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Big Splash Waterpark - Big Splash Grill

4775 NuLelum Way, Tsawwassen · Restaurant

Official record from Fraser Health →

Inspection summary

Big Splash Waterpark - Big Splash Grill has been inspected 22 times by Fraser Health Authority since July 5, 2017. The most recent inspection, on August 11, 2026, found no infractions.

11 of 22 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 6 times across 6 separate inspections, most recently on July 9, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 3 separate inspections, most recently on July 11, 2022. For example: 209 - Food not protected from contamination [s. 12(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 June 18, 2018. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °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 June 18, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 18, 2023. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

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.

22 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): Food/debris noted under meat slicer sharpener, while being stored.
      • Corrective Action(s): Ensure the meat slicer is being cleaned/disinfected after use. Staff are all required to be properly trained.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not cleaned/disinfected after use. (soiled with food debris during storage)
      • Corrective Action(s): Ensure all food contact surfaces are cleaned/disinfected after use.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Universal washrooms for customers have only cold water at the hand washing sinks.
      • Corrective Action(s): Provide hot water at the hand washing sinks. If water is blended, a minimum of 38C warm water is required.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle containing chlorine sanitizer is not labelled. Chlorine concentration is high.
      • Corrective Action(s): Label all containers and spray bottles to accurately show contents. For chlorine sanitizer, use 1 tsp domestic bleach in 1 liter water to make 100-200ppm chlorine solution and make fresh daily.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Potatoes are diectly on the floor in dry storage room.
      • Corrective Action(s): Kepp all food 6" up off of the floor.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in freezer unit was not working and was being repaired during the inspection. Temperature of food inside was -5 C.
      • Corrective Action(s): Ensure the unit is repaired and operating at -18C or below.
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/food implements are soiled while being stored. (ie: Meat slicer and equipment soiled - noted stored behind garbage bins. Too many wiping cloths noted on site.
      • Corrective Action(s): All food contact surfaces and implements are to be cleaned and disinfected after use. All items are to be stored - high - above food prep surfaces, upside down. Limit the number of cloths being used on site. All wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food storage: Storage containers are being double stacked inside the prep units, perishable food items are being stored at room temperatures without properly using ice as a storage method.
      • Corrective Action(s): Storage containers are not to be double stacked inside the prep lines. Perishable items are only permitted to be stored at room temperature for less than 2 hours. Storage containers are required to be completely submersed inside the ice, rather than sitting above and not in contact with the ice.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted behind/under equipment, along walls, on shelving, etc. Facility unorganized.
      • Corrective Action(s): Clean and organize entire facility - pull items away from the walls. Store all items in designated areas. (ie: food/chemicals/tools, etc) Remove all unused items.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces and equipment (broke/damaged handles on prep line covers) noted.
      • Corrective Action(s): Continued effort required to keep all equipment and surfaces in good repair.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloth storage: Too many cloths noted. All cloths not being stored in a sanitizer at all times.
      • Corrective Action(s): Limit the amount of cloths being used at all times. Cloths are to be stored in a sanitizer at all times, completely submerged.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Storage shelves/prep surfaces not organized.
      • Corrective Action(s): Clean and organize kitchen prep areas. Remove all unused/unwanted items. Store all items in designated areas. Chemicals/cleaning supplies are to be kept separate from any food items.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating surfaces noted.
      • Corrective Action(s): Ongoing.
      • Violation Score: 1
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces are not being washed and sanitized properly after being used. Wiping cloths, used on food contact surfaces, are not being stored in a sanitizer at all times. Sanitizer (chlorine) storage containers empty.
      • Corrective Action(s): All food contact surfaces must be washed and sanitized after use. All Items are to be stored in a sanitary manner in order to prevent post contamination. Wiping cloths are to be stored in a sanitizer. Test strips are required to monitor concentrations.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food Storage: Prep lines inserts missing. Items are being stored without proper fitting lids - containers are being double stacked.
      • Corrective Action(s): Prep line inserts are to be kept filled to prevent refrigeration air loss. All food/ingredients are to be kept stored in covered, food grade containers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris, spills noted throughout facility - behind/under equipment, etc.
      • Corrective Action(s): Facility is to be kept clean and organized at all times. Regular cleaning schedules are to be followed daily/nightly.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in freezer: -6 C. Pizza prep line: 8 C.
      • Corrective Action(s): Service asap. Maintain freezer at or below -18 C. Maintain refrigeration units at or below 4 C.
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot Holding Units not being maintained at or above 60 C. (Gravy unit and service unit)
      • Corrective Action(s): All cooked food items are to be maintained at or above 60 C. Adjust units. Monitoring required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted behind/under equipment on shelving, etc.
      • Corrective Action(s): Clean and organize entire facility. remove all unused items. Store all items in designated areas.
      • Violation Score: 3
  21. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken Burgers - Cooked items not being stored properly.
      • Corrective Action(s): Items discarded.
      • Violation Score: 5
  22. Routine Inspection

    0 infractions

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