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Big Way Hot Pot (Barnet Hwy)

2660 - 2929 Barnet Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Big Way Hot Pot (Barnet Hwy) has been inspected 5 times by Fraser Health Authority since February 26, 2025. The most recent inspection, on June 15, 2026, found no infractions.

2 of 5 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: Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 June 10, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 June 10, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Meat slicer observed covered in plastic wrap and had raw meat juices drip on the side.
      • 2) Ice scoop observed touching ice in the machine.
      • Corrective Action(s): 1) Ensure plastic wrap is removed when the meat slicer is in use. Clean and sanitize the meat slicer and when not in use, place the plastic wrap to prevent it from being contaminated.
      • Ensure the meat slicer is cleaned and sanitized every four hours or as needed. Ensure the table countertop is cleaned and sanitized as well.
      • Date to be corrected by: Today
      • 2) Corrected During Inspection: Ensure the ice scoop does not touch the ice. Place upright or consider placing a dry, clean container to store it in, or a hook inside to store the ice scoop properly.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1) Bleach sanitizer buckets observed with 0 ppm chlorine.
      • 2) No bleach sanitizer spray or bucket observed in the drink counter area.
      • 3) Water carafes were not observed washed during the time of inspection.
      • Corrective Action(s): 1) Corrected During Inspection: Staff remade two sanitizer buckets for the cook line area. Both sanitizer buckets observed at 200 ppm chlorine.
      • Date to be corrected by: immediately
      • 2) Ensure bleach sanitizer is available at the drink counter.
      • Date to be corrected by: immediately
      • 3) Ensure the water carafes are being washed in the dishwasher and are not topped up with water and shared between customers. Staff noted water carafes are being washed in the front. NO utensils or dishware is to be washed in the front.
      • Date to be corrected by: immediately
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels in the dispenser adjacent to the cook line. Handwashing basins had food debris inside them.
      • Corrective Action(s): Paper towels were refilled. Ensure paper towels and liquid soap is always available for employees at all times.
      • DO NOT place or throw foods in the handwashing basins. Handwashing stations must be used only for HANDWASHING.
      • Date to be corrected by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Meat observed sitting in room temperature on the meat slicer and one meat item placed on a cardboard box.
      • Corrective Action(s): Staff placed meat back into the freezer. Staff noted the meat slicer was being used but the staff had left for a break. Ensure all foods are thawed or stored properly and do not place meats on the cardboard box. Place meats in the trays and ensure they do not drip raw juices. Clean and sanitize the areas where the meat was placed.
      • Date to be corrected by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lowboy coolers observed with food debris on the top and meat slicer area observed with raw juices on the wall and on the countertops.
      • Corrective Action(s): Ensure to clean and sanitize these areas with sanitizer (bleach 100-200 ppm).
      • Date to be corrected by: immediately
      • Violation Score: 9
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: -Dirty- wet wiping rags noted on counter in front and back
      • -No sanitizer bucket noted in kitchen- G2 blue degreaser is being used??
      • Corrective Action(s): -Wiping rags must be washed/rinsed and store in a bucket of sanitizer ( ie: bleach solution 100 ppm) during operation
      • -Ensure bucket of sanitizer ( ie: bleach solution 1 oz in 1 gallon = 100 ppm ) is provided near any work area
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Utensils and cutting boards are noted behind and close to the two comp sink where hand washing is done
      • Corrective Action(s): All utensils /cutting boards dishware must be washed using dishwasher in the back
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice scoop noted inside ice machine
      • Corrective Action(s): Ice scoop to be in holder or inside clean container out of machine
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: -Noted some dropping mixed with derbies under/behind equipment - dry storage room
      • -Noted some fruit flies noted in kitchen and dry storage room
      • Corrective Action(s): - Clean and disinfect all surfaces and floor
      • - Discuss fruit flies - deep cleaning of all drains might help
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Stuff noted stored directly on the floor - in janitorial room and in some area in kitchen
      • Corrective Action(s): Store all on shelving with minimum 6" off of floor to aid cleaning and monitoring for any pests activity
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dirt, food derbies noted under/behind and beside all equipment, walls, under dishwasher ...
      • Corrective Action(s): Deep clean the whole facility
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle with bleach solution found without label
      • Corrective Action(s): Ensure to label any chemical that are not in original container
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Leaking from piping (AC) above dining table close to janitorial sink noted
      • Corrective Action(s): Fix it
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers are missing in some coolers
      • Corrective Action(s): Provide accurate thermometers for all coolers and put beside/near door
      • Violation Score: 1
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Noted dirty cloths on counters, on top of cooler , prep areas
      • Corrective Action(s): - Wiping rags to be washed/rinsed and be stored in sanitizer buckets after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Noted raw meat/chicken sea food above sauces and vegetable -ready to eat products in walk in cooler
      • -Noted ice scoop sitting on ice inside ice machine with handle touching ice
      • Corrective Action(s): - Store all raw meat /chicken sea foods on bottom shelf
      • -Hand the Ice scoop on hanger or put inside clean container out of machine
      • Violation Score: 9
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Dishwashing log sheet indicated low temp for the high temp dishwasher with no corrective action
      • Corrective Action(s): - After monitoring the temp of dishwasher if temp is not meeting the requirement ( min 71 oC at plate or 82 oC at manhole) there must be a corrective action on the log sheet
      • Violation Score: 3

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