Five Roads Brewing Co - Tasting Room

#1 - 6263 202nd St, Langley · Restaurant

14 inspections

1. Follow-Up InspectionFeb 18, 2026

   0 infractions

2. Routine InspectionFeb 4, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Fridge at the bar at 16C, mostly drinks (wine, juice etc) however syrups need refrigeration.
     • Corrective Action(s): Syrups moved to the fridge in the kitchen. Do not use fridge until it is repaired and at 4C.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Dishwasher at the bar at 0ppm Chlorine
     • Corrective Action(s): Dishwasher turned off, and all dishes and glassware must be run through the kitchen dishwasher. Have dishwasher repaired, so it is providing 50ppm Chlorine at all times to sanitize the dishes.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Dishwasher at the bar and fridge at the bar need to be repaired.
     • Corrective Action(s): Dishwasher must provide 50ppm Chlorine to properly sanitize the dishes
     • Fridge must be at 4C at times. By Thursday Feb 12/26
     • Violation Score: 9
3. Routine InspectionApr 14, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) In use utensils being stored in sanitizer
     • 2) Boards being used to serve food are porous and have been contaminated by rodent droppings on the shelf.
     • Corrective Action(s): 1) Do not store in use utensils in sanitizer, instead change your practice to one of the following.
     • The following methods are acceptable for storing in-use utensils:
     •  In the food with their handles above the top of the food and the container.
     •  On a clean portion of the food preparation table or cooking equipment only if the utensils and the food contact surface are cleaned and sanitized every 4 hours. Utensils must be cleaned and sanitized more frequently:
     • When there is a change from working with raw foods to working with to ready to eat foods.
     • Before each use with a different type of raw animal food. This does not apply if the utensil is in contact with a succession of different types of meat and poultry each requiring a higher cooking temperature. For example, utensils must be washed and sanitized if a utensil used to handle beef will subsequently be used to handle fish but not if the utensil is used to handle fish and then beef.
     •  In running water (e.g. dipper well).
     •  In a container of water if the water is 60°C or greater and the container and utensils are cleaned and sanitized at least every 4 hours.
     •  In a container of ice or ice water if the water is 4°C or less and the container and utensils are cleaned and sanitized at least every 4 hours.
     • 2) Boards discarded at the time of inspection. If new ones are to be used, ensure they're stored in a bin over night to avoid becoming contaminated
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings under dishwashing sink
     • Corrective Action(s): Ensure all counters, cutting boards, utensils, cooking ware and dishware are either stored in a storage bin over night or cleaned and sanitized in the morning before being used for food.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Rodent droppings and food debris found in the kitchen
     • Corrective Action(s): Clean and sanitize the following areas:
     • -all under counter storage shelves
     • -all dishes on the under counter storage shelves
     • -under the dishwashing sinks including the tops of the chemicals for dishwasher
     • Violation Score: 3
4. Routine InspectionNov 1, 2024

   1 infraction

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): -Kitchen dishwasher at 0ppm Chlorine, the jug was empty at time fo inspection. After trying a couple jugs, the dishwasher was finally testing at 50ppm Chlorine
     • -Kitchen sink and surface sanitizer at 0ppm, after running the dispenser for about a minute the sanitizer was finally at 700ppm
     • Corrective Action(s): -Obtain test strips for both chlorine and for sink and surface sanitizer. Ensure both at tested daily including the diswasher at the bar. Record the concentration daily on the temperature log sheet
     • Violation Score: 15
5. Routine InspectionMar 19, 2024

   1 infraction

   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Rodent droppings observed in hard to reach areas such as under tables, fridges, bottom shelves etc
     • Corrective Action(s): Ensure pest control is aware of the on going issues. Ensure equipment that is left out overnight is cleaned and sanitized before use. by March 20/24
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Ensure kitchen is cleaned regularly and all food contact surfaces such as cutting boards, utensils (flippers, tongs etc).
     • Corrective Action(s): Ensure kitchen is cleaned regularly and all food contact surfaces such as cutting boards, utensils (flippers, tongs etc) are washed and santized each morning or kept in pest proof containers overnight.
     • Violation Score: 3
6. Follow-Up InspectionAug 22, 2023

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Cleaning and disinfect the cupboard in the bar area
     • Corrective Action(s): Fill the holes to prevent rodents from entering
     • Violation Score: 3
7. Follow-Up InspectionMay 18, 2023

   0 infractions

8. Follow-Up InspectionMay 9, 2023

   0 infractions

9. Routine InspectionMay 8, 2023

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Droppings visable on shelves around the microwave, underneath 2 compartment sink, on shelves with large cooking pots and extensive amount in sprinkler room (door opens into kitchen)
     • Corrective Action(s): -Clean and sanitize all equipment, utensils and food contact surfaces.
     • -Discard any items that cannot be washed and sanitized such as cardboard boxes.
     • -Cloths, oven mitts and reusable shopping bags must be washed and sanitized in washing machine or discarded.
     • -Protect all food not in metal cans or glass bottles by placing it in plastic bins. Ensure the outside of all food containers (metal, glass and plastic) are sanitized before opened and used.
     • -Protect all equipment from contamination by placing in containers, this includes take out containers, utensils on the counter, dishes as well as any other items left out.
     • -Fully clean and sanitize the kitchen and all surfaces each morning before food preparation begins.
     • Violation Score: 9
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: -Fill all possible entrance points around the plumbing and electrical, especially in the sprinkler room and under sinks.
     • -Have pest control come in and door a thorough review of the facility and any entrance points, as well as provide more traps
     • Corrective Action(s):
     • Violation Score: 9
10. Routine InspectionFeb 8, 2023

    0 infractions

11. Routine InspectionMay 18, 2022

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • 1- Limited number of mice dropping observed under the three-compartment sink in the kitchen and behind equipment.
      • 2- Drain flies/ Fruit flies are observed at this date. They are limited to brewery section but some in the bar area.
      • Corrective Action(s):
      • 1- Properly clean areas affected from droppings. Spray 200 ppm bleach solution over droppings and remove all droppings. Use proper PPE equipment for clean up. Ensure all hard to reach areas are cleaned.
      • Patch holes, crackes and possible enterance of mice. Ensure to properly block their entrance to kitchen.
      • Keep floors free from food debris and pooling water. Utilized pest management techniques to decrease mice activity in the premise.
      • Remove all possible food and water sources to mice.
      • 2- Consult with your pest control company to manage fruit fles. Wash and sanitize food contact surfaces frequently. Protect food by covering the food.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes on the wall and hiding spots were observed under the kitchen sink
      • Corrective Action(s): Patch all possible entries and hiding spots. Consider using steel wool or other blocking material to hinder pest enterance to the kitchen.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 3
12. Routine InspectionSep 15, 2021

    0 infractions

13. Routine InspectionAug 6, 2019

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wooden plank was set up on floor of bar service area to level-out the floor.
      • Corrective Action(s): All surfaces must be non-absorbent, smooth, easily cleanable. Floor in this area to be re-done.
      • Correct by: 3 months
      • Violation Score: 3
14. Follow-Up InspectionMay 8, 2019

    0 infractions