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Los Guerrero Latin Foods

20489 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Los Guerrero Latin Foods has been inspected 16 times by Fraser Health Authority since November 9, 2017. The most recent inspection, on June 12, 2026, found no infractions.

8 of 16 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The last 4 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.

  • 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 June 21, 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 3 times across 3 separate inspections, most recently on December 29, 2023. 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 once on October 21, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on January 17, 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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food are stored directly on the floor on the store side
      • Corrective Action(s): Store all boxes off the floor, atleast 6 inches, to protect from contamination
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff in absence of operator has valid Food Safe training or equivalent training. However, one staff stated that they have been registered for a course end of Jan 2024.
      • Corrective Action(s): Ensure to obtain proper food safe training certificate for staff. When kitchen is active at least one person with valid food safe certificate must be present in the kitchen.
      • Update your health inspector as soon as the issue is resolved. Health inspector contact information left with operator at the time of this inspection.
      • Please note that repeated violations may warrant further enforcement actions against your food establishment.
      • Date to be corrected by: Feb 1st 2024.
      • Violation Score: 1
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken, beef and pork in large containers stored in room temperature. These food measured at 10-13 degree C. Operator stated they are out less than 2 hours. Operator stored everything in a cooler at the time of this inspection.
      • Corrective Action(s): ENsure to check temperature and be aware of time storing food in room temperature.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): sanitizer was not available at the time of this inspection. Operator made bleach water solution of 200 ppm at the time. Test strip was provided to operator to test the solution.
      • Corrective Action(s): 100 -200 ppm bleach water solution is to be alway available to sanitize counters,cutting boards, and knive and kitchen food equipment.
      • Violation Score: 15
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff, preparing food, has Food Safe certificate or equivalent at the time of this inspection.
      • Corrective Action(s): At least one staff must have food safe certificate to operate in the kitchen.
      • Date to be corrected by: Jan 2024
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No FOODSAVE certified staff present at the time of inspection.
      • Corrective Action(s): Ensure at least one FOODSAFE certified staff is present while business is in operation. Staff will be registered in FOODSAFE course within this month. Provide copy of FOODSAFE certificate to health inspector once available. Correct by: 1 month
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw poultry in container stored top shelf in cooler.
      • Corrected at time of inspection.
      • Corrective Action(s): Do not sure raw meat products on top shelf where cross-contamination may occur.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Common touch surfaces such as door handles have food debris built up.
      • Date to be corrected by: Immediately
      • Corrective Action(s): Clean and sanitize areas mentioned above.
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Sliding door cooler used for storing cheeses and fresh tortillas registered 5-6 degrees C at the time of inspection.
      • The cooler appears to be overstocked with tortillas.
      • Corrective Action(s): Remove some tortillas packages and store them in a different coolers. Repair or adjust the cooler so that all potentially hazardous products such as cheeses are always stored at 4 C or below. Alternatively, you may store cheeses in the pop cooler which is colder than 4 C ( immediately)
      • Violation Score: 9
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: A big pot of cooked beef soup was left stored overnight at room temperature. Internal temperature registered 19 degrees C. All soup was discarded at the time of inspection.
      • Corrective Action(s): You must cool soups quicky by placing pots in ice water batch. You must cool the soups to 20 C within the first two hours and then to 4 C within the next four hours. Any cooked food if not used rightaway must be held hot ( at 60 c or hotter ) or kept cold at 4 degrees C or colder. Future violation wil lead to further enforcement action.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Boxes and plastic packages of raw meats/pork were found stored above vegetables in the sliding door cooler.
      • Corrective Action(s): All raw meats and poultry items must be stored on the bottom shelves ( in sealed bags or dripless containers) of the cooler below any vegetables or ready to eat food products. Another alternative is to store all raw meats and poultry in their separate designated cooler. ( Immediately)
      • Violation Score: 9
  14. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw beef was being defrosted on the sink drainboard. Raw meat juices were noticed dripping into the sink.
      • Corrective Action(s): You must always keep any raw meats or poultry in pans and defrost only in coolers. Ensure to clean and sanitizer the sink areas affected by raw meat juices ( immediately).
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

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