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Cascades Casino - Main Kitchen

20393 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Cascades Casino - Main Kitchen has been inspected 18 times by Fraser Health Authority since January 7, 2013. The most recent inspection, on August 4, 2026, recorded 1 infraction.

8 of 18 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, 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 3 separate inspections, most recently on November 13, 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 2 times across 2 separate inspections, most recently on August 4, 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 August 2, 2024. 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 February 25, 2022. 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 4 times across 4 separate inspections, most recently on January 27, 2025. 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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler in prepping area measured 14.3C.
      • Corrective Action(s): Move all items that are potentially hazardous into a working cooler that can maintain 4C or below. Service or adjust cooler to ensure it can maintain 4C or below.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Large cooking pot is leaking and causing a puddle below and flowing onto the walkways.
      • Corrective Action(s): Fix the machine to prevent puddling of water. To be corrected by: 1 month.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) Tomato soup and chicken soup (tomtato, chicken) in top shelf of hot holding unit probed at 51C and 48C internal temperature. Soups were made and placed into the unit over 2 hours ago. Air temperature of hot holding unit measured <60C.
      • (2) Nacho sauce probed at 52C internal temperature. Made and placed in unit over 2 hours ago.
      • Corrective Action(s): (1) Soups were discarded during the inspection. Hot holding unit was turned up and measured at 77C during the inspection.
      • (2) Nacho sauce discarded during the inspection. Reminder to not double/triple stack inserts as it can interfere with hot holding temperatures.
      • *Hot foods must be hot held at 60C/140F or hotter to prevent pathogen growth in the danger zone.
      • *Ensure hot holding units are operating at a minimum of 60C/140F BEFORE hot foods are placed inside.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels available at the back staff entrance handsink.
      • Corrective Action(s): Paper towels were restocked during the inspection. Ensure all handsinks are stocked with hot and cold running water, liquid soap, and paper towels for proper handwashing.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Grease accumulation noted on:
      • - corners of ventilation hood above the cook line.
      • - bottom panel of ventilation hood above cook line.
      • - frame of light cover inside the ventilation hood above cook line.
      • (2) Patch of black mildew observed on wall behind dishwasher. Black mildew observed on wall caulking behind spray nozzle.
      • Corrective Action(s): (1) Clean and sanitize above noted areas. Ensure areas are cleaned on a frequent basis to prevent potential contamination of foods and/or attracting pests.
      • Date to be corrected by: Today
      • (2) Clean wall. Remove old caulking and recaulk area.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on duty did not have a valid FOODSAFE level 1 or equivalent certificate.
      • Corrective Action(s): Complete FOODSAFE level 1 or equivalent course. At least 1 staff on duty must be FOODSAFE level 1 or equivalent certified.
      • Date to be corrected by: 1 month
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in dishwashing area is missing paper towel
      • Corrective Action(s): Paper towel replaced at the time of inspection. Ensure that all handsinks are adequately stocked at all times
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noticed a bulletin board with push-pins near/above food handling/equipment storage table.
      • Corrective Action(s): Remove all thumb-tacks or push-pins from the bulliten boards to minimize changes of physical contamination.
      • Violation Score: 3
  9. Follow-Up 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): Dishwasher was not properly sanitizing dishes. Rinse cycle only reached 56C at the dish surface.
      • Corrective Action(s): Do not use this dishwasher until it has been repaired and is capable of reaching 71C at the dish surface (or 82C on the dishwasher's rinse temperature gauge). All dishes to be rewashed in the dishwasher upstairs (banquet kitchen).
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High-temperature dishwasher was not reaching 82C (or 71C at the plate surface) during the rinse cycle.
      • Corrective Action(s): Manager called technician for servicing at time of inspection. Do not use this dishwasher until it is capable of properly sanitizing dishes.
      • Correct by: Immediately.
      • Violation Score: 9
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Door handles and interiors of some coolers (prep coolers in cook line, dressing coolers)
      • Corrective Action(s): Clean and sanitize interiors of all coolers on a weekly basis. Door handles and other high-touch surfaces must be cleaned and sanitized daily, multiple times throughout the day.
      • Correct by: Today
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation obesrved underneath and in between prep coolers and cooking equipment in main cook line.
      • Corrective Action(s): Ensure to pull out all moveable equipment during cleaning such that hard to reach areas can be properly cleaned and sanitized. This should be done on a weekly basis at minimum.
      • Correct by: End of week
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dessert cooler #3 requires cleaning and sanitizing.
      • Corrective Action(s): Ensure doors and door handles are sanitized daily. Interiors of coolers should be cleaned once a week.
      • Correct by: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Condenser panel of ice machine is begining to rust.
      • Corrective Action(s): Remove rust and replace condenser panel.
      • Correct by: 2 weeks
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Base board at handwashing station by dishwashing area needs to be repaired or replaced. Base board is coming off.
      • Corrective Action(s): Correct by: 2 weeks
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes not adequately sanitized in dish washer rinse cycle. Dish washer rinse cycle measured 70C (minimum 71C).
      • Corrective Action(s): Manually wash dishes, or use another available dish washer in order to adequately sanitize dishware.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dish washer rinse cycle is not reaching the minimum temperature of 71C at the dish surface.
      • Corrective Action(s): Do not use dish washer until it can be demonstrated to reach this minimum temperature.
      • Date to be corrected by: Aug 03, 2017
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

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