Stacked Pancake & Breakfast House
D100 - 8045 204th St, Langley · Restaurant
Inspection summary
Stacked Pancake & Breakfast House has been inspected 9 times by Fraser Health Authority since January 26, 2024. The most recent inspection, on September 24, 2026, found no infractions.
6 of 9 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: Cleaning and sanitizing.
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 September 21, 2026. For example:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 once on March 11, 2024. 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.
9 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher not functioning properly. Final rinse water in chamber only getting to 53 C. Checked multiple times. Indicating guage shows booster temperature at 200 F. Not accurate to water temperature at plate. Observed one of the spray arms missing end piece so it's possible the hot water is not properly hitting the plate. Currently two of the three sinks are used to presoak the dishes before they go into the unit.
- Corrective Action(s): 1) Immediately change to manual dishwashing or final rinse process. Do not use the dishwasher for the final rinse step. Iimplement manual sanitizing step using one or two the sink compsartments. The third can continue to be used for spraying and pre-soaking.
- **Each sink should be filled with proper sanitizing solution (quats is ok) at 200 ppm. Make sure you have the proper ratio for 8 to 10 gallon sink fill to maintain 200 ppm solution.
- 2) Have unit serviced as per discussion. Do not use dishwasher for filan rinse step until fixed and functional. If the final rinse guage is not correct this should be fixed as well.
- Follow up as per date on report.
- Violation Score: 25
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Dishwasher final rinse temperature measured at 59 to 62 C. Thermalabel used as well and colour indicator did not change. Attempted multiple times. Observed the indicating gauge for the rinse cycle baseline at 170 F and during boost increased to 200 to 210 F. THis did not seemed to affect the temperature at plate. Is this guage inaccurate? Also, the wash temperature guage was at 110 to 115 F. Typical operating temperature usually 140 F or more. Discussed with operator who reset the water heater.
- Corrective Action(s): Operator contacted service technician and will be in today to check. Until unit is fixed all dishes must be manually sanitized in dish sinks using quats at 200 ppm or bleach at 100 ppm, allowing 30 seconds to 2 minutes contact time.
- Call this office once unit is fixed and can change thermolabel to black when run through the system. Follow up inspection to be completed on date note on report.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1) Water ponding/pooling along wall at dishwasher and extending to corner at walk-in cooler, directly under clean dishware. Discussed with staff that it's likely discharge from the floor drain backing up when multiple sinks emptied at same time.
- 2) food debris and water accumulating in walk-in cooler, especially under raw meat shelf. Meat juices potentially leaking onto floor. Cardboard placed under shelf.
- Corrective Action(s): 1) All wastewater backing up onto floor in kitchen from floor drains could be considered sewage water (black and grey water) and must be cleaned up immediately, with a disinfection step included. Also, create a sign at dish sinks advising staff of proper sink draining methods and clean up procedures when back up occurs.
- 2) Clean up more regularly to ensure no ponding of water occurs in walk-in. Check the drain lines from cooler copressor and eliminate drip. Remove Cardboard from use.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions