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Langley Farm Market (Kingsway) - Meat Dept

7815 Kingsway, Burnaby · Other

Official record from Fraser Health →

Inspection summary

Langley Farm Market (Kingsway) - Meat Dept has been inspected 11 times by Fraser Health Authority since December 5, 2012. The most recent inspection, on December 5, 2025, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on November 6, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 12, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on May 12, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on June 12, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 27, 2025. 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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle did not have any sanitizer in it.
      • Corrective Action(s): Refill with appropriate sanitizer. Label the bottle.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The base of the hand sink has a leak.
      • Corrective Action(s): Repair the leak.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The plastic curtains at the entryway is quite dirty.
      • Corrective Action(s): Clean the curtains or replace them.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Sanitizer bottle with chlorine solution measured 50 ppm
      • 2. Staff not able to demonstrate the proper manual dishwashing steps ---> detergent is used as sanitizer for both washing and sanitizing.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • 1. Refill sanitizer bottle and maintain 100-200 ppm chlorine.
      • 2 At sanitizing step mix 2 caps of bleach solution with half full of the sink. Sanitize for 30 seconds and air dry.
      • Corrective Action(s):
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation:
      • - Handsink is not provided with hot running water.
      • Date to Be Corrected By: 22-Aug-2023.
      • Corrective action
      • - Repair the handsink to ensure handsink is adequately provided with hot running water for proper handwashing.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • - During the inspection, no changing of gloves noted. Staff also touched personal belonging with gloved hands. Gloves were not changed.
      • Date to Be Corrected By: Immediately.
      • Corrective action
      • - Frequent changing of gloves needed. Hands must be properly washed before and after changing gloves.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Detergent dispenser and sanitizer dispenser noted broken at the time of inspection.
      • Date to Be Corrected By: 22-Aug-2023
      • Corrective action
      • - Get the dispensers repaired. Until the dispensers are repaired manual mixing of sanitizer is needed.
      • NOTE:
      • - mix 2 cups of bleach solution with half full of water in the sink.
      • Corrective Action(s):
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink station was obstructed. Meat metal trays were stored on the handsink station.
      • CORRECTIVE ACTION
      • Ensure that handsink station is not obstructed at all times to accomodate hand hygiene of staff.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed under the desk of the office area, which beside the walk-in-freezer.
      • Date to be Corrected By: May 19th, 2023) 1 week.
      • CORRECTIVE ACTION
      • Clean and sanitize the noted area. Monitor for rodent activity by visual inspection and ensure to keep the premises at sanitary condition at all times to prevent the attraction of pest.
      • Corrective Action(s):
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle and sanitizer bucket measured at 50ppm chlorine. Per staff, solution is changed at least 2x per day.
      • -Staff remade sanitizer solution at time of inspection. Measured at 100ppm chlorine.
      • -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.
      • NOTE: Chemical test strips available on-site have expired (expiry date: 11/13). Obtain new test strips.
      • 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 equipment parts from meat slicer and several wiping rags.
      • -Staff removed items from handsink and placed into 2-compartment sink 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
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): While dishes were being manually washed at the end of the day, the handsink was used to put the cleaned equipment and was therefore blocked. Equipment and utensils were removed when notified.
      • Corrective Action(s):
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat processing room noted 16 C. Room cooling fans turned off - too cold for staff
      • Corrective Action(s): Ensure the meat processing room is maintained between 8 C to 10 C to prevent pathogen growth during processing outside of the cooler or freezer units. If the staff are too cold they must work with management on strategies to accommodate there concerns with out affecting food safety.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff unable to demonstrate or describe proper manual dishwashing procedures for any of the equipment.
      • Corrective Action(s): 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 slicer, band saw and meat grinder.
      • Management must review this procedure with staff and train them on how to follow their sanitation plan.
      • Will provide: manual dishwashing signage
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Handsink station maintained (hot & cold water, liquid soap and paper towel) but not being used by staff. 4 staff observed working in processing room during inspection. All staff came and went from room for various tasks. Some replaced gloves but none washed their hands.
      • Corrective Action(s): Ensure all staff wash there hands properly in between tasks and also exchange used disposable gloves. Management must lead from example and train staff of the importance of handwashing and renewed gloves use after tasks.
      • Correction date: immediately
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Raw wood used to bridge shelving units in walk in meat cooler
      • 2. Raw wood and cardboard used to line the floors of walk in meat freezer
      • Corrective Action(s): 1.Ensure all raw wood when used as shelving are sealed with paint or sealer. Recommend no wood used in walk in cooler.
      • Correction date: 2 weeks
      • 2. Raw wood and cardboard is not an acceptable material in a food premise. Remove these materials from the floor. Unable to clean and maintain floor
      • Correction date: 2 weeks
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

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