Skip to content
Loading map…

Langley Buffet (Oriental & Western Food)

20488 Fraser Hwy, Langley · Restaurant

13 inspections

  1. Routine Inspection

    0 infractions

  2. 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
  3. Routine Inspection

    0 infractions

  4. 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
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. 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
  8. 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
  9. Follow-Up Inspection

    0 infractions

  10. 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
  11. 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
  12. Follow-Up Inspection

    0 infractions

  13. 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