White Spot Restaurant Unit #1159
1329 Island Highway, Campbell River, BC, V9W 2C9 · Food Premises
Inspection summary
White Spot Restaurant Unit #1159 has been inspected once by Island Health (Vancouver Island Health Authority), on May 20, 2026. The most recent inspection, on May 20, 2026, recorded 1 infraction.
In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on May 20, 2026. For example:
Critical Improper Cleaning, Sanitizing of Equipment and Utensils
About this data
These results come from Island Health (Vancouver Island 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.
1 inspection
- Follow-Up
1 infraction
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- Comments Follow-up inspection conducted due to a concern received. - Walk-in cooler and sandwich preparation cooler were below 4°Celsius / 40°Farenhiet and satisfactory. - QUAT sanitizer measured from dispenser at 200 parts per million and satisfactory. - Proper thawing technique followed and frozen meat product thawed in walk-in-cooler and date stamped for first in first out. - Thawed meat products re-heated to internal temperature at least 74°celsius. - Glass-washer measured at 12.5 parts per million Iodine and satisfactory. - Hand sink fully supplied with hot and cold running water, liquid hand soap and paper towels. - Food ingredient received from approved suppliers. -
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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