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Food by Fanta Restaurant

102 - 20542 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Food by Fanta Restaurant has been inspected 12 times by Fraser Health Authority since March 11, 2022. The most recent inspection, on May 26, 2026, found no infractions.

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

  • 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 May 8, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on May 22, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 8, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The potentially hazards foods, eg sprout beans, cut cucumber, chopped carrots, coriander when probed for ambient temperature, measured between 9C-15C. The containers storing these potentially hazardous foods were double or triple stacked over other food containers.
      • Corrective Action(s): The operator discarded the potentially hazardous foods - sprout beans, cucumber pieces, carrots, coriander.
      • i) Make sure the cold potentially hazardous foods (ready to eat veggies) should be stored at 4C or colder to prevent microbial growth
      • ii) Make sure to donot double or triple stack the food containers to maintain proper temperature at 4C or colder
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sink & surface cleaner sanitizer in spray bottle measured 0ppm
      • Corrective Action(s): i) Make sure the residual concentration levels for sink and surface cleaner sanitizer should be 272-700ppm. DDBSA and 704-1875ppm lactic avid.
      • ii) Ensure to use alternative sanitizing solution - chlorine (bleach) for residual limits of 100ppm. This can be done by mixing 2ml or 1/2 tsp of bleach per 1 litre of water. The bleach available on-site to be used until the another method for sanitizing in your premises is not corrected as per your convenience.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Flower petals and mint in a container were left open without lid, covered using soaked paper towels. This is potential for physical contamination of food.
      • Corrective Action(s): Make sure to cover the food containers with proper lids to avoid any potential contamination at all times.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The sink and surface cleaner sanitizer measured 0ppm at the dispenser
      • Corrective Action(s): Service or repair the dispenser to ensure the residual limits are 272-700ppm DDBSA and 704-1875ppm lactic acid. Date to be corrected by: May 25 2026
      • Violation Score: 3
  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: The ice for ice as left in the ice bin with its handle touching the food
      • Corrective Action(s): Remove the scoop from ice and store it in way that the handle does not come in contact with ice to protect from contamination
      • Violation Score: 9
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink and surface sanitizer is not available. Lactix acid/DDBSA measured at 0ppm at dispenser. Operator stated that they are using other kitchen across hallway to fill the sanitizer bottles, but bottle also was noted at 0ppm
      • Corrective Action(s): Replace the chemicals and ensure that required concentration of Lactic acid and DDBSA sink and surface sanitizer is available.
      • Meanwhile, use the bleach solution prepared by mixing one teaspoon bleach in one litre of water (100ppm)as sanitizer for food contact surfaces.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser were not dispensing sanitizer properly and spray bottles showed 0ppm chemicals. Operator repair the sanitizer line and dispenser and all sanitizer bottles were refilled with 704-1875 ppm Sink and surface sanitizer. Test kit available.
      • Corrective Action(s): Ensure sanitizer bottles tested daily for the right amount of chemical. Blue/Green 272-700 (704-1875ppm).
      • Ensure to was and sanitize all food contact surfaces including long cutting board, smal cutting boards and SS counters used for preparing food.
      • Violation Score: 15
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food trays and ice in the bar area is close to hand washing sink
      • Food is exposed to contamination from hand washing
      • Corrective Action(s): Install taller splash guard to protect the food or protect the food by any other means from contamination. Date to be corrected by: April 30/2022
      • Violation Score: 9

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