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Delphi Brunch

100 - 20121 Willowbrook Dr, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Delphi Brunch has been inspected 20 times by Fraser Health Authority since November 9, 2018. The most recent inspection, on October 6, 2026, recorded 2 infractions.

8 of 20 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 7 times across 6 separate inspections, most recently on March 19, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 February 12, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 3 times across 3 separate inspections, most recently on February 12, 2024. 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 October 10, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 3, 2022. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

20 inspections

  1. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff take out garbage and trash to the bins outside, then return inside to put away clean dishes without washing their hands.
      • Corrective Action(s): Staff were educated on proper hand washing and glove usage. Gloves are to be removed and thrown out, hands are to be washed with soap and water, then new gloves are to be put on. This must happen when moving between tasks such as handling/processing raw meat, handling raw shellfish, handling raw eggs, taking out garbage, or any other procedure that can cause cross contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime build up in the following areas:
      • -on the shelves under the toaster
      • -the floor between the grill and the walk in cooler
      • -walk in cooler wall where it meets the floor in the dry storage area.
      • -all of the cooler and freezer handles
      • Corrective Action(s): Ensure all areas mentioned above have been cleaned and sanitized to remove food build up and grease by Oct 13/26
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher hose had a leak so dishwasher was turned off. Discussed proper dishwashing procedures with staff. Provided sign and education on proper procedure
      • 1) wash with soap and water
      • 2) rinse with water
      • 3) Sanitize with bleach, soaking for 2 mins
      • 4) Air dry, do not rinse off bleach
      • Corrective Action(s): Have dishwasher repaired so dishes can be washed and sanitized in the dishwasher by March 20/26
      • Violation Score: 15
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at kitchen entrance does not have paper towels, staff are using a towel/rag to dry their hands as paper towel delivery was supposed to arrive yesterday but hasn't
      • Corrective Action(s): Remove the towel/rag, hands are only to be dried with paper towels. Ensure an adequate supply of paper towels or purchase household paper towels while waiting for supplier to delivery paper towels. Some paper towels moved from other sinks for now.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce being kept below 60C and staff have not been trained to use timers
      • Corrective Action(s): As per Food safety plan, 90 min timer to be used for hollandaise sauce then sauce is to be thrown away and a new batch made. large batch of sauce being kept in warmer and a pitcher of sauce in walk in cooler. Food safety plan must be followed or enforcement action will be taken as this has been discussed many times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Reorganize the dry storage area, removing items that are not needed
      • Corrective Action(s): Ensure all food is stored up off of the floor and any items that are not needed are removed from the restaurant by Feb 14/24
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: HVAC grates on ceiling are coated with dust and grease
      • Corrective Action(s): Cleaning grates to ensure dust is not contaminating food by Feb 14/24
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Several ceiling tiles missing
      • Corrective Action(s): Replace ceiling tiles to prevent contamination by Feb 14/24
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site with a valid foodsafe certificate
      • Corrective Action(s): Ensure one staff on site at all times has a valid foodsafe certificate and it can be verified by Feb 14/24
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler on the left @10C
      • Corrective Action(s): Food has been moved to the walk in cooler and temperature has been adjused. Ensure cooler is at 4C before food is returned to the cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Adjust/repair prep cooler on the left to ensure it is at 4C at all times
      • Corrective Action(s):
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Temperature logs not being kept and thermometers not in fridges and freezers
      • Corrective Action(s): Ensure each fridge and freezer has an accurate thermometer and that the temperature is recoded at least once a day, however twice a day is preferred. by July 19/23
      • Violation Score: 1
  11. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hollandaise sauce again below 60C. No timer has been purchased for the Hollandaise sauce as requested
      • Corrective Action(s): Placed in walk in cooler as it had been less than an hour. Must only be below 60C for less than 2 hrs
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Submit an updated food safety plan for the Hollandaise sauce to Inspector by Friday Oct 7/22
      • Corrective Action(s):
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Holandaise sauce at 30C, no timer like poached eggs
      • Corrective Action(s): Holandaise sauce discarded at time of inspection. Ensure timer is used if product is to be kept less than 60C. Food can be stored below 60C for less than 2 hrs only then must be discarded
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw ground sausage being stored on a shelf above vegetables and ready to eat foods in the walk in cooler
      • 2) Walk in freezer has had a water leak that has caused a large frozen section on several boxes and trays.
      • Corrective Action(s): 1) Ensure that ready to eat foods are always stored above raw products.
      • 2) Ensure the leak is repaired and food is always covered to prevent contamination from the dirty water. Empty the boxes that are covered in ice and ensure food is fully sealed and not contaminated. Discard any food that has come into direct contact with the water leak.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repair the leak in the walk in freezer to ensure food does not become contaminated by dripping water. by Sept 30/22
      • Corrective Action(s):
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dry and wet wiping cloths were observed on all counters and food contact surfaces. Oerator stated that wiping cloths get washed at the end of the shift. Sanitizer buckets have been filled with bleach solution(100 ppm) and cloths are stored in the solution.
      • Corrective Action(s):
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: In house cured bacon is prepared by cheif. Food safety plan has not been provided for this food.
      • Corrective Action(s): Provide food safety plan including food source, storage, thaw process and curing process for every food made in house according to the menu provided.
      • Date to be corrected by: April 20, 2022
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1- Weather striping under the back door is broken and a gap is big enough for potential pest entrance
      • Corrective Action(s): Replace or repair the weather strip so that the risk of pest entering the premises is reduced.
      • Date to be corrected by: April 20,2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris are observed on the floor, behind the equipment and in hard to reach areas. Handles and door faces on coolers are soiled. Back door is heavily soiled. Ice machine cover is stained and needs clean-up.
      • Corrective Action(s): Thoroughly clean floors throughuot the kitchen and storage area. Pay attention to hard to reach areas and underneath equipment.
      • - Wipe down door faces and covers for cook line coolers, and high touch surfaces. Clean the back door face as it is a high touch surface.
      • - Clean and sanitize ice machine cover and premiter of the ice holder in the machine.
      • - Clean and sanitize back splashes and tile walls above and around dish washing area.
      • Date to be corrected by: April 20, 2022
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken being prepped on a cutting board next to cooked bacon and containers of lettuce.
      • Corrective Action(s): Ensure that prep area is thoroughly cleaned and sanitized prior to placing cooked and ready to eat items there.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors under equipment and in walk in cooler have a build up of debris. Line coolers require cleaning to remove food debris and standing water.
      • Corrective Action(s): Thoroughly clean and maintain these areas.
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bottles of bleach sanitizer solution tested at 0 ppm chlorine residual.
      • Corrective Action(s): New solution prepared at time of inspection. 100 ppm chlorine residual detected. Ensure to change bleach solution in spray bottles every week.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station was missing soap.
      • Corrective Action(s): All hand washing stations must be properly supplied. Ensure hand washing stations are equipped with soap (and paper towel) dispensers.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood shelf used for condiments and toaster near hot-holding units.
      • Corrective Action(s): Raw wood cannot be easily cleaned/sanitized and is absorbent. All surfaces must be non-absorbent, easily cleanable, and durable. Finish shelf with a sealant.
      • Correct by: 1 week
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives were stored in the space/gap between prep table and wall.
      • Corrective Action(s): Do not store knives in this way, as the space between prep tables/walls cannot be easily cleaned and sanitized. Store all knives in or on designated knife holders (i.e., magnetic strip or easily cleanable knife racks).
      • Violation Score: 5
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer bottles had 0 ppm chlorine detected.
      • Corrective Action(s): Fresh solution prepared at time of inspection; 100 ppm chlorine detected. Reminder: Mix 1 tsp bleach with 1 litre of water for proper concentrations.
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's Foodsafe certificate has expired.
      • Corrective Action(s): Operator to re-take Foodsafe Level 1 course by next month. Email copy of certificate to [email protected]
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

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