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Crepe Delicious

K2 - 19705 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Crepe Delicious has been inspected 18 times by Fraser Health Authority since January 10, 2018. The most recent inspection, on June 18, 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 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 5, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on June 18, 2026. 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 November 28, 2022. 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 January 9, 2020. 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 once on November 28, 2022. 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

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked by containers of utensils being stored in the sink
      • Corrective Action(s): Ensure hand sink is always free and available for hand washing. Items moved from hand sink and staff reminded of the importance of hand washing
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink blocked by equipment
      • Corrective Action(s): Ensure handsink is available for handwashing at all times
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Diswasher at 51C at dish
      • Corrective Action(s): Ensure dishwasher meets 71C at dish
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site still does not have foodsafe
      • Corrective Action(s): Ensure one person at all times has a valid foodsafe certificate. Enforcement action will be taken next inspection if staff do not have Foodsafe by July 1/23
      • Violation Score: 1
  9. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No person on site with a valid Foodsafe Certificate
      • Corrective Action(s): Ensure one person on site at all times has a valid Foodsafe certificate by Dec 10/22
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Crepe batter left out at room temperature.
      • Corrective Action(s): Batter can only be out for a total of 2 hours from the time it is made until completely used up or discarded. Limit the amount of time it is out on the counter, especilly when facility is not busy. Quickly removed container use and place back in the fridge.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice cream scoops and smoothie pitchers are not being washed and sanitized appropriately.
      • Dishwasher not being used as per approved Food safety plan. Staff unaware how to start dishwasher or how it is used.
      • Corrective Action(s): Ice cream scoops cannot be placed in a container of water and left on the counter. Ice cream scoops must be washed and sanitized after each use or placed in a dipper well with constant cold running water or a hot water (above 60C) hot holding container.
      • Smooth pitchers must be washed and sanitized after each use if long periods of time or every 4 hours of continuous use.
      • Dishwasher must be used for sanitizing dishes, educate staff and ensure it maintains at least 71C at dish at all times.
      • By Nov 29
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink has containers of cutlery in it, no soap or paper towels
      • Corrective Action(s): Ensure hand sink is not blocked by items and is fully equipped with soap and paper towels in dispensers by Nov 29/22
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Garbage can has leaked on the floor, grease trap and cupboard that it's in have a horrible smell
      • Corrective Action(s): Clean the leak on the floor (by Nov 29), have the grease trap emptied and serviced, fully clean and sanitize around the grease trap to remove odour by Dec 10/22
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on site does not have a valid Foodsafe Certificate
      • Corrective Action(s): Ensure 1 person at all times has a valid Foodsafe Certificate by Dec 10/22
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dedicated hand washing sink is obstructed. There are a spray bottle and a roll of paper towel stored in the sink at the time of inspection. There are also single use cutlery in containers stored in front of the hand sink. Operator removed the cutlery containers and items stored in the sink. Hand washing station is now functional.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Faucet on two-compartment sink has been detached. This has created a gap and water leak to the back side of the counter. Operating faucet with one hand is difficult.
      • Corrective Action(s): Repair the faucet so that it is functional.Properly seal the gap so that there is no water seeping under the cabinet.
      • Date to be corrected by: Next inspection
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A cardboard barrier being used for sneezeguard protection at exposed side of gelato case.
      • Open box of oreo cookies found in storage room.
      • Operator using cardboard wall as a barrier to protect gelato during transport from storage room.
      • Corrective Action(s): Do not use cardboard. All finishes must be smooth and cleanable. Operator to substitute with a hard cleanble foodgrade surface.
      • Store oreos in a sealed washable container. To be corrected immediately.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Gelato screen left open at time of inspection.
      • Corrective Action(s): Keep gelato screen closed between uses to protect from contamination.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temp dishwasher did not reach aboe 62C after turning it on for approx. 1 hour.
      • Corrective Action(s): Hand wash and manually sanitize dishes with bleach water. If it does not reach the required temperature, call a repair person to service.
      • Operator needs to acquire the manual for the dishwasher to learn how to properly fill/maintain/drain machine.
      • Date to be corrected by: July 12, 2018
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Ensure that paper towel and liquid soap in dispensers are conveniently located for handwashing. Provide a dispenser for paper towel.
      • Corrective Action(s):
      • Violation Score: 5
  18. Routine Inspection

    0 infractions

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