Skip to content
Loading map…

The Landing Pub & Liquor Store

5449 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

The Landing Pub & Liquor Store has been inspected 16 times by Fraser Health Authority since September 20, 2021. The most recent inspection, on September 17, 2026, recorded 1 infraction.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 7 times across 6 separate inspections, most recently on October 28, 2025. 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 once on September 24, 2024. 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 once on June 2, 2022. For example: 209 - Food not protected from contamination [s. 12(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 4 times across 4 separate inspections, most recently on September 17, 2026. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 2, 2022. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

16 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted. (ie: walls, etc)
      • Corrective Action(s): Continue efforts to upgrade/repair damaged surfaces.
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mechanical Dishwasher (low temp - chlorine) - no sanitizer detected. Wiping cloth storage - sanitizer too strong.
      • Corrective Action(s): Service dishwasher/dispensing equipment. Monitor sanitizer concentrations.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler ~ 7.6 C.
      • Corrective Action(s): Adjust. Maintain at or below 4 C.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Mechanical Dishwasher (kitchen): No sanitizer detected. Wiping cloth storage (quats) too strong.
      • Corrective Action(s): Service dishwasher. Reduce chemical concentration of wiping cloth storage - maintain ~ 200 ppm.
      • Violation Score: 5
  7. Follow-Up 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): Prep cooler/walk in cooler too warm.
      • Corrective Action(s): Adjusted - maintain at or below 4 C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler (kitchen) 6.8 C. Walk in cooler: 7.2 C.
      • Corrective Action(s): Prep cooler adjusted on site - no concerns. Walk in cooler - monitor/adjust. Maintain at or below 4 C. Securely fasten temperature gauges inside all refrigeration units for monitoring.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Too many wiping cloths being stored on prep lines. Wiping cloths not properly stored in a sanitizer. (prep and cook areas)
      • Corrective Action(s): Limit the number of wiping cloths being used. Wiping cloths are to be kept completely submerged - stored in a sanitizer at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted below/under equipment, etc. (bar/kitchen)
      • Corrective Action(s): Ensure routine cleaning of all hard to reach areas. Facility is to be kept clean and organized - store all items in designated areas.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Bar glass washer - no sanitizer detected. Chemical spray bottles not labelled. Wiping cloths not properly stored in a sanitizer. Meat slicer not cleaned/disinfected after use. Utensils are not permitted to be stored in a sanitizer on the prep lines.
      • Corrective Action(s): Service Bar glass washer. Label spray bottles. Wiping cloths are to be stored in a sanitizer at all times. Meat slicer/sharpener is to be cleaned/disinfected after use. Refer to notes on proper utensil storage.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large accumulation of food/grease debris noted throughout prep area. (ie: below/under equipment, ontop of prep/storage lines, below/under bar, etc)
      • Corrective Action(s): Deep cleaning/degreasing is required. Pull all items away from walls - clean and organize entire facility. Remove ALL unused items to free up space. Effort is to be made to store all items off of floors.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) The cooking station has built up grease/dirt under the cooking equipement. 2) The fume hood has visible dust built up. 3) There is a broken tile on the back wall of the cooking station.
      • Corrective Action(s): 1+2) This is unsannitary and should be included as part of a regular cleaning schedule to avoid build up. 3) This may cause food debris and pathogens to build up in the hole/crevice because this area can not be cleaned adequately. Fix the tile so that this back wall can be cleaned adequately.
      • Correction Date: 1 month.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees seen wiping hands on aprons and towels instead of wiping with disposable paper towels.
      • Corrective Action(s): Hands must be washed with soap and wiped with paper towels, not reusable towels or aprons as these can contaminate your hands before handling food.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fume hood covered in dust, grease, and past due for service (Jan, 2022).
      • Corrective Action(s): Contaminants can fall and land on cooked food resulting in contaminated food being served to patrons. The chef says the cleaning company is behind schedule and will call to follow up again.
      • Correction Date: Immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There is alot of clutter and the kitchen is overall unsanitary.
      • Corrective Action(s): Clean up and reorganize to remove some of the clutter to make it easier to clean and for employees to move around.
      • Correction date: 2 weeks.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Repeat offence: The dishwasher is not dispensing any sanitizer.
      • Corrective Action(s): The dishwasher must dispense sanitizer in order to properly sanitize dishware for same use. The repairman is on his way during inspection to fix the problem. In the meanwhile, they will use the dishwasher in the kitchen to wash the dishware.
      • Correction date: Immediately
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Inadequate sanitizer is detecteed in the bar glasswasher (<12.5ppm Iodine).
      • Corrective Action(s): Service the unit. In the meantime, wash bar glasses in the kitchen dishwasher.
      • Violation Score: 9
Own this business? Add a badge to your website