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A & W

121 Cariboo Hwy 100 Mile House BC V0K 2E0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 7 times by Interior Health Authority since March 27, 2014. The most recent inspection, on March 25, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 March 25, 2025. 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 March 11, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on August 31, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer Solution was not measuring 200ppm. Corrective Action: Re-fill the sanitizer solution and ensure it is being maintained at a concentration of 200ppm at all times.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wooden shelf above the burger patty freezer requires repainting/refinishing as surfaces have worn and peel. All wooden surfaces must be kept smooth, light coloured, easy to clean and impervious to moisture. • Hole in the wall where water pipes/drain pipes located under the 2 compartment sink. Please repair. The following were corrected during inspection: • Liquid spill in basement where pop station is set up. Please monitor to ensure this was a spill and not leakage • Grease build up in the basement storage area was cleaned at the time of the inspection • Grease pails were cleaned during inspection • Staff advised to clean grease filter as debris has built up Noted: • Some floor tiles in kitchen are broken/needing repair. This was discussed that this may be part of renovations. If planning on renovating, please ensure plans are supplied to Health Officer ahead of construction or works. If you are repairing broken tiles, but not replacing the floor, I do not require submitted plans.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): "True" double door refrigerator too warm at 7°C to 9°C. Must be ≤4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Quats disinfectant at 0ppm, should be 200ppm. Check disinfectant in wiping cloth container more frequently.
  7. Monitoring

    1 infraction

    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): Thermometers are required in all coolers and freezers. This was addressed during the inspection.

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