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Kids & Company Langford - Kitchen

965 Langford Parkway, Langford, BC, V9B 0A5 · Food Premises

Official record from Island Health →

Inspection summary

Kids & Company Langford - Kitchen has been inspected 4 times by Island Health (Vancouver Island Health Authority) since September 1, 2026. The most recent inspection, on October 5, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on September 15, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on September 1, 2026. For example: Food Safety Plan/Sanitation Plan

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 1, 2026. For example: Operations and Maintenance/Other

About this data

These results come from Island Health (Vancouver Island 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.

4 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Repeat Infraction: The concentration of quaternary ammonium in the bottle of surface sanitizer in the kitchen was measured at 0 ppm quaternary ammonium. The bottle was remade from the chemical dispenser in the janitor's closet and the concentration was measured above 500 ppm quaternary ammonium. A new bottle of 200 ppm chlorine sanitizer was prepared at the time of the inspection.
      • Adjust the chemical dispenser such that the sanitizer concentration is measured at 200 ppm. Comments A routine follow-up inspection was conducted alongside the Chef. The permit to operate was located in the kitchen; post this in a location that is conspicuous to the public. Temperature logs are maintained daily and are available for audit.
  3. Food Priority Assessment - Routine

    0 infractions

  4. Routine

    4 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • The concentration of quaternary ammonium in the bottle of surface sanitizer in the kitchen was measured beyond 500 ppm. The bottle was remade from the chemical dispenser in the janitor's closet and continued to read at the same concentration.
      • A new bottle of 200 ppm chlorine sanitizer was prepared at the time of the inspection. Adjust the chemical dispenser such that the appropriate concentration is dispensed.
    • Food Safety Plan/Sanitation Plan
      • Sanitizer and temperature logs are not being maintained daily for equipment in the kitchen.
      • Ensure that sanitizer concentration and temperature logs are monitored and recorded at least once daily for all equipment in the kitchen. Keep records on site for audit.
    • Food Safety Plan/Sanitation Plan
      • Temperature logs are not being maintained for refrigerated and hot-held foods that are transported out of this facility.
      • Develop a new temperature log and ensure that the internal temperature of all refrigerated foods are at or below 4°C and hot-held foods are at or above 60°C before transport.
    • Operations and Maintenance/Other
      • The permit to operate is not displayed in a conspicuous location.
      • Obtain the permit to operate and display this in a location that is conspicuous to the public. Comments A routine inspection was conducted alongside the Chef. This facility prepared approximately 400 meals and provides food services to another premises. • Overall, the premises is clean and well maintained. • At least one food handler holds a valid FOODSAFE level 1 or equivalent certificate. • Hand washing stations are equipped with hot and cold running water, liquid hand soap, and single-use paper towels. • All food preparation surfaces are smooth, nonporous, and easily cleanable. • Food handling and storage practices are correct. Foods are protected from contamination during storage. • Refrigeration temperatures were measured at or below 4°C. • Hot-holding temperatures were measured at or above 60°C. • The final rinse temperature of the high-temperature dishwasher was measured at 71.4°C at the plate. • Chemical test strips are available on site. • No evidence of pest activity was noted at the time of inspection.

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