Thunderbird Show Park - Buffet
24550 72nd Ave, Langley · Restaurant
Inspection summary
Thunderbird Show Park - Buffet has been inspected 10 times by Fraser Health Authority since August 18, 2017. The most recent inspection, on August 5, 2026, recorded 2 infractions.
6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
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 3 times across 3 separate inspections, most recently on August 5, 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 2 times across 2 separate inspections, most recently on August 5, 2026. For example:
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
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 June 12, 2025. For example:
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on June 12, 2025. For example:
104 - Permit not posted in a conspicuous location [s. 8(7)]
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.
10 inspections
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hot holding unit at the buffet area held various food items at <60C (47-52C).
- Corrective Action(s): All food items must be hot held at >60C at all times. Operator placed food onto the unit for lunch service <2 hours ago. Operator indicated that all food items not served at the end of the shift will be temperature checked and discarded (lunch service is less than 4 hours)
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): QUATS sanitizer bottle located at the bar area measured >500ppm. Multiple QUATS sanitizer bottle located in the buffet area also measured at >500ppm.
- Corrective Action(s): QUATS sanitizer must be between 200-400ppm. Review the manufacturers direction the properly make QUATS solution and use test strips to confirm all solution is between 200-400ppm. Operator remade solution tested at 200-400ppm.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Main and only dedicated hand wash station not working.
- Corrective Action(s): A dedicated hand wash station must always be able to supply hot/cold water, soap and paper towel. In the mean time use the preparation sink as a hand wash station and food prep in the single compartment of the 3 compartment sink. Do not food prep and do dishes at the same time.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Flies observed in the main kitchen area.
- Corrective Action(s): Obtain fly ribbons and place them in non food contact/preparation area. Work with pest control company to reduce house fly population.
- Date to be corrected by: today
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Both doors into the kitchen is open.
- Corrective Action(s): Open doors during operation potentially allows for house flies to enter into the kitchen. Close the door during operation. Install air curtains, blow fan current in the opposite direction and install fly ribbons at areas of no food preparation and storage if planning to open the door for air flow.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: 1. Main handwash station not working
- 2. Stand up cooler next to the handwash station measured a minimum temperature of 8.2C.
- Corrective Action(s): 1. Replace/repair the handwash station to ensure it can supply hot/cold water
- 2. Observe the temperature of the stand up cooler - fix the unit if temperatures do not reach <4C consistently. In the meantime do not place any cold storage items into this cooler until fixed.
- Date to be corrected by: 1 week.
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: 1.Plastic covering on the ice machine in the bar area
- 2. Wood frame being used as a stand for the oven near the grill
- Corrective Action(s): 1. Remove the plastic to expose stainless steel
- 2. Paint the wood frame to ensure it is of non-porous material.
- Date to be corrected by: 1 week
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Vinegar cleaning solution is being used for guest tables and chairs in the main dining room.
- Corrective Action(s): Vinegar is not an appropriate sanitizer to clean and sanitize food contact surfaces. Use either bleach or QUATS solution to clean and sanitize all food contact surfaces. Ensure to check for the concentration of bleach to ensure 100ppm is reached and replace bleach solution daily to ensure sufficent sanitizing concentration is maintained. Label all bleach spray bottle to easily identify sanitizer solution.
- Operator to stop the use of vinegar as sanitizer to clean food contact surfaces. Operator produced bleach solution tested at >100ppm to use.
- Violation Score: 5
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: Health Permit not displayed in conspicuous location
- Corrective Action(s): Operator needs to obtain replacement permit.
- Date to be corrected by: 1 week
- Violation Score: 1
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Clean dishware and utensils stored in the dry storage area exposed to the environment. Pest activity observed inside the dry storage area. Potential contamination of clean dishware
- 2. Prepackaged food items inside boxes are sitting on the floor.
- Corrective Action(s): 1. Store clean dishware intended for operational use inside containers/protected from the environment. Recommend to rewash dishware inside dishwasher prior to use.
- 2. All food items must be stored above ground and protected from contamination
- Date to be corrected by: today
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Minor mouse droppings in the dry storage area behind the dry storage racks and beside the chest freezer.
- Corrective Action(s): Remove all mouse droppings. Clean and sanitize the area and establish a higher frequency cleaning schedule and monitoring system to ensure any new droppings are cleaned immediately.
- Date to be corrected: today
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Borrow holes observed inside the dry storage area.
- Corrective Action(s): Fill all burrow holes/gaps and entry way into the dry storage area. Ensure there is no potentiual entry way from the outside.
- Date to be corrected by: 1 week
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Build up of grease and food debris underneath and behind the stove top in the main kitchen
- Corrective Action(s): Clean and sanitize the area mentioned above.
- Date to be corrected by: Today.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Salads of different varieties displayed at ambient temperatures and not properly covered.
- Corrective Action(s): These foods must be stored at less than 4 C. Use ice bath or mechanical refrigeration to keep products cold. This will be audited at next noted inspection date.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Hot holding unit lids do not fit tight to base, not allowing the heat from steam table to maintain temperature on chicken pieces, possibly other pieces. Hot holding lid handles missing (using string as handle not acceptable). Chicken measured from 45 to 58 C.
- Corrective Action(s): Make sure staff are provided adequate supply of lids that are appropriate for the inserts used and are in good working order. Make sure staff keep lids on all foods at all times to ensure 60 C is maintained. Food inserts with proper lids keeping food above 60 C.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Handwash station in buffet service area under repair during inspection. Handwash station in kitchen not working.
- Corrective Action(s): These are the two only food service handwash stations in premises. These must be fixed and made operational immediately. Please confirm in email with support pictures both stations are operational. This will be reviewed at follow up inspection date noted.
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: A) Flies (significant volumes) - noted on several buffet food items, which were not under lids or other protective screens in buffet area. Flies noted throughout kitchen area.
- B) Rat droppings (moderate volumes) noted throughout floor and wall behind bin freezers in storage room. No signs of Pest Control measures in this area.
- Corrective Action(s): A) All food must be protected from contanmination, including flies. Ensure food is covered with lids, protective screens etc. at all times. Additional measures need to be implemented to prevent pests from entering food processing and serving areas. Keep doors closed; put screens on doors; put springs on doors so they shut automatically; install directional fans at doorways to act as wind barriers; manage garbage in a more proactive manner, both inside garbage and garbage outside.
- **Contact Pest Control for additional advice and input.
- B) Clean up droppings in food storage room. Contact Pest control technician for advice related to systematic approach for rodent abatment in food service/storage areas.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: New walk-in cooler constructed for buffet facility. Built directly on asphalt ground. This surface is not cleanable. Additionally, food containers are stored directly on ground. Shelves supplied with wheels, but wheels in bag in corner of unit.
- Corrective Action(s): Long-term (off season) - Install a proper floor to allow unit to be properly and easily cleaned. Contact this office ahead of time to confirm flooring material to be used.
- Immediate - Get all food related containers off floor. Install wheels on all shelves and adopt a cleaning schedule for this space.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: A number of rat droppings were stored in the dry storage room. Rats are likely coming from the holes in the wall near electrical panel. These holes were required to be plugged during the previous inspection.
- Corrective Action(s): Carefull check all corners of the dry storage shed for evidence of rat droppings. Remove all droppings and disinfect the affected areas with 1:10 bleach solution. Hire a licensed pest control company for pest proofing of all structures. Seal all holes or gaps bigger than 1/4 inch. ( Immediately)
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: An upright freezer and a slidign door cooler in the kitchen trailer were not found to be in working order. All foods were discarded during the inspection.
- Corrective Action(s): Repair or replace the cooler and freezer so that they are capable of operating at 4 C or below and -18 C or below, respectively.
- A licensed refrigeration mechanic must check all refrigeration unit to ensure they are functioning properly ( Immediately).
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions