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Langley Farm Market (Kingsway) - Bakery/Deli

7815 Kingsway, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Langley Farm Market (Kingsway) - Bakery/Deli has been inspected 9 times by Fraser Health Authority since December 5, 2012. The most recent inspection, on November 6, 2025, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on January 27, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on November 6, 2025. 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 15, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 15, 2023. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

9 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted two types of salami that was stored at room temperature but the label on the items indicated that they needed to be refrigerated.
      • Corrective Action(s): Always read the label and store foods accordingly.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on top of counters.
      • Corrective Action(s): Cloths should always be stored in a sanitizer solution. Ensure slicers are sanitized every 4 hours and not just at the end of the night.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Employee does not wash hands after training off gloves. Employee also washes gloved hands.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • - Ensure to wash hands before and after changing gloves and change gloves frequently.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Mouse droppings noted in following areas
      • 1 Under the desk of the office area
      • 2 Under the coolers located in the middle
      • * This is a repeated violation.
      • Date to Be Corrected By: 22-Aug-2023.
      • Corrective action
      • - Ensure to clean throroughly and maintain the premises sanitary.
      • Corrective Action(s):
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (Deli meats) has an intenal temperature of 7 degrees C and was stored in the 3-door under the counter cooler, which measured 9 degrees C ambient air temperature. Operator stated that the deli meat meats were stored in the noted cooler for less than 2 hours.
      • CORRECTIVE ACTION
      • All deli meats were moved into deli meat display cooler and walk-in-cooler, which were all at or below 4 degrees C (3 degrees C- 1 degree C).
      • Adjust or repair the noted coler (refer to violation 308). Ensureto store all potentially hazardous foods such as deli meats at or below 4 degrees C at all times to prevent growth of pathogens.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Mouse droppings were observed in the following areas:
      • 1.) Under the desk of the office area.
      • 2.) Under the shelves of the walk-in-cooler
      • 3.) Under the 3-compartment sink.
      • CORRECTIVE ACTION
      • Clean and sanitize areas noted above. Monitor for rodent activity by visual inspection and ensure proper sanitary condition of the premises at all times to prevent the attraction of pest.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 door (steel) under the counter cooler measured 9 degrees C ambient air temperature.
      • Date to be Corrected By: May 19, 2023 (1 week).
      • CORRECTIVE ACTION
      • Adjust or repair cooler to get a temperature at or below 4 degrees C store all deli meats in the walkin cooler until the noted cooler is repaired.
      • Corrective Action(s):
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach solution measured at greater than 200ppm chlorine. Test strip bleached out.
      • -Staff remade bleach solution on-site. Measured at 200ppm.
      • -Ensure bleach solution is made to 100-200ppm chlorine for food contact surfaces. This can be made using 1 tsp of bleach in 1 L of water.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated handsink was blocked with a large white container and plastic lid.
      • -Staff moved items out of handsink at time of inspection.
      • -Ensure handsink is fully accessible at all times for staff to properly and frequently wash their hands. Do not store items here - handsinks are for handwashing only.
      • Corrective Action(s):
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Staff unable to explain or demonstrate proper manual dishwashing practices for dishware or meat slicers
      • 2. Sanitizer spray bottle noted with <50 ppm chlorine - unlabelled bottle.
      • Corrective Action(s): 1)
      • Ensure proper manual dishwashing practices are followed:
      • 1. Wash (detergent & warm water)
      • 2. Rinse
      • 3. Sanitize (50-100ppm chlorine solution for 2 minutes)
      • 4. Air Dry
      • This procedure must also be followed for clean in place equipment like meat slicers.
      • Management must review this procedure with staff and train them on how to follow their sanitation plan.
      • Will provide: manual dishwashing signage
      • 2)
      • Sanitizer bottles must be labelled "sanitizer", "bleach water" or equivalent and be maintained at 100 ppm chlorine
      • Replenish bottle.
      • Correction date: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot & cold water available at handsink. Soap dispenser noted on the edge of 3 comp sink next to handsink. Paper towel roll noted at the other end of 3 comp sink
      • Corrective Action(s): Ensure handsinks are supplied with hot & cold water, liquid soap and paper towel all within arms reach of the sink. Both the soap and paper towel must be mounted near the handsink for easy use by food handlers.
      • Correction date: 1 day
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

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