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Saint Germain Bakery (Langley)

223 - 19705 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Saint Germain Bakery (Langley) has been inspected 2 times by Fraser Health Authority since September 15, 2026. The most recent inspection, on September 17, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on September 15, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 15, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

2 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: All butter cream and yudane buns being stored at room temp. Thes products must be stored in the refrigerated as they're potentially hazardous products.
      • Corrective Action(s): All buns with butter cream and the yudane bread products must be refrigerated and cannot be stored at room temperature. Lab tests provided by owner shows that the butter cream and yudane products are potentially hazardous and must be refrigerated. This was communicated to the owner when the lab tests were provided.
      • These products were cooled immediately in the walk in cooler for sale within the next hour, they must be discarded after that.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Egg tarts, triple cheese toast and other hot items on hot plates beside cash register between 34.4C and 47.4C depending on the item and location.
      • Corrective Action(s): All products on these open hot plates were discarded at time of inspection. No temperation logs are being recorded or time tracking.
      • All products listed above must be kept at 60C or above. Open hot plates are likely not going to acheive this.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes being washed in the single compartment sink at the front and allowed to air dry on a rack in the hand sink.
      • Corrective Action(s): All dishes must be washed in the 2 compartment sink and/or dishwasher at the back.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink blocked by drying rack for dishes.
      • Back hand sink had items being store in front of it.
      • Corrective Action(s): Front hand sink is for washing hands only
      • Ensure boxes, crates and carts are not being stored in front of the hand sink
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff attempted to wash their gloved hands with soap and water, as well as remove gloves then put the same gloves back on.
      • Corrective Action(s): Ensure staff are aware that gloves are to be removed, then hands washed with soap and water, then a new clean pair of gloves can be put back on.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan not available on site nor are staff following it, hot held food is being cooled before being placed in hot holding unit.
      • Temp logs are not being maintained for hot held food
      • Corrective Action(s): Ensure staff are aware where each item is to be stored and proper procedures based on the food safety plan by Sept 15/26
      • Ensure all food temperatuers (hot and cold) are checked every 2 hours and logs on the log sheet. by Sept 15/26
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Open back hot holding shelves beside the cash register is not an appropriate design based on the temperature of the food in it.
      • Corrective Action(s): A closed cabinet would be a better design as this would allow that hot air to stay within the cabinet. Sept 20/26
      • The food on the hot plates must maintain at least 60C at all times.by Sept 15/26
      • Violation Score: 9
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