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The Village Langley - Arbutus House

3920 198th St, Langley · Institutional Kitchen

Official record from Fraser Health →

Inspection summary

The Village Langley - Arbutus House has been inspected 11 times by Fraser Health Authority since October 25, 2019. The most recent inspection, on April 16, 2026, found no infractions.

8 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • 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 February 7, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 14, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on October 25, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of cut squash was sitting on counter at approximately 17°C. Staff were unable to determine the time that the squash has been out on the counter.
      • Corrective Action(s): Discard the squash. Ensure cold perishable foods are kept in cooler at <= 4°C until it is needed for cooking.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels at hand washing station.
      • Corrective Action(s): Supply paper towels to so staff can wash their hands properly.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen vegetables thawing at room temperature.
      • Corrective Action(s): Thaw frozen foods using one of the following methods:
      • - In a cooler at 4°C or less
      • - Under cold running water
      • - In a container of cold water, where water is changed at least every 30 minutes
      • Violation Score: 1
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Review hot holding practice, heat source disk was not above 60 Celsius
      • Corrective Action(s): Food product above 60 Celsius and placed in oven for reheating.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Fridge at elevated temperature.
      • Temperature monitoring records unit at elevated temperature with documented corrective action
      • Corrective Action(s): Monitor unit ensure perishables maintained at or below 4 Celsius.
      • If possible adjust defrost cycle time not to coincide with meal periods when the fridge is in active use
      • Violation Score: 9
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