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Akane Japanese Restaurant

7A - 20349 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Akane Japanese Restaurant has been inspected 22 times by Fraser Health Authority since September 7, 2012. The most recent inspection, on June 4, 2026, recorded 1 infraction.

11 of 22 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 October 24, 2025. 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 once on June 4, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on February 14, 2019. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 6 times across 6 separate inspections, most recently on April 23, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 26, 2018. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

22 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Imitation crab observed at 16 Celsius in front of sushi cooler.
      • Corrective Action(s): Product discarded.
      • Perishables to be maintained at 4 Celsius. Discussed ice bath temporary storage of perishable during multiple roll assembly during high demand periods.
      • Violation Score: 15
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas under equipment have debris accumulations in food preparation areas.
      • Corrective Action(s): Clean areas.
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cover material over worn handles in not cleanable.
      • Curtain material between sushi preparation station and rear area soiled
      • Corrective Action(s): Handle covering to be impermeable replace covering, a more permanant solution would be replace handles.
      • Wash curtain material and have addition curtains to replace when curtain is soiled. Idealy replace with impermeable material.
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas under equipment and sushi preparation station have debris accumulations
      • Corrective Action(s): Clean under equipment routinely
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Frozen fish in styrofoam cooler lined with news paper
      • Corrective Action(s): A food grade material is to be used as the lining in the cooler
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Towels and debris observed under equipment
      • Corrective Action(s): Clean areas under equipment
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food preparation area light fixture is missing bulbs light bulbs.
      • Corrective Action(s): Light fixture requires 4 functioning bulbs to provide sufficient lighting in the food preparation area.
      • Re-inspection April 10
      • Violation Score: 5
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers lack thermometers for temperature monitoring
      • Corrective Action(s): Place thermometers in each cooling unit and monitor temperatures as per food safety plan
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall areas next to handwashing station to be maintained.
      • Corrective Action(s): Remove soiled aluminum foil on walls
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Increase lighting at sushi preparation area
      • 2. Kitchen light fixture to be complete with the required 4 bulbs
      • Corrective Action(s):
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a significant amount of food-related debris (deep fry batter) accumulating behind bin freezer located at deep fry station. Also noted some debris behind and below dishwasher/counters in area. Floor in kitchen needs a little more regular and complete attention to cleaning.
      • Corrective Action(s): Bin freezer must be moved periodically to access food debris build up. General clean up of floor in kitchen, especially behind and below equipment etc. to access displaced rags and such (as discussed).
      • Follow up inspection needed to confirrm clean up has occurred (see scheduling).
      • Violation Score: 9
  15. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor ant infestation present. Observed along the outside wall in kitchen area (below and around sinks and dishwasher. Noticed some old cloths on floor and buckets under sinks hiding food debris. Also probably hiding additional ant activity, possibly nesting tunnel.
      • Corrective Action(s): Move, organize and clean up the areas bleow and around dishwasher and sinks. Also move the buckets below grill area and make sure food debris is removed. Elimination of the pests will ensure they can't and don't access the food or food storage areas.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: dishwasher not achieving acceptable sanitizing temperature. Repeated temperature checks inside indicating the plate temperature (63 C) does not reach 71 C at plate. Display on unit indicates final rinse temperature of 90 + C. Hot water supply at tap measured at 58 C. Not accurate or not getting to plate. Discussed with staff. Currently the unit is cleaned bi-weekly and that corrects problem. Significant mineral build-up noted inside. Only using degreaser for cleaning.
      • Corrective Action(s): Service unit such that the proper temperature can be obtained and maintained at the plate. Add demineralization step to cleaning process to attempt improved water flow. Obtain test strips and begin daily temp logs of dishwasher. Keep records on site for auditing purposes. Until correction is verified you must incorporate a manual sanitizing step using sinks and bleach solution.
      • Violation Score: 15
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Dishwasher not achieving 71 C at plate. Observed at 65 C.
      • Corrective Action(s): Have unit serviced or troubleshoot for alternative solution. Proper temperature must be achieved and maintained. Until unit achieves proper temperature have one sink dedicated to sanitizng by using 100 to 200 ppm bleach solution threshold. Re-inspection required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed area below friers and behind deep freezer to have an accumulation of food debris and grease.
      • Corrective Action(s): Pull freezer out to get behind and thoroughly clean this area. Remove all grease build-up.
      • Violation Score: 9
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

  22. Routine Inspection

    0 infractions

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