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Nola West Cafe & Catering

2 - 26730 56th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Nola West Cafe & Catering has been inspected 11 times by Fraser Health Authority since March 5, 2024. The most recent inspection, on July 24, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 July 17, 2026. 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 August 1, 2024. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 3 times across 3 separate inspections, most recently on July 17, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 8, 2024. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 7, 2024. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food held in the hot holding units for the buffet service measured between 40-50C. Noticied lids of the buffet table are removed and dial of the unit set to low. Water level inside the steaming also low.
      • Corrective Action(s): All food cooked and hot held must be held at >60C. Operator indicated that food was cookled and held 2 hours ago. Operator turned up the dial on the unit, added water into steamer and covered with lid. Temperature checked after 10 min indicates internal temperature of >60C. Operator is to discard all food items on the hot holding unit after service ends in 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket tested at 0ppm.
      • Corrective Action(s): Operator must have bleach sanitizer available at all times with solution at >100ppm. Operator created new sanitizer solution at 100ppm. Ensure solution is changed regularily to maintain 100ppm.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease/food debris in the following areas:
      • 1. Beneath, inbetween and behind the stove units/ deep fryer, oven units.
      • 2. Grease on handles of cooler units and oven and stove units and inside the cooler units
      • 3. large prep table has accumulation of grease on the bottom shelf of unit
      • 4. behind and beneath all the racks of the walk in cooler.
      • 5. along the walls and floor of the dishwasher unit.
      • 6. On the main food prep table behind the stove unit.
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected: today
      • Violation Score: 15
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Large accumulation of personal items and boxes not indended for operational use. Items creating clutter and taking up space for operations of food premise.
      • Corrective Action(s): Discard/remove all items not intended for operations to create more space and room to conduct food premise operations.
      • Date to be corrected by: 1 week
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold holding unit at the buffet area unable to hold temperatures at <4C. Probed potato salad and obtained an internal temperature of 10.6C. Buffet hours are 11:30-3pm. Food will be cold held for less than 4 hours total.
      • Corrective Action(s): At the end of the service throw away all foods cold held at the buffet. Moving forward, provide the area inspector a temperature log and process of maintaining time and temperature control of all food at the buffet.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1.Cooked sliced beef and ham held at room temperature (ambient temperature of 19.1C).
      • 2. Hot held food at the buffet ranged from 44C-51C ambiant temperature.
      • All food were cooked and brought out around 11:30am today and buffet ends at 3pm.
      • Corrective Action(s): 1. Remove the cooked beef and ham from the buffet station and discard into the garbage. Operator removed the beef and ham and discarded
      • 2. Once buffet service ends, discard all food into the garbage
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer buckets filled up with a blue solution. 0ppm tested of chlorine. Operator filled up the bucket with solution from the dishwasher.
      • Corrective Action(s): Discard the solution in the bucket and produce a bucket of sanitizer solution tested at >100ppm. Chemicals from the high temperature dishwasher is not an acceptable food surface sanitizer. Do not use any chemicals for sanitizing the food contact surfaces other than bleach solution as per your food safety plan. Operator produced new solution of sanitizer tested at >100ppm. Bleach sanitizer must always be available and used as a sanitizer for food contact surfaces.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station at the front of house did not have supply of paper towel.
      • Corrective Action(s): Restock the paper towel dispenser. Operator obtained new roll of paper towel
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of grease/food debris in the following areas:
      • 1. Beneath, inbetween and behind the stove units/ deep fryer, oven units.
      • 2. Grease on handles of cooler units and oven and stove units and inside the cooler units
      • 3. large prep table has accumulation of grease on the bottom shelf of unit
      • 4. behind and beneath all the racks of the walk in cooler.
      • 5. along the walls and floor of the dishwasher unit.
      • 6. On the main food prep table behind the stove unit.
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: 1 week
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler in the buffet area cannot hold temperature constantly at <4C.
      • Corrective Action(s): Repair/replace the unit. In the meantime, do not use this unit for cold holding food.
      • Date to be corrected by: 1 week
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single used containers being washed and reused.
      • Corrective Action(s): Discard and dispose all single use containers that are washed and no reuse of single use containers. Operator discarded single use containers.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Buffet cooler unit has broken thermometer. Some refrigeration units lacking thermometers
      • Corrective Action(s): Obtain working thermometers inside all refrigeration units to confirm and document temperatures.
      • Date to be corrected by: 1 week
      • Violation Score: 1
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Open container of dipping flour (likely for fried items) was sitting in an open bucket of salt along with other tongs, scoops and other utensils.
      • Ice machine: scoop end was sitting in ice. Bottle of water was sitting inside ice.
      • Several containers of yogurt are out at room temperature, stashed with other equipment and food items on a rack - unknown whether these are for staff.
      • Open bag of snacks sitting in container of garlic.
      • Trays of open food stacked on top of each other - some may be for staff to take home after catering.
      • Corrective Action(s): Keep staff items in a separate area away from customer food items.
      • Do not store anything in ice used for drinks.
      • Cover all food items and keep them protected from contamination.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were cleaning after lunch rush at the time of inspection and wiping down the main prep table, however, no sanitizer was made up.
      • Staff made sanitizer in bucket 100ppm. Bucket was leaking - other buckets are available in facility.
      • Bleach is available on site.
      • Corrective Action(s):
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Chest freezer at the front - meat, seafood - lowest temperature is -11C.
      • Food is frozen. Chest freezer is very fully stacked with food items.
      • Upright freezer also -10C. (Mostly frozen fruit, some salmon)
      • Corrective Action(s): Organize freezers to avoid contamination especially when stocking with fish and shellfish.
      • Keep separate freezers for fruit and meat/seafood.
      • Get another freezer as both are extremely full.
      • Date to be corrected by: 3 months.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease accumulation under the grill area and splatter zone behind the grill line.
      • Some food debris and fallen equipment behind and underneath grill area.
      • A boot with some other food items is under the dry storage rack near the upright freezer.
      • Corrective Action(s): Increase frequency of cleaning.
      • Ensure to check under racks and equipment and clean all areas daily.
      • Ensure you use a strong degreaser for the floors, behind the cook line and other areas needing cleaning.
      • Date to be corrected by: Today.
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: dishwasher not yet repaired. Replacement part on route.
      • Corrective Action(s): See notes section for action items.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk-in cooler measured at 11 C ambient temperature. Trolley of meats and ready to eat foods probes at 11 C. Several soups and stocks on shelves probed at 6.8 to 7.5 C. Many foods made in advance and beyond safe timeline for safe food handling. Discussed with operator.
      • Corrective Action(s): All ready to eat foods on trolley shelves including roast beef, potatoes, chicken, pasta noodles etc. pose a significant risk to making cusomers sick and must be thrown out. Dairy and and raw proteins may be moved to alternate cooling unit.
      • **Unit must be repaired and able to MAINTAIN 4 C or less. This must be confirmed before facility can re-open to the public.
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: High temperature dishwasher not able to achieve 71 C at plate. Measured at maximum 65 C after multiple attempts. Alternate dish sinks difficult to access for manual dishwashing. Dish pit is very disorganized and difficult to use/access due to clutter. Is the temperature guage on the dishwasher accurate.
      • Corrective Action(s): Have unit serviced such that the final rinse temperature of the water is at manufacturers specs and internal temperature of rinse water can achieve at least 71 C. Unit should display proper water temperatures.
      • Do not use unit until serviced and repaired by technician.
      • Review at re-inspection date noted.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No written Food Safety Plan submitted as requested. Operator states he has but not submitted. There were enough observed poor food handling practices observed during inspection that make having a written set of plans neccesary and essential to ensure public is no put at risk of illness.
      • Corrective Action(s): Develop and submit a comprehensive food safety plan for review and acceptance. Adopt all aspects of this plan within two weeks. To be reviewed.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Kitchen is dirty and cluttered in multiple areas, including the following:
      • - counters, shelves and floors observed with accumulations of dirt and debris.
      • - areas under shelves and equipment observed dirty with accumulations of food debris.
      • - walk-in coler floor;
      • Clutter must be removed from counter spaces in kitchen.
      • - boxes of unused food, crates of equipment, dishware and kitchenware on many counter spaces and work spaces.
      • - dishsinks are cluttered with equipment and food. Inaccessible.
      • - floor space cluttered with "stuff" to a point where the handsinks are not accessible.
      • Corrective Action(s): This facility requires a complete clean up and organization. Still. This was noted from previous inspection and little has changed. You must commit to the reduction of seldom used items to allow for proper use and "operational flow" to the kitchen.
      • You must improve cleaning practices. (See sanitaiton plan).
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator has no functional written sanitation plan.
      • Corrective Action(s): Develop and submit written sanitation plan. Detailed sanitaiton plan.
      • Thirty days to complete. Email submit plan.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floor throughout the kitchen area observed with old food debris.
      • Counters and secondary shelves cluttered and dirty, where visible.
      • Inside of coolers range from dirty to very dirty.
      • **Due to the general clutter it is difficult to effectively evaluate state of the kitchen.
      • Corrective Action(s): A general and complete clean up is needed in the kitchen as discussed. Operator should review the front area and equipment storage room for general sanitation as both will also be reviewed in more detail upon reinspection.
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There is too much "stuff" in this facility, including but not limited to items and equipment on counters and work space. Operator is aware of this and will be working to reduce over the next two weeks.
      • Corrective Action(s): De-clutter operation. Remove equipment from work areas and from shelves to free up room for items needed on-site. Reomve to off-site storage.
      • Catering equipment is taking up significant real estate in facility. Plan is to move off-site as discussed.
      • Violation Score: 3

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