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OEB Breakfast Co - Langley

545 - 19705 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

OEB Breakfast Co - Langley has been inspected 7 times by Fraser Health Authority since June 26, 2023. The most recent inspection, on June 26, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on June 26, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 September 9, 2024. 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 January 6, 2026. 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 2 times across 2 separate inspections, most recently on June 26, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

7 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink and surface sanitizer at 0ppm
      • Corrective Action(s): Dispenser doesn't seem to be dispenser enough product. Staff manually made sanitizing solution at 700ppm DDBSA. Operator to call Ecolab to fix the dispenser
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring on the cookline has become worn and bare concrete now visible
      • Corrective Action(s): Ensure flooring has been repaired so it is smooth, impervious and easily cleanable by Jan 1/27
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink by dishwasher had step stool/ladder being stored in front of it.
      • Corrective Action(s): Step ladder moved
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Soap dispenser has fallen off the wall from the bar hand sink.
      • Corrective Action(s): Reattach soap dispenser by Jan 7/26
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Chlorine
      • Corrective Action(s): DIshwasher hose was adjusted in the bucket and primed, then tested again and it was at 50ppm Chlorine
      • Violation Score: 5
  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): Kitchen-GM prep cooler at 13C, Staff say cooler is broken and part is on order. However food is still being placed in the cooler. Temperature is at 36F in the morning but yesterday afternoon the temp log says 72F=22C
      • -continuing to use a cooler that is at 22C can lead to bacteria growth and foodborne illness.
      • Corrective Action(s): Cooler emptied, of all potentially hazardous items. Most items are below 4C or freshly made such as batter and sauces. Do not use cooler for potentially hazardous foods until cooler can maintain 4C at all times. Review proper cooler temperatures and food safety plan so staff are aware what temperature a cooler must maintain before food is moved to another cooler.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Do no use GM prep cooler until it is repaired AND can maintain 4C at all times.
      • Corrective Action(s): Repair/Replace GM Prep cooler so cooler maintains 4C at all times.
      • Cooler must be able to maintain 4C at all times over a 24 hour period before food is placed in the cooler. by Monday Sept 16/24
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Microgreens cooler @10C being used to store several flats of eggs
      • Corrective Action(s): Microgreens cooler cannot be used to store any potentially hazardous foods as it is not at 4C. Eggs were removed and placed in a cooler at 4C at time of inspection. Educate staff on use of microgreens cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar hand sink being used to fill water jugs & store dirty utensils
      • Corrective Action(s): Bar hand sink is only for hand washing and should not be used for any other purposes.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Permanent splash guard has not been installed between ice well and hand sink at the bar as per initial inspection requirements.
      • Corrective Action(s): Install a permanent splash guard and discontinue use of large insert lid for protection. By July 17/23
      • Violation Score: 3

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