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Moku Kaulana Hawaiian Barbecue Ltd

120 - 8353 200A St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Moku Kaulana Hawaiian Barbecue Ltd has been inspected 11 times by Fraser Health Authority since February 14, 2023. The most recent inspection, on September 21, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on September 21, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 August 16, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 May 1, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 18, 2025. 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.

11 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit not set to a proper number to keep food at or above 60 C. DIal set to '3'. Adjusted dial to '5' and it seems to get food above 60 C.
      • Also, a couple of the sauces (teriaki-based) which should be hot held left at room temperature. Space will be made on the warmer for these two products.
      • Corrective Action(s): Make sure all kitchen staff know to set the warmer to the '5' setting as discussed.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy kept on counter with no hot holding support. This food and all hot held foods must be maintained above 60 C at all times.
      • Corrective Action(s): This must be kept above 60 C at all times.
      • Options are to keep in hot holding unit or on cooktop somewhere where it will stay above 60 C without burning. Staff moved items.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Parts of the kitchen space observed excessively dirty. These include:
      • -inside cavity, and around the outside of upright cooler, upright freezer and prep cooler.
      • -handsink in kitchen including the drain, plugs and sieve. Also the surrounding area of handsink.
      • -back of the grill area.
      • -some of the walls.
      • Corrective Action(s): Make sure staff are following the sanitation plan approved by this office and addressing all food contact surfaces and equipment on a reasonably regular basis such that there is no build up of food debris. This will be reviewed more closely at next scheduled inspection.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit with sauted veges and gravys at room temperature. Unit not turned up to proper temperature on dial. Operator immediately turned up unit and reheated veges and gravys on grill. OK.
      • Corrective Action(s): Make sure to reheat all hot held food PRIOR to placing in already hot unit. Reheat to 74 C and hot hold to 60 C.
      • *All inserts on hot holding unit should be covered to hold the temperature.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed a moderate amount of food debris along edges of walls, around and under equipment. Observed a significant amount of grease and food debris under and around grill, fryers, and under exhaust canopy.
      • Corrective Action(s): Kitchen space needs a cleaning reset. Once this space is all cleaned up, make sure staff attend to regular cleaning as per sanitation plan and, as operator, regular checks are made to verify cleaning performed to a standard. Follow up inspection needed. See inspection date noted on report.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Main meat cooler at cookline measured 12 to 15 C. Mostly raw meats and whole eggs.
      • Corrective Action(s): relocate all raw proteins to alternate cooling unit immediately. Call service technician to repair cooling unit. Have all cooling units checked and fixed prior to use. Follow up inspection required.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: fruit fly infestation noted in and around linens bin. This is a sign of marginal cleaning quality. Flies may be using drains or other as breeding environments.
      • Corrective Action(s): Target all areas where water is statgnating or ponding and eliminate. Target floor drains or other drains for daily pest control. Boiling hot water and chemical application to all drains daily may help eliminate fruit/drain flies.
      • **get rid of dirty linens bin. Take away linens at the end of each day or other similar measure to control fly problem. Do not store soiled linens in open reservoir.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas in the kitchen are not getting properly cleaned or getting cleaned often enough. Food debris observed accumulating in these following areas:
      • - floor edges at walls throughout kitchen;
      • - inside under counter cooler, along and around door magnetic gaskets;
      • - Mop enclosure;
      • Corrective Action(s): Perform a thorough cleaning targeting the areas noted above. Increase cleaning frequency or quality. Move shelves and equipment to properly clean as per sanitation plan.
      • Violation Score: 9
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Water reservoir for food scoops and tongs dirty and a potential breeding ground for bacteria.
      • Corrective Action(s): Use sanitizer solution (quats at 200 ppm) or ice bath and change every two hours or less dependig on usage. Quats is a food safe sanitizer at proper concentrations.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site with any food handler training.
      • Corrective Action(s): Make sure there is always foodsafe trained staff on shift when operators not present.
      • Check at next inspection.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

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