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Langley Lodge Food Service

5451 204th St, Langley · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

Langley Lodge Food Service has been inspected 19 times by Fraser Health Authority since January 10, 2013. The most recent inspection, on December 5, 2025, found no infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 13 times across 10 separate inspections, most recently on January 10, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on March 12, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 March 20, 2023. 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 March 3, 2022. 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 once on August 19, 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse cycle measured at a maximum of 69C at the dish level - multiple cycles were run.
      • Corrective Action(s): Operator to manually sanitize all cooking equipment/utensils in the 3 compartment sink in a 200ppm QUATS solution. Single use disposable cutlery/dishware must be used for resident meal services until dishwasher is repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher final rinse cycle measured at a maximum of 69C at the dish level.
      • Corrective Action(s): Repair dishwasher to have a final rinse cycle of at least 71C at the dish level.
      • Correct by: Immediately
      • Violation Score: 15
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher sanitize cycle measured at 69C at the dish level after multiple runs.
      • Corrective Action(s): - Operator to manually sanitize all cooking equipment/utensils in the 3 compartment sink in a 200ppm QUATS solution.
      • - Operator to switch to single use disposable cutlery/dishware for resident meal services until the dishwasher is repaired.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was run four times - a maximum temperature of 69C was measured at the dish level for the sanitize cycle.
      • Corrective Action(s): - Repair high temperature dishwasher to have a sanitize cycle of at least 71C at the dish level.
      • - Do not use the dishwasher to sanitize any equipment, utensils, or food contact surface until it can sanitize at 71C or hotter at the dish level.
      • - Obtain a waterproof calibrated thermometer to verify dishwasher temperatures.
      • Date to by corrected by: As soon as possible
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted in the drawer holding knives.
      • Corrective Action(s): Replace or clean and sanitize the liner holding the knives.
      • Date to be corrected by: Today
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the sanitizer containers was noted at 100 PPM QUAT.
      • Corrective Action(s): QA Manager told staff to change out the sanitizer container at the time of inspection.
      • Ensure sanitizer containers are changed out often, especially when they are noted overly soiled, to ensure that the adequate concentration is available for sanitizing food contact surfaces when required.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Condensate noted on the ceiling and by the fan unit in the walk-in freezer. Some food (dough and pasta) noted cooling/ stored in the walk-in freezer uncovered.
      • Corrective Action(s): Cover all unprotected food in the walk-in freezer to prevent condensate water from dripping and contaminating the food.
      • Date to be corrected by: Immediately
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The refrigeration unit on the 6th floor servery kitchen was noted with an internal temperature of 7.9C. Cold potentially hazardous food that was stored within this unit was noted with the following internal temperature: An opened bag of individual creamers (220 x 9 mL - bag was noted quite full) at 11.9C, 4L milk (approximately 1/4 full) at 9.8C, a container of shake at 8.0C, small glass of shake at 8.4C, 5 individual size yogurt at 14.6C.
      • Corrective Action(s): **Issue corrected at the time of inspection** All cold potentially hazardous food items that were noted above 4C was discarded by the Director of Care during the inspection. No other cold potentially hazardous food was stored in this unit. Director of Care will be calling a technician to fix the refrigerator unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dried on food debris was noted on the blade of a hand blender and a knife - both utensils were stored away with other cleaned utensils.
      • Corrective Action(s): **Issue corrected at the time of inspection** Staff cleaned and sanitized the utensils when this was brought to her attention. Please ensure all utensils and equipment are thoroughly washed and sanitized, checked for cleanliness before storing away.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The refrigeration unit on the 6th floor servery kitchen was noted with an internal temperature of 7.9C.
      • Corrective Action(s): Director of Care will be calling a technician to fix this refrigerator unit. Staff were instructed to not store any cold potentially hazardous food items in this unit until it is able to maintain at 4C or below.
      • Date to be corrected by: March 22, 2023
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station in the pot sink area not stocked with liquid soap and paper towel (dispensers empty).
      • **Issue corrected on site at the time of inspection**. Liquid soap dispenser and paper towel dispenser filled during the audit.
      • Corrective Action(s):
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand washing station at rear lacks water flow for hand washing.
      • Canopy lighting not in use.
      • Corrective Action(s): Ensure the water temperature and water flow is adequate for hand washing.
      • Canopy light to be in use when food is being cooked
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Knife holder area, wall soiled
      • Corrective Action(s): Knife holder and knives are to be washed and disinfected routinely throughout the day to prevent cross contamination.
      • Knife holder wash being washed once a week.
      • Review Sanitation plan and revise.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Malfunctioning thermometer with water accumulations in reading gauge portion
      • Corrective Action(s): The thermometers may potenially be contaminating food products during temperature testing.
      • Remove thermometer from kitchen and discontinue use immediately. Replace thermometers with accurate digital thermometers.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chemical rodent bait station placed in dry storage room
      • Corrective Action(s): Residential product acquired from local hardware store being used in facility.
      • Facility decided to carryout its oun pest control program without a qualified, certified pesticide technician.
      • Remove product immediately.
      • Violation Score: 15
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers out of calibration
      • Corrective Action(s): Malfunctioning thermometers in use. Analog thermometer had acumulations of water in gauge reading portion
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Stainless steel freezer door gaskets have debris accumulations.
      • Walk-in cooler light fixtures have debris and liquid accumulations
      • Corrective Action(s): Clean and disinfect door gaskets, add task to routine maintenance list.
      • Clean walk-in cooler light fixtures
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station have staining and biofilm on faucet levers
      • Corrective Action(s): Clean and disinfect daily
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Meat slicer, slicing guide has a gap that accumulates food debris and can't be clean
      • Corrective Action(s): Fill gap to prevent debris accumulation in meat slicer
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler wall and ceiling paint flaking.
      • Dishwasher temperature gauges may be out of calibration.
      • Corrective Action(s): Repair cooler, concern of paint flakes falling in to food products.
      • Acquire digital high temperature thermometer to audit gauges on dishwasher
      • Violation Score: 15
  17. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mould like debris observed on main walk-in cooler shelving.
      • Debris accumulations observed on sprinker head located in walk-in cooler
      • Corrective Action(s): Clean and disinfect routinely, use a flashlight to illuminate the under side of shelving during cleaning.
      • Consult with fire suppression service provider regarding the cleaning and sanitizing procedures of sprinker head in walk-in cooler.
      • Violation Score: 15
  18. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler has debris accumulations on shelving, ceiling, and cooling fans.
      • Meat slicer has a gap that allows for food to be inbedded and not be effectively cleaned.
      • Corrective Action(s): Clean and disinfect walk-in cooler.
      • Disassemble and thoroughly clean and disinfect meat slicer.
      • Ensure can opener is cleaned after each meal service and disinfected.
      • Ensure knife holders are cleaned and disinfected after each meal.
      • Violation Score: 15
  19. Routine Inspection

    0 infractions

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