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Langley Farm Market (Kingsway) - Store

7815 Kingsway, Burnaby · Store

Official record from Fraser Health →

Inspection summary

Langley Farm Market (Kingsway) - Store has been inspected 10 times by Fraser Health Authority since December 5, 2012. The most recent inspection, on December 5, 2025, found no infractions.

7 of 10 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: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on November 6, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on November 6, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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.

10 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The hand sink has boxes of produce in front of it. There's no soap in the dispenser. The paper towel was sitting outside the dispenser. Both taps have rubber bands stacked around it.
      • Corrective Action(s): Remove the rubber bands. Refill the soap and paper towel dispenser. Do not block access to hand sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Small cutting board and larger one that fits over the waste bin is "black" and have deep cuts in them.
      • Corrective Action(s): Replace both cutting boards if you cannot clean it properly.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted under the base of all shelving at the end of the aisles.
      • Corrective Action(s): Move the displays and clean underneath.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed one employee cutting vegetables on top of cardboard instead of a cutting board. Cutting board used for cutting vegetables on left side of the hand sink has deep cuts in it and is brown/black in color instead of white.
      • Corrective Action(s): Purchase more cutting boards. Replace the cutting board that has deep cuts in it.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sealed garlic, alfalfa sprouts and various mushrooms stored at 7 C - used probe thermometer 'max' function
      • Corrective Action(s): Ensure all potentially hazardous foods (noted above) are maintained at or below 4 C. Temperature log taken twice daily - monitor unit and food. Until unit can be verified as functioning properly move PHFs to functional cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1.Cutting boards used to cut produce at the side room noted with deep dark cuts in boards.
      • 2. Staff unable to describe manual dishwashing procedures.
      • Corrective Action(s): 1.Ensure all equipment including cutting boards (food contact surfaces) are washed, rinsed and sanitized regularly - should not appear black. If stains and color do not go back to white then the equipment must be changed or repaired to allow regular cleaning and sanitizing.
      • 2. Staff must be able to conduct describe and do proper manual dishwashing of all equipment and utensils used in the premises.
      • i)Wash (with detergent & warm water)
      • ii)Rinse
      • iii)Sanitize (50-100ppm chlorine solution for 2 minutes)
      • iv)Air Dry
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1.Staff person noted at front corner of store standing on the oranges on display while trying to reach behind the display and grab more oranges and boxes he could not reach standing in front of the display.
      • 2. Repackaging of muffins was being done off an exit next to the Deli in a storage hallway in an enclosed space outside the building. No prep table or handsink available.
      • Corrective Action(s): 1.This is not acceptable. DO NOT EVER stand on food you hope to sell to the public. This is unsanitary and unacceptable practice.
      • 2. Ensure all repackaging of foods are done only in the Deli - a sanitary area, access to a handsink and designated workspace. Educate staff of all designated packing areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Raw wood shelf built out of particle board and 2x4s and installed between the meat and fish open freezer units.
      • Corrective Action(s): Ensure all raw wood is sealed - painted or stained to protect wood from absorbing moisture or food. All surfaces in premises must be smooth, durable, non-absorbent and easy to clean.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Upgrades made to premises in April 2018:
      • 1. Moved bakery to the back beside meat department - now a deli
      • 2. New large wall spanning open meat cooler in front of meat dept.
      • 3. Redone floors
      • Corrective Action(s): Require an updated floor plan drawn to scale and includes:
      • 1. Sinks
      • 2.Coolers & freezers
      • 3.Equipment (meat grinder, slicers, etc)
      • 4.Shelving
      • If you have questions contact your EHO - business card provided
      • Correction date: 2 weeks
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

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