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Stepping Stone Community Services

20101 Michaud Cres, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Stepping Stone Community Services has been inspected 15 times by Fraser Health Authority since September 14, 2012. The most recent inspection, on June 18, 2026, found no infractions.

10 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on January 6, 2025. 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 2 times across 2 separate inspections, most recently on October 26, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: (1) High temperature dishwasher rinse cycle measured at a maximum of 49.8C after multiple runs. Kitchen is currently used once a week for baking.
      • (2) Handsink faucet observed loose.
      • Corrective Action(s): (1) Repair dishwasher to have a final rinse cycle of at least 71C at the dish level. Temperature at the manifold is to be at least 82C. In the meantime, manually sanitize all equipment/dishware in the 2 compartment sink using a 200ppm QUATS sanitizer concentration.
      • Correct by: January 20, 2025
      • (2) Tighten faucet to prevent leak.
      • Correct by: January 20, 2025
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food in 2 Door display cooler in the kitchen measured at 13 degree C. Some sliced chicken breast and pork jambon stored . Also vegetables and shelf stable food noted. Another 2 door cooler available and operator moved perishables to that cooler.
      • Corrective Action(s):
      • Do not use this fridge for perishable food until the unit is repaired.
      • Adjust temp, Repair or replace cooler so that the unit can hold temperature of the food at or below 4 degree C.
      • Date to be corrected by: immediately
      • Violation Score: 15
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dish machine was not working at the time of inspection. Highest temperature attained was at 68.5C at the plate level during the rinse cycle. Multiple attempts made to determine if dish machine was able to sanitize at the minimum required temperature.
      • Note: At this time, the kitchen has been closed to the public due to COVID-19. Kitchen has only been used for staff members, approximately once a day.
      • Date to be corrected by: May 20, 2022
      • Corrective Action(s): Do not use the high temperature dish machine until it is serviced and able to reach at least 71C at the plate level during the rinse cycle.
      • Wash and rinse in the 2-compartment sink if manual dishwashing is to be performed.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler cooling fan cover has debris accumulations.
      • Corrective Action(s): Clean and disinfect cover
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Habco cooler at 10 Celsius, food products at 8 Celsius.
      • Corrective Action(s): milk moved to alternate cooler at 4 Celsius
      • Service or adjust cooling unit to maintain perishable at or below 4 Celsius
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

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