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Krause Farms Estate Winery Kitchen & Bar

6179 248th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Krause Farms Estate Winery Kitchen & Bar has been inspected 14 times by Fraser Health Authority since December 20, 2012. The most recent inspection, on July 20, 2026, recorded 2 infractions.

8 of 14 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 Pests.

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 5 times across 5 separate inspections, most recently on July 20, 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 20, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 July 14, 2023. 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.

14 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mixed raw waffle batter (eggs and butter as ingredients) sitting at ambiant temperature inside a dispenser.
      • Corrective Action(s): Potentially hazardous food such as waffle batter with eggs and butter must be stored at <4C or time tracked to ensure it does not sit at ambiant temperatures for more than 4 hours. Operator is to provide a tracking system using time stamps of when batters are made and switched. Operator indicates that the current batch is sitting at ambiant temperatures for less than 2 hours. Time tracking system is to be implemented.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher did not reach >71C on the plate surface. Multiple runs conducted and a highest temperature of 70.4C was recorded on the thermometers.
      • Corrective Action(s): High temperature dishwashers must reach >71C consistently to achieve sanitation on all utensils/dishwashware and glassware. In the meantime, use the dishwasher in the main kitchen to perform all dishwashing activities.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher not able to reach >71C on plate surface
      • Corrective Action(s): Repair/replace the equipment to ensure the dishwasher can reach >71C on plate surface.
      • Date to be corrected: immediately
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher requires multiple cycle to reach the correct temperature on the manifold and on the plates.
      • 2. Main handwash station supplies inconsistent hot water. According to the operator it depends on the usage of the diswasher and vice versa.
      • Corrective Action(s): 1.Ensure the dishwasher is able to consistently reach >71C on the plate surface. Use a thermometer to check prior to running the dishwashing load to ensure temperature is reaching sanitizing levels.
      • 2. Ensure the main handwash station can consistently provide hot water for handwashing. Supply of hot water for the dishwasher and hand washing should not affect eachother.
      • In the short term, EHO recommended operator to turn up the temperature of the on demand water tank. Ensure long term fix is in place where hot water supply is not affected.
      • Date to be corrected: 1 week
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket missing. Operator produced a bucket sanitizer tested at 100ppm of chlorine. Ensure the solution is properly measured using the handsoap pump for cholorine. Obtain test strips to test the concentration of bleach.
      • Corrective Action(s):
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Limited number of house flies observed in kitchen. Issue discussed with operators. fly control lights in place.
      • Corrective Action(s): Clean and sanitize food contact surfaces and containers exposed to fly activitties. Increase frequency of cleaning and sanitizing surfaces. Remove suggary food from counters and try to limit food outside. Keep enterance door close as much as possible.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Creamers and juices were at 12C in small mini fridge.
      • Creamers had been placed in larger display cooler when fridge was not on, also 10C.
      • Corrective Action(s): Be sure to keep milk and creamers cool at 4C.
      • Turn fridge on first and monitor with thermometer. Wait until fridge reaches 4C before putting in any food items.
      • Keep a thermometer in small mini fridge or use other cooler instead.
      • Items were 4C at the end of the inspection, about 40min to 1hr later.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was run the 6th time and just at 70C.
      • Operator said this was put on a lower temp setting.
      • Corrective Action(s): Please ensure you use the higher temp setting.
      • Highly recommend that you use a thermometer inside the dishwasher and monitor using the gauge as well.
      • Minimium dishwashing temperature needs to be 71C.
      • Check that your hot water tank can reach at least 60 to 65C to ensure the dishwasher can be run appropriately to reach 71C.
      • Date to be completed by: today.
      • Violation Score: 9
  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The high temp dishwasher us unable to reach 71C at plate's surface. (68C at plate's surface and 70C at the gauge)
      • Corrective Action(s): Ensure that the dishwasher is able to reach 71C at plate's surface.
      • Violation Score: 9
  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

  14. Routine Inspection

    0 infractions

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