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A & W

1402 Main St Penticton BC V2A 5G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 9 times by Interior Health Authority since September 21, 2015. The most recent inspection, on January 14, 2026, found no infractions.

5 of 9 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.

The last 4 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.

  • 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 4 times across 4 separate inspections, most recently on November 19, 2021. 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 on September 21, 2015. For example: 3 - Are proper cooling 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 3, 2017. For example: 5 - 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 once on September 21, 2015. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature mechanical dishwasher: 67.5°C at dish surface Dishwasher gauge appears not to be working • Dishwasher must reach 71°C at minimum at dish surface. Dishwashing must occur using the 3 compartment sink method until dishwasher is serviced and reaches a minimum temperature of 71°C at the dish surface • Waterproof thermometer is to be purchased to monitor the operating temperature of the dishwasher. Test at least once daily and record
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer QUATs needs to be maintained at 200 ppm or above
  8. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer buckets less than 200ppm QUATS. Sanitizer from dispenser is at correct concentration.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No soap present at back handwashing sink.
  9. Monitoring

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - please log the cooling of your grilled onions
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - food prep inserts not mechanically cooled do not appear to have a definite rotation schedule - pancakes observed stored at room temperature in a covered insert with a use-by date of two days; please store pancakes at 4°C or lower unless it can be shown that it is a non-potentially hazardous food
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please ensure all food inserts are covered with hard lids, e.g., insert with cheese in double-drawer cooler opposite walk-in cooler door
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - walk-in freezer has open electrical box and has ice build-up of below drain line and refrigerant line-set - general premises needs annual cleaning, e.g., walk-in cooler has bowl of macaroni on floor under shelving, varnished wood shelving showing dirt build-up, grease under grill

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