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Creekside Coffee Factory (Willowbrook)

C1 - 20202 66th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Creekside Coffee Factory (Willowbrook) has been inspected 19 times by Fraser Health Authority since October 19, 2017. The most recent inspection, on March 23, 2026, found no infractions.

9 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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 March 18, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 7, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 February 26, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on June 21, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 May 16, 2018. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher reached a maximum of 67.5C after being run 5 times
      • Corrective Action(s): Have dishwasher repaired so it maintains 71C at dish at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION: Back hand sink blocked by many items including food and other items, preventing hand washing from occuring.
      • Corrective Action(s): Hand sinks must be free of all items and accessible for hand washing. Hand washing must be done before making food.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: De-cluttering needed for the back shelves and storage areas
      • Corrective Action(s): Removing items not needed for the restaurant will allow the restaurant to be easily cleaned. by March 25/26
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Plugs for dishwashing sink required for manual dishwashing
      • Corrective Action(s): Operator is using a large bus bin in the sink as a temporary solution. Have plugs for 2 compartment sink tomorrow to ensure sink can be filled with water and bleach for sanitizing dishes. by March 19
      • Operator made a bleach solution in the bus bin and it was at 100ppm
      • Violation Score: 3
  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: Dishwasher only reaching 63.9C at dish surface after several cycles
      • Corrective Action(s): Have dishwasher repaired/adjusted so it maintains 71C at dish surface by Friday Oct 10/25
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Rodent droppings found under shelving units in the back kitchen, under dishwashing sinks and in side bin with cleaning supplies (gloves, duster etc)
      • Corrective Action(s): -Discard the gloves, duster and anything that cannot be cleaned and sanitized
      • -move all items on the floor, clean and sanitize the entire floor in the back area
      • -put all food on the back storage shelves in plastic bins with tight fitting lids, not open boxes or sitting directly on the shelves.
      • -Empty the water condensation from 2 door cooler, so it does not attract rodents
      • -keep the back door closed, even with a screen door it can allow rodents to enter
      • -have professional pest control company come in and provide traps and look for entry points. by Oct 15/25
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handsink blocked by stool and folding table.
      • Corrective Action(s): Do not block access to back hand sink with any equipment or utensils.
      • Stool and table have been moved however due to the limited space in the back the folding table needs to be removed from the kitchen. by Feb 27/25
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Decluttering has been started however still too much stuff in the kitchen
      • Corrective Action(s): Declutter and remove items that are not needed on site on a daily basis by March 2/25
      • Violation Score: 1
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee has not been paid for this year
      • Corrective Action(s): Ensure permit fee is paid within 10 business days. If invoice cannot be locate email EHO for another copy.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food build up observed throughout the kitchen and back area. Unneeded items are stored in the kitchen and storage area.
      • Corrective Action(s): Remove unnecessary items and organize the kitchen/ storage room. Make space available to store the food in a sanitary condition. Thoroughly clean and organize shelves, sanitize food contact surfaces and rid off unneeded items in the premise. Remove tools that are not food related.
      • Avoid over stock shelves since shelving is limited in the kitchen. Avoid adding and storing packages directly above food prep counter.
      • Organize items intended for recycling and remove them from the premise as frequently as possible so that cleaning and sanitizing in kitchen is possible.
      • Violation Score: 9
  12. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ensure that drying blenders and lids are not stored directly beside sink where dirty dishes are being rinsed to prevent contamination.
      • Corrective Action(s): Use alternative sink compartment for rinsing dishes and place dirty dishes directly into dishwasher.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display fridge is maintaining foods at 12-15 degrees C.
      • Corrective Action(s): Operator discarded two remaining sandwicihes. Do not store any potentially hazardous foods in this fridge until it is capable of maintaining foods at 4 degres C or colder.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces are not being sanitized throughout the day. IE cutting boards knives and milk jugs.
      • Corrective Action(s): Ensure that all food contact surfaces are being sanitized at least every two hours or after use. Operator mixed a 100 PPM chlorine bleach residual to store wiping cloths.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises has a buildup of debris along floor to walls and under equipment.
      • Corrective Action(s): Reorganize premises, remove any unneeded items and thoroughly clean and maintain premises.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use coffee mixing utensils were stored in water at room temperature.
      • Corrective Action(s): In-use utensils must be stored in ice water in between uses, or washed and sanitized after each use.
      • Corrected at time of inspection.
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine condenser panel/reservoir has mould/mildew growth.
      • Corrective Action(s): Empty ice bin, then clean and sanitize all parts. Ensure to clean and sanitize interior of ice machine more frequently to prevent build-up.
      • Correct by: Today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Opened bag of rice stored on floor in storage area.
      • Corrective Action(s): Store all opened food items in proper food storage containers with tight-fitting lids. Do not store any food items on the floor.
      • Correct by: Today
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Prep cooler in back area missing thermometer.
      • Corrective Action(s): Ensure all refrigeration units are equipped with an accurate thermometer.
      • Correct by: 1 week
      • Violation Score: 1
  19. Routine Inspection

    1 infraction

    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Used parchment paper for lining trays when cooking bacon were being reused
      • Corrective Action(s): Discontinue this practice. Used parchment paper must be discarded after each use
      • Violation Score: 3
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