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Don't Tell Nonna

20504 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Don't Tell Nonna has been inspected 5 times by Fraser Health Authority since February 5, 2025. The most recent inspection, on May 20, 2026, recorded 1 infraction.

1 of 5 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 20, 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 May 26, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on April 14, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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.

5 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza drizzle sauces kept at room temperature during lunch rush.
      • Corrective Action(s): Ensure pizza drizzle sauces are kept in the cooler when not in use. Unless laboratory testing can indicate room temperature storage is safe and does not support the growth of pathogens, ensure sauces are at room temperature for less than 2 hours and placed in the cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza is stored at room temperature and staff states they will be placed in cooler every 2 hours. No time tracking logs available.
      • Corrective Action(s): If using time as a control for potentially hazardous foods, make sure time logs are kept for every batch of pizza. To be corrected immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink and Surface sanitizer measured between 848-1130ppm DDBSA and 2258-3010ppm Lactic acid.
      • Corrective Action(s): Ensure concentration of Sink and Surface food contact sanitizer is measured between 272-700ppm DDBSA and 704-1875ppm Lactic Acid. Follow manufacturers instructions for food contact surface sanitizer concentrations. In the meantime, dilute to the right concentration or use 100ppm chlorine mix (half teaspoon bleach to 1L water). Obtain test strips to monitor concentration regularily. To be corrected by: 1 week.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza is stored at room temperature and staff states they will be placed in cooler every 2 hours. No time tracking logs available.
      • Corrective Action(s): If using time as a control for potentially hazardous foods, make sure time logs are kept for every batch of pizza. To be corrected immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwashing station beside dishwasher was blocked from access with cardboard boxes
      • Corrective Action(s): Ensure all handwashing stations are easily accessible to encourage and promote adequate handwashing to occur.
      • Violation Score: 5
  3. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the front prep cooler is missing liquid soap
      • Corrective Action(s): Replace liquid soap and ensure that the handsink is available for handwashing at all times.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives and pizzsa cutters stored right next to handsink and gets spalshed when staff washes hands
      • Corrective Action(s): - Wash and sanitize the utensils and ensure that they are stored in a way that prevents contamination
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station near pizza prep has no liquid soap
      • Handwash station near drinks cooler is blocked with the rolling rack in front
      • Corrective Action(s): - Ensure that handsink is stocked fully and no items are stored (knives, pizza cutters) that will hinder the use of the sink
      • - Remove the rolling rack from the front of the handsink
      • Violation Score: 15
  5. Follow-Up Inspection

    0 infractions

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