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Blacksmith Bakery (Langley Airport)

115 - 5385 216th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Blacksmith Bakery (Langley Airport) has been inspected 8 times by Fraser Health Authority since June 22, 2020. The most recent inspection, on August 17, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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.

  • 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 across 2 separate inspections, most recently on August 17, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 October 25, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 26, 2021. 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 2 times across 2 separate inspections, most recently on April 26, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on August 17, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various baked goods containing meats and cream cheese stored above 4°C/40°F for greater than 2 hours. These products were kept in a display cooler with the cold air blocked off. Temperatures measured approximately 18°C/65°F.
      • Corrective Action(s): Discard these baked goods. Food products containing meats, cream cheese, or any other perishable filling or topping must be kept at 4°C/40°F or less. Staff unblocked the cold air, which allowed the display cooler to return to 4°C/40°F.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site were not certified in FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff certified in FOODSAFE Level 1 or equivalent must be present while business is operating. Correct within one month.
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Baked goods containing egg, cheese, mushrooms, artichoke, and other perishable ingredients were stored at approximately 13°C for an unknown period of time. It was stated that these products are displayed at this temperature for the day and then returned to the cooler.
      • Corrective Action(s): Discard these products as they must be stored and displayed in a cooler capable of maintaining 4°C or less.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff at the time of inspection are not certified in FOODSAFE Level 1 or equivalent. Repeat violation.
      • Corrective Action(s): Ensure there is at least one FOODSAFE Level 1 certified staff on-site while business is in operation. Correct within 1 month.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas of the kitchen area observed with excessive accumulations of fod and debris, especially along the edges of the floor and walls. These include floor under coffee station along wall, under and around dish wash station, and floor under Stainless steel prep table. Also noted boxes (cups), garbage bag boxes, and many chemical bottles on the floor impeding adequate and regular cleaning. Pictures taken.
      • Corrective Action(s): Boxes and containers must not be stored on the floor as this is affecting proper and reasonable clean up, especially in hard-to-reach areas of the facility. Alternate storage arrangements must be made to free up floor space to allow proper cleaning to take place. Develop and implement an improved storage plan by next scheduled inspection.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither staff on-site have foodsafe training.
      • Corrective Action(s): Make sure there is at least one staff at all times with Foodsafe on site. Get more staff trained. Review at next inspection.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Faucet to handsink is broken off and this station is not useable. Staff using double sink as interim measure. Operator is aware.
      • Corrective Action(s): Fix faucet as soon as possible. Re-inspection required. See date noted.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Area below and behind Doyon Baking oven very dirty. Old food debris, dust etc. building up.
      • Corrective Action(s): Pull unit out and thoroughly clean area.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Houseflies noticed in the kitchen near back storage areas.
      • Corrective Action(s): 1. Recommended installing fly control devices (e.g.UV vector traps) to control flies ( ASAP).
      • 2. Ensure to clean floors, equipment and stainless steel prep tables to remove any sugary residues that attract flies ( By July 27, 2021)
      • 3. Ensure to provide a washable cover for baked goods stored on the rack to prevent contamination by flies ( immediately)
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

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