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Big Star Sandwich

664 Columbia St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Big Star Sandwich has been inspected 21 times by Fraser Health Authority since September 12, 2017. The most recent inspection, on July 14, 2026, recorded 1 infraction.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on February 19, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 3 times across 2 separate inspections, most recently on August 23, 2024. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on August 19, 2025. For example: 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]

  • 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 2 times across 2 separate inspections, most recently on July 14, 2026. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 22, 2019. For example: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]

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.

21 inspections

  1. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Renovations conducted without floor plans submitted for review and approval. Dishwasher removed and 2-compartment sink removed and replaced with a 3-compartment sink. Drying racks installed. Hot holding units relocated around a corner and back door installed in kitchen area.
      • Corrective Action(s): Provide updated floor plan, drawn to scale and all equipment labelled to update our files.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and other debris noted under equipment in kitchen and walls near equipment and behind sink area. Dead cockroaches noted near grease trap and washroom.
      • Corrective Action(s): 1) These areas need to be washed and sanitized.
      • 2) Follow your sanitation plan paying more attention to hard to reach areas.
      • 3) Provide pest control records to inspector. Email provided.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fee for April 1, 2025 - March 31, 2026 outstanding.
      • Corrective Action(s): Outstanding Permit fee letter hand delivered. Permit fee in the amount of $150 made payable to Fraser Health Authority required.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cold potentially hazardous food in upright cooler @ 7C
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C at all times. Cooler needs to be repaired. Discard any cold potentially hazardous food items that have been in cooler for more than 2 hours. Other cold potenitally hazardous food items may be stored in the other coolers. Only whole vegetables and non-potentially hazardous foods may be stored in cooler until it is fixed.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher @ 0 ppm chlorine. Chlorine entering machine when primed. Chlorine concentration in bottle >200 ppm. Note: chlorine test strips available on-site.
      • Corrective Action(s): Ensure dishwasher has a final rinse of at least 50 ppm chlorine at all times. Ensure final rinse of dishwasher is checked daily. Dishes may be washed in machine and sanitized in sink at 200 - 400 ppm QUATS. Only single use dishes and utensils to be used for the public.
      • Violation Score: 15
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher not sanitizing. 0ppm tested on the chlorine test strip for three runs.
      • Corrective Action(s): Instructed staff set up a sanitizing compartment.
      • Dishwasher can be used to wash and rinse but dishes must through through manual sanitizing after coming out of the dishwasher. Sanitizing compartment filled with QUAT sanitizer.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher no sanitizing. 0ppm chlorine measured after 3 runs.
      • Corrective Action(s): Please have techician service the dishwasher as soon as possible. Chlorine must measure between 50-100ppm at plate level at final rinse.
      • To be completed by: Aug 28, 2024
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles and bucket of sanitizer measure 50ppm at time of inspection.
      • Corrective Action(s): Dispenser measure 200ppm QUAT sanitizer after running for 10seconds.
      • Please ensure dispenser runs for sometime before taking sanitizer as there are air bubbles in the tube. Ensure solution is pink.
      • Recommend getting dispenser serviced to ensure 200ppm QUATs is always dispensed.
      • Staff educated on using the QUAT test strip to test for concentration.
      • Staff refreshed sanitizer from dispenser.
      • Violation Score: 15
  10. Follow-Up Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Hand delivered outstanding permit fee in the amount of $150.00
      • Corrective Action(s): Pay permit fee immediately. If permit fee is not paid wihtin 10 days, facility will be issued closure.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main cooler measured to be at 9.6C. Temperature logs state temperature was at 4C approximately 2 hours ago.
      • Corrective Action(s): All food items moved to working coolers at the time of inspection.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher has a final rinse of <10 ppm chlorine on dish surface.
      • Corrective Action(s): Switch to alternative method of warewashing.
      • 1) Scrape food off dishware
      • 2) Run dishware in the low temperature dishwasher
      • 3) Remove all dishware from dishwasher and submerge them in 200 ppm QUATs solution that has been filled in a sink with a sink plug.
      • 4) Air Dry
      • ***Ensure to switch QUATs solution in the sink every hour.
      • Violation Score: 15
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Hand delivered outstanding permit fee notice in the amount of $150.00
      • Corrective Action(s): Pay permit fee immediately. If permit fee is not paid within 10 days, facility will be issued closure.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dust buildup observed near vents located at the ceiling.
      • Corrective Action(s): Ensure ceiling vents are cleaned and sanitized.
      • Date To Be Corrected: Aug 5th
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) 2 door stand up cooler measured to be at 9.6C.
      • 2) Low temperature dishwasher had a final rinse of <10ppm chlorine on dish surface
      • Corrective Action(s): 1) DO NOT USE cooler until it has been repaired/replaced and inspected by Environmental Health Officer. Ensure cooler is able to provide 4C or colder at all times.
      • 2) Preform alternate method of dishwashing until low temperature dishwasher has been serviced so that it is able to provide at least 50 ppm chlorine at all times.
      • Date To Be Corrected: Immediately
      • Violation Score: 9
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): pulled pork in warmer unit maintained at 55C, new batch was being heated in altosham
      • Corrective Action(s): discarded and replaced with new batch. ensure that hot food is maintained >60C at all times
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Some food debris build-up observed on deli slicer underneath blade guard
      • Corrective Action(s): cleaned and sanitized, ensure that this unit is fully disassembled and cleaned after every use
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has not provided written food handling procedures for breakfast items.
      • Corrective Action(s): Provide an updated food safety plan to your district inspector within 1 week. due Dec 06
      • Violation Score: 1
  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff member wash gloved hands
      • Corrective Action(s): discussed proper handwashing procedures with staff.
      • ensure that if gloves are soiled or switching between tasks, that gloves are changed and never washed. Hands must be washed between glove changes.
      • Violation Score: 5
  19. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked bacon found at 56 degrees C in hot holding unit
      • Corrective Action(s): Reheated. ensure that all hot potentially hazardous foods are held >60 degrees C at all times.
      • Violation Score: 5
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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