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LG Sweet and Spice

205A - 22259 48th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

LG Sweet and Spice has been inspected 14 times by Fraser Health Authority since August 11, 2020. The most recent inspection, on May 28, 2026, recorded 2 infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 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.

  • 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 3 times across 3 separate inspections, most recently on May 28, 2026. 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 2 times across 2 separate inspections, most recently on May 7, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on November 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 May 28, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 25, 2024. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

14 inspections

  1. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bowl left in hand washing station.
      • Corrective Action(s): Keep hand washing station clear of obstructions to allow hand washing to be done properly.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Two open buckets of peeled onions kept in front of hand washing station.
      • 2. Two bags of onions on the floor in the back area.
      • 3. Plastic take out bowls were used as scoops for dry ingredients.
      • Corrective Action(s): 1. Keep all food away from hand washing station to avoid potential contamination from splashing.
      • 2. Keep all food off the floor.
      • 3. Use durable scoops with handles to avoid contamination from hands.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in the back area.
      • Corrective Action(s): Clean and sanitize all surfaces in this area, including floors, walls, work surfaces, and containers. Pay attention to crevices around the grease trap. Treat all drains with bleach solution. If problem persists, consult a professional pest control company. Correct as soon as possible.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser has not been repaired yet. Staff are manually mixing chlorine sanitizer. 200 ppm chlorine detected in sanitizer bucket.
      • Corrective Action(s): Repair and calibrate the sanitizer dispenser to produce either 100-200 ppm chlorine or 200 ppm Quat. Correct as soon as possible.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The dairy products (sweets) that are potentially hazardous foods were stored at room temperature (23-24C) in a display cooler that was switched off.
      • Corrective Action(s): The sweets (gulab jumun, barfi, diary almond drink) all to be discarded as the danger zone temperature (20C-60C) can lead to growth and survival of pathogenic microbes in potentially hazardous foods.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The sanitizer - QUATs in spray bottles and at dispenser measured less than 200ppm
      • Corrective Action(s): Ensure to have adequate sanitizer concentration at all times. The chlorine (bleach) sanitizer mixed as 1/2 tsp per litre of water - prepared by operator during inspection to carry out sanitizing or disinfection purposes.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing station in front of manual dishwashing sink lack liquid soap preventing staff from having adequate handwashing station
      • Corrective Action(s): Ensure all handwashing stations are equipped with hot/cold running water, liquid soap and paper towels at all times for frequent handwashing by staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: i) The dry food and spices containers have plastic containers inside, being used as scoops
      • ii) Bananas and cut spinach for ready to eat purposes stored near the handwashing station, making it liable to potential contamination from water or soap splatter.
      • Corrective Action(s): i) The dry food products require food grade material scoops with handles for proper handling of food items. Date to be corrected by: May 27 2026
      • ii) The ready to eat items should be stored at proper adequate storage. Cut spinach should be stored at 4C or less. Any ready to eat food item, if potentially hazardous, should be at 4C or less after preparation such as washing or cutting - Corrected during inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit/drain flies noted at the back of the premises in dry storage area.
      • Corrective Action(s): Monitor the fly activity regularly. Maintain the areas - floor drains, mop sink station, dishwashing area, in sanitary condition. If the fly activity is increasing, consult the pest control services. Date to be corrected by: May 27 2026
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The QUATs sanitizer dispenser is not adequate to maintain the residual level at 200ppm
      • Corrective Action(s): Repair or service the sanitizer dispenser to maintain QUATs level at 200ppm. Date to be corrected by: May 27 2026
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer was not available.
      • Corrective Action(s): Fill spray bottle with Quat sanitizer and ensure it is maintained at 200 ppm. Ensure food contact surfaces are cleaned and sanitized at least every 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand washing stations were not supplied with paper towels.
      • Corrective Action(s): Supply both hand washing stations with paper towels.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bread pakora with potato filling was being displayed for sale at room temperature during opening hours, leftovers stored in walk-in cooler overnight, then returned to being displayed at room temperature the following day.
      • Corrective Action(s): Cease this practice. This food product is perishable and must be stored in a cooler at <= 4°C. Discard the old bread pakora.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop was stored inside the rice cooker in a manner where the handle was in contact with cooked rice.
      • Corrective Action(s): Store rice scoop outside of the rice cooker in a clean container. Ensure rice scoop and container are cleaned and sanitized at least every 4 hours.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer is missing at prep cooler.
      • Corrective Action(s): Ensure all cooler have accurate working thermometers. Correct as soon as possible.
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In-use knife and spoon was in a container of water with food debris. Normal procedure is to keep in ice water but the ice has melted completely.
      • Corrective Action(s): Swap out knife, spoon, and container with clean ones and ensure ice water is maintained. Ensure the utensils and container are cleaned and sanitized or swapped out at least every 4 hours.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff on-site was not certified in FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Obtain FOODSAFE Level 1 or equivalent. At least one certified person must be present while business is in operation. Ensure certficate(s) are available for review during inspections. Correct as soon as possible.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

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