Skip to content
Loading map…

Big Hot

8888 University Dr, Burnaby · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Vegetables stored below meat and seafood in open display cooler.
      • Corrective Action(s): - Store vegetables above meat and seafood to prevent cross contamination.
      • [Correction Date: Immediately]
      • 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): - Cold potentially hazardous foods displayed in open display cooler are >4C:
      • - Juice Pork Dumpling: 10.3C to 11.7C
      • - Squid Cookie: 12.8C
      • - Grilled Cheese Dumplings: 8.8 to 9.7C
      • - Sliced Chicken Breast: 9.8C to 10.1C
      • - Artificial Sea Urchin Ball: 13.2C
      • - Golden Thread fin Breen: 12.7C
      • - Shrimp Dumplings: 7.0 to 9.0C
      • - Corn: 13.3C
      • - Mushroom Pork Siu Mai: 9.5 to 12.5C
      • - Mochi Cheese Fish Ball: 11.6 to 12.3C
      • - Imitation Crab: 10.7C to 12.0C
      • - Lobster Ball: 11.3 to 11.7C
      • - Tamago: 8.7C to 10.7C
      • - Fried Tofu: 10.8C to 11.7C
      • - Chicken Ball: 10.2C to 11.4C
      • - Beef Ball: 8.5C to 9.0C
      • - Beef Tripe: 8.1C to 10.2C
      • - Tiger Shrimp: 12.1
      • - Fried Bean Curd: 8.6C to 10.2C
      • - Hand Made Fish Puff: 7.8C to 9.9C
      • - Carp Fillet: 8.6C to 11.1C
      • - Snakehead Fish: 11.5C to 14.0C
      • - Udon: 13.1C
      • - Quail Eggs: 13.2C
      • - Fish Tofu: 13.0C
      • - Smokey Sausage: 10.5C
      • - Salted Egg Shrimp Ball: 11.5C
      • - Shrimp Egg Dumpling: 11.4C
      • - Luncheon Meat: 7.5C
      • Corrective Action(s): - Cold potentially hazardous foods must be stored/ displayed at or below 4C.
      • - Cold potentially hazardous foods listed above discarded at time of inspection.
      • [Correction Date: Immediately]
      • **Refer to Violation Code 308
      • **Lettuce, cabbage, spinach, broccoli, mushrooms (oyster, enoki, seafood), seaweed, black fungus, sliced beef, sliced lamb, squid, bean curd skin were moved into another cooler at time of inspection. Internal temperature of food (<=4C). Sliced lamb: <=
      • 6C.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No chlorine (0 ppm) residual detected in sanitizer spray bottle.
      • Corrective Action(s): - Empty and refill sanitizer spray bottle.
      • - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen handsink blocked and used for food prep (washing and draining vegetables).
      • Corrective Action(s): - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Front Open Display Cooler: 8C to 9C
      • Corrective Action(s): - Front Open Display Cooler must maintain temperature at or below 4C.
      • - Adjust and/ or repair and/ or replace unit.
      • - Do not use unit until it is capable of maintaining temperature at or below 4C.
      • [Correction Date: 04-Feb-2026]
      • **Employees have proposed to continuing operating by only offering "cook-to-order" dishes. All potentially hazardous ingredients will be kept in kitchen coolers and added to dishes per order. Front Open Display Cooler is not to be used until it can maintain temperature at or below 4C.**
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - No staff on duty have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent when the operator is not present.
      • [Correction Date: 04-Feb-2026]
      • Violation Score: 1
  3. Routine Inspection

    0 infractions