids that were not washed and sanitized appropriately
      • Corrective Action(s): Please ensure an inspection occurs when placing washed equipment into clean area. Items removed at time of inspection to be re-washed and sanitized.
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various potentially hazardous food items (dairy, cut vegetables) were stored in coolers (stand-up) that are unable to maintain temperatures of 4C or below.
      • Corrective Action(s): Move these food items to a working cooler capable of maintaining temperatures of 4C or below. Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food scoops and cups were stored inside the bulk food bins.
      • Corrective Action(s): Store the scoops and cups outside of the bins to avoid potential contamination to the bulk food. Date to be completed by: July 23, 2018
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both stand-up coolers (single and double door) are unable to maintain temperatures of 4C or below.
      • Corrective Action(s): Repair these coolers so they are able to maintain temperatures of 4C or below. Do not store any perishable foods in these coolers until repairs have been made. Date to be completed by: July 23, 2018
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed inserts stored into one another without a barrier to protect food from contamination.
      • Corrective Action(s): Ensure containers are not double stacked onto one another without a lid.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    0 infractions

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