Skip to content
Loading map…

Kids World Daycare and Learning Centre

6942 202B St, Langley · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Kids World Daycare and Learning Centre has been inspected 16 times by Fraser Health Authority since July 26, 2017. The most recent inspection, on September 23, 2026, found no infractions.

9 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 4 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on August 13, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 November 27, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on February 21, 2019. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 2 times across 2 separate inspections, most recently on May 28, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on August 13, 2019. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food residue accumulation noted on the floor underneath cook line.
      • Corrective Action(s): Clean and sanitize affected areas. Relocate equipment during cleaning. Date to be corrected by: Next routine
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity noted in kitchen storage area. Nothing on the food shelves, but noted in the corner where the insulated packs and cambro warmer kept. Trap noted in this area may not be ideally located. Minor activity also noted behind upright fridges.
      • Corrective Action(s): CLean up this back corner of room and block off any potential points of movement as discussed. Have pest control technician visit and replace trap and add trapping to reduce or eliminate populations. Make sure to remove boxes ASAP as there might be food residues left over the mice can use as food. Also helps keep things organized.
      • *No activity observed on any of the food storage shelves at time of inspection.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: storage room for food and chemicals - Observed accumulations of dust, debris and an old insect or two in hard-to-reach areas, including under handsink, under shelving and in corners amongst equipment and boxes.
      • Corrective Action(s): Time for this room to be re-organized and thoroughly cleaned to eliminate build up as noted above. Make sure to implement regular and scheduled cleaning in this room, which should include moving freezer units, boxes and stored equipment as indicated. Review at next scheduled inspection.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottle measured a 0 PPM Quat residual. Discovered that kitchen staff were using a disinfectant cleaner that requires rinsing in place of a non rinse sanitizer on food contact surfaces in the kitchen and the all purpose cleaner was mistakenly being used on tables in the classrooms in place of sanitizer.
      • Corrective Action(s): Currently no Quat sanitizer onsite. Sanitizer bottles were cleaned, labelled and replaced with bleachwater at a concentration of 100 PPM chlorine residual until Quat sanitizer can be purchased. Operator to review all cleaners, sanitizers and disinfectant product uses with staff.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Temperature log sheets were not being filled out regularly. The critical limits on the temperature sheets for freezers are incorrect. Staff member had added that the acceptable temperature range for the freezer is -10 deg C to -18 deg. C.
      • Corrective Action(s): Foods in freezers are to be maintained at -18 degrees C. or colder. Temperature log sheets limits were corrected at time of inspection. Ensure that temperatures are monitored daily and corrective actions are filled in when the limits are not met.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Frozen fish and cut veggies are being thawed at room temperature for tomorrow's lunch.
      • Corrective Action(s): Ensure that potentially hazardous foods are being thawed in the fridge or under cold running water.
      • Violation Score: 1
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle measured 1000 PPM quat residual.
      • Corrective Action(s): Maintain spray bottle at 200 PPM. Monitor daily with your test strips..
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water from tap is warm but not getting hot. Temperature was measured and was reaching a maximum of 36-37 degrees Celsius.
      • Corrective Action(s): Adjust or repair so that the temperature in the kitchen reaches at least 43 degrees from the tap. Do not allow it to go above 49 degrees Celsius to prevent scalding.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website