Skip to content
Loading map…

Firehouse Subs #10214

501 - 6339 200th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Firehouse Subs #10214 has been inspected 5 times by Fraser Health Authority since March 26, 2025. The most recent inspection, on September 29, 2026, recorded 2 infractions.

2 of 5 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [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 once on September 29, 2026. 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 once on March 26, 2025. 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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several containers and a bag of meat out at room temperature being weighed and individually packaged. Staff were busy taking orders and making sandwiches and not working on the meat
      • Corrective Action(s): Ensure food is not sitting out at room temperature and not being processed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser at the front is broken or does not work.
      • Corrective Action(s): Repair or replace with a papertowel dispenser that works by Oct 5/26
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs in hot holding cases were not reheated to required temperature of 76C before placing in hot cases. Confirmed with by checking their temperature maintaining logs.
      • Corrective Action(s): Provided education to staff to ensure potentially hazardous foods to be reheated to 74C before maintaining them in hot cases (165F)
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The meatballs, when probed internally with probe thermometer, measured 34.8C placed in hot holding unit.
      • Corrective Action(s): Foods displayed in hot holding unit should be maintained above 60C to prevent the growth of bacteria or pathogens as pathogens can survive and grow in the danger zone (20C-60C). Make sure to reheat the foods to 71C (165F) before hot holding in the hot hold cases.
      • Violation Score: 5
  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): Quats sanitizer bucket located next to cookie cooling rack, which can allow for sanitizer to be splashed on the cookies.
      • Corrective Action(s): Relocated Quats sanitizer bucket to another location to prevent contamination of cookies.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chili being defrosted in warm water in the sink.
      • Corrective Action(s): Food must be defrosted either in the fridge, under cold constantly running water, or in the microwave, never in water or hot water as this will allow for bacteria to grow.
      • Violation Score: 1

Nearby inspected facilities

Own this business? Add a badge to your website