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Sunridge Gardens - Kitchen

22301 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Sunridge Gardens - Kitchen has been inspected 15 times by Fraser Health Authority since November 17, 2017. The most recent inspection, on September 25, 2026, recorded 1 infraction.

8 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on September 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 April 23, 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 2 times across 2 separate inspections, most recently on November 27, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 23, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 28, 2022. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed container of food handling utensils (tongs, knives, etc.) submerged in sanitizer at the prep table. Utensils are wiped with a towel before using.
      • Corrective Action(s): Discontinue this practice. Utensils need to be cleaned, sanitized, and air dried fully before using to avoid contaminating food with sanitizer.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sink and surface sanitizer, when tested at dispenser, spray bottles, sani-buckets, all measured at 0ppm. The sanitizer container was out of stock that is connected to dispenser. No other sanitizer container in stock at the premises.
      • Corrective Action(s): Discard all spray bottles and sani-buckets and use alternative sanitizer - QUATs at the sanitizer dispenser until the sink and surface sanitizer is in stock. Make sure to have sanitizer in the premises at all times.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on the wooden platform in dry storage room. Door sweep at the dry storage entrance does not form an adequate seal to prevent rodent entry.
      • Corrective Action(s): Remove wooden platform as it cannot be properly cleaned and santized. Replace door sweep so it can prevent rodent entry. Consider metal sweeps instead of rubber. Correct as soon as possible.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Two knives stored in the gap between prep cooler and table. This is a repeat observation.
      • 2. Small dusty fan in use at dishwashing area.
      • Corrective Action(s): 1. Store knives in a space that is easy to clean and sanitize.
      • 2. Clean the fan to avoid contaminating surfaces and dishes with dust.
      • Correct as soon as possible.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed rodent droppings in the following areas:
      • - Behind mixer
      • - Dry storage floor
      • - Cutlery drawer at serving station
      • Corrective Action(s): Clean up droppings and sanitize affected surfaces. Monitor all areas for rodent activity and consult pest control services as necessary. Sanitize all food prep surfaces every morning prior to starting food prep. Clean up the tops of the bulk food bins to avoid attracting rodents. Correct as soon as possible.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler is maintaining ambient temperatures of 9°C.
      • Corrective Action(s): Operator will be replacing this cooler. Limit perishable foods stored in this cooler to amounts that can be used within a 2 hour period. Leftovers must be discarded. Correct as soon as possible.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One soup urn was unintentionally unplugged. Soup measured approximately 35°C.
      • Corrective Action(s): Reheat soup to 74°C and ensure hot holding is at 60°C or greater.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle measured 0 ppm (Sink & Surface).
      • Corrective Action(s): Refill spray bottle with fresh sanitizer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One knife was stored in the gap between two prep tables.
      • Corrective Action(s): Store knife in an easily cleanable area.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Creamers and jug of milk stored at 10-11°C in the "Village Cooler" for less than 4 hours. These products are normally stored in the the kitchen coolers before taking them out. Operator adjusted setting of the "Village Cooler" to lower the temperature.
      • Corrective Action(s): Move all creamers and jug of milk to a working cooler capable of maintaining 4°C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: "Village Cooler" is unable to maintain 4°C. Ambient temperatures measured 10-11°C.
      • Corrective Action(s): Monitor the "Village Cooler" and arrange for service if the temperatures do not fall to 4°C or less. Do not store any perishable foods in this cooler until it can maintain 4°C. Correct as soon as possible.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing light cover in dry storage area.
      • Corrective Action(s): Replace missing light cover in area mentioned above.
      • Date to be corrected by: October 3, 2022
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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