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OTREAT Brunch + Bistro

509 - 8840 210th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

OTREAT Brunch + Bistro has been inspected 7 times by Fraser Health Authority since April 8, 2024. The most recent inspection, on July 17, 2026, recorded 1 infraction.

3 of 7 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: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 2 times across 2 separate inspections, most recently on August 28, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 July 17, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on August 28, 2025. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 March 5, 2025. 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

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand washing station obstruct by bread holding container and lack of paper towels
      • Corrective Action(s): Issue corrected, obstruction removed and paper towels replenished.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket stored in 2 compartment sink, volumes of water added to sanitizer, sanitizer tested near 0 ppm Quats.
      • Only one bucket for sanitizer source, sanitizer spray bottle available, however not kept in direct food preparation area.
      • Corrective Action(s): Surfaces maintained not sanitized. Sanitizer spray bottle and bucket to be stored in accessible location with solution at 200 ppm.
      • Note: Sanitizer spray bottle tested at the required 200 ppm Quats.
      • Label sanitizer spray bottles
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station obstructed, cookware in unit, not available for food handlers
      • Corrective Action(s): Hand washing station available for food handler hygiene
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk-in freezer not at -18 Celsius. Monitoring records indicate unit is not maintaining temperature
      • Corrective Action(s): Service or repair walk-in freezer to maintain foods at -18 Celsius or colder.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Walk-in cooler cooling unit cover has particulate formation.
      • 2. Front end ice machine has bioslime formation on ice formation apparatus.
      • Corrective Action(s): 1. Clean unit
      • 2. Clean and disinfect ice machine as per manufacturer instructions.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling has dust and debris accumulations
      • Corrective Action(s): Clean ceiling routinely, suggest Quarterly
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling ventilation units have dust and debris accumulations.
      • Corrective Action(s): Clean debris accumulations
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Room temperature cold holding of food products on ice.
      • Corrective Action(s): Perishables to be stored in ice baths, ice and sufficient water supply to have effective contact with surfaces to allow effective cooling
      • Violation Score: 3

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