Edible Arrangements #1543

110 - 8700 200th St, Langley · Restaurant

14 inspections

Routine InspectionApr 1, 2026
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Front display cooler measured at 7 C up to 20 C. Unable to maintain 4 C or less in a consistent manner.
  - Corrective Action(s): Have unit fixed such that it can maintain 4 C or less, or use for "display purposes only" and place sign to notify customers. Do not store food in this unit that customers can consume.
  - Follow up inspection date noted on report to review status of this unit.
  - Violation Score: 5
Routine InspectionMay 1, 2025
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach solution in dish sinks measured out between 10 and 25 ppm. Should be 100 ppm. Staff use cap from bleach containers as measurement, but only adding one cap. Note on dish signage is 6 caps. Tested out to be about 100 ppm. Test strips to verify on hand.
  - Corrective Action(s): Make sure to follow procedures and ensure bleach solution is at 100 ppm. If using sink solution to wipe counters, make sure the solution is freshly made. Change every couple of hours or if heavily soiled to ensure proper concentration is maintained.
  - **Store will be adding an auto dispense to the fruit wash. Recommend for sanitizer as well.
  - Violation Score: 5
Routine InspectionJul 12, 2024
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sani-buckets in facility not in use and empty. Does not appear there is a system in place for spot sanitizing work surfaces throughout the day.
  - Corrective Action(s): Make sure at least one, and preferably two sanibuckets are in place for use throughout the day. If using bleach solution make sure the solution is 100 ppm (have chlorine test strips available for checking).
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Both paper towel dispensers empty at prep area in kitchen.
  - *Note: soap dispensers getting low at hand wash stations in prep area and washroom. Make sure to have back-=up stock on hand.
  - Corrective Action(s): Make sure all hand wash facilities are properly and always stocked for use.
  - Violation Score: 5
Routine InspectionJul 31, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: A) Floor of walk in cooler observed sticky and dirty, especially around legs of shelves and along the floor wall interface of unit.
  - B) Dishsink and stainless steel surround observed unsanitary.
  - C) Some work surfaces could be cleaner and better organized.
  - Corrective Action(s): Improve cleaning quality or frequency to ensure floor and general area of walk in cooler is better maintained.
  - Make sure end-of-day cleaning is done in a manner that removes daily build up of dirt/debris and food particles.
  - Violation Score: 9
Routine InspectionJan 30, 2023
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizing procedures for ware washing not correct. Bleach solution in third sink measured at less than 50 ppm. Operator using 2 capfuls of bleach per full sink.
  - Sanibuckets measured above 200 ppm. 1/2 tsp bleach to 1000 ml water should give you 100 to 200 ppm.
  - Corrective Action(s): Increase dosing to 6 to 8 capfuls to achieve 100 to 200 ppm solution. written on dishwash sign. Verify with test strips. Sani-buckets
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Observed floor throughout premises with varying amounts of food debris accumulations. Under shelves in back needs most attention.
  - Corrective Action(s): Clean up the floor throughout the premises as discussed. Make sure staff have reasonable cleaning schedule that details actions related to cleaning. Be specific to what is cleaned and how cleaned and how often things are cleaned.
  - Review at next inspection.
  - Violation Score: 3
Routine InspectionAug 29, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Triple sinks filled only in the detergent sink. Three/four step dishwashing not followed. Instructed new staff on proper three step dishwashing, including proper bleach solution sanitizing. Observed bleach bottle on hand.
  - Corrective Action(s): Make sure three compartment sink dishwashing is implemented at all times. Leave sink set up as demonstrated. Sanitizer sink solution can be used for hard surface sanitizing as well if not able to keep sani-buckets used properly.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor of walk in cooler and floor in general area of premises observed dirty. Make sure staff clean under all shelves, behind freezer and under sinks on daily basis
  - Corrective Action(s): Improve cleaning procedures. Train staff for continual cleaning as premises gets dirty to reduce burden of cleaning at end of day.
  - Violation Score: 3
Routine InspectionSep 16, 2021
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Several areas of the kitchen observed with excessive build up of food debris and are clearly not receiving satisfactory cleaning - either by quality of cleaning or frequency of cleaning. These include:
  - - Under counter cooler (inside out)
  - - shelves below work counters
  - - work/prep counters
  - - sink surrounds (hand and dish) and backsplashes
  - Corrective Action(s): Clean up and make sure they are part of regular cleaning schedule.
  - Violation Score: 9
Routine InspectionOct 15, 2019
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanibucket empty and spray bottle measured zero chlorine solution.
  - Corrective Action(s): Make sure that there is active sanitizer in the above containers to ensure work surface sanitizing can occur. Check daily with test strips.
  - **Sanitizing will kill any germs left on equipment and work surfaces left by the incoming fruit, especially on the skin of ground crops like pineapple and melons.
  - Violation Score: 5
Routine InspectionApr 29, 2019
1 infraction
- 201 - Food contaminated or unfit for human consumption [s. 13]
  - Observation (CORRECTED DURING INSPECTION): Moldy strawberries in walk-in cooler observed.
  - Corrective Action(s): Note: operator was aware of them but hadn't discarded them yet.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizing cloth bucket has no residual noted and unlabelled spray bleach bottle had too high a residual (bleach test strip).
  - Corrective Action(s): Ensure sani bucket are filled daily with bleach (chlorine) solution to ensure 100ppm residual is maintained.
  - Violation Score: 5
Routine InspectionJan 10, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle (bleach solution) doesn't work properly and no residual noted. Not consistantly used.
  - Corrective Action(s): Discard spray bottle.
  - **Use and make sure to implement the following procedures for all food contact surface sanitizing:
  - a) At the beginning of the day fill sanibuckets with chlorine (bleach) solution to ensure 100 ppm residual maintained;
  - b) Replace chlorine solution every two hours or quicker depending on useage during operational period of day.
  - Violation Score: 5
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation (CORRECTED DURING INSPECTION): Again, site staff lack proper Foodsafe training as per Food Premises regs. This is a repeat and consistent occurance.
  - Corrective Action(s): Make sure existing staff have Foodsafe level 1 training by next scheduled inspection.
  - Violation Score: 1
Follow-Up InspectionMay 31, 2018
0 infractions
Follow-Up InspectionMay 30, 2018
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation: Sani-buckets for spot sanitizing not available (sometimes used?) and no sanitizing spray bottle on hand for spot sanitizing.
  - Corrective Action(s): Obtain and label a spray bottle to be used as either a primary or secondary method of sport surface sanitizing. Do not use sani-buckets for anything but sanitizer solution use. This must be in place by follow up inspection date noted on report.
  - Violation Score: 5
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Staff without foodsafe training left on-site without direct supervision. Discussed with staff and Foodsafe course is planned, but not right now.
  - Corrective Action(s): Untrained staff must not be left alone on premises. Operator must commit to date to have staff trained. This will be reviewed on follow up inspection date.
  - Violation Score: 1
Routine InspectionApr 27, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): A) Three sink/step process for dishwashing not being followed properly. Sinks not filled enough to submerge dishes and sanitize sink does not contain any sanitizer.
  - B) Sani-buckets (red) used for soap and water. Staff not using for sanitizer only. must have sanitizer in them following the same bleach to water ratios (1/2 teaspoon bleach to 1 litre of water) to get 100 to 200 ppm solution.
  - Corrective Action(s): A) Fill all sinks to "water line". Ensure sufficient detergent and sanitizer applied to designated sink following the ratio of 1 oz bleach to 1 gallon of water (28 ml bleach to 4 litres water).
  - B) Sani-buckets must be used for surface sanitizing purposes and contain the proper concentration of solution. Use 1/2 teaspoon bleach to 1 litre of water to achieve proper sanitizing.
  - Sanitation procedures will be audited on follow up inspection date noted on report.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Rolled up mats below shelving unit observed with significant build up of food debris (pictures taken) and likely not moved for regular scheduled cleaning. Door of walk-in cooler observed with significant food build up on handles (inside and out).
  - Corrective Action(s): Move these mats from below shelving unit and properly clean the area and mats as needed. Clean up walk-in cooler door. This will be reviewed on follow-up inspection date noted on report.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Neither staff on site during inspection have foodsafe certificate.
  - Corrective Action(s): Ensure at least one staff on site at all times is foodsafe trained.
  - Have a plan for discussion at follow-up inspection date noted on report.
  - Violation Score: 1
Routine InspectionOct 10, 2017
0 infractions