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European Deli & Catering

106 - 22314 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

European Deli & Catering has been inspected 16 times by Fraser Health Authority since March 26, 2018. The most recent inspection, on September 8, 2026, found no infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 4 inspections in a row found no infractions. 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 12, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 September 16, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 August 15, 2022. 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 March 26, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Canned beverages were kept in a cupboard in the washroom.
      • Corrective Action(s): Do not store food/beverage products or any items related to food in the washroom to avoid potential contamination.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket 100ppm Quat sanitizer (cloth inside bucket). This is used for the slicer.
      • Spray bottle is also 100ppm Quat sanitizier. (unlabelled).
      • Corrective Action(s): Operator says this is filled at the back. (200ppm Quat sanitizer at back).
      • Change the spray bottle and store labelled, in a cool place away from food.
      • Change the quat sanitizer in bucket more often or use the spray bottle.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Danby black fridge in the front store measured at 8C. Operator removed and moved Cream and other potentially hazardous food to a cooler at the back.
      • Corrective Action(s): Repair or replace the fridge so that can maintain food temperature at or below 4C. Provide working thermometer in the unit. Log temperature twice daily and maintain the log updated.
      • Do not store perishable food until the unit is repaired.
      • Date to be corrected by: Immediately
      • Violation Score: 15
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic coils (sausage) stored at 10C. Voluntarily discarded by the operator.
      • Corrective Action(s): Potentially hazardous foods must be stored at or below 4C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing stations lack soap and paper towel
      • Corrective Action(s): Stock hand washing stations with liquid soap in soap dispenser and single use paper towels in dispensers. Date to be corrected by: Immediately
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright glass door fridge in the storage room registered 10C at the time of inspection
      • Corrective Action(s): Repair or replace the equipment so that it can keep the temperature at or below 4C. Date to be corrected by: March 3 2022
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was run twice and did not meet required temperature of rinse water until it was changed to the intensive cycle. First two cycles only reached 67 degrees C. at the plate. Then rinse water reached 71 degrees C. at the plate surface during intensive cycle.
      • Do not allow drying of dishes with tea towels.
      • Ensure that the Quat sanitizer is used throughout the day for sanitizing all food contact surfaces. Glass cleaner is not a sanitizer.
      • Corrective Action(s): Ensure that dishes are sanitized in dishwasher at a minimum of 71 degrees C. at the plate surface ( 82 deg. C at the manifold). Use intensive cycle if required.
      • Provide a drying rack for dishes.
      • Use quat sanitizer throughout the day for sanitizing food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both handsink paper towel dispensers were not functioning during inspection.
      • Handsink in back had a blast of rust like material come out of it when turned on.
      • Corrective Action(s): Ensure that paper towel dispensers are in working order. Ensure that the handsink intended for handwashing is being used for handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bulk licorice lids are open on almost all cases.
      • Corrective Action(s): Ensure that staff are monitoring the bulk candy cases and keeping lids closed.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At time of inspection, there was no one present with foodsafe certification.
      • Corrective Action(s): Ensure that operator has valid foodsafe level 1 and in their absence, that there is one person onshift at all times with valid foodsafe. Note: Foodsafe now has an expiry of every 5 years.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dishwasher must be on the 'intensive' setting to ensure a final rinse of at least 82C for sanitizing purposes
      • 2) QUAT sanitizer must be used to sanitize meat and cheese slicers and other food contact surfaces not blue spray cleaner.
      • Corrective Action(s): 1) - noted a final rinse of 71C at the plate and 82C at the gauge.
      • 2) * labelled spray bottles provided
      • * QUAT sanitizer dispensor provided at sink
      • * sanitizer bucket provided for wiping cloths
      • * 200-400 ppm
      • * Provide written instructions so all staff are aware of the dishwasher and QUAT sanitizer use.
      • Violation Score: 15
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Packages of raw chicken stored above ready to eat foods including produce.
      • Corrective Action(s): Store all raw meats below ready to eat foods to prevent cross contamination.
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in the front did not have soap.
      • Corrective Action(s): Proper hand washing cannot be performed without soap. Ensure all hand washing stations are fully equipped with hot and cold running water, liquid soap, and paper towels. Date to be completed by: Immediately
      • Violation Score: 5
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