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Big Way Hot Pot (New Westminster)

344 - 800 Carnarvon St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Big Way Hot Pot (New Westminster) has been inspected 5 times by Fraser Health Authority since March 3, 2025. The most recent inspection, on September 3, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 September 3, 2026. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 August 12, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 2 times across 2 separate inspections, most recently on August 12, 2025. 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. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): New mechanical vegetable slicer found to have food debris stuck on blades, in the feeder area, and on the feeder belts.
      • Corrective Action(s): Ensure that the machine is fully disassembled, cleaned, and sanitized immediately after use.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Hot line sanitizer solution measured 0 ppm chlorine in both buckets present.
      • Corrective Action(s): Remade. Ensure that sanitizer solution is changed regularly and when it becomes visibly soiled.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 issues:
      • -prep cooler not operational, staff keep soup bases on ice
      • -overhead lights in the hood vents burnt out (2 of 4)
      • -BOH handsink's cold water tap handle broken off but usable
      • Corrective Action(s): Repair the above noted issues asap.
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Proteins walk-in cooler was offline as it is still requiring repair. Operator indicated that the technician will come back for follow up repairs within 24 hours
      • Corrective Action(s):
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various meat and seafood products in the protein walk-in cooler held >4C.
      • Jugs of milk in the vegetable walk-in cooler held >4C
      • Units was unable to maintain contents <4C, ambient temperature measured 11C in the protein walk-in cooler and 8C in the vegetable walk-in cooler.
      • Corrective Action(s): Moved to working bar and under counter coolers. Ensure that all cold potentially hazardous foods are kept <4C at all times
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • Central area rice cooker found to be unplugged. Cooked rice measured 45C.
      • REPEAT OBSERVATION: window side spicy collagen broth measured 52C. Staff stated that the broth is reheated once per hour.
      • Corrective Action(s): Discarded rice. Broth was reheated to >74C. As discussed in previous inspection, do not repeatedly reheat broth. Operator MUST keep it hot held >60C
      • Ensure that all hot potentially hazardous food is kept >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): Mechanical slicer is typically used 10 hours in a day continuously. The slicer is not cleaned and sanitized during these 10 hours.
      • Corrective Action(s): Ensure that the machine is completely disassembled and sanitized every 4 hours maximum, recommend every 3 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: central handsink (window) did not have liquid soap or paper towels
      • Corrective Action(s): Ensure that all handsinks (central area 2X, back of house 1X, and bar area 1X) have liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Strainer and pot for straining cooked ingredients stored under/infront of the window side handsink. This is too close to the handsink for splash/splatter.
      • Corrective Action(s): Moved to a more sanitary location. Do not store food products or food contact equipment below the handsink
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Protein walk-in cooler (11C ambient temperature), vegetable walk-in cooler (8C ambient temperature) and soup base prep cooler (12C ambient temperature) unable to maintain contents <4C
      • Corrective Action(s): Repair the cooler units immediately. Do not use the protein cooler until it is repaired and capable of maintaining contents <4C at all times. Whole vegetables and shelf stable sauces and teas only for the vegetable walk-in cooler
      • Use the prep cooler only for small amounts of soup base. Remove plastic film that has been wrapped around wire shelving to allow for proper airflow throughout the cooler unit
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2X Large stock pots of spicy collagen broth measured 51C (right) and 54C (left) internal. Operator indicated that all broth is reheated once per hour to boiling.
      • Corrective Action(s): Reheated. Ensure that all hot potentially hazardous foods are kept >60C at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): -BOH handsink missing paper towels
      • -central handsinks (2X) missing liquid soap and paper towels
      • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bar ice scoop stored directly in ice
      • Corrective Action(s): Do not store ice scoops in ice, have a dedicated clean container for ice scoops.
      • Violation Score: 3

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