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Big Way Hot Pot Lougheed

450 - 3778 Grande Promenade, Burnaby · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Grime and mildew-like accumulation observed on interior surfaces of tall water jug that is used to refill all table water jugs.
      • - Supervisor stated that water jug is cleaned once a week.
      • Corrective Action(s): - Wash and sanitized tall water jug. Item should be washed and sanitized daily.
      • - Remove all table water jugs from service - wash and sanitize all table water jugs. Table water jugs must be washed and sanitized after EACH customer.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Front Service Handsink:
      • - Tall water jug stored inside basin blocking access to facilitate handwashing.
      • - Papertowels dispenser is empty. Papertowels not available at handsink.
      • - Handsink at Cook Line:
      • - Liquid soap dispenser is empty. Liquid soap not available at handsink.
      • - Papertowels dispenser is empty. Papertowels not available at handsink.
      • Corrective Action(s): - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • - Remove items from handsink basin.
      • - Refill liquid soap dispenser and papertowels dispenser.
      • [CORRECTION DATE: Immediately]
      • **THIS IS A REPEAT VIOLATION. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTIONS SUCH AS THE ISSUANCE OF A VIOLATION TICKET.**
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Food handlers do not wash their hands when necessary (e.g. Between handling dirty dishes and serving food; between handling sanitizer buckets and contacting sanitizer dispenser and handling food and dishes).
      • - Food handlers do not replace gloves when necessary.
      • Corrective Action(s): - Food handlers must wash their hands between handling items for non food task/ garbage/ contaminated items and food handling/ clean dish ware handling, etc.
      • - Gloves do not replace handwashing. They must be discarded and hands washed between different tasks and each time they become contaminated.
      • **Review proper handwashing practices and correct glove use with all employees.
      • **Refer to Violation Code 401. Ensure that ALL handsinks are accessible and provided with hot and cold water, liquid soap and papertowels to facilitate handwashing practices.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Vegetables stored under 3-compartment sink while raw seafood prep is taking place in sinks.
      • - Rice scoop stored in water at ambient temperature.
      • Corrective Action(s): **Food must be protected from contamination at all times.
      • - Do not store any food under plumbing fixtures.
      • - Raw seafood and/ or meat prep must be done separately from any produce prep.
      • - Rice scoop must be stored in ice water between uses OR kept dry.
      • **Rice scoop must be washed and sanitized at least once every 4 hours regardless of storage method.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and grime accumulation observed on wall and floor surfaces under and behind electrical box and prep table and freezer where meat is prepared.
      • - Grease and food debris accumulation observed under cooking equipment.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 04-March-2026]
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Sour cabbage soup stored at ambient temperature: 50C
      • - When asked, kitchen employees stated that soup was cooked in the "morning", and "moved on and off" the burners as there are not enough burners for all the soups. Statement made at approximately 2:45 pm.
      • Corrective Action(s): - Per Food Safety Plan, soups are cooked and then hot held at or above 60C. No cooling or reheating processes in Food Safety Plan. Premises does not have adequate facilitates to accommodate proper cooling processes.
      • - Discard stock pot of sour cabbage soup.
      • [Correction Date: Immediately]
      • **Sour cabbage soup is a new menu item (similar process to other soups already offered). Do not offer this item on the menu if there isn't enough equipment or space to facilitate safe processing of this menu item.**
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Cold potentially hazardous foods displayed in dining room open display cooler (closest to service counter):
      • - Chinese Donuts: 8C to 12C
      • - Rice Vermicelli: 12.5C
      • - Konjac Knot: 10.8C
      • - Mung Bean Noodles: 10.5C
      • - Rice Noodles: 10.0C
      • - Rice Cakes: 8.8C to 10.2C
      • - Taro Noodles: 11.7C
      • - Fresh Tofu Skin: 11.8C
      • - Sticky Noodle Rice: 12.2C
      • - Fresh Tofu: 12.4C
      • - Fried Tofu: 8.9C to 12.0C
      • - Udon: 8.1C
      • - Cut Vegetables (Taiwan Bok Choy, Cabbage, Broccoli, Cauliflower) at ambient temperature.
      • - Sauces and garnishes in condiment bar cooler inserts: 8C to 11.2C
      • Corrective Action(s): - Cold potentially hazardous foods must be stored/ displayed at or below 4C.
      • - Time and temperature tracking records not available.
      • - Discard above listed items and green onions, cilantro, minced garlic, Thai chili, and sesame peanut sauces.
      • [Correction Date: Immediately]
      • Note:
      • - Various dry noodles, ramen noodles (2C), and edaname beans (<1C) moved into another cooler at time of inspection.
      • - Commercially prepared sauces that were portioned but not served (oyster sauce, chili oil, bbq sauce) moved into another cooler.
      • [Correction Date: Immediately]
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Sour cabbage soup stored at ambient temperature: 50C.
      • - When asked, kitchen employees stated that soup was cooked in the "morning", and "moved on and off" the burners as there are not enough burners for all the soups. Statement made at approximately 2:45 pm.
      • - No temperature monitoring in place.
      • Corrective Action(s): - Per Food Safety Plan, soups are cooked and then hot held at or above 60C.
      • - Hot potentially hazardous foods must be stored at or above 60C.
      • - Discard stock pot of sour cabbage soup.
      • [Correction Date: Immediately]
      • **Sour cabbage soup is a new menu item (similar process to other soups already offered). Do not offer this item on the menu if there isn't enough equipment or space to facilitate safe processing of this menu item.**
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Wiping cloths not stored in sanitizer.
      • - No QUATS (0 ppm) residual detected in sanitizer buckets.
      • - No QUATS (0 ppm) residual detected from QUATS dispenser.
      • Corrective Action(s): - Wiping cloths must be stored in sanitizer between uses.
      • **Replace sanitizer regularly throughout the day. Employees state that QUATS deplete within an hour - replace sanitizer every hour. UPDATE SANITATION PLAN.**
      • - Verify QUATS concentration from dispenser daily.
      • - Obtain QUATS test strips.
      • - Train employees on how to use QUATS dispenser and corrective actions to take if <200 ppm QUATS is dispensed.
      • [Correction Date: Immediately]
      • - When asked, employees stated that sanitizer buckets are filled daily "...but sanitizer depletes after an hour..." ; employees also stated "...sometimes the dispenser doesn't work..."
      • **Update Sanitation Plan - increase frequency intervals on when sanitizer buckets are to be replaced.
      • **Train staff - immediate corrective actions must be taken if sanitizer is not available.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Access to kitchen handsink at cook line is blocked. Large stock pot of cooked broth on top of a beverage crate at ambient temperature stored in front of handsink
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Remove stock pot and beverage crate from area in front of handsink.
      • [Correction Date: Immediately]
      • **THIS IS A REPEAT VIOLATION. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTIONS SUCH AS THE ISSUANCE OF A VIOLATION TICKET.**
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: - Cook with gloved hands failed to wash their hands after conduct non direct food handling tasks (sanitizer dispenser, discarding contaminated food, and moving dish pit cart) before resuming food prep.
      • Corrective Action(s): - Gloves do not replace handwashing.
      • - Gloves are to be discarded and hands washed between different tasks and each time they become contaminated.
      • - Serving utensils handled with contaminated gloves are to be washed and sanitized immediately.
      • - Discard contaminated gloves and properly wash hands.
      • **Review proper handwashing practices and correct glove use with all employees.
      • [Correction Date: Immediately]
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Hair observed in coconut milk.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Discard container of coconut milk.
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Dining room open display cooler (closest to service counter): 15C
      • - Dining room condiment cooler: 9.5C
      • Corrective Action(s): - Cold holding equipment must maintain temperature at or below 4C.
      • - Repair and/ or adjust coolers. Do not use units until it can maintain temperature at or below 4C.
      • [Correction Date: 09-Dec-2025]
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloths used at kitchen prep coolers are not stored in sanitizer between uses.
      • Corrective Action(s): - Wiping cloths must be stored in 200 ppm QUATS between uses.
      • [Correction Date: Immediately]
      • **THIS IS A REPEAT VIOLATION**
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Access to kitchen handsink at cook line is blocked. Items stored in front of handsink.
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Remove beverage crates and buckets from area in front of handsink.
      • [Correction Date: Immediately]
      • **THIS IS A REPEAT VIOLATION**
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No (0 ppm) QUATS detected in sanitizer bucket for wiping cloths.
      • Corrective Action(s): - Wiping cloths must be stored in 200 ppm QUATS between uses.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Access to kitchen handsink at cook line is blocked. Items stored in front of handsink.
      • Corrective Action(s): - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels.
      • - Remove beverage crate and food waste bowl from area in front of handsink.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Packages and container of raw meat stored directly beside and above lettuce and produce inside walk-in cooler.
      • 2. Rice scoop stored in water at ambient temperature between uses.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • 1. Store raw meat separately, away, and below produce. Rearrange walk-in cooler.
      • 2. Ice scoop must be stored in ice water between uses or kept dry. Ice scoop must be washed and sanitized at least once every 4 hours regardless of storage method.
      • [Correction Date: Immediately]
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Dish rack for clean dishes has been installed next to mop sink. Clean dishes may become contaminated when mop sink is in use.
      • - Stock pots are taller than dishwashing sink compartments.
      • - Stock pot diameter: 20.5"; height: 19.5"
      • - Dishwashing sink compartment: 24" x 24" (widths); height: 18"
      • Corrective Action(s): - Move dish rack. Barrier (e.g. stainless steel) is required on all three sides of wire dish rack that face mop sink and kitchen corridor. In the meantime, move rack closer towards dishwasher and do not use area of rack directly beside mop sink. Concerns with inadequate space was reviewed during the plan review process as well as during the Initial Inspection.
      • - All food equipment must be able to fully fit in either the dishwasher or inside each compartment of the two compartment sink. This was reviewed during the plan review process as well as during the Initial Inspection. Both the applicant and operator had stated that all food equipment requiring washing and sanitizing would meet the requirements. Issue discussed with manager . Manager has agreed to either install larger dishwashing sinks or use smaller (shorter) pots.
      • - Washing and sanitizing procedures reviewed with manager.
      • [Correction Date: 01-Sept-2025]
      • Violation Score: 3