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A & W

116B-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 12 times by Interior Health Authority since February 13, 2013. The most recent inspection, on January 14, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on January 4, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 8, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 4, 2015. For example: 4 - Are hand washing stations easily accessible?

  • 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 3 times across 3 separate inspections, most recently on March 20, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 2, 2020. For example: 6 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit could not be found on site. *Ensure to post Permit in location for public view.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Concentration of sanitizer storing wiping cloths is not strong enough - needs to be refreshed. Dishwasher sanitizing cycle is just reaching temperature - door latch feels a bit loose - monitor and service/repair if required.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.6 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Front line inserts (pickles, cheeses, mayo-based condiments etc) measured at 21-25C at the time of inspection. Inserts are not refrigerated and items were being stored at ambient temperature in excess of 2 hours. PHF time/temperature tracking sheet is available, but was not being followed - CDI Operator voluntarily discarded product. 2. Eggs were being stored at ambient temperature by the grill. Measured at 24-26C in excess of 2 hours at the time of inspection - CDI Operator voluntarily discarded foods. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Use the tracking sheet as needed. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. If the above tracking method is insufficient to maintain proper time/temperature control, a refrigeration unit that can consistently maintain foods below 4C will need to be installed.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Sanitizer solutions with cleaning cloths x2 had insufficient sanitizer at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Dishwasher door was being held closed with a pliers during cycles. Worker stated that door was loose and would sometimes unexpectedly open during cycles and pliers were used to keep it closed. Fix the dishwasher door. Ensure that equipment onsite is fully functional and capable of carrying out their intended functions properly.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): See F1.4
  9. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Dishwasher final rinse temperature was only being checked and recorded once a week. Monitor and record the dishwasher final rinse temperature at least twice daily. Take corrective actions as necessary.
  10. Monitoring

    3 infractions

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): bag of sugar by back door needs to be put in pest proof containers once open
    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): hand sink next to the dishwasher has a cart stored infront of it, ensure hand sink is easily accessible and kept clear at all times.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): ensure bacon and cheese left at room temperature is discarded if they are sitting longer than 2 hours. it may be best to mark time product has been taken out of the fridge
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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