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Henlong Market Bakery

14351 104th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Henlong Market Bakery has been inspected 13 times by Fraser Health Authority since January 4, 2012. The most recent inspection, on August 12, 2026, recorded 1 infraction.

4 of 13 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: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on August 12, 2026. 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 3 times across 3 separate inspections, most recently on March 24, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on April 21, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 10, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 24, 2017. 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.

13 inspections

  1. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival at the facility, the following cold potentially hazardous food items were noted stored at room temperature. Staff was unable to confirm proper procedures were taken to hold food at room temperature using time as a control as the approved log for these food items were not filled out (photo evidence collected during the inspection). These items contain rice cakes, eggs, condensed milk, etc, they include: 2 Suman Cassava, 6 containers of Espasol (contain glutinous powder) and 12 containers of assorted Kakanin.
      • Corrective Action(s): The above cold potentially hazardous food items were discarded by staff. Unable to confirm time items were put out as the required time tracker log was not filled out.
      • This violation was first noted on Janurary 28th, 2026 and again during the routine inspection on July 29th, 2026 (report# KLAI-DWFPWS). During the July 29th, 2026 inspection, operator was told verbally and in writing that Henlong Bakery is not permitted to use Time as a Control for storing cold potentially hazardous dessert until further notice. A Correction Order is issued due to this repeated violation.
      • At this time, staff must continue to store all cold potentially hazardous dessert in a refrigeration unit that is able to maintain at 4.0C or below.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted 7 hot pies being stored at room temperature. Time as a control tracker for these pies were also not filled out as required.
      • Corrective Action(s): Pies were still hot to the touch and were moved into a functioning hot hold unit.
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, multiple containers of dessert (containing rice cakes, egg, condensed milk, etc) sitting on the counter at room temperature. Temperatures noted range between 11.0C - 18.0C. As per staff, time tracking is completed for these items however it took staff a long time to locate the tracking sheet that was signed off this morning. In review of the log tracker, some food item such as Kumare Filiphino Egg Pie was not being time tracked (keep frozen or refrigerated label noted on packaging). Furthermore, time tracker is missing information regarding if items are sold or discarded after 4 hours. No where on the tracker indicates that Time Use as a Control is completed as per the updated Food Safety Plan approved in February 2026. This log tracker differs from the approved tracker noted on file.
      • Corrective Action(s): All dessert requiring refrigeration were returned to a functioning cooler as the temperatures noted for these items indicated they were brought out of the refrigeration units not too long ago.
      • At this time, all cold potentially hazardous dessert MUST be stored in a refrigerator unit for this unit. Facility is not permitted to use Time as a Control due to staff not being able to demonstrate that they have been properly trained to follow this procedure.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Egg tarts baked less than 2 hours ago were observed stored at ambient temperature in the display showcase. Time-tracking was not in place for the egg tarts.
      • Corrective Action(s): Ensure the egg tarts are either reheated to at least 74 degrees C and then hot-held at or above 60 degrees C OR egg tarts are time-tracked to be held at ambient temperature up to 4 hours maximum prior to discarding them. Staff member reheated the egg tarts and transferred them to the hot-holding unit.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead cockroaches were observed inside glue traps below the dishwasher.
      • Corrective Action(s): Pest control program is in place via Atlas on a biweekly and as needed basis according to the Manager. Most recent service was this week according to the Manager.
      • .
      • Ensure to continue with the pest control program to re-service the traps and apply appropriate treatment to eliminate the cockroaches. Provide a copy of your most recent pest control report to the Environmental Health Officer.
      • .
      • Monitor for signs of pest activity. Continue with regular cleaning of the floor and equipment. Sanitize preparation surfaces prior to and after each use each day. Continue covering all open dry goods in pest proof containers with tight fitting lids. Seal any potential entry points.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak was observed below the drainage pipe of the handsink that is located near the ware-washing area.
      • Corrective Action(s): Ensure the appropriate repairs are made to prevent the leak at the handsink; Correct within 1 week. In the interim, continue using the container below this pipe to contain the leaking water.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the 2-compartment sink lacked liquid soap and paper towels. Note: Hot and cold running water was properly accessible at this handsink.
      • Corrective Action(s): Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels. Staff member restocked the handsink with liquid soap and paper towels during the inspection.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Scoop with handle observed inside flour bin touching the product.
      • 2. Various bakery goods, not in the process of cooling, observed not covered in walk-in cooler and walk-in freezer.
      • 3. Various bakery foods (in boxes) observed stored directly on the floor in the walk-in cooler and walk-in freezer.
      • 4. Staff drinks observed stored above dry goods on small wheel rack in prep area.
      • Corrective Action(s): 1. Ensure all scoops are stored in a sanitary manner outside of the flour bin to prevent cross contamination.
      • 2. Ensure all food, not in the process of cooling, is covered to prevent cross contamination.
      • 3. Ensure all food and food contact surfaces are stored at least 6 inches off the floor to prevent cross contamination.
      • 4. Ensure all staff drinks are stored away from food and food contact surfaces to prevent cross contamination.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Deep fried bananas stored outside of hot holding unit. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Some deep fried bananas are going to be hot held while others will be time tracked. As these items are potentially hazardous food items and must either be stored in hot holding case at temperatures of greater than or equal to 60 or items must be time tracked as other approved items. Add deep fried bananas to time tracked items.
      • .
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Handle of margarine scoop resting directly on food item.
      • .
      • Corrective Action(s): It is not good practice to store scoops directly into food items as handles may become contaminated and contact food items. .
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required. Under units on floor where spills have occurred, in corners of floors and on lower shelves.
      • .
      • Corrective Action(s):
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation:
      • Corrective Action(s):
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deep fried bananas stored on rolling rack for placement into hot holding unit. Temperatures of 25 degrees Celsius observed. CORRECTED DURING INSPECTION - Items were cooked one hour ago so items were placed back into oven and re-cooked then placed into hot holding unit.
      • .
      • Corrective Action(s): All potentially hazardous food items are to be placed into hot holding unit once still HOT. These items can also be time tracked on recording sheet as long as they are timed once they are removed from oven and do not remain at room temperature for indefinite periods of time. These items should not be stored at room temperature on counters until there is room for them in hot holding unit. Time cooked foods or make smaller batches.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels outside of paper towel dispensing unit. CORRECTED DURING INSPECTION - Paper towels moved into unit.
      • .
      • Corrective Action(s): Paper towel dispensing unit must have paper towels at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs stored above ready to eat food items. CORRECTED DURING INSPECTION - eggs moved to lower shelves.
      • .
      • Corrective Action(s): Ensure that when eggs are stored in walk in cooler they are stored on bottom shelves.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires cleaning. Organize two shelves. Remove tools to upper shelves and away from food contact surfaces.
      • Clean table for dough "pressing"
      • .
      • Corrective Action(s): .
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required in utensil bins
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

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