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A & W

1799 Gordon Dr Kelowna BC V1Y 3H3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 8 times by Interior Health Authority since May 9, 2014. The most recent inspection, on March 10, 2026, found no infractions.

4 of 8 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. 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.

  • 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 June 9, 2023. 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 once on March 10, 2022. 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 once on July 11, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on June 9, 2023. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 11, 2018. For example: 6 Are the premises designed and equipped to ensure safe 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The large freezer in the kitchen containing chicken and fries had internal temperatures ranging from -4deg.C to 0deg.C. The patty freezer in the kitchen also had internal temperatures ranging from -4deg.C to 0deg.C. All equipment on the premises must be in good working order to ensure proper food safety. Staff informed the EHO that they're already in the process of getting the large freezer fixed. Please monitor the patty freezer to verify that it's working properly, and if not, ensure that the patty freezer gets fixed or is replaced. Both freezers must have internal temperatures of at least -18deg.C. Staff was told to monitor the freezers every two hours and to relocate the food to a working freezer should the internal temperature reach 4deg.C or warmer.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): While the operating permit has been paid for and the facility has approval to operate, the operating permit was not posted in a conspicuous location on the premises. The operating permit must be posted in a conspicuous location on the premises to verify to the public that the facility is approved and regularly inspected to best ensure legislative standards. Please post the operating permit with the current decal in a conspicuous location on the premises.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket in kitchen measured below required concentration (200ppm Quaternary Ammonia sanitizer), staff replaced Immediately. Sanitizer dispenser (Hydrogen peroxide) empty at time of inspection, staff refilled dispenser upon conclusion of the inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Maintenance and sanitation issues observed in staff break room and dry storage area. a)Staff Room; Buildup of dirt and debris observed on floors near walls and in corners, cleaning required. Ceiling tiles have been removed exposing utility lines and water damage. Leaks must be fixed to prevent water infiltration and moisture damage, missing and damaged ceiling tiles must be replaced. b)Dry Storage; Lighting in the dry storage area is insufficient, additional lighting should be provided to facilitate the safe and sanitary maintenance of the dry storage area. c)Pop Room; Some leakage observed on shelves and floor beneath soft drink syrup boxes. d)Dishwasher not functioning (currently all dishes washed and sanitized manually in three compartment sink).
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Refrigerator beside the grill was measured at 6.2 degree Celsius with a temperature probe at the time of inspection. A bottle of water was stored inside the refrigerator for temperature verification purposes and the operator stated that last time they probed the water bottle the temperature was below 4 degree Celsius (verified with daily temperature record, the refrigerator was measured consistently below 4 degree Celsius.)
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The wrong type of Thermo-label (82 degree Celsius instead of 71 degree Celsius) was used at the facility when operator was verifying dishwasher hot water temperature at the dish level.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Tiles at the bottom of the side walk was broken exposing foam insulation to the kitchen.
  7. Monitoring

    1 infraction

    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): *Written cleaning and sanitizing steps for food contact surfaces (e.g. cutting boards, vegetable slicers) are not available on site for inspection. More info (e.g. template) is available at <http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Sanitation%20Plan.pdf>.
  8. Monitoring

    0 infractions

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