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Cascades Casino - Atlas Steak & Fish

20393 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Cascades Casino - Atlas Steak & Fish has been inspected 12 times by Fraser Health Authority since June 3, 2019. The most recent inspection, on June 4, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 4 separate inspections, most recently on November 13, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 June 4, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 20, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 January 20, 2025. 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 March 23, 2022. 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.

12 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Sink & Surface sanitizer measured between 848-1130 ppm DDBSA and 2258-3010 ppm Lactic Acid.
      • Corrective Action(s): Adjust or dilute Sink & Surface dispenser so food contact surfaces are sanitized with 272-700ppm DDBSA and 704-1875ppm Lactic Acid. Servicing company came on site at time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dry storage area has a dead mouse in pest control traps.
      • Corrective Action(s): Remove dead rodent from premises and sanitize the area. Continue to work with pest control companies to reduce and eliminate pests.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher cannot consistently measure 71C at plate level after final rinse step. Front area of the dishwasher measures highest point at 69C, but ranges from 64-68C repeatedly after multiple runs.
      • Corrective Action(s): Ensure final rinse temperature at plate level is at least 71C to ensure proper sanitization of dishes and utensils can occur. Servicing company arrived at time of inspection. In the meantime, use the 3 compartment sink to sanitize dishes.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse temperature measured at 69C at the dish level. Equipment/utensils observed being placed in the dishwasher during the inspection.
      • Corrective Action(s): Dishwasher was run through multiple cycles and achieved a final rinse temperature of 71C (minimum 71C) at the dish level. Staff instructed to re-wash/re-sanitize equipment/utensils during the inspection.
      • Dishwasher final rinse temperature (minimum 71C) at the dish level to be verified BEFORE dishes are placed in the unit for washing and sanitizing.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (1) No paper towel available at the handsink across the undercounter milk cooler.
      • (2) Plates and equipment stored in handsink across meat slicing area. Water was turned off and no paper towel or liquid soap available.
      • Corrective Action(s): (1) Staff restocked paper towels during the inspection.
      • (2) Items were removed from handsink. Hot/cold running turned on, liquid soap and paper towels stocked during the inspection.
      • All handsinks must be accessible and supplied with hot/cold running water, liquid soap, and paper towels to allow for proper handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris and residue observed on top of soda dispensing gun unit.
      • Corrective Action(s): Staff cleaned and sanitized mentioned area during the inspection. Ensure area is cleaned and sanitized on a daily basis to prevent attracting pests.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the sanitizer spray bottle was labelled as quats, but no quats solution detected in the spray bottle.
      • Corrective Action(s): Bottle was emptied and refilled with lactic acid/DDBSA sanitizer, concentration is measured at right concentration. Test strips are available
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. One of the hand washing stations at the cooking line only had cold water.
      • 2. No soap available at the center hand washing station at the cooking line.
      • Corrective Action(s): 1. Adjust water temperature so water is warm to allow proper hand washing.
      • 2. Supply this hand washing station with liquid soap.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Ecolab sink and surface sanitizer tested too low-due it it getting diluted with hot water.
      • Corrective Action(s): Do not add any water to the dispensed sanitizer from the Sink and Surface sanitizer dispenser. Please check with Ecolab re: the ideal temperature for dispensing sink and surface sanitizer. The sanitizer from the dispenser tested 700 ppm. Good.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser in mop closet was dispensing Quat solution at around 100 ppm.
      • Corrective Action(s): Call Ecolab to service this dispenser. Quat solution must be at a minimum of 200 ppm. Use the other sanitizer dispenser at the triple-sink in the meantime.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station in back kitchen area did not have liquid soap available - soap dispenser had fallen off the wall.
      • Corrective Action(s): Ensure soap dispenser is re-installed and in use. In the meantime, supply this hand sink with a soap pump.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors under fryers require cleaning - food debris and grease accumulation noted.
      • Corrective Action(s): Ensure floors underneath all equipment are deep cleaned at least once a week.
      • Correct by: Today
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

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