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Ming & Sing

20 - 20090 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Ming & Sing has been inspected 14 times by Fraser Health Authority since October 4, 2018. The most recent inspection, on June 18, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 18, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 26, 2022. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 4, 2019. 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 May 20, 2025. 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 4 times across 4 separate inspections, most recently on November 5, 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.

14 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A drink jug is left inside the vinegar sauce bucket to scoop sauces out. Handles are submerged in the sauce.
      • Corrective Action(s): Ensure scoops with longer handles that can be stored outside of the sauces are used to avoid contamination. Containers/buckets are generally not recommended as scoops.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near front prep area is blocked with utensils left in the sink
      • Corrective Action(s): Remove the utensils and ensure that the handsink is not blocked. Ensure that all handsinks are available for staff to wash hands at all times
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust canopy has built up of grease and dirt. Canopy is also due for deep cleaning
      • Corrective Action(s): Clean the above noted and maintain sanitary conditions in the premises. Get the exhaust canopy cleaned professionally to maintain in sanitary conditions
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and grime built up in the following areas:
      • -the hood vent including all surfaces such as light covers and vent covers
      • -HVAC vents in the seating area and above the serving line
      • Corrective Action(s): Clean all surfaces and remove all grease and grime build up from the above mentioned areas by May 5/24
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bins of cooked pork were stored next to bins of raw meats in one of the stand-up coolers.
      • Corrective Action(s): Store cooked and raw foods separately.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Noticed several cambro plastic containers being used to hold hot sauces in Alto-Sham hot holding oven. Since these plastic containers are not rated for heat safety (ie no acceptable temp range indicated)
      • Corrective Action(s): You must replace these with stainless steel pans/containers
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler (#1) across from the woks registered 8-9 degrees C at the time of inspection.
      • Upright stainless steel cooler in the front serving area: 7 degrees C.
      • Upright single door cooler ( back kitchen): 7-8 degrees C.
      • Corrective Action(s): Repair or adjust the coolers so that they are able to maintain foods at 4 C or below. Place a thermometer away from the fans in all coolers to take twice/day temperature readings. ( Immediately).
      • -Move all meats to another cooler operating at 4 degrees C or colder. ( corrected during the inspection)
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Many bins of pre-cooked meats were out at room temperature, ready to be re-fried to order. Temperature of meat in bins ranged from 8C - 11C.
      • Corrective Action(s): Bins returned to coolers at time of inspection. Do not leave large amounts of food out at room temperature - only leave out food that can be used up within 2 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation canopy requires cleaning.
      • Corrective Action(s): Correct by: Today
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff onsite did not have foodsafe certification.
      • Corrective Action(s): More staff to sign up for Foodsafe Level 1 course. Visit www.foodsafe.ca to register for course.
      • Email certificate to [email protected]
      • Correct by: 1 month.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A few of the hot held items were measured to be between 45C-55C, and time-tracking system was not in use.
      • Corrective Action(s): All hot held food items must be held at 60C or hotter. As previously discussed, if hot food items are held at below 60C, time-tracking must be in use. Staff adjusted heat for hot holding units at time of inspection.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoop was stored in warm water.
      • Corrective Action(s): As previously discussed, in-use utensils must be stored in ice water in between uses. Rice scoop and holder were placed in dishwasher to be washed and sanitized at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): An uncovered bucket of sauce was stored too close to prep/hand washing sink.
      • Corrective Action(s): Do not store food near sinks where contamination by splashing can occur. Corrected at time of inspection.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ladle was stored in room temperature water.
      • Corrective Action(s): All in-use utensils must be stored in ice water, and washed and sanitized every 2 hours (including the container holding the utensil). Corrected at time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cooler doors and handles were greasy and/or sticky.
      • Corrective Action(s): Clean and sanitize all cooler doors and handles (and other high-touch surfaces) on a daily basis.
      • Correct by: Today
      • Violation Score: 3

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