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Fatburger Express (Langley)

105 - 9228 200th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Fatburger Express (Langley) has been inspected 14 times by Fraser Health Authority since July 5, 2021. The most recent inspection, on May 12, 2026, found no infractions.

7 of 14 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, Food temperature control and Protecting food from contamination.

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 7 times across 6 separate inspections, most recently on April 30, 2024. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on April 25, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 once on October 17, 2023. 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 once on April 25, 2025. 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Raw chicken breading cooler at 17 Celsius.
      • Corrective Action(s): Repair unit to maintain perishables at 4 Celsius.
      • Demonstrated temporary use of ice bath to cool perishables in breading cooler. Top up ice bath with ice and monitor temperature.
      • Temperature not available for review or not in use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Debris under equipment and around perimeter of premise.
      • 2. Grease accumulations under cooking equipment.
      • Corrective Action(s): 1. Clean and disinfect areas under equipment, especially wall floor joint areas.
      • 2. Clean under cooking equipment.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine has bioslime formation.
      • Corrective Action(s): Clean and disinfect ice machine
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer to be maintained at 200 ppm. Re-occuring issue
      • Corrective Action(s): Ensure concentrate is supplied to dispenser prior to obtaining sanitizer.
      • Test sanitizer every 2 days, re inspection this week
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser to dispenser solution at 200 ppm
      • Corrective Action(s): Sanitizer Concentrate replace, soution tested at 200 ppm
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher malfunctioning.
      • Corrective Action(s): Dishwasher has not been repaired. Cooking and serving containers cannot be effectively washed and disinfected.
      • The premise lacks a 3 Compartment sink in which food containers can be washed, rinsed and disinfected.
      • Corrective action require immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: failure to effectively wash food ware and disinfect as per requirements
      • Corrective Action(s): Install 3-compartment sink and or have fully functional dishwasher with disinfection process of a final rinse at 71 Celsius or greater or a chemical disinfecting rinse of 50 ppm Chlorine
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher malfunctioning, Premise requires a functional dishwasher since the premise is only equipped with a 2-compartment sink
      • Corrective Action(s): Repair dishwasher, ensure a final disinfecting rinse at +71 Celsius or 50 ppm Chlorine
      • Violation Score: 25
  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer concentration in sanitizer bucket at 0 ppm
      • Corrective Action(s): Sanitizer dispenser needs to run to allow mixing apparatus to function, run dispenser until concentrate sanitizer flows in to unit.
      • Solutiion replaced, at 200 ppm Quats
      • Violation Score: 15
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solutions both tested for 0 ppm active ingredient Quats
      • Corrective Action(s): Replace sanitizer solution 2 to 4 hours or as needed if soiled. Replace old test strips. Solution tested at dispenser at 200 ppm Quats.
      • Sanitizer solutions replaced in both containers.
      • Violation Score: 15
  14. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles and wiping cloths solutions tested no active disinfectant.
      • Corrective Action(s): Concetrate bottle adjusted solution at 200ppm
      • Violation Score: 15
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