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Katy's Restaurant

C - 20535 Douglas Cres, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Katy's Restaurant has been inspected 23 times by Fraser Health Authority since September 11, 2012. The most recent inspection, on February 25, 2026, found no infractions.

10 of 23 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: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 7 times across 5 separate inspections, most recently on February 18, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on May 14, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 August 10, 2023. 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 2 times across 2 separate inspections, most recently on July 14, 2022. 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 February 27, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

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.

23 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm chlorine
      • Corrective Action(s): Wash and sanitize dishes in 2 compartment sink with 100ppm Chlorine.
      • Bleach water set up in 2 compartment sink at time of isnpection. Tested at 100ppm.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: New dishwasher on site waiting for contractor to install.
      • Ensure dishes are sanitized in the 2 compartment sink until new dishwasher is installed.
      • Corrective Action(s): Have dishwasher installed by Wednesday Feb 25/26
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No liquid soap at the handsink in the back kitchen area
      • Corrective Action(s): Replace liquid soap and ensure that handsink is always available for staff to wash hands
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings are observed in front area on shelves below cash machine
      • Corrective Action(s): - Remove the droppings, clean and sanitize the area
      • - Monitor the area for any new pest activity
      • - Provide adequate pest control measures
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One upright storage cooler in the back is not working and temperature is measured at 7C
      • Corrective Action(s): Service the cooler and ensure that the temperature is measured at less than 4C. Operator is aware and no potentially hazardous foods are stored at the time of inspection.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1- A small under counter fridge in front not keeping food temperature at or below 4 degree C. Food measured in this unit around 9 degree C. Prporshened packaged of cream stored in this unit. Operator removed the food and stored in a working cooler. Another display cooler in fron also noted broken and not working. There was no food stored in this unit at the time of this inspection.
      • 2- Two upright fridges measured at 7-9 C at the time of this inspection. Operator is to adjust temperature and update area health inspector regarding food temperature in these two units. If food temperature is above 4 degree C for more than 2 hours, discard food .
      • Corrective Action(s): Both cooling units are to be repaired or replaced in order to be able to keep food temperature at or below 4 degree C.
      • Do not store any perishables in these units until they are repaired/replaced with a good working unit.
      • Date to be corrected by: One Month
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Counters in kitchen have black spots and build ups specially under cutting board. Grease build ups observed over the range and on work tables.
      • Corrective Action(s): Ensure to thoroughly clean and sanitize food contact surfaces, cutting boards and also the range.
      • Time to be corrected by: One month
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen lacks hand soap. Operator filled the soap dispenser at the time of this inspection.
      • Corrective Action(s): Ensure hand washing stations always supplied with hand soap and paper towels.
      • Violation Score: 5
  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: Chlorine residue detected blow 25 ppm in low temperature dishwaser final rinse water. Required range is 50-100 ppm chlorine residue. Dishware does not properly sanitize dishes after wash cycle.
      • Corrective Action(s): Repair or maintain dishwasher so that 50-100 ppm chlorine is detected at final rinse water.
      • - Rewash and sanitize dishware using 2-comp sink. Utilize one compartment of the sink as sanitizeing compartment and soak dishware in 100 ppm chlorine-water solution then air dry.
      • - Test dishwasher final rinse water daily and keep records.
      • Date to be corrected by: Friday, Feb 10th,2023
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One sets of florescent lights noted out and not working as well as light shatterproof cover has been removed.
      • Corrective Action(s): Replace broken bulbs with new and ensure adequate lighting is provided in the kitchen. Ensure shatterproof cover is installed.
      • Date to be corrected by: Feb 10th,2023
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station in the kitchen lacked papertowel. Operator provided paper towel at the time of inspection. Hand washing stations are to be supplied with liquid soap and paper towels at all times.
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Slim and stain observed in the ice machine.
      • Corrective Action(s): Ice must be protected from potential contamination. Discard the remaining ice in the machine. Clean and sanitize all the surfaces in the machine.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt and food debris observed under equipment through-out the premises. Equipment surfaces have grease and dust build up on them.
      • Faucets observed to be soiled.
      • Corrective Action(s): Thoroughly clean the kitchen, underneath equipment and all surfaces. Re-organize the kitchen and separate personal items from the food prep area.
      • Wipe down the faucet knobs and handles. Ensure they are free of grease.
      • Date to be corrected by: one week
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottles are not labeled. Operator labeled the bottles at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available for use at time of the inspection.
      • Corrective Action(s): Ensure that Chlorine solution at 100 ppm is available for use at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and debris accumulation noticed througout the kitchen.
      • Corrective Action(s): Ensure that the whole kitchen is thoroughly cleaned.
      • Violation Score: 9
  14. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premises has been organized and cleaned as required. The following still requires addressgin: Front of 2 compartment sink, garbage can, outsides of food bins and containers, side of chopping block and upper shelves. These items have an accumulation of food debris and/or dust. - Date to be corrected by: 1 day
      • Corrective Action(s):
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitiation overall poor. Cutting boards, mixer, cooking equipment, counters, shelves and food bins have a build up of grease and debris. Premises very poorly organized.
      • Corrective Action(s): Store all personal items separate. Reorganize premises. remove all items not used from premises. Organize back rooms. Thoroughly clean and sanitize all equipment and floors. Date to be corrected by: 1 week
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods being stored in hallway including an open box of apple pie filling.
      • Corrective Action(s): Ensure that all foods are stored in the kitchen or dry storage area. Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Visible debris on all cooking equipment, floors and shelves. Personal belongings including lotions and medications stored on servery counters.
      • Corrective Action(s): Reorganize premises, store personal belongings separate and clean premises.
      • Violation Score: 15
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher final rinse contained 0ppm chlorine residual.
      • Wiping cloths on line not stored in bucket of sanitizer between uses
      • Corrective Action(s): Serviceman called for dishwasher during inspection. Do not wash dishes until repaired. Regular maintenance on machine required as this is an ongoing issue.
      • Ensure wiping cloths on line are stored in a bucket of sanitizer between uses
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, grease and dust found on all shelves, floor and equipment.
      • Corrective Action(s): Thoroughly clean and maintain premise.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lighting in kitchen needs improvement.
      • Corrective Action(s): Replace burnt out bulbs to assist with cleaning of premises
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Main fridge is maintaining foods at 12-13 degrees Celsius. Foods, including roast beef, ham, pasta water and cooked potatoes were probed.
      • Corrective Action(s): Discard all potentially hazardous foods, including all meats, as it is believed that it has been at this temperature for longer than 4 hours. Operator called repairman at time of inspection.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of kitchen needs improvement. Build up of grease on and under cooking equipment. All food bins, garbage cans, floors and equipment in need of cleaning to remove food debris.
      • Corrective Action(s): Thoroughly clean and maintain kitchen. Premises requires better organization to allow for proper cleaning. Servery area also in need of decluttering to allow for cleaning.
      • Violation Score: 15
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher contained 0 PPM Chlorine residual.
      • Spray bottle of bleach water contained 0 PPM chlorine residual.
      • Corrective Action(s): Bottle of sanitizer appeared to be too old or diluted down. Bottle was changed, machine was primed and a 50 PPM residual was measured at the plate surface.
      • Spray bottle was emptied and replaced with bleach water.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of debris noted on cooking equipment, mixer, food storage bins, garbage cans, shelves and floors under equipment.
      • Corrective Action(s): Thoroughly clean and maintain premises.
      • Violation Score: 9
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    0 infractions

  23. Routine Inspection

    0 infractions

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