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Milestones Grill and Bar (Langley)

20075 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Milestones Grill and Bar (Langley) has been inspected 11 times by Fraser Health Authority since April 6, 2023. The most recent inspection, on September 25, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on September 22, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 5, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 once on September 22, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 12, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

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.

11 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Ice machine has build up of mildew inside the machine
      • -Metal food inserts being stored on a shelf with rodent droppings
      • Corrective Action(s): 1) Ice machine needs to be emptied, cleaned then santized with Quats sanitizer or bleach solution, then allowed to refill with ice by Sept 22/26
      • 2) Ensure all inserts are cleaned and sanitized by running them through the dishwasher. Also ensure the shelf where they're stored is cleaned and santized using a bleach solution. by Sept 22/26
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Take out box inserts have rodent droppings on them in the wine storage room
      • 2) Observed dishwasher rack shelves with glasses, mugs, containers of sugar, metal inserts, bowls etc being stored in the open next to areas with rodent activity.
      • Corrective Action(s): 1) Take out box inserts thrown out at time of inspection.
      • 2) Open dishwasher rack shelves of glasses, mugs and containers of sugar beside the POS system in the kitchen.
      • Ensure the entire kitchen is pest proofed, all food, take out containers, dishes, mugs, plates, bowls, metal inserts are either stored in plastic bins to prevent contamination or washed and sanitized in the dishwasher each morning before prep and service starts. Sept 22/26
      • -Discussed storage and pest proofing with manager. All take out containers, straws, chopsticks etc must be stored in sealed
      • boxes or once a box is opened, they must be stored in a plastic bin with a tight fitting lid
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found in the following locations:
      • -on the floor throughout the wine and dry storage room
      • -on the bottom shelf in the back kitchen where all the metals food inserts are stored
      • -under the POS system in the kitchen
      • Corrective Action(s): Ensure all areas mentioned above are cleaned and sanitized daily by Sept 22/26
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser empty at the hand sink located by the ice cream freezer
      • Corrective Action(s): Ensure all hand sinks are fully equipped with soap, paper towels as well as hot and cold running water to ensure staff can wash their hands when needed.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soups being hot hold between 46C and 49C
      • Holandaise at 35C
      • Corrective Action(s): Both were reheated at the time of inspection.
      • Ensure temperature log includes hot holding units and that food is checked every 2 hours at a minimum.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: HVAC vents above hot holding units at the entrance to the kitchen are very dustry and grease again.
      • Corrective Action(s): Ensure this area is cleaned regularly to ensure the hot holding units and other food coming out of the kitchen does not become contaminated. by June 12/25
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dipper well not running at time of inspection
      • Corrective Action(s): Manager adjusted it so it is constantly running
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the dry storage area/liquor storage room.
      • Corrective Action(s): Pest control in place, most items are being stored in plastic containers and up off the floor.
      • Ensure take out containers once they are opened from the large box, are stored up off of the floor or in a plastic container to ensure they do not become contaminated
      • Ensure droppings are cleaned up and pest control is coming in frequently enough to trap the rodents. by November 15/24
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dipper well has not been fixed. Ice cream scoops were observed not being stored in the freezer as required until dipper well has been fixed.
      • Corrective Action(s): Fix dipper well so it can have constant running cold water to keep the ice cream scoop clean and sanitary and reduce the possiblity of bacteria growth. by June 5/24
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has mildew on the inside
      • Corrective Action(s): Empty all the ice, clean with soap and water, then sanitize with 200ppm Quats solution then allow to refill. by May 17/24
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the bar did not have paper towels
      • Corrective Action(s): Ensure hand sinks are always equipped with soap, paper towels as well as hot and cold running water.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bags of seafood being defrosted in the food prep sink at room temp.
      • Corrective Action(s): Ensure food is always defrosted under cold running water, in the cooler or for small items in the microwave.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: HVAC Ceiling vent when entering kitchen is covered with dust and the adjacent ceiling tiles.
      • Corrective Action(s): Clean the vent and ceiling tiles as well as any other vents to ensure dust does not fall into the food below. by May 17/24
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dipper well for ice cream scoops, not functioning however scoops are still being placed in it.
      • Corrective Action(s): Keep scoops in the adjacent freezer in an insert to protect them from contamination and keep them cold until the dipper well is repaired. Repair dipper wel by Friday May 17/24
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Drywall beside cookline hand sink and drywall outside of chemical storage room has deteriorated and there are now holes
      • Corrective Action(s): Walls needs to be repaired so they're smooth, impervious and easily cleanable. by November 1/24
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back prep area hand sink did not have soap and had items in front of it.
      • Corrective Action(s): Ensure all hand sinks are fully equipped with soap and paper towels.
      • Also ensure they are always accessible to staff to wash their hands.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Dipper well for ice cream scoops was not turned on.
      • Corrective Action(s): Ensure dipper well is running at all times, to ensure scoops are clean and to prevent bacteria growth.
      • Dipper well turned on at time of inspection.
      • Violation Score: 1
  11. Routine Inspection

    0 infractions

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