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Otter Co-op (Langley) - Deli

3650 248th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Otter Co-op (Langley) - Deli has been inspected 16 times by Fraser Health Authority since July 29, 2021. The most recent inspection, on August 17, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 7 times across 7 separate inspections, most recently on July 3, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on July 3, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 2 times across 2 separate inspections, most recently on July 3, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 8, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 January 23, 2026. 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.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large insert of butter placed at room temperature near the bread toaster area with a surface temperature of 13.5C. Operator indicated that butter is taken out less than 1 hour ago. Operator indicates that butter is placed out during rush hour and placed back in the fridge.
      • Corrective Action(s): Butter is made of dairy and is considered a potentially hazardous food that must be stored at 4C at all times. Small quantity of butter can be left at room temperature for up to 2 hours and must be discarded after. Operator moved insert of butter into working cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Inserts of orange chicken, chow mein and fried rice inside the hot holding units have surface temperature ranging from 45.5C to 54C. Operator indicates that food was cooked less than 1 hour ago. Noticed heat lamp in the area is broken/not turned on.
      • Corrective Action(s): All cooked food must be kept at >60C to prevent potential pathogen growth. Operator to discard food after 2 hours or move to working hot holding units.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottles at the main deli area and kitchen area measured to be <200ppm. Both QUATS dispenser measured at >200pm.
      • Corrective Action(s): QUATS sanitizer spray bottles must always be at >200ppm in order to effectively sanitize equipment, utensils and food contact surfaces. Operator refilled sanitizer spray bottle from the QUATS dispenser
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scooper placed in water with a temperature of 13.1C.
      • Corrective Action(s): All utensils being reused must be placed in ice water (<4C) and have solution be replaced every 4 hours. Operator replaced the rice scooper and placed new rice scooper in ice water.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris/grease/mold in the following areas:
      • 1. Mold build up inside the preparation cooler near the grill
      • 2. Grease accumulation inbetween and behind the deep fryer/grills and on the back splash of the walls
      • 3. Debris/Mold build up inside the deli coolers
      • 4. mold/dust build up on the fan lids of the condenser in the walk in cooler
      • Corrective Action(s): Clean and sanitize the following areas.
      • Date to be corrected by: today.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Plastic covering on the stand up cooler and fridge.
      • Corrective Action(s): Remove all plastic covering to expose stainless steel. Plastic cannot be cleaned and sanitized.
      • Date to be corrected by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two heat lamp bulbs not working in the hot holding units.
      • Corrective Action(s): Replace the heat lamp bulb to ensure hot holding unit can hold temperature of >60C. In the mean time, do not hold any food in the area with broken bulbs.
      • Date to be corrected by: today
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris/mold build up in the following areas:
      • 1. On the fan cover of the condenser of the deli meat display cooler
      • 2. Underneath the racks of the walk in cooler.
      • Corrective Action(s): Clean and sanitize the following areas. Add these areas to your routine cleaning schedule and ensure they are upkept to avoid accumulation of mold/debris
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All sanitizer spray bottle tested at 0ppm of QUATS. QUATS dispenser and meat slicer sanitizer bucket tested at >200ppm.
      • Corrective Action(s): Operater replaced all spray bottle with QUATS dispensed from the working dispenser. Ensure to always check the concentration upon dispensing into the bottles.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scooper left in a stainless steel container at room temperature
      • Corrective Action(s): Ensure all utensils used for food service is stored in a ice water bath to ensure it is kept at a temperature <4C at all times. Change out the utensils every 4 hrs or when visibly soiled. Operator placed new rice scooper into ice water bath
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris/ grease in the following area:
      • 1. Food debris inside the prep cooler close to the pizza oven and on the door handles
      • 2. Door handles of the stand up cooler and freezer.
      • 3. Build up of grease underneath the deep fryer
      • Corrective Action(s): Clean and sanitize the following areas listed above.
      • Date to be corrected by: today
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Mold build up on the chaulking of the 3 compartment sink near the dishwasher.
      • Corrective Action(s): Remove the mold and re-chaulk the 3 compartment sink.
      • Date to be corrected by: 1 week
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display hot holding unit holding cooked rice, chicken tenders, fries etc has inconsistency of temperatures. CHicken tenders and fries tested at >60C. However, fried rice and fried noodles had temperatures of 53-55C when using a probe thermometer. Food prepared less than 2 hours ago. Operator turned up the dial and fried rice and noodles tested to be >60C. Retrain employees to ensure temperatures are consistenly being held at >60C.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS spray bottle tested at 50ppm. Employee indicated that spray bottles are replaced or refilled after a few days or when all solution is used up. All QUATS dispenser from the 3 compartment sink tested at >200ppm. Employee replaced the QUATS bottle with new solution from the 3 compartment sink. Retrain employees to ensure that solution in the QUATS spray bottles are replaced daily. Employees should be checking the concentration of the QUATS solution prior to filling the QUATS spray bottles to ensure >200ppm of QUATS solution are being dispensed.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris in tough to clean areas observed in the walk in cooler and freezer. Main build up is behind the food racks where the wall and floors meet.
      • Corrective Action(s): Clean and sanitize the following area and incorporate these hard to clean areas into your sanitation/cleaning schedules.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Middle area warming unit (sweet and sour meats, noodles) surface and internal temperatures between 44.6C to 51C.
      • Corrective Action(s): Operator turned down before inspection and turned back up when mentioned. Thank you.
      • Ensure to monitor temperatures are 60C or hotter.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 3 compartment sink:
      • All 3 sinks and counter has dirty dishes.
      • There is no one way flow of dishes.
      • Staff did not know whether liquid in sanitizing sink was sanitizer or soap. 0ppm Quat in sanitizing sink (likely soap).
      • Tubes for soap and sanitizer are both going into sanitizing sink.
      • Stickers indicating direction of flow is opposite to the way some staff are using this sink.
      • Dishwasher takes a minimum of 3 runs to get to 71C (runs 1-3 show 66.7C or less). Significant scaling on dishwasher noted.
      • Corrective Action(s): Organize this area to ensure there is one way flow of dishes from dirty to clean.
      • Disucss with staff which way is typical way they use this and then adjust appropriately to allow that one way flow.
      • Re-educate staff on the flow of dishes.
      • Dishwasher may need descaling or monitoring to ensure it is working efficiently. (1 week).
      • Date to be completed by: Today
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Salad prep hand wash sink - no soap supplied.
      • 2. Deli kitchen prep hand sink - paper towel dispenser has to be turned each time (recontamination of hands) to be dispensed.
      • Corrective Action(s): Operator supplied soap.
      • Supply Deli kitchen prep hand sink with self dispensing paper towel or paper towel that allows dispensing without recontamination of hands.
      • Front, hot food sink is adequately supplied.
      • Date to be completed by: Immediately.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed employees going from till to handling food (making fries and hot case) without hand washing.
      • Observed employees going from grill (cooking eggs and meats) to salad prep without hand washing.
      • Hand sink in this area was dry from beginning to mid-inspection.
      • Corrective Action(s): Operators were eduated on hand washing.
      • Further education provided by management is needed.
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli cooler on side closest to bakery department entrance:
      • Deli meats (whole, half cut rounds) surface temperature 12.3-12.8C, internal temperatures, center 10.7-14.8C.
      • Ambient temperature 10.6-12.6C, after 15min reading.
      • Staff identified that one fan on this side was not running.
      • Mid-section deli meats are around 4.9C surface temperature, Internal temperatures between 6.5C-9.0C.
      • Corrective Action(s): Staff voluntarily removed deli meats from sale, marked for discard. Thank you.
      • Next steps:
      • 1. Move deli meats in mid section to walk in cooler.
      • 2. Monitor temperature of furthest section from non-working fan. If above 4C, remove this section to walk in cooler.
      • 3. Fix fan, ensure temperature is below 4C.
      • 4. Use IR guns and/or probe thermometers to monitor temperatures throughout the day, 2-4 times per day (e.g. every 2hrs) or according to your approved food safety plan. Currently temperature is taken and recorded in the morning from reading the cooler digital reading.
      • Date to be completed by: Immediately.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cabbage rolls hot held, heated from frozen, have internal temperature of 48.2C.
      • Film of water in tray underneath.
      • Corrective Action(s): Reheat cabbage rolls in oven to 74C internal temperature.
      • Hot hold at 60C.
      • Add more boiling water in tray.
      • Monitor with probe thermometer or IR gun every 2hrs.
      • Date to be completed by: Immediately.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Compost bin has a lot of fruit flies inside and surrounding it. (Salad prep area).
      • Corrective Action(s): Remove and clean out, inside and outside bin daily if this is to be kept in the deli area.
      • Date to be corrected by: Today.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Additional prep counters left of point of sale: cabinets, counters and prep tables have visible residue, stains and debris.
      • Staff unable to finish tasks such as cleaning, salad prep and leave food on table. Same staff is required to serve at hot holding unit, cooking and at point of sale.
      • Corrective Action(s): Clean, sanitize and organize work stations.
      • Have designated staff for tasks to avoid contamination and so food is not sitting unattended at room temperature for extended periods of time.
      • Date to be completed by: today.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Oven cleaner packet with white powder chemical residue on outside of package stored in same bucket and same surface as chip/cooking salt.
      • Operator corrected and mentioned to staff during the inspection, thank you.
      • Corrective Action(s):
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Salad items are on prep counters, sitting out in open and not being attended during lunch rush. Operator mentioned they are doing other tasks such as serving customers. Lettuce and other cut vegetables at 14.1C. Ideally have someone complete the task and put in cooler as soon as possible. Operator put in fridge (at 0.6C) during the inspection, thank you.
      • Corrective Action(s):
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken pot pie internal temp 47.5C, internal temp 57.1C at hot holding display unit (customer self serve). Operator moved over to adjacent hot holding unit which is hot holding chicken at 67.1C. Thank you.
      • Corrective Action(s):
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Salad/Sushi display cooler oberserved operating at over 7C. Internal temp. of quiche which had been in the cooler for over 2 hours was 6.9C.
      • Corrective Action(s): Potentially hazardous foods discarded. Ensure that the cooler is maintaining food at or below 4C. Ensure that temperature logs are maintained.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quat solution in one of the dispensers is at over 500 ppm.
      • Corrective Action(s): Ensure that the solution is at 200 ppm. Do not use this dispenser at this time.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Salad/sushi display cooler observed over 7C. Foods that were in fridge for over 2 hours discarded.
      • Corrective Action(s): Ensure fridge is maintaining foods at or below 4C. Ensure that temp logs are maintained. Date to be corrected by: August 4 2021
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Quat solution from dispenser near prep table is at over 500ppm. Other dispenser is at 200-700ppm.
      • Corrective Action(s): Ensure that dispensers dispense quat solution at 200ppm.
      • Violation Score: 3

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