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Langley Seniors Village

12 - 20363 65th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Langley Seniors Village has been inspected 17 times by Fraser Health Authority since September 18, 2017. The most recent inspection, on September 28, 2026, found no infractions.

10 of 17 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on May 11, 2022. 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 2 times across 2 separate inspections, most recently on December 1, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 May 11, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 18, 2017. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 September 26, 2019. 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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small creamer fridge in bistro measured 8 to 10 C.
      • LSV - 211 observed at range between 6 and 9 C. Re-checked 20 minutes later and lower area of cooler at 4 C, but rest of cooler remained above 4 C.
      • Corrective Action(s): Remove creamers from bistro fridge until unit is able to keep product below 4 C at all times.
      • Monitor LSV-211 cooler throughout day and service if unit cannot maintain proper temperatures top to bottom. Check unit and service accordingly.
      • Check on re-inspection date noted.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: A) Bleach auto feed dispenser empty. Feed tube not connected to bleach container. Staff did not know wheather it was used.
      • B) Several sanitizer spray bottles filled, but did not register Quats residual, or was at zero ppm. Labelled as J-512 sanitizer.
      • Tested J-512 from main feed at dishsinks and measured out at 200 ppm.
      • Corrective Action(s): A) Immediately label bleach feed "do not use". Remove feed system from wall and revert back to Quats for all uses.
      • B) Immediately empty all sanitizer spray bottles and refill with proper solution as per label on spray bottles. Put in writing set of procedures directing staff for proper use and refilling of sanitizer bottles. Make sure all stations, including dining and bistro are equipped with spray bottles.
      • Review at re-inspection date noted on report.
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Final step 512 (quats) sanitizer measured less than 100 ppm at source, and between 0 and 100 ppm in spray/squirt bottles used both in kitchen and dining areas.
      • General cleaner (Perdiem) is peroxide based product and used as cleaner, not sanitizer. OK.
      • Bleach solution (auto feed) at triple sink measured 100 ppm.
      • Oxivir wipes in bistro and dining area with Accel Intervention wipes as well.
      • Many spray bottles mislabelled with ECOLAB product no longer in use. This is confusing to staff.
      • Corrective Action(s): Pull all spray bottles intended for sanitizing purposes including those labelled Oasis 146 and sink and surface disinfectant.
      • Have chemical company supply fresh spray bottles as needed AND service auto feed for Quats product to ensure residual maintains 200 to 400 ppm.
      • Use bleach solution from triple sink for hard surface sanitizing in the kitchen until quats feed situation fixed.
      • Follow up on date noted on report.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine observed with scale build up at point of dispensing, and bin area looks to have mould growing on inside.
      • Corrective Action(s): Dump ice and have unit thoroughly cleaned. May want to consider increasing frequency of cleaning to prevent noted build up.
      • Send picture of completed work.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): During inspection discovered that dishwasher was only reaching 66 degrees C at the plate surface during final rinse. It was brought to attention that the boiler was not functioning and currently being repaired. A part is needed to be installed and would be up and functioning within a couple of hours. Water temperature dropped to 40 degrees C.in the course of the inspection.
      • Corrective Action(s): Operator is to stop all mechanical washing. Operator mixed cold water at three compartment sink with hot water from large commercial soup kettle. Current temperature is 45 degrees C. Only dishes that are required to be washed for dinner service are to be washed, rinsed and sanitized in three compartment sink in order to preserve hot water for handwashing until boiler is repaired. Switch to disposable plates, cutlery and glassware if necessary.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris along seams of service counter. Shelf under convection oven in need of a thorough cleaning. Servery shelves need reorganizing. Shelves above three compartment sink need cleaning.
      • Corrective Action(s): Thorough clean and maintain these areas.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required in hard to reach areas:
      • - door handles of coolers
      • - door handles of drawers
      • - under dishwasher (back wall)
      • - etc.
      • Date To Be Corrected By: ongoing
      • Corrective Action(s):
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Front preparation cooler is 8-9 degrees C.
      • Corrective Action(s): Do not use unless able to maintain at 4 degrees Celsius or colder. Sauces were moved to another fridge. Rice was discarded voluntarily at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Both Rational ovens are leaking detergents and rinse aids. Unable to locate MSDS sheets for these products during inspection. This has been observed previously. According to staff, these have been repaired and then begin to leak again. Residue found on cooking equipment and lower shelves that contain cooking equipment.
      • Corrective Action(s): Repair or replace immediately. Acquire the MSDS sheets for products used. Thoroughly clean all contaminated equipment and shelves.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves and walls in need of cleaning. Observed food debris on walls and along edges of shelves.
      • Corrective Action(s): Thoroughly clean and maintain these areas.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer from spray bottle in kitchen preparation area measured 1000 PPM quat residual. This was checked at dispenser and was found to be the same.
      • Sanitizer for servery station that is uesd to clean carts between clearing dirty dishes and bringing out food measured 0 PPM quat residual. This has been noted on previous inspections.
      • Corrective Action(s): Adjust or repair dispenser so that the Quat sanitizer being dispensed has a 200 PPM residual. Staff to manually adjust the concentration and check with their test strips until it can be repaired.
      • Bottles at service station were refilled and relabelled. Operator to ensure that the concentration of the spray bottles is tested daily.
      • Violation Score: 15
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles of Quat sanitizer measured less than 200 PPM. Concentration of sanitizer at the dispenser also measured less than 200 PPM Quat.
      • Corrective Action(s): Staff are to manually mix the Quat sanitizer until it can be adjusted at the dispenser. Acquire new test papers to check the concentration regularly.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles of chemicals found unlabelled or mislabelled.
      • Corrective Action(s): Ensure that all chemicals are stored in labelled bottles.
      • Violation Score: 3

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