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White Spot Triple O's #206

10 - 20090 Langley Bypass, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

White Spot Triple O's #206 has been inspected 19 times by Fraser Health Authority since December 10, 2012. The most recent inspection, on May 6, 2026, found no infractions.

11 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 3 times across 3 separate inspections, most recently on November 12, 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 2 times across 2 separate inspections, most recently on May 6, 2019. 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 25, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 September 25, 2017. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 May 1, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had 0ppm chlorine at plate level.
      • Corrective Action(s): Ensure low temperature dishwasher measures 50ppm chlorine at plate level after final rinse step to have proper sanitization. In the meantime, use the 3-compartment sinks with 200ppm QUATs or 100ppm chlorine to sanitize.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not working, no sanitizer is available, operator has received wrong, expired chemicals and is waiting for new supply
      • Corrective Action(s): Until the dishwasher is fixed. Follow manual ware washing steps to wash,r inse and sanitize the dishware
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease accumulation in the following areas:
      • -Under and around the grill and deep fryer area
      • -Hood vents
      • Corrective Action(s): Ensure the places listed above are cleaned by May 5/24
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rust and peeling of material from the ceiling of the walk-in cooler. Fries were stored without cover on a rack in the cooler.
      • Corrective Action(s): Ensure that the ceiling is repaired. In the meantime, cover all food in the walk-in cooler.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bucket had 0 ppm Quats detected, and solution was visibly dirty. According to operator, buckets are changed every 2 hours however no method of tracking was being used.
      • Corrective Action(s): Solution in bucket was changed at time of inspection; 200 ppm Quats detected. Ensure to consistently change all sanitizer buckets every 2 hours by using time tracking stickers or timers.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Staff washroom was missing liquid soap and soap dispenser had fallen off the wall.
      • Corrective Action(s): Dispenser was screwed back onto wall at time of inspection and refilled.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Burger toppings (lettuce, tomatoes, and pickles) and sauces held at room temperature, no time stamps in use.
      • Corrective Action(s): Ensure time tracking stamps are always in use for items held at room temperature.
      • Corrected at time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in corners in back area by walk-in freezer require cleaning.
      • Corrective Action(s): Correct by: Today
      • Violation Score:
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lettuce, pickles, and sliced tomatoes held in inserts at room temperature were measured to be at ~7C and no time-tracking was being done. Inserts were full.
      • Corrective Action(s): Staff stated the toppings had just been put out recently and placed time stamps on inserts at time of inspection. Ensure to discard any leftovers after 2 hours. Fill inserts only 1/2 - 2/3 full to ensure items are turned over every 2 hours.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Cooler doors and handles require cleaning and sanitizing - grease build-up noted.
      • - Walls and floors in hard to reach areas require cleaning - observed accumulation of dried up food/grease splatter. Ensure floors underneath equipment and storage racks are also cleaned on a regular basis.
      • Corrective Action(s): Correct by: 2 days
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink in back of kitchen was not availble for staff to use - being repaired today.
      • Corrective Action(s): All staff using hand sink at the front in the meantime. Ensure the sink repair is completed by end of day today; hand sinks must be easily accessible by all staff at all times.
      • Correct by: Today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Floor and walls around the flat top grill has accumulation of grease.
      • 2) Floor and walls under dishwashing sinks require cleaning
      • Corrective Action(s): Ensure these areas are cleaned and sanitized regularly to prevent build-up of grease and food debris.
      • Correct by: Wednesday, September 27
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water tap for hand sink in back kitchen was in the middle of repairs at time of inspection. Staff stated the tap had not been working since Saturday.
      • Corrective Action(s): Plumber was on-site earlier today and returned during the inspection to complete the repair.
      • Correct by: Today
      • Violation Score: 3
  19. Routine Inspection

    0 infractions

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