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Big Hot

8888 University Dr, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Big Hot has been inspected 4 times by Fraser Health Authority since October 15, 2025. The most recent inspection, on June 24, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 June 24, 2026. 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 2 times across 2 separate inspections, most recently on June 24, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 4, 2026. 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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: - Food stored in the kitchen prep cooler top inserts are >4C:
      • - Beef Balls: 10.5C
      • - Mushrooms: 15.0C
      • - Tomato Soup Base: 12.2C
      • - Laksa Soup Base: 9.9C
      • - Raw Beef Slices: 6.1C
      • Corrective Action(s): - Cold potentially hazardous foods must be stored at or below 4C.
      • - Move raw beef slices into another cooler at or below 4C or into main compartment of the prep cooler.
      • - Discard the remainder of the above listed food products.
      • **Do not overfill inserts.
      • **Double plastic inserts may be preventing adequate cold air flow. Review with manufacturer.
      • **Use cooler cover.
      • [Correction Date: Immediately]
      • **This violation has been noted in previous inspection reports Failure to maintain cold potentially hazardous foods at or below 4C may result in further enforcement actions.**
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Rice scoop stored in room/ ambient temperature water between uses.
      • Corrective Action(s): - Store rice scoop in ice water between uses or keep dry.
      • **Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Upright Display Cooler (beside front handsink): 8C
      • Corrective Action(s): - Repair and/ or adjust upright display cooler. Cold holding units must maintain temperatures at or below 4C.
      • [Correction Date: 25-June-2026]
      • Note: Only tea and non potentially hazardous foods stored in unit at time of inspection. However, repair and/ or adjust unit as this unit is sometimes used to store potentially hazardous food items.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Food handlers do not have a valid FOODSAFE Level 1 certificate or equivalent. Operator is not present.
      • Corrective Action(s): - At least one staff on duty must have valid FOODSAFE Level 1 certificate or equivalent when operator is not present.
      • [Correction Date: 24-June-2026]
      • **This violation has been noted in previous inspection reports. Failure to comply with Section 10(2) of the Food Premises Regulation may result in further enforcement actions.**
      • Violation Score: 1
  2. 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
  3. 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
  4. Routine Inspection

    0 infractions

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