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Akedo Showten

102 - 20218 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Akedo Showten has been inspected 15 times by Fraser Health Authority since September 19, 2018. The most recent inspection, on June 15, 2026, recorded 1 infraction.

7 of 15 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, Food temperature control and Handwashing and staff hygiene.

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 4 separate inspections, most recently on January 8, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on April 25, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 once on June 15, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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)]

  • 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 September 4, 2024. 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.

15 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station used to fill up water, empty cup were also inside sink.
      • Corrective Action(s): Ensure handwashing sink is only used for handwashing. Empty cup was taken out of the sink. Staff stopped using handwashing sink to fill up water jug.
      • Corrected by: June 15, 2026
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Package of frozen rice observed to be out at room temperature.
      • Corrective Action(s): Place frozen rice package in the cooler able to hold an air ambient 4C or lower to be thawed or use right away under microwave/direct cooking. Do not store any frozen products at the room temperature.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine residual detected in bleach sanitizer bucket.
      • Corrective Action(s): Operator prepared new solution during the inspection- measured at 200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two water pitchers observed stored inside handsink basin.
      • Corrective Action(s): Operator removed water pitchers from the sink during the inspection. Handsink must be accessible at all times for handwashing during operations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs observed on top shelf of display cooler.
      • Corrective Action(s): Raw eggs moved below ready to eat/cooked foods to prevent cross contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was turned off and not working at the time of inspection. Owner indicated that the technician was on-site for repairs yesterday and will be coming back with a part for repairs.
      • - All dishware/utensils are being washed and sanitized in the high temperature dishwasher in the connecting market next door - sanitize cycle measured at 76.8C (minimum 71C) at the dish level.
      • Corrective Action(s): Repair dishwasher to sanitize dishware/utensils at 71C or hotter at the dish level.
      • Correct by: As soon as possible
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup noted in the ice machine.
      • Corrective Action(s): At the end of today, discard all the ice and clean and sanitize the ice machine as per the manufacture's instruction. Please ensure to follow your Sanitation Plan to maintain the cleanliness of this equipment.
      • Date to be corrected by: Today
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine residual detected in the container of bleach solution submerged with in-use wiping cloths.
      • Corrective Action(s): **Issue corrected at the time of inspection**
      • Staff remixed the bleach sanitizer solution. 200 ppm chlorine residual was detected in the new mixed solution.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Note: This is a repeated violation also observed during the last routine inspection (see inspection report# KLAI-CCCTQK).
      • Kitchen has two hand wash stations. Observed a dirty pot stored in the back hand wash sink at the start of the inspection. Throughout the inspection, observed food handler using this sink to wash pots during the inspection.
      • Corrective Action(s): All handwash stations must be made readily accessible at all time and should not be occupied for anything else other than for handwashing. Handwash sinks should also not be used for washing equipment/ utensils as they are not cleaned and intended for washing food contact items.
      • Issue was discussed with the person in charge at the time of inspection.
      • **NOTE: Any repeated violation that remains uncorrected may lead to increase enforcement actions (order, ticketing, etc.) if no changes are being made.
      • Please have operator address this with staff and come up with an alternate solution for washing the pots in between.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cloths, same as the ones used for wiping food contact surfaces, are being used in contact with food.
      • Corrective Action(s): Do not use the same type of cloths for food and food contact surfaces. The use of cloths for food is not ideal as any food contact items must be imprevious to moisture, non-porous and easily cleanable. If cloths must be used, e.g. for absorbing moisture, use different color cloths or ones that are notably different than the ones used for cleaning and sanitizing to avoid confusion.
      • Date to be corrected by: October 21, 2022
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 6 cartons of eggs (noted at 10.0 C) were stored in an upright refrigerator unit that was measured at 13.2 C.
      • As per operator, the turnaround time for the eggs are very quick and they do not store the eggs in this cooler for an extended time period during their lunch rush.
      • **Issue corrected during the inspection** The eggs were moved into another functioning cooler at the time of inspection. Advise to keep less cartons of eggs in that refrigerator unit as they knew there was issue with that cooler. That way they can ensure the eggs are used up and do not stay above 4C for more than 2 hours.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen has two hand wash stations. Noted an employee using the back hand wash sink to wash pots during the inspection.
      • Date to be corrected: Immediately.
      • Corrective Action(s): Do not use hand wash sinks for washing any equipment/ utensils. Handwash sink must always be available and accessible for handwashing only. These sinks should also not be used for washing equipment/ utensils as they are not cleaned and intended for washing food contact items.
      • - Discussed with Manager and Manager will communicate this to the staff to only designate hand wash sinks for handwashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright cooler noted at 13.2 C during the audit. The Managers are aware of this issue and has called in this unit for servicing (sometimes this week). Cartons of raw eggs (noted in violation 205) and soy sauce mixture (confirmed to not required refrigeration by Kitchen Manager) were the only products in that unit.
      • Date to be Corrected by: March 16, 2022
      • Corrective Action(s): Do not store any cold potentially hazardous food in this malfunctioning cooler unit unless they are not perishable. If raw eggs are stored in this unit (due to lack of space), then only keep 2 cartons at a time to ensure you go through these cartons of eggs before 2 hours. After 2 hours, they must be returned to another refrigeration unit that is able to maintain temperature at <= 4C.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Liquid soap and paper towels are not easily accessible
      • Corrective Action(s): Install dispensers for easy access, discussed install options in confined area
      • Violation Score: 9
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held foods kept below 60 Celius, observed at 50 Celsius
      • Corrective Action(s): Hot held foods to be kept above 60 Celsius, temperature adjusted
      • Violation Score: 5

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