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AKD Market

104 - 20218 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

AKD Market has been inspected 8 times by Fraser Health Authority since March 11, 2024. The most recent inspection, on July 28, 2026, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. 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.

  • 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 on August 26, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on January 8, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bags of flour observed in dry storage area.
      • Corrective Action(s): Transfer/store opened bags of dry ingredients into pest proof container.
      • Correct by: January 13, 2025
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 40 sushi (onigiri) were noted with internal temperatures measuring between 9.6C - 14.1C. Picture evidence collected.
      • Corrective Action(s): **Issue corrected**
      • All 40 sushi (27 tuna mayo, 2 mentai mayo, 8 salmon mayo, 1 marinated tuna and 2 sockeye salmon) were discarded. As per staff, sushi was placed in this cooler more than 3 hours ago. After the sushi was removed from the self-serve open cooler unit, the protective cover sleeve was drawn and the cooler unit did go down slightly in air temperature but quickly went back up to 11.3C.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish (stored in an impermeable bag) was being thawed in the sink in water, however the water has not been changed for more than 1 hour ago.
      • Corrective Action(s): Reviewed proper thawing procedures with staff. Frozen food can be thawed either in cold running water or submerged in cold tap water where the water is changed every 30 minutes. Alternatively, thawing can be performed by storing the frozen food product in a functioning cooler.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Self-serve open cooler unit was noted with an air temperature of 11.3C. Sushi stored in this unit were noted with internal temperature ranging from 9.6C - 14.1C.
      • Corrective Action(s): Do not store any cold potentially hazardous food in this cooler unit. Service the cooler. Ensure that it is able to maintain at 4.0C or below. If unit is unable to maintain food at 4.0C or below without the protective sleeve over the unit, consider keeping the sleeve on.
      • Date to be corrected by: August 28, 2024
      • Violation Score:
  8. Routine Inspection

    0 infractions

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