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Langley Events Centre - Banquet Hall Kitchen

7888 200th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Langley Events Centre - Banquet Hall Kitchen has been inspected 18 times by Fraser Health Authority since January 16, 2019. The most recent inspection, on June 18, 2026, found no infractions.

8 of 18 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: Pests, Cleaning and sanitizing and Food temperature control.

The last 2 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.

  • 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 5 times across 5 separate inspections, most recently on September 26, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 January 24, 2019. 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 once on May 23, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 September 27, 2019. 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 2 times across 2 separate inspections, most recently on February 8, 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed minor build up of droppings in storage and linens room. Dirty linens bin with noted hole and material on floor. Indicative of mouse activity.
      • Corrective Action(s): Notify pest control and be more aggressive with trapping controls in this room, perhaps at linens bin.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity much reduced. Droppings noted on a few milk crates in storage room, but in general minimal droppings noted on shelving. Good improvement.
      • **Minor amounts of insulation noted on floor behind ovens at plumbing conduit into wall. Looks like there is access at the top of one particular conduit as discussed.
      • Corrective Action(s): Continue to plug access points into kitchen as discussed.
      • Make sure staff are cleaning all surfaces and/or equipment that has been contaminated by droppings.
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity and droppings still notable in kitchen, especially hard-to-reach areas and secondary shelves. Area behind cookline still observed with accumulations of food and grease debris. This is a good food source.
      • Corrective Action(s): Continue to clean where mice noted on food contact surfaces. Discard food containers and any associated items that are contaminated and can't be properly cleaned. Still awaiting targeted actions related to rodent access controls. Needed throughout Langley Events Centre food operations.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Event night. Walk-in cooler at range of 6 to 9 C. Measured in food and in variety of areas in unit. Door opened often during inspection. Frost observed building up below conpressor and at drip line. Minor amounts of water dripping onto floor from unit. Space is very crowded in this unit and staff need to move trolleys out of unit to access food on shelves or to bring other foods on trolleys into unit. Given the peak banquet and general facility needs and uses, the addition of more sports and events in building, the unit is over capacity. An upgrade is needed to ensure food is safely stored and served as discussed.
      • Corrective Action(s): Immediately the unit should be serviced to remove the frost build up and checked for performance capabilities. Have unit checked for gas levels and possible leakage.
      • Begin planning process to increase walk-in cooler capacity on-site to support banquet kitchen and added events/sports on-site.
      • Implement proper temp logs (written) for all coolers on-site.
      • Follow up inspection needed to confirm existing walk-in cooler function has improved.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse activity noted in multiple areas of kitchen. Office space is significant with droppings. A selection of shelves also noted with droppings in kitchen area. Food debris and remnants of blue substance in many corners of kitchen not cleaned up and are staining floor.
      • Corrective Action(s): Shelves need to be cleaned and sanitized whenever mouse droppings observed, especially on shelves. Pest control and facilities staff must find ways to eliminate mouse populations and disrupt movement patterns. Manager stated a contractor will be brought on to block access at all concessions and in kitchen. Continue to keep this office informed of actions related to rodent control. Make sure to get PEst COntrol advice and follow recommendations.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas behind cookline to deep fryer station noted with minor debris build up.
      • Mop sink room noted moderately dirty.
      • minimal mouse activity noted.
      • Corrective Action(s): Target identified areas for increased and scheduled clean up as discussed.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Drain flies noted around cookline and adjacent floor drain. Discussed with chef. Pest Control/chemical supplier to provide product for drains. Plan to apply chemicals and clean daily (put in place a routine for staff) basis until breeding cycle broken.
      • Corrective Action(s): Implement action plan as discussed. Check at next scheduled inspection.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back far corner floor and wall area at cookline observed with accumulations of grease and food.
      • Corrective Action(s): Discussed with chef. Plan in place to address cleaning and organization in kitchen to get things cleaner. OK.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station at exit to banquet hall missing soap in dispenser and paper towel dispenser is not working.
      • **All handwash stations must be functional and staff encouraged to use.
      • Corrective Action(s): Fix or replace towel dispenser. Fill soap dispensers. Re-inspection needed see report for date.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Staff washroom should be cleaner. Floor, light switch, sink basin all look a bit too dirty.
      • 2) Some of the indirect food contact surfaces (i.e. sink faucets, cooler door handles, electrical plugs. etc.) could be cleaner. Lots of fingerprints everywhere.
      • 3) Floor, especially in walk-in cooler needs attention.
      • Corrective Action(s): Clean these areas better and more often to both encourage staff handwashing and to reduce opportunity to cross contaminate after using.
      • Discussed with chef and a comprehensive cleaning schedule and reset planned after season ends. Good idea.
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher still not getting to 71C at plate.
      • Corrective Action(s): Have system serviced again.
      • *Water must get hotter.
      • Booster issue?
      • Is it possible to retro fit chlorine feed to system?
      • Date to be corrected by: (re-insp date.)
  18. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher water temperature measured 63 C at plate. Booster light is on and indicating guage shows above 82 C. Proper sanitizing temperature is needed to kill off pathogens on dirty plates etc.
      • **Dishwasher and some of the plumbing network is leaking.
      • Corrective Action(s): Continue to monitor water temperature with thermo-strips. If the strips work and colour change to black occurs all ok. If not, service immediately such that the plate temperature of 71 C is achieved.
      • **Implement plan to have leak in dishwasher and plumbing network repaired.
      • Violation Score: 15

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