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The Katsu Restaurant

5576 204th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

The Katsu Restaurant has been inspected 15 times by Fraser Health Authority since April 5, 2019. The most recent inspection, on July 13, 2026, recorded 1 infraction.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 5 times across 5 separate inspections, most recently on July 13, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 times across 4 separate inspections, most recently on November 10, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on February 26, 2024. 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 July 4, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 5, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings observed in hard to reach areas:
      • - underneath front serving station
      • - Dry storage shelf areas
      • Corrective Action(s): Clean mouse droppings. Set schedule for cleaning of hard to reach areas regularily. To be cleaned by: 1 week.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs stored on metal shelves at room temperature since last night.
      • Corrective Action(s): Eggs are potentially hazardous food and MUST be stored in the cooler at or below 4C at all times. Staff discarded all eggs into the outside compost bins at time of inspection.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following area:
      • - Underneath handwashing station that is beside old ice machine
      • - Underneath front counter (Behind the cabinet curtains)
      • Corrective Action(s): Remove rodent droppings and sanitize the area. To be corrected by Nov 14, 2025.
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent (mice) droppings observed in the corner near dry foods shelving
      • Corrective Action(s): Remove the droppings and clean and sanitize the area. Monitor the area for any new pest activity and implement pest control measures
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Box of cabbage is stored in staff washroom
      • Corrective Action(s): Remove the box from washroom and do not store any food items in the washroom
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dry storage has been partially cleaned but mice droppings noted in dry storage floor and around hot water tank and AC unit. Floor also noted wet with lots of old build ups, food debris and filth. This area creates hiding spot for mice.
      • IMPORTANT NOTE: This is a repeated violation. Improper action warrants further enforcement.
      • Corrective Action(s): - Clean and sanitize dry storage, under wire shelve and around hot water/AC unit. Remove all buildups. Sanitize with bleach water as discussed. Use proper face mask and gloves for cleaning and sanitizing.
      • - Ensure all holes are blocked. No entry point from outside should be there. USE material mice can not chew.
      • - Ensure water leak from hot water tank or AC is repaired.
      • - DO not store food on shelve until everything is cleaned.
      • - Monitor for mice activity. Take action when see mice activity.
      • Date to be corrected by: Next Routine Inspection
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in dry storage. Behind fridge and along storage area. Number of dropping also noted in mop sink room. Mice traps noted placed in different location through out facility. Pest control company is managing pest however issue has been persistent.
      • Corrective Action(s): Clean and sanitize all areas affected by mice activity. Using proper PPE and bleach solution discussed. Ensure all areas clean and sanitized.
      • - Remove items/ units that are not needed for your operation so that there is enough space to clean and maintain floor and behind equipment clean and free of build ups and grease.
      • - Patch holes and possible entries for mice. Steel wool can be used to block entrances. All holes on the walls or floors in dry storage, kitchen and hallway should be filled and properly blocked.
      • - Ensure no food remain on floors after operation hours.
      • - Consult your pest control company to come up with proper solutions.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Display wall with electronics in the back hallway is made from raw wood and not easy to clean. A temporary garbage bag noted installed over the wall covering half bottom of the wall.
      • Food splatters, build up observed on door trim as well.
      • Corrective Action(s): Clean all food splatters. Remove grease and build ups from the wall. Raw wood is absorbent and not impervious and must be sealed so that wall can be easily cleaned. Paint or wood sealer recommended and discussed with operator.
      • - Ensure to remove temporary garbage bags on the wall and discard.
      • - Ensure to clean and maintained door trims and other surfaces exposed to food build ups and grease/dust.
      • Date to be corrected by: 2-3 weeks
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Frost and ice build ups noted in all freezers so that inside the unit can not be cleaned and food stain removed.
      • Corrective Action(s): Clean and sanitize all freezers. Ensure to maintain units clean and free of build ups and food stains/ debris.
      • Date to be corrected by: 2-3 weeks
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bottles were not labeled. Operator labeled bottles at the time of this inspection.
      • Corrective Action(s):
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine inside has slime build-up
      • Corrective Action(s): Empty ice inside, clean and sanitize inside. Date to be corrected by: July 11 2022
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors and fridge in back kitchen require cleaning / grease build-up
      • Corrective Action(s): Clean and sanitize areas mentioned above - date to be corrected by: July 11 2022
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish noticed thawing in water at room temperature.
      • Corrective Action(s): Ensure that meat/fish are thawed in cooler or under running water
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ensure that floors and fridges in back are thoroughly cleaned.
      • Corrective Action(s): Date to be corrected by: July 31/21
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Door is missing on ice machine.
      • Corrective Action(s): Ensure that it is fixed. Date to be corrected by: July 31/21
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Pass thru is made of painted wood and is rough.
      • Corrective Action(s): Operator to replace with a washable finished pass thru by March 1st.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kim chi and shredded cheese were being stored at room temperature. Sauces and other condiments were being stored above ice water.
      • Corrective Action(s): Ensure that all food items are stored at 4 degrees C. or colder.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap in a dispenser is missing from kitchen sink.
      • Corrective Action(s): Replace missing soap at handsink and ensure that there is a continuous supply at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked cutlets are being cut on a cutting board on which the breading from raw cutlets is passing over. Crumbs from raw cutlets found where clean dishes are stored and all over cuttingboard.
      • Corrective Action(s): Temporarily cutting of cooked cutlets has been relocated. Please rearrange kitchen layout so that raw meats are stored and preppped separate from ready to eat foods. Please submit a proposal on how this will be addressed prior to implementing. Proposal required within two weeks.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Back hallway is not a food prep area or suitable for food and food equipment storage.
      • Pass thru area is made of rough wood and has a piece of plastic taped to it.
      • Corrective Action(s): Do not prep foods here. If you wish to store items here, all finishes must be smooth and cleanable.
      • Refinish or replace the pass thru to provide a smooth and cleanable surface. Raw wood is not acceptable.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): inserts of cheese, kimichi and sauces stored at room temperature
      • Corrective Action(s): store these item in an ice water bath to keep cold (corrected during inspection)
      • Violation Score: 5
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