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Industrial Park Sandwich Works

203 - 26633 Gloucester Way, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Industrial Park Sandwich Works has been inspected 16 times by Fraser Health Authority since September 27, 2017. The most recent inspection, on July 21, 2026, recorded 1 infraction.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on July 21, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 June 20, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 29, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 21, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 3 times across 3 separate inspections, most recently on December 12, 2025. 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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chaulking on the 2 compartment sink is moldy and worn out.
      • Corrective Action(s): Remove the old chaulking and rechaulk the area.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dust observed on the vent and vent cap above the cooking area.
      • 2. Build up of food debris behind the racks in the walk in fridge
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected: today
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Backsplash wall at the preparation table is visibly soiled and paint is worn out on the dry wall.
      • Corrective Action(s): Clean and sanitize soiled component and repaint or install backsplash material that is smooth, nonporous and easy to clean
      • Date to be corrected by: 1 month
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken and fried rolls are at 50C, food were recently cooked (less than 30 min ago).
      • Corrective Action(s): Ensure hot holding units can hold a temperature of >60C. Operator indicated that hot holding unit was just turned down because it was too hot. Recommended to add water to the hot holding unit instead of adjusting the dial as the temperature cannot be controlled. Monitor the temperature and adjust dial/water level to a certain setting. Operator turned the dial up and food held at >60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher displayed 0ppm of chlorine.
      • Corrective Action(s): Operator replaced the chlorine solution. Dishwasher tested at >50ppm, temperature of dishwasher held a max of 65C on plate surface. Ensure to monitor and check the chlorine level when running the first dishware to wash.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station in the front of house not being used and blocked by boxes. Handwash station is fully supplied with hot/cold water, soap and paper towel. Operator indicated that hand washing is normally done at the hand wash sink in the main kitchen. Food preparation is done at the front of house, utilize the hand wash station at the front of house for hand washing rather than going to the kitchen. Ensure hand washing stations are not blocked by anything and accessible to employees.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease /food debris in the following areas:
      • 1. Mold build up along the sealant of the prep coolers in the front of house.
      • 2. Grease and food debris built up behind the stove units and on the sides.
      • Corrective Action(s): Clean and sanitize the following areas listed above. Maintain a regular cleaning schedule for hard to clean areas. Relying on vent cleaning company every 6 months is not sufficent in maintaining areas clean.
      • date to be corrected by: 1 week
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher is not dispensing sanitizer (no chlorine) Operator completed dishwashing and lunch service for the day.
      • Corrective Action(s): Use 3-comp sink to sanitize; resanitize previously washed dishes from today; call to fix immediately. Date to be corrected by: Today
      • Violation Score: 25
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Half of all light bulbs -10 - are spiral flourescent lights that to not have covers. Above food prep areas in front and back.
      • Corrective Action(s): Use covers or replace with plastic cover bulbs to prevent shatter above food prep. Date to be corrected by: 1 month
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noticed several pans of raw meat and chicken stored above ready to eat meats and vegetables. This presents a risk of contamination of ready to eat food products.
      • Corrective Action(s): Always store any raw meats/poultry items below ready to eat foods and vegetables. Buckets containing raw meats/chicken can be stored on the floor or only on the bottom shelves in the walk-in cooler.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher registered no chlorine residual during final sanitizing rinse.
      • Corrective Action(s): Repair or adjust the dishwaher so that it dispenses at least 50 ppm chlorine at the plate surface during final rinse. Alternately, you may want to switch to high temperature mode and ensure the booster heats up the water to at least 82 degrees C during final rinse cycle (Immediatley). In the mean time, all dishes and utensils must be sanitizer manually by soaking in 100 ppm chlorine bleach solution.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked chicken strips in steam table registered 42 C at the time of inspection. The chicke was cooked about 1 hour ago. Chili registered 58 C.
      • Corrective Action(s): Do not keep double stainless steel trays in the steam table. Steam must be available to the food tray to keep it hot. Reheat the chicken to 74 C before trannsferring it back to the steam table. Ensure that all items in hot holding are alway kept at or above 60 degrees C.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil spill noticed underneath the cookline and stove.
      • Corrective Action(s): Clean the floor thoroughly to remove all oil and food spills (By Sep. 28, 2017).
      • Violation Score: 3

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