Earl's Langley
600 - 6339 200th St, Langley · Restaurant
Inspection summary
Earl's Langley has been inspected 21 times by Fraser Health Authority since January 10, 2013. The most recent inspection, on April 14, 2026, recorded 1 infraction.
12 of 21 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: Food temperature control, Cleaning and sanitizing 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.
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 7 times across 7 separate inspections, most recently on April 14, 2026. For example:
210 - Food not thawed in an acceptable manner [s. 14(2)]
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 3 separate inspections, most recently on October 21, 2025. For example:
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
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 2 times across 2 separate inspections, most recently on March 3, 2025. 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 2 times across 2 separate inspections, most recently on January 30, 2024. 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.
21 inspections
- Routine Inspection
1 infraction
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Tuna was being thawed in container with water (not running water)
- Corrective Action(s): Make sure to thaw the foods in acceptable manner:
- a) using cold running water; or
- b) in the refrigerator; or
- c) in the microwave
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The small ice machine at the back of cook line was building up biomaterial/debris at the corners. Ice scoop was outside but not in clean container, just placed on the ice machine.
- Corrective Action(s): Clean and sanitize the ice machine by April 16, 2026. Ensure to keep scoop in a washed and sanitized container to prevent any cross contamination risk.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The prep coolers (middle ones on the front cook line) were not maintaining temperature below 4C. Probe at 8C, ice added at time of inspection. Coolers were just topped up with coolant this morning.
- Corrective Action(s): Monitor the temperature of foods in prep cooler for half an hour. If the ambient temperature are above 4C, service the cooler by April 21, 2026. The temperature above 4C can lead to growth and survival of pathogens which can cause foodborne illness.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): MIddle prep cooler at 11C air temp
- Corrective Action(s): Once covered temp came down to 9C. Some extra food moved to other coolers and repair person has been called.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Repair cooler so it maintains 4C, by Thursday Oct 23
- Corrective Action(s): Company has been called to repair cooler. Ensure temperature is checked by a thermometer in the food not the digital display b
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): (1) No chlorine residual detected in the final rinse cycle of the low temperature dishwasher.
- (2) No food contact surface sanitizer available in the front food preparation area.
- Corrective Action(s): (1) Dishwasher technician dispatched on-site for repairs. Final rinse cycle measured at 50ppm chlorine.
- (2) Staff filled QUATS sanitizer bottles at the time of inspection - measured at 200ppm.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front line corner handsink had no soap available.
- Corrective Action(s): Staff restocked soap during inspection. Ensure all handsinks are supplied with hot/cold running water, liquid soap, and paper towels for proper handwashing.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Salad prep cooler cutting boards observed worn and stained with black residue.
- Corrective Action(s): Resurface/replace cutting boards to prevent food contamination.
- Correct by: As soon as possible
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Grease accumulation and/or food debris observed in the following areas:
- - underneath shelves and walls of the front line pass through area
- - side of the deep fryer
- - ventilation hood filters
- - floors of walk in cooler/freezer
- - bottom shelves of freezer units
- Corrective Action(s): Deep clean above mentioned areas.
- Correct by: March 7, 2025
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: (1) Bar glasswasher observed leaking water when turned on.
- (2) Pipe above main dishwasher observed leaking.
- Corrective Action(s): (1) Repair bar glasswasher.
- Correct by: As soon as possible.
- (2) Dishwasher technician on-site repaired leak during the inspection.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Bar fridge at 21C as fridge is broken. Juices, cream and sauces must be stored at 4C. Products had just been brought to the front for lunch so they were returned to the back fridge.
- Corrective Action(s): Ensure fridge is repaired and maintaining 4C before food is placed in the fridge.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris and build up on walls between equipment particularly in the back prep area, end of cookline and dishwashing area.
- Corrective Action(s): Cleaning of hard to reach areas such as walls between tables/coolers and floors need cleaning by Feb 5/24
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Chlorine
- Corrective Action(s): Chlorine bucket was empty, once changed sanitizer was at 50ppm Chlorine
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Rice in rice cooker at 32C internal temp. Looks like it was accidentally turned off. Rice was discarded
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Oysters being stored on a shelf underneat raw hamburger
- Corrective Action(s): Ensure ready to eat foods are stored above raw food to prevent possible contamination
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No kitchen staff on site with Foodsafe.
- Corrective Action(s): Ensure 1 person on site at all times has a valid Foodsafe certificate. Recommend keeping them in a binder on site for easy reference By Oct 31/22
- Violation Score: 1
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Middle prep cooler is currently 2 degrees C underneath and foods on top are 7 degrees C.
- Corrective Action(s): Ensure all foods are maintained at 4 degrees C or colder. Operator moved items below to allow for better air circulation. Operator has ordered parts to be installed to assist in cooling of fridge. Operator to use ice baths until cooler has been addressed.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Operator had repairman in to look at prep cooler. Items had been moved away from fan but foods farthest from the fan are still not being maintained at 4 degrees C or colder. Foods such as alfredo were 8-9 degrees C.
- Corrective Action(s): Ensure foods are maintained at 4 degrees or colder at all times. Only place small amounts in line cooler. Use ice and ice baths to assist until it can be repaired. Correct immediately.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Foods in middle line cooler top, farthest from the fan are reading between 7-8C. Middle cooler bottom closest to the fan is reading 2-3C.
- Corrective Action(s): Operator to rearrange all food products to ensure all food in cooler is maintained at or below 4C.
- Operator to monitor and repair cooler to ensure foods are maintained at or below 4C.
- To be corrected by Thursday.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Fans in walk in cooler and vents in main grill area need cleaning to remove dust and debris.
- Inside ice machine has grime build up that needs cleaning and sanitizing.
- Corrective Action(s): Operator to clean and sanitize these areas by Thursday.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Cooler at back closest to the back door is leaking, water is pooling on the floor. Food items are at or below 4C.
- Corrective Action(s): Operator to clean pooling water and fix cooler by Thursday.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions