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A & W

140-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 11 times by Interior Health Authority since March 12, 2014. The most recent inspection, on June 10, 2026, found no infractions.

5 of 11 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: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on January 15, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 8, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 once on April 14, 2016. 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 April 14, 2016. For example: 15 - Are there handwashing stations available and properly supplied?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 14, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

11 inspections

  1. Monitoring

    0 infractions

  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): • [1] Drawers nearby the 3 compartment sink were observed to have inner and exterior paint peeling off. This can be a possible physical hazard as the paint chips can fall onto utensils used for food preparations and handling. This can possibly than contaminate food items. • [2] Some of the wire shelving in cooler #1 (beside the office space) was observed to now also be rusting and the paint peeling. This pose a risk of physical contamination if the paint peels but also poses a biological hazard as the surfaces are not easily cleanable and difficult to sanitize. Both of these situations can possibly contaminate food surfaces and food items. Corrective Actions: • [1] Ensure that the drawers are painted or sealed to ensure the requirements for a smooth, durable, easy to clean ,and water resistant surface are met. • [2] Ensure that the water shelving that is rusted or with paint peeling is replaced or repainted to meet the requires of a durable, easy to clean ,and water resistant surface.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Leak coming from the hand sink hot water handle near the cash area. Ensure the leak is fixed by May 14, 2021. • Door hinge on the freezer is loose. Fix the door hinge so it does not create a hazard to the employees and ensures the freezer can maintain -18C. Correct by May 14, 2021.
      • 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.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Please repair the hole in the wall where the grease trap line is located. Surfaces should be smooth, easy to clean and impervious to moisture.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) Corrected during inspection: At the time of inspection the concentration of the newly mixed quats sanitizer in the wipe cloth pails was low, approximately 50 ppm-100 ppm; the staff increased the concentration accordingly. b) The current method of preparing the quats sanitizer "by hand" for the wipe cloth pails is an unreliable method as there is chance of error in water measurements or concentrate measurements, resulting in the wrong sanitizer concentration This facility should have an auto-dispenser for the mixing of cleaning and sanitizing chemicals; discuss with corporate office and chemical supplier.
  9. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperatures of coolers < 4 deg C. Freezer temperatures satisfactory. Logs kept. 1) 2x thermometers needed for the freezers (broken). Low severity as temperatures and logs show that freezers are ok.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Sanitizer found to be greater than 400 ppm at time of inspection. Manufacturer's specs note that the quats should be kept at 200 ppm. Diluted at the time of inspection. Staff must ensure, by using test strips, that the concentration is 200 ppm and take corrective action when concentration is too low or too high. Discussed and resolved at the time of inspection. RESOLVED.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Foods were found to be stored covered, labelled and dated - FIFO. 1) 1x bottle at the front handwash sink was not labelled to identify contents. Bottle emptied at time of inspection. RESOLVED.
      • 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Removing the lower level shelving under the 3 compartment sink area in the next month. As sinks will remain, no concerns noted. Shelving is scored and peeling, this is why the area is being replaced. EHO will follow up in 1.5 months.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): No soap supplied at the front handwash station. Employee must use back handwash station until the front station is supplied with soap. Provide soap today.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
  10. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Suma quat sanitizer found to be greater than 400ppm. As per manufacturer's instructions, quats to be maintained at 200ppm. Adjust the concentration so that the sanitizer is kept at 200ppm. Adjust today and email EHO the food safety checklist on Friday showing that the concentration is checked daily and maintained at 200ppm.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 12 - Is the contact information the same?
      • Observation(s): Contact information needs to be updated. EHO spoke with Diane who will email updated information.
      • 12.1 - Updated contact information must be provided to the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Refinish/repaint fan covers in the coldstream freezer (they have started flaking and rusting). Ensure that the paint is light coloured, easy to clean, food safe and impervious to moisture. 2) Clean and repaint shelves under the sink area (debris build up and paint has chipped. Paint to be light coloured, food safe, easy to clean and impervious to moisture.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    0 infractions

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