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Pappa Leo's Pizza Langley

19977 96th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Pappa Leo's Pizza Langley has been inspected 19 times by Fraser Health Authority since September 29, 2017. The most recent inspection, on June 8, 2026, found no infractions.

14 of 19 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, Handwashing and staff hygiene and Food temperature control.

The last 3 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 2 times across 2 separate inspections, most recently on January 20, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 10, 2023. 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 1, 2018. 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 2 times across 2 separate inspections, most recently on January 18, 2023. 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler shelving heavily soiled and unit has poor lighting
      • Corrective Action(s): Clean and disinfect shelving and improve lighting for effective cleaning
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not available in Paper towel dispensers
      • Corrective Action(s): Supply paper towels in each dispenser. Paper towels available on shelving.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light fixtures not fully functional, this is an ongoing problem
      • Corrective Action(s): Ensure all fixtures are functional for adeguate lighting. If you have any questions contact the area officer
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener soiled.
      • Sanitizer test strips not available to test sanitizer solution
      • Corrective Action(s): Clean and disinfect can opener daily to ensure newly opened can contents are not contaminated by soiled residue on unit.
      • Corrective action taken during inspection
      • Test sanitizer when filling spray bottle, follow manufacture's instructions
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light Fixtures Malfunctioning
      • Corrective Action(s): Repair or replace as required to ensure all light fixtures are functional
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat sauce for pasta at 50 C.
      • Corrective Action(s): Must always be held at 60 C or more.
      • **Reheat rapidly to 74 C prior to hot holding at 60 C. Make sure to check with probe thermometer 74 C is reached prior to turning unit down. And verify that the unit maintains 60 C after turning unit down.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at sinks empty (quats). No replacement container on site. Spray bottles an RTU product by Sysco, but no active ingredient listing available and prduct does not react to test strips.
      • Corrective Action(s): As temporary measure use noroquats concentrate for santizing dishes at 8 capfuls (generous) quats to full sink to achieve 200 ppm concentration.
      • **Make sure to get replacement for main quats dispenser in next day or two max.
      • Violation Score: 15
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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