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Core Culture

19989 81A Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Core Culture has been inspected 18 times by Fraser Health Authority since April 12, 2018. The most recent inspection, on September 29, 2026, found no infractions.

10 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on March 7, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 3 times across 2 separate inspections, most recently on October 22, 2018. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 3, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 September 14, 2023. 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

    0 infractions

  2. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A) Quats sanitizer looks to be hooked up to the dishwasher, despite the dishwasher being a high temp unit, and is able to get water to 76 C at plate which achieves adequate sanitation. The use of sanitizer is overkill and the dishwasher may not be designed to handle the sanitizer. Staff indicate the dishwasher doesn't drain properly and that manual dishwashing is used.
      • B) Sanitizer (quats) in spray bottle measured in excess of 500 ppm (very pink). Dilutions not right. Should be 200 ppm. Spray bottles are not labelled.
      • Corrective Action(s): A) Make sure the dishwasher is functioning as designed and use the dishwasher for dishes. Manual dishwashing should only be used on an as needed basis. Dishwash sign left. Disconnect the sanitizer from the dishwasher system and see how draining works. Service as needed.
      • B) Label the spray bottles with proper dilution of quats to water ratio. Follow manufactures instructions.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Main prep cooler at 8 to 10 C. No temp logs maintained. Staff indicated warm chicken and rice placed in unit after cooking. However, unit did not show signs of recovery.
      • **In general, it is acceptable practice to leave cooked foods on counter, uncovered for short period of time to cool down prior to refrigeration. Twenty thirty minutes for foods observed is not unreasonable.
      • Corrective Action(s): Remove all potentially hazardous foods from this unit and place in other fridge. Monitor prep cooler and record temperatures for review. If unit does not maintain temperatures have serviced or replaced. Previous inspections have identified this unit as a problem to maintain proper temperatures of 4 C or less.
      • Reinspection required. see date on report for follow up.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not turned on. Staff instead washing by hand. Manual dishwashing not following proper processes of wash rinse sanitize. Only soap and water used. Turned dishwasher on.
      • Corrective Action(s): Make sure staff only use dishwasher for washing dishes. Manual dishwashing (following proper processes as described for 2 sink method) can only be used if dishwasher not functioning and as a temporary measure.
      • Make sure dishwasher is at proper run temperatures before using.
      • Dishwasher measured 77 C at plate. ok.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Domestic fridge measured at 7.5 to 10 C. Indicating gauge in unit at 12 C. Rice at room temperature in unit. Made recently and cooled in fridge. This product and other proteins at risk from allowing pathogens to grow at increased rate in food and pose a health risk. Turned unit down to coldest setting.
      • Corrective Action(s): Remove all potentially hazardous foods (PHF) from this unit. Move thermometer to deeper part of fridge and monitor to temperature. Unit must be able to keep food less than 4 C.
      • Fix unit and send pics that unit is working prior to storing potentially hazardous food in it.
      • I'll follow up to verify unit is working or no PHF's stored in unit.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves and cavity space where powdered proteins kept pretty dirty. Possibly combined with sawdust from cut out in cabinetry.
      • Corrective Action(s): Make sure these areas are thoroughly cleaned, and frequency of cleaning schedule increased.
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed temperature in base of unit at 10 C and the inserts in clam shell at 8 C. Repeated temperature checks throughout inspection revealed the same.
      • Corrective Action(s): Remove hazardous foods from this unit and store in alternate fridge as temporary action until unit is fixed.
      • Have unit serviced/fixed to maintain food at 4 C or less at all times.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some of the shelves and floor observed dirty. Food containers sotred directly on floor below pannini machines.
      • Corrective Action(s): 1) Do not store any food containers directly on floor.
      • 2) Clean up shelves and floor below shelves.
      • Review at re-inspection date noted.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler observed at 8C to 10C. Waited and retested. No changes noted. This unit must ensure foods, sauces etc. are kept below 4 C at all times. No temperature logs maintained. Rice cooked short time ago.
      • Corrective Action(s): Relocate all hazardous foods out of unit immediately as discussed. Store food in alternate cooler until repaired/serviced.
      • Re-inspection required. Contact this office and/or send pics of completed servicing and that unit is at 4 C or less.
      • Violation Score: 15
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Canopy, exhaust hood is soiled.
      • Corrective Action(s): Clean unit
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food safe sanitizer not in use, alternative cleaners in use.
      • Disinfect all food contact surfaces and counters.
      • Corrective Action(s): A food grade sanitizer to be in use to disinfect surfaces. Staff advised to use sanitizer dispenser apparatus.
      • Solutions dispensed tested at 200 ppm Quats.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher door has accumulations of caked on food debris with bio-slime.
      • Rice cooker has debris accumulation on edge rim of unit,
      • Corrective Action(s): Throughly clean, wash and disinfect routinely.
      • Dishwasher cleaned by staff during inspection.
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Fridge lacks a thermometer
      • Corrective Action(s): Independent thermometer required in fridge.
      • Violation Score: 1
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff lack foodsafe training
      • Corrective Action(s): staff to complete training, discussed foodsafe certificate expiry date
      • Violation Score: 1

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