White Spot Restaurant #635

1041 SW Marine Dr, Vancouver BC V6P 6L6 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

White Spot Restaurant #635 has been inspected 49 times by Vancouver Coastal Health since June 10, 2016. The most recent inspection, on July 15, 2026, recorded 1 infraction.

6 of 49 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 36 times across 30 separate inspections, most recently on July 30, 2025. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 34 times across 31 separate inspections, most recently on July 15, 2026. For example: The premises is free of pests.
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 22 times across 20 separate inspections, most recently on July 14, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.
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 19 times across 15 separate inspections, most recently on July 14, 2025. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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 9 times across 9 separate inspections, most recently on January 24, 2025. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

About this data

These results come from Vancouver Coastal Health, 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.

49 inspections

RoutineJul 15, 2026
1 infraction
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upAug 6, 2025
0 infractions
Routine Follow-upJul 30, 2025
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
  - Equipment or materials not required for the operation are stored on the premises.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upJul 22, 2025
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
RoutineJul 14, 2025
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
  - Inadequate lighting and/or ventilation on the premises.
  - Equipment or materials not required for the operation are stored on the premises.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upFeb 14, 2025
3 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineJan 24, 2025
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upSep 25, 2024
0 infractions
Routine Follow-upSep 16, 2024
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Routine Follow-upSep 12, 2024
1 infraction
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
RoutineSep 9, 2024
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
Routine Follow-upDec 5, 2023
0 infractions
RoutineDec 4, 2023
8 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - An accurate thermometer is not provided for temperature monitoring.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upAug 22, 2023
2 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Equipment or materials not required for the operation are stored on the premises.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upJun 30, 2023
3 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Equipment or materials not required for the operation are stored on the premises.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upMay 24, 2023
3 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upMay 2, 2023
5 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
RoutineMay 1, 2023
9 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upOct 26, 2022
1 infraction
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineOct 14, 2022
6 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- The premises is free of pests.
  - Premises has signs of rodent activity.
  - Premises has signs of insect activity.
Routine Follow-upMay 5, 2022
1 infraction
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
RoutineApr 7, 2022
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Construction or alteration have occurred without approval.
  - Equipment or materials not required for the operation are stored on the premises.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upJun 17, 2021
3 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Construction or alteration have occurred without approval.
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises is free of pests.
RoutineMay 28, 2021
7 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Construction or alteration have occurred without approval.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upFeb 11, 2020
0 infractions
RoutineJan 30, 2020
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
  - Inadequate lighting and/or ventilation on the premises.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
Routine Follow-upSep 6, 2019
0 infractions
Routine Follow-upAug 15, 2019
1 infraction
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
RoutineAug 7, 2019
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment or materials not required for the operation are stored on the premises.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
Routine Follow-upFeb 21, 2019
0 infractions
Routine Follow-upFeb 19, 2019
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
RoutineFeb 8, 2019
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Premises is not protected from the entrance of pests.
Routine Follow-upNov 7, 2018
1 infraction
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
Routine Follow-upOct 30, 2018
1 infraction
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
RoutineSep 20, 2018
3 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
Routine Follow-upFeb 19, 2018
1 infraction
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upFeb 14, 2018
5 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Premises has signs of rodent activity.
RoutineFeb 5, 2018
5 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not stored off of floor.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
- The premises is free of pests.
  - Premises has signs of insect activity.
  - Premises has signs of rodent activity.
  - Premises is not protected from the entrance of pests.
  - Conditions on premises may lead to harbouring/breeding of pests.
Routine Follow-upJul 21, 2017
1 infraction
- The premises is free of pests.
RoutineJul 12, 2017
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
Routine Follow-upNov 10, 2016
3 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
Routine Follow-upOct 27, 2016
2 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
Routine Follow-upOct 18, 2016
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- The premises is free of pests.
RoutineSep 12, 2016
1 infraction
- Employee hygiene is maintained.
RoutineSep 9, 2016
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- The premises is free of pests.
Routine Follow-upJul 7, 2016
3 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
Routine Follow-upJun 20, 2016
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
RoutineJun 10, 2016
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.
Routine Follow-upJun 10, 2016
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- The premises is free of pests.

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White Spot Restaurant #635

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

PestsHigher risk

Protecting food from contaminationHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

About this data

49 inspections

Nearby inspected facilities