Skip to content
Loading map…

Quiznos #473

A - 20055 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Quiznos #473 has been inspected 14 times by Fraser Health Authority since July 11, 2019. The most recent inspection, on September 25, 2026, found no infractions.

10 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 2 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.

  • 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 3 times across 3 separate inspections, most recently on May 10, 2024. For example: 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]

  • 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 May 5, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 5, 2025. 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grate above oven has a large accumulation of dust
      • Corrective Action(s): Clean grate to remove dust.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in cooler at 3.4C, food is now partially defrosted with a large pool of water in the bottom of the cooler. Staff show me the thermometer they're using in the freezer which reads 40F/4C and temperature logs show the temperature at 0F/-18C this morning
      • Corrective Action(s): Owner was called and service technician is being contacted. Ensure food inside the freezer does not go above/warmer than 4C or all food will need to be discarded. Walk in freezer is the only freezer in the facility.
      • -Ensure freezer is fixed and maintains -18C/0F before more food is placed inside. by Monday May 13/24
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Broccoli cheese soup in hot holding unit had an internal tempreature of 23C
      • Corrective Action(s): Hot held foods must be maintained at 60C or hotter. Staff reheated soup to >74C before returning it to the hot holding unit. Probe thermometer was available for staff to monitor temperature of food items.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Whole yellow onions were stored in a perforated shelf unit close to the floor (about 1cm off the floor)
      • Corrective Action(s): Ensure food is stored at least 15cm off the floor and protected from contamination. Staff is advised to move the onions to another shelf unit that's further off the floor. Date to corrected: immediately
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Meatballs in warmer are 51 degrees C. Operator was storing meatball in a double insert in warmer.
      • Corrective Action(s): Maintain meatballs at 60 degrees C in warmer after they have been reheated to 74 degrees C. Do not use a double insert as this is not maintaining meatballs at 60 deg C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Saniotizer buckets for wiping cloths contained a 0 PPM quat residual.
      • Corrective Action(s): Ensure that the sanitizer is changed regularly to maintain the cloths in a 200 PPM quat residual. This was refilled at time of inspection and measured 200 PPM Quat with test strip.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

Own this business? Add a badge to your website