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The Butcher

D115 - 8045 204th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

The Butcher has been inspected 9 times by Fraser Health Authority since January 15, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 separate inspections, most recently on June 9, 2025. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 January 13, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 8, 2026. For example: 208 - Foods obtained from unapproved sources [s. 11]

  • 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 once on December 3, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 9, 2026. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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

  1. Routine Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Various kinds of non-inspected and/or wild game being processed in facility.
      • Corrective Action(s): Cease and decict Order issued.
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Operation has wild game processed without proper barriers in place providing separation from inspected meat.
      • Corrective Action(s): All food must be properly protected and labelled accordingly to inspected and not inspected to facilitate proper safeguards.
      • Violation Score: 15
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operation does not have a Food Safety plan reviewed and approved by this office.
      • Corrective Action(s): See Correction Order.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided a comprehensive Food safety plan relative to the incoming game meat and non-inspected farmgate meat moving through the facility. This must be given priority
      • Corrective Action(s): Submit a comprehensive food safety plan as noted above for your operations as discussed.
      • Have completed and submitted within two weeks. Send by email is ok.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A) Area around the smoker, especially the floor is too dirty and greasy. Plastice drawer set up right next to smoker not appropriate.
      • B) Corners and areas around legs of equipment observed with a build up of dirty grease. This is beginning to show as general floor mottling and indicative of inadequate cleaning and sanitation practices.
      • **There is a general abundance of boxes etc. that is piling up and contributing to reduced ability to keep premises clean.
      • Corrective Action(s): An improved sanitation plan is needed for facility and staff need to be accountable to completing cleaning tasks more regularly. Operator must ensure cleaning schedule is followed and the quality of work is maintained.
      • *Make sure cleaning schedule is detailed enough to ensure work is completed to operator standards or better. Get more cleaning help if needed.
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Upright white deli fridge measured 8 C. Left thermometer in there for 10 minutes. Unit switched from cooler to freezer to facilitate quicker change in temperature. Unit stocked in morning and may have been over worked with door open? Indicating guage on unit measured 3 C. Newest unit.
      • Corrective Action(s): Monitor unit over next 30 minutes to one hour and ensure it gets below 4 C. Move product to alternate unit if numbers don't improve.
      • Follow up inspection as noted on report.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operation lacks plans and procedures related to safe handling of incoming farmgate plus meats and wild game meat for processing. Also, attention and planning documents needed for transportation related safeguards to incoming meat products.
      • Corrective Action(s): Operator to develop plans as discussed utilizing the following documents:
      • -Guideline for handling and labelling of meat that is not government inspected.
      • - Guideline for the safe transportation of carcasses, poultry and meat products
      • - Guideline for cutting and wrapping of carcasses that are not government inspected.
      • Follow up in 1 month.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Food in containers in walk-in cooler uncovered and risk exposure to contamination. Cured meats should not be in walk-in cooler uncovered. Meat stock in pails should not be uncovered and below hanging meat. Observed chicken stock uncovered and contaminated with blood.
      • Corrective Action(s): Chicken stock discarded at my request.
      • All other foods must be covered.
      • Follow up inspection to verify. See date on report.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Back of premises (and walk-in cooler) getting quite disorganized and food contaniers and/or bags are on floor or on milk crates or on other boxes. THis is making things difficult to clean.
      • Corrective Action(s): Purchase more shelving (as discussed in previous inspections.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottles not labelled and full of sanitizer well in excess of 200 ppm chlorine. Or filled with no sanitizing solution at all.
      • Bleach use at sink not consistent. Make sure never to mix bleach and soap in sinks for sanitizing. Make sure to follow proper dosing ratio's as noted on sanitation plan and on signage left for operator.
      • Corrective Action(s): Make sure to label sanitizer bottles.
      • Find consistent dosing system for staff to use for spray bottles and sinks as discussed in previous inspections.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A) Front handsink has come off wall and the drain pipes are not fitting well resulting in leak onto floor when used. Compression fitting to down pipe looks broken.
      • B) Faucet at dish sink is leaking and spraying around.
      • Corrective Action(s): Fix sinks as noted above. Handsink in front should be done right away as this sink is needed for proper hygiene in customer area, but wastewater can't be leaking onto the floor.
      • Follow up for handsink needed. Send pics to office when completed.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Make sure staff are committed to proper dishwashing procedures all the time. Do not mix bleach and soap as the soap will eat the bleach - can't mix washing and sanitizing effectively and/or on a consisent basis. Do not use the third sink as the drying rack.
      • Corrective Action(s): Make sure to implement a separate sanitizing sink at 100 to 200 ppm and let dishware sit in solution for 30 seconds to 2 minutes. Then air dry.
      • - You can reorganize the shelves you have, or better invest in additional shelving (wall mounted above sinks for drainage) to cover off air drying.
      • Signage left.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler has shelving racks right on the floor. Space an issue based on hanging needs.
      • Corrective Action(s): Recommend additional shelving on wheels to make cooler space more pliable. Keeping floor space clear will allow for improved cleaning in this unit. Operator plans to add separate cooling unit to ease burden on walk-in space. Check at next scheduled inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dishsinks undersized for existing uses. A majority of the dishes and utensils cannot be fully submerged into sinks to allow for proper wash rinse and sanitize purposes.
      • Corrective Action(s): Upgrade three compartment sinks to larger commercial size as discussed. Submit plan within 30 days and complete installation within four months.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Bleach spray bottle concentration is too high and one of the cpontainers broken. Bottles not labelled identifying contents.
      • Corrective Action(s): 1) Make sure to properly label spray bottles as discussed.
      • 2) Make sure to implement a dosing system to make solution more consistent and at food safe level.
      • **Dollar store soap dispenser is a good dosing tool for small volumes like spray bottles.
      • Violation Score: 3
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