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JD Farms Specialty Turkey

24726 52nd Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

JD Farms Specialty Turkey has been inspected 13 times by Fraser Health Authority since January 12, 2018. The most recent inspection, on July 6, 2026, recorded 2 infractions.

8 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on July 6, 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 July 6, 2026. 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 December 2, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Cooked Turkey, mashed potatos, sliced carrots inside the hot holding units have surface temperatures ranging from 45.6C to 54.4C. Operator indicates that food was cooked in the morning (>4H ago)
      • Corrective Action(s): Discard the food items listed above. All potentially hazardous food items must be hot held at >60C. Ensure hot held items are temperature checked throughout the day. Operator discarded the food items listed.
      • Date to be corrected by: today
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two hot holding bulbs inside the hot holding units do not turn on.
      • Corrective Action(s): Replace/repair the hot holding bulbs to ensure food can be hot held at the correct temperatures of >60C.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection the only hand wash station was being used for filling water. Was difficult to access the hand wash station to hand wash. Further along the inspection - equipment/utensils being stored inside the handwash station making it difficult to handwash.
      • Corrective Action(s): Dedicated hand washing stations are to be cleared of any equipment or use outside of handwashing. This is more significant in your operation as there is only a single handwash station for the front kitchen. Ensure the handwash stations are always clear and recommend placing a sign indicating that the sink is to be used for handwash only. Operator removed equipment from the hand wash station.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Repeat Violation:
      • Observed staff members replace gloves without performing proper hand washing. Also observed staff working with dirty dishes and clean dishes without handwashing or changing gloves. Another staff member also went from food preparation and cashier without glove change/ hand washing
      • Corrective Action(s): Gloves are not a replacement for handwashing. Handwashing must be performed when going between tasks, especially when going from dirty to clean food preparation activities (ie dirty to clean dishes, food preparation to cashier). Retrain employees on proper hand washing when going between different tasks and that gloves are not replacement to handwashing. Recommend to assign employees to dedicated tasks and minimize switching of tasks. Operator to retrain employees.
      • Violation Score: 15
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS spray bottle tested at 0ppm.
      • Corrective Action(s): Operator refilled QUATS spray bottle from the dispenser, new solution tested at >200ppm.
      • Ensure solution inside the sanitizer spray bottles are replaced daily and concentration checked upon dispensing to ensure the correct concentration of sanitizer is being dispensed.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees observed to change gloves multiple times when moving on from food contact tasks to non-food contact tasks, but no handwashing is observed from the staff.
      • Corrective Action(s): Glove use must not replace handwashing. Employees are to wash their hands when removing gloves to ensure no contamination is present when touching clean gloves. Retrain employees to ensure the importance of hand hygiene.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Vinegar/water mixture being used for customer tables
      • 2. Utensils/tongs used for hot holding items left out ontop of the lid with food debris on the equipment.
      • Corrective Action(s): 1. Use the QUATS solution for all food contact surfaces in the facility including customer tables. Vinegar/water is not an acceptable sanitizer for food contact surfaces. Operator to use QUATS solution available on site for these surfaces
      • 2. Utensils should be kept in a container and not be exposed to potential cross contamination. Place utensils in ice bath containers and wash/replace the equipment when soiled. This ensures utensils are kept at a <4C to prevent potential pathogenic growth due to food debris on the equipment. Operator replaced all utensils/tongs.
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Stuffing in hot holding unit with double insert measured about 10 C less at 52 C, than turkey held in same unit with single insert. Use of the second insert likely acts as an insulator/barrier from the steam heat below.
      • Corrective Action(s): Discontinue practice of the double insert idea for hot holding foods. Staff discarded stuffing and will adjust practices.
      • No further action needed.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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