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Big Way Hot Pot Langley

130 - 20202 66th Ave, Langley · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sauce cooler at 16.8C, only the top of the cooler is not being used and the bottom has been turned off according to manager.
      • Corrective Action(s): Sauces must be kept at 4C in order to be considered safe. All potentially hazardous products were discarded at time of inspection. As most of the items are made in house they must be refrigerated. Food can only be kept in the cooler for 4 hours then discarded while waiting for cooler to be repaired.
      • Cooler must be repaired so it maintains 4C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1)Frying pans are being used to heat one customer's food, then rinsed in prep sink, wiped with a scrubber, then placed on the shelf to reuse
      • 2) Sanitizer buckets in the kitchen (on cookline, in prep kitchen and at front counter) all at 0ppm Quats
      • Corrective Action(s): 1)Frying pans MUST be Washed with soap and water, then sanitized either in the 2 compartment sink or in the dishwasher.
      • Frying pans CANNOT be rinsed and reused.
      • 2) Sanitizer buckets must be filled in the morning and then changed every few hours to ensure there is effective sanitizer in the bucket. Once refilled, sanitizer at 200ppm Quats.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at front counter is out of paper towels
      • Corrective Action(s): Staff refilled paper towel dispenser
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sauce cooler not maintaining 4C
      • Corrective Action(s): Repair sauce cooler so it maintains 4C at all times.by Wednesday Dec 17/25
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler was not running when EHO arrived for an inspection. Cooler air temperature upon arrival was 16C.
      • Corrective Action(s): Staff checked the breaker and restarted the cooler. All foods that were defrosting and temperature was 4C or below were moved to the walk in freezer. All potentially hazardous foods were probed to verify internal temperature. All potentially hazardous foods (meats, tofu, eggs, cream, seafoods) were found to be 10C and above, so everything but vegetables was discarded at time of inspection
      • Staff need to be aware if the temperature moves out of the "green" zone or above 4C something needs to be done immediately not simply assume it's in the defrost cycle.
      • Do not use cooler for potentially hazardous food until it reaches 4C
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All sanitizer buckets and spray bottles did not have either bleach or quats sanitizer. Staff unaware what needs to be used or where it is stored
      • Corrective Action(s): Staff educated on the importance of using sanitizer, where it is located and how to mix it. Staff now know to change the buckets and spray bottles and use either Quats sanitizer from the dispenser in the chemical room or bleach from the dishwashing area.
      • Quats at 200ppm
      • Bleach at 100ppm
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the bar being used to wash dishes
      • Hand sink in the back prep area, blocked by large rolling garbage can. Also observed staff using it to rinse out rags
      • Corrective Action(s): All hand sinks are for hand washing only, not other purpose. They also cannot be blocked by equipment, utensils or anything else.
      • Violation Score: 15