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Langley Buffet (Oriental & Western Food)

20488 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Langley Buffet (Oriental & Western Food) has been inspected 14 times by Fraser Health Authority since September 23, 2020. The most recent inspection, on May 28, 2026, recorded 1 infraction.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on May 26, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on May 29, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 May 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 20, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 3 times across 3 separate inspections, most recently on May 29, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer in sani-bucket measured >200ppm residual for chlorine concentration. This may potentially lead to food contamination
      • Corrective Action(s): Make sure the chlorine concentration for effective sanitary action to be 100ppm. To make the solution, mix 1/2 tsp of 5% unscented bleach to 1 litre of water. Operator made the solution again, tested 100ppm chlorine residual. Make sure to change the sanitizer solution every 2-4 days or when appears dirty.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventilation hood has accumulation of hardened grease/food debris on one of its side. The upright cooler adjacent to dry storage has accumulation of dirt and build up of food debris over fans and storage shelves. The dry storage areas has food debris over lower shelves and the food containers has build-up of food debris.
      • Corrective Action(s): Thoroughly clean and sanitize the above noted areas to prevent potential food contamination and to maintain the food premises in sanitary conditions at all times. Date to be corrected by: June 3 2026
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution for food contact surfaces is not available
      • Corrective Action(s): Fresh prepared solution is measured at 100ppm chlorine solution
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Macaroni cooked for next day service (pasta salad) was sitting in a large colander at room temperature.
      • Corrective Action(s): Cooked macaroni should be cooler to below 4C within 6 hours. Potentially hazardous foods (eg macaroni, cut yam, cut carrots) should be placed in the cooler if not immediately used.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables (yam, carrots, cabbage) were sitting at room temperature.
      • Corrective Action(s): Potentially hazardous foods (eg. macaroni, cut vegetables) shoud be placed in the cooler if not immediately used.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Hand sink in server area had wiping cloth, steel wool, and food scraps in it. Dishwashing detergent is noted by the water tap.
      • 2. Hand sink in kitchen area is for from work stations and not easily accessible
      • Corrective Action(s): 1. Remove all items not for hand washing. Ensure hand sinks are only used for hand washing. Date to be corrected by: Immediately
      • 2. Ensure that a sink compartment is free of any clutter and has easily accessible soap and paper towels. Only wipe hands with paper towels. Date to be corrected by: Immediately
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Vent hood has heavy grease build-up. Service is due June 2 2024
      • 2. Bus bin for ice packs is heavily soiled
      • Corrective Action(s): 1. Ensure to regularly check the cleanliness of your equipment and premises. If the hood baffles are dirty before service is due, take down the hood baffles and clean and sanitize them. Date to be corrected by: June 4 2024
      • 2. Clean and sanitize. Ensure that equipment and the premises are maintained clean. Date to be corrected by: June 4 2024
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer not avilable at the time of this inspection. Operator made bleach water solution as sanitizer with 100 ppm chlorine residue and provided. Ensure surface sanitizer made fresh everyday. ERnsure to keep wiping cloths in the sanitizer solution.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High Temperature dish washer lacks detergent and rinse aid. Dishes and cutleries are not properly washed during wash cycle.
      • Corrective Action(s): Provide proper detergent and rinse aid for the dishwasher so that dishes and utensils are wahsed properly.
      • Utilize 3 comp sink method to wash, rinse and sanitize dishes.
      • Date to be corrected by: Aug 29th 2023
      • Violation Score: 15
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer available in the kitchen. Operator stated that they ran out of bleach. Operator provided house hold bleach and made sanitizer at the time of inspection.
      • Corrective Action(s): Ensure the bleach water solution is not too strong. Solution should be 100-200 ppm bleach in the water.
      • Ensure sanitizer containers are labeled properly.
      • Ensure all wiping cloths used to clean and sanitize surfaces, cutting boards etc. are stored in the solution after use.
      • Ensure to refresh bleach water solution as needed.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Broken meat slicer, emty spray cans and other items stored in the kitchen. These items are not needed; operator stated.
      • Corrective Action(s): Remove all Items that are not needed for your operation from the kitchen.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water only at 35C,
      • Corrective Action(s): Ensure that hot water is at minimum temperature of 45C.
      • Violation Score: 25
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi noticed stored at room temperature.
      • Corrective Action(s): Sushi at room temperature discarded. Ensure that all potentially hazardous foods are stored at or below 4C.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water tap in the back is not working. Paper towels missing from dispensers.
      • Corrective Action(s): Ensure that all taps in the kitchen are in working order. Ensure that all hand wash stations are well equipped with liquid soap and paper towels.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted in the under the countertops, behind and on equipment, in storage areas and grates of glass door cooler.
      • Corrective Action(s): Ensure that whole kitchen is thoroughly cleaned.
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cold foods on buffet line measured 8C.
      • Corrective Action(s): Ensure foods are held at 4C or colder. Use ice to assist in maintaining temperature. Foods were not discarded as they were in buffet for less than 2 hours. Monitor temperature every 2 hours and record.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot foods on buffet line measured 40-50C. Water level in buffet was too low and temperature dial had been turned down. Foods are to be hot held at 60C or hotter
      • Corrective Action(s): Water level was replenished and unit was turned up. Foods reheated to 74C. Foods were not discarded as they had been in unit for less than two hours according to operator. Temperature of foods in buffet are to be monitored and recorded every two hours.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Tongs and serving spoons stored in inserts of food on buffet line.
      • Corrective Action(s): Ensure utensils are not stored directly in inserts of foods on buffets line to protect foods from potential contamination
      • Violation Score: 3

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