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Firecrust

40 - 20160 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Firecrust has been inspected 21 times by Fraser Health Authority since January 3, 2018. The most recent inspection, on May 21, 2026, recorded 1 infraction.

6 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 10 times across 9 separate inspections, most recently on May 21, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on January 19, 2026. For example: 304 - Premises not free of pests [s. 26(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 once on March 23, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 16, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 January 2, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

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

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Two door prep cooler has dripping, pooling of water inside the cooler as well as spilling out of the cooler.
      • Corrective Action(s): Ensure equipment is in good working order. Pooling of water can contaminate food items in the cooler as well as attract pests. To be completed immediately.
      • Violation Score: 9
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dshwasher had 0ppm chlorine at plate level
      • Corrective Action(s): Ensure dishwasher measured 50ppm chlorine at plate level after final rinsing step for proper sanitizing of dishware.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the back
      • Corrective Action(s): Clean and sanitize surfaces frequently with sanitizing spray bottles as fruit flies can contaminate surfaces. Reduce and eliminate fruit flies. To be completed: 2 weeks.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the back area near dishwashing sink
      • Corrective Action(s): Clean the area and maintain sanitary conditions. Provide adequate control measures to control the pest activity
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit flies and houseflies observed in the back area near dishwasher
      • Corrective Action(s): Regularly clean and sanitize the area. Provide measures to control flies. Keep all food items covered and protected from contamination
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza toppings inserts measured 12°C at the prep cooler.
      • Corrective Action(s): Move extra toppings to working cooler capable of maintaining 4°C. Keep only enough toppings at the prep cooler for 2 hours at a time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bucket of dishwasher sanitizer was near empty. Chlorine residual from the dishwasher was measured to be 0 ppm.
      • Corrective Action(s): Replace sanitizer bucket with a new one. Ensure sanitizer amount is monitored daily. Use test strips to confirm concentration of the sanitizer.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One prep cooler for pizza toppings was maintaining ambient temperatures of 13-14°C. Operator found and removed a disposable glove obstructing the circulation of cold air in the cooler.
      • Corrective Action(s): Monitor the temperature of this cooler. Ensure cooler is able to maintain food at 4°C or less. Repair/service the cooler if temperatures do not fall to 4°C or less.
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer has food debris built up. Discussed with operator areas that require cleaning and sanitizing.
      • Corrective Action(s): Dismantle parts of meat slicer and clean and sanitize areas discussed with operator - Date to be corrected by: Today
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Noticed quats sanitizer ( Suma D10) in unlabelled spray bottle. Several spray bottles of sanitizer stored on or near food storage shelves.
      • Corrective Action(s): Ensure all spray bottles of sanitizers and cleaners etc. are labelled and are stored in a designated area away from food storage areas and food contact surfaces.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A number of flies/sink flies noticed in the back kichen area. Fly strips are in use to control flies.
      • Corrective Action(s): Most effective way to prevent flies is effective cleaning/sanitation of the sinks, sink drains, floor drains, equipment and food contact surfaces. Ensure to regularly clean the floors and drains more frequently. If fly strips are to be used, ensure they are not used near/above food or beverage handling areas or near open food items. UV vector traps recommended. ( July 16, 2021)
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of flour was observed on the floor in the front of the house. Floor is need of cleaning in the back kitchen areas
      • Corrective Action(s): Ensure to clean the floors thoroughly in those areas especially underneath all equipment,prep tables and shelving. Some sections of the floor especially in the dishwshing/sink area are not easily cleanable due to floor being rough/not easily cleanable.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Weak/negligible chlorine residual detected at the final sanitizing rinse of the dishwasher. The sanitizer line was primed a couple of times during the inspection
      • Corrective Action(s): Repair or adjust the dishwasher so that it dispenses chlorine sanitizer between 50-100 ppm at the dish surface ( Immediately)
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of clear liquid ( sanitizer???) not labelled accurately. The contents of the bottle were discarded as the staff were not aware about what it was.
      • Corrective Action(s): Ensure that all spray bottles of cleaning agents and sanitizers are labelled accurately. It is recommneded to use labels supplied by the chemical supplier ( Immediately)
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes were not being sanitized properly; 0 ppm chlorine residual detected at the dish surface after the dishwasher's rinse cycle. Repeat violation.
      • Corrective Action(s): Sanitizer line was primed at time of inspection. 100 ppm chlorine residual detected at the dish surface after the rinse cycle. As previously discussed, ensure to prime the sanitizer line after each time a new sanitizer bucket is hooked up. Also ensure to check the dishwasher sanitizer concentration on a daily basis at the beginning of each day.
      • Rewash all dishes through the dishwasher.
      • Violation Score: 15
  15. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Number of fruit flies/drain flies has decreased in the back kitchen area, however a small amount is still present.
      • Corrective Action(s): Continue with cleaning and sanitizing efforts. Ensure garbage bins are emptied multiple times throughout the day, crevices around grease traps are regularly sanitized (with bleach), mop sink, mop bucket, and mop heads and brooms are regularly sanitized or replaced, and all equipment are maintained in sanitary conditions (no food residue left on any equipment/surface). Increase frequency of deck brushing with bleach to 3 times a week, ensuring all cracks/crevices are bleached.
      • Correct by: Immediately (and ongoing)
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest control has been on-site, however flies and fruit flies are still present.
      • Corrective Action(s): Continue deep cleaning back kitchen area, including mop sink area. Ensure to follow recommendations of the pest control company.
      • Correct by: 1 month.
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) White containers in back kitchen area had old dough/flour residue on them.
      • 2) Ice cream scoop was held in water at room temperature.
      • Corrective Action(s): 1) Re-wash and sanitize all white containers and ensure there is no food residue remaining after being washed.
      • 2) Ice cream scoop must be washed and sanitized after each use. If not washing after each use, a dipper well must be installed.
      • Correct by: Immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine residual detected on dish surface after rinse cycle of dishwasher.
      • Corrective Action(s): Repeat violation. Operator primed sanitizer line at time of inspection; 100 ppm chlorine residual detected at dish surface after rinse cycle. USE TEST STRIPS FOR MONITORING DAILY.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies and house flies still present in back kitchen area.
      • Corrective Action(s): Contact a professional pest control company for servicing. Keep copy of invoice on-site.
      • Continue to deep clean back kitchen. Flush drains, keep the mop bucket dry at the end of each day, empty garbage bins throughout the day, and clean/sanitize mops and brooms. Keep doors closed at all times.
      • Correct by: 1 week
      • Violation Score: 9
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was not properly dispensing sanitizer into cycle. 0 ppm chlorine detected at dish surface after rinse cycle.
      • Corrective Action(s): Sanitizer line was primed at time of inspection; 50 ppm chlorine detected at dish surface. Repeat violation. Ensure to use test strips to check dishwasher sanitizer concentration daily. Ensure to prime sanitizer line each time after switching sanitizer supply or after line gets pulled out.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): UV fly trap was placed on storage rack storing clean equipment and was too close to food preparation areas.
      • Corrective Action(s): Relocated at time of inspection. Ensure all fly traps are placed below clean equipment and away from food preparation areas.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Old cooking oil stored in open bucket for discarding.
      • Corrective Action(s): Empty and clean bucket daily or store in a closed bucket to prevent attraction of pests.
      • Correct by: Today
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoop was held out at room temperature in between uses.
      • Corrective Action(s): Wash and sanitize ice cream scoop after each use. The other alternative is to install a dipper well.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine residual detected at dish surface after rinse cycle.
      • Corrective Action(s): Priming the sanitizer line did not resolve the issue. All dishes must be manually sanitized in 2-compartment sink until dishwasher can properly sanitize dishes.
      • ***Wash and rinse dishes in dishwasher, then sanitize dishes manually in sink by submerging all dishes in 200 ppm chlorine solution for at least 2 minutes.
      • Operator set up sanitizer solution in two-compartment sink at time of inspection. Use test strips to monitor sanitizer concentration.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher was not properly sanitizing dishes; 0 ppm chlorine residual detected after rinse cycle. Significant amount of detergent residue also remaining after rinse cycle.
      • Corrective Action(s): Call service technician immediately.
      • Until dishwasher is repaired and at least 50 ppm chlorine can be detected at the dish surface after each rinse cycle, all dishes must be sanitized manually. See violation code 302 for details.
      • Correct by: Tomorrow
      • Violation Score: 9
  21. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher sanitizer residual was at 0 ppm chlorine.
      • Corrective Action(s): Operator primed the sanitizer line at time of inspection; 100 ppm chlorine detected at dish surface level after rinse cycle. Ensure to check dishwasher sanitizer concentration on a daily basis, using chlorine test strips.
      • Violation Score: 15

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