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Nando's Chicken (88th Ave)

G101 - 20159 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Nando's Chicken (88th Ave) has been inspected 23 times by Fraser Health Authority since December 7, 2011. The most recent inspection, on July 24, 2026, found no infractions.

13 of 23 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: Cleaning and sanitizing 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 7 times across 7 separate inspections, most recently on September 4, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 4, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 once on June 3, 2021. 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.

23 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available for use
      • Corrective Action(s): Sanitizer prepared
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station obstructed with containers
      • Corrective Action(s): Hand washing sink to be available for use. Corrected during inspection
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Hot Held chicken observed at 47 Celsius.
      • Corrective Action(s): Ensure hot held equipment is turned on prior to use. Ensure food products internal temperature is greater than 60 Celsius.
      • Products were recently cooked.
      • Monitor and record temperatures as required by your food safety plan
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final disinfecting rinse tested at less than 50 ppm Chlorine, sanitizer concentrate has become stale and lost its efficacy
      • Corrective Action(s): Replace dishwasher sanitizer concentrate to achieve at 50 ppm chlorine disinfecting rinse.
      • Corrective action taken.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher Malfunctioning, final disinfecting rinse at 0 ppm Chlorine. Sanitizer pump primed with no results
      • Corrective Action(s): Service dishwasher, ensure a final disinfecting rinse at 50 ppm Chlorine.
      • Food service may only continue using single use disposable containers.
      • A call for service has been made.
      • Violation Score: 25
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held rice at 49 Celsius
      • Corrective Action(s): Ensure rice product is reheated to 74 Celsius and then maintained above 60 Celsius.
      • Hot holding unit temperature increased
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting block worn, the center is worn and convex
      • Corrective Action(s): Outstanding issue from previous report. Re-Surface cutting block to be uniform and level to allow for effective cleanig.
      • Dec 13, 2022
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard used on shelve in walk-in cooler,food stains observed
      • Corrective Action(s): Remove cardboard or use impermeable surface that can be cleaned and disinfected.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cutting block has become worn, a convex depression of wear observed
      • Corrective Action(s): Plane cuttng block or replace outstanding issue since last inspection. Irregular surfaces cannot be effectively cleaned
      • Violation Score: 15
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Corrective Action(s): Replace discolored caulking in dish pit - Date to be corrected by: June 18/2021
      • Chopping block to be re-surfaced - the centre is worn, a smooth level surface required - Date to be corrected by: June 24/2021
      • Violation Score: 15
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Chicken breast in drawer cooler probed at 14.3C, chicken on a stick probed at 14C. Operator stated that chicken breast had been cooked 3 hours ago.
      • Corrective Action(s): Move the food inside the drawer cooler to other cooling unit that can maintain temperature of 4C or colder. Discard items that have been warmer than 4C for more than 4 hours. Ensure drawer cooler is able to maintain a temperature of 4C. Date to be corrected by: Immediately.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Discolored caulking in the joint area of 2 compartment sink and the wall.
      • Corrective Action(s): Clean or replace the caulking. Date to be corrected by: 2021/06/10
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Ensure knife holder is removable and washable
      • 2. Cutting block has concaved, uneven surface
      • Corrective Action(s): 2. Refinish for smooth and easily cleanable surface
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler observed at top and bottom above 4 C. Noted temperature between 10 and 11 C. This may promote the growth of pathogens in the potentially hazardous foods.
      • Corrective Action(s): Remove sauces and potato salad from unit and store separately, fully immersed in ice bath until unit is serviced. Do not use the unit for any potentially hazardous food storage until unit is repaired. Keep repacement inserts in walk-in cooler as temporary food rotation practice until unit can maintain proper cooling temperatures.
      • Follow up inspection will be conducted.
      • Violation Score: 15
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No chlorine residual observed from final rinse solution of low-temp dishwasher. No chlorine drops observed at the feeder outlet during priming.
      • Corrective Action(s): -Implement manual wash-rinse -sanitize steps using bleach solution as the last step. Mix 1 oz bleach with 1 Gal water to achieve 200 ppm chlorine solution. Continue manual-dishwashing process until dishwasher problem is addressed.
      • -Operator contacted a professional at the time of inspection. Chlorine level will be checked again during the follow-up inspection dated on 2018/05/25.
      • Violation Score: 15
  21. Routine Inspection

    0 infractions

  22. Routine Inspection

    0 infractions

  23. Routine Inspection

    0 infractions

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