Skip to content
Loading map…

White Spot #642

152 - 32555 London Ave, Mission · Restaurant

Official record from Fraser Health →

Inspection summary

White Spot #642 has been inspected 19 times by Fraser Health Authority since December 11, 2012. The most recent inspection, on April 14, 2026, recorded 2 infractions.

12 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 separate inspections, most recently on April 14, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 February 21, 2023. 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 April 14, 2026. 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

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer concentration for back kitchen sanitizer buckets registered less than 200ppm Quats at the time of inspection
      • Corrective Action(s): Make sure the concentration of the sanitizer is 200ppm Quats to be effective. To prevent foodborne illness from pathogens on food contact surfaces. Opearator changed all the sanitizer bucket solutions at the time of inspection. Source sanitizer registered 200 ppm Quats.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not in working order, registered at 61.5 C at plate surface after 2 cycles
      • Corrective Action(s): Make sure the temperature guage of the high temperature dishwasher is checked daily. The guage should read at least 82C during the rinse cycle. The temperature should register at least 71C at plate surface. This will ensure that the rinse water is hot enough to kill pathogens that can potentially cause foodborne illness. Operator was able to fix the problem at the time of inspection. Dishwasher final rinse temperature registered 74.5C at the plate surface.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and grease accumulated behind and under the equipments and inside the walk-in cooler.
      • Corrective Action(s): Make sure you clean floors and walls in open and hard-to-reach areas to prevent pest harborage and potential of food contamianation that can potentially cause food borne illness. Corrected by Next Inspection
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff working during inspections has food safe level 1 or equivalent.
      • Corrective Action(s): Make sure at least one person during shift have food safe level 1 or equivalent. Please email the copy to health inspector. To be corrected by 1 month.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): garlic (puree garlic) butter stored at room temperature
      • Corrective Action(s): store garlic at 4 c or less
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): knives stored in container where ice has melted
      • Corrective Action(s): ensure knives are stored in ice at 4c or less or wash after each use
      • Violation Score: 5
  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: dishwasher not operating as designed
      • Corrective Action(s): service dishwasher and maintain as necessary
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): garlic butter stored above 4 c and less than 60 c
      • Corrective Action(s): store garlic butter at 4 c or less or above 60 c
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: handle on prep cooler falling off
      • Corrective Action(s): repair/re-attached hand to prep cooler lid
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: prep cooler door is falling off
      • Corrective Action(s): repair cooler door hinges
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website