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Stacked Pancake & Breakfast House

D100 - 8045 204th St, Langley · Restaurant

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. 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
  6. 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
  7. Follow-Up Inspection

    0 infractions