Skip to content
Loading map…

Str Eats

150 - 20689 Willoughby Town Center Dr, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Str Eats has been inspected 18 times by Fraser Health Authority since August 10, 2018. The most recent inspection, on July 8, 2026, recorded 1 infraction.

9 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 6 times across 6 separate inspections, most recently on July 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 3 times across 3 separate inspections, most recently on January 19, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 21, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 February 6, 2024. 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.

18 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher (low temp) measured 0 ppm chlorine after final rinse. Transport line for sanitizer full and priming unit released chemical into basin. Chlorine jug looks reasonably full and colour seems ok. Rechecked the transport line and there was a kink in the line inside the chemical jug. This was cut off and the system checked out at 50 to 75 ppm.
      • Corrective Action(s): Call service company and have unit serviced. Verify the feed system and/or chemical is adequte. Regularly test unit to make sure it is feeding chemical at minimum 50 ppm through system.
      • Violation Score: 15
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher continues to have problems with the transport of sanitizer from the concentrate container to the dishwasher. Pumps ok, but there are air gaps or bubbles that remain in system after priming.
      • Corrective Action(s): Unit is not working correctly. Have unit serviced again as discussed.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher (low temp) measured 0 ppm sanitizer feed line empty. Main concentrate bucket full. Not primed. System primed, but observed the transport line cracked at entry into dishwasher basin. Sanitizer bleach concentrate dripping directly onto floor. Also observed the sanitizer transport line very tight with very little play to work with.
      • Corrective Action(s): Immediately call for servicing of unit. Replace and lengthen transport line.
      • Switch to manual dishwashing. Must have viable sink stoppers to implement manual dishwashing procedures. Missing. Staff to purchase.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sani-bucket at the front measured 0 ppm. Sampled at the main auto dispenser and quats solution measured 200 ppm.
      • Corrective Action(s): Make sure staff change bckets for sanitizer at an interval. Typical is every 2 hours depending on uses.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Prep cooler next to cooktop continues to have problems keeping foods less than 4 C as required to keep food safe. Meat inserts inside base of unit measured 9.5 to 10 C (pulled pork). Top clamshell insert area measured 5 to 7 C. All measurements taken at beginning of day. Reviewed temp logs which noted temperatures slightly above allowable limits.
      • Corrective Action(s): Immediately relocate all potentially hazardous foods out of this unit and store in alternate cooler. Locate small volumes of food (limit to two hours - discard) for accessibility purposes as temporary measure until unit is serviced.
      • Have unit serviced immediately.
      • Re-inspection required - see report for date.
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Meat prep coooler next to grill observed at 10 - 12 C below and 6 to 25 C in inserts. Measured again at end of inspection with similar results.
      • Corrective Action(s): As a rule do not place hot foods (recently reheated) in the insert area as this unit will take time to get food to 4 C or less.
      • **stock from already cooled product only.
      • Adjust temperature controls as discussed or have unit serviced as necessary. Must keep food less than 4 C at all times.
      • Continue to monitor and log tempratures throughout day as discussed.
      • Re-inspection required. See date noted.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handsink hot water faucet is broken (agian). Staff explained part on order.
      • Corrective Action(s): Must be fixed by next scheduled routine inspeciton.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher detergent bucket empty and hosing laying on floor. New bucket at station, but not opened for use.
      • Corrective Action(s): Open and use the existing detergent bucket so dishes can be properly cleaned prior to final sanitizing rinse cycle. Make sure this area is better organized and that all chemical buckets used for dishwasher are checked daily. This will be verified on re-inspection dated noted.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted on floor in several areas of premises and on paint cans under dishwasher. Observed several mouse traps and bait stations, but have clearly been dislocated from their intended placement. Upon discussion with operator a Pest Control (PCO) technician comes every two weeks.
      • Corrective Action(s): Ensure daily clean up is complete to remove food sources. Make sure all traps are in place as PCO intended. Re-position as per PCO direction.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Clean up dishwash area, in particular cavity where chemicals are dispensed.
      • (Remove paint cans from premises)
      • Clean behind freezer and any other areas where food is likely to accumulate to reduce food availability to pests.
      • Corrective Action(s): Above noted areas observed with accumulation of food debris, and generally disorganized.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Fryer oil filteration machine found to be stored next to the mop sink. This could lead to contamination of the filtration machine from mop buckets or mop sink splashes.
      • Corrective Action(s): Relocate the oil filtration machine to a clean and sanitary area away from the mop sink ( immediately).
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked rice in the warmer registered 132 degrees F.
      • Corrective Action(s): Adjust the thermostat for the warmer so that rice and all other hot items are maintained at at least 140 F (60 C). Ensure the warmer's water bath is kept covered to prevent steam from escaping.
      • Violation Score: 5
Own this business? Add a badge to your website