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Red Velvet Cafe

20443 Douglas Cres, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Red Velvet Cafe has been inspected 17 times by Fraser Health Authority since October 17, 2017. The most recent inspection, on April 15, 2026, recorded 1 infraction.

11 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 July 11, 2022. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 April 15, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 once on July 21, 2021. 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 2 times across 2 separate inspections, most recently on January 9, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 29, 2018. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

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.

17 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut cucumber stored inside broken prep cooler.
      • Corrective Action(s): Store all cut fruits and vegetables in coolers. Use ice bins if needed for the prep coolers.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One cooler in back kitchen not working at 4C. No potentially hazardous foods are stored in this cooler.
      • Corrective Action(s): Repair or replace. Do not store potentially hazardous items in cooler until fixed or replaced. Date to be corrected by: July 25 2022
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizing spray bottle not labelled. Operator stated labels are being delivered or are on order.
      • Corrective Action(s): Label chemical spray bottles appropriately. Date to be corrected by: July 25 2022
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bakery items left uncovered next to the till.
      • Corrective Action(s): Ensure that food items in the coolers and especially in the front serving area are kept covered at all times.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Insert of dirty dishes being stored next to shelf of clean dishes.
      • Corrective Action(s): Install a barrier or remove the clean dish rack to prevent contamination of clean dishes from splashing.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Minimum wash water for low temperature dishwasher reached 40 deg C (104 Deg F) and not the minimum required temperature.
      • Corrective Action(s): The tap water was measured and reached 43 Deg C. It is believed that hot water temperature has dropped due to the amount of dishes being done. Ensure that the temperature of the water is being monitored daily and if necessary, increase the size of the hot water tank. Operator to stop doing dishes until the low temperature dishwasher reaches the minimum required temperature of 50 deg. C (120 deg F).
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Carpeted mat found in kitchen area.
      • Corrective Action(s): Replace mat with a washable non slip mat.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: During routine inspection, discovered that kitchen glass door was smashed due to a break in. Glass found on floors under equipment, on preparation table shelves and on the dry goods shelf.
      • Corrective Action(s): Thoroughly vacuum and clean all equipment, shelves and floors. Rewash all plates, cutlery and food storage containers. Rewash all whole fruits and discard any open food on dry storage rack ie: cinnamon sticks
      • Violation Score: 9
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