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A & W

1847 Trans-Canada Hwy E Kamloops BC V2C 3Z7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 11 times by Interior Health Authority since October 3, 2013. The most recent inspection, on June 29, 2026, found no infractions.

4 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: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on May 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 8, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 June 13, 2023. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 26, 2018. For example: 4 - 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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher did not reach sanitizing temperature of 71°C at plate after four cycles. Operator placed a service call during the inspection. Until the dishwasher is repaired, all dishes must be sanitized using the dispensed sanitizing solution used in manual dishwashing procedures.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Gap was observed across the broken bottom tiles on the center wall in the kitchen. This may act as potential point of entry or breeding ground for pests. Corrective action: • Seal the gap across the broken bottom tiles.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Witnessed staff member mop the floor and then put food items from the warmer into bag and hand to customer without washing hands. Hands must be washed after cleaning or handing money, and before handling food.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
  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): • Sanitizer solution concentration in wiping cloth containers were measure at less than 100 ppm. For sanitizing food contact surfaces, the solution must be at 200 ppm. The manager replaced new sanitizer solution immediately. • Ensure sanitizer solution in the containers are being changed frequently. The cloth can bind Quats sanitizers and lower the concentration. Test the solutions with test strips regularly to ensure they are maintaining the proper strength of sanitizer to effectively kill microorganisms.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The broken floor tiles in front of the deep fryer must be replaced; grease/oil is accumulating under the tiles. Correct by March 1, 2017. b) The lighting in the Walk-in cooler and freezer must be improved. The lighting in the walk-in cooler and walk-in freezer must have an intensity of 110 Lux, at the time of inspection the lighting ranged 2-44 Lux in both units. Install higher wattage bulbs?. Correct by March 1, 2017. • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises. • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The broken floor tiles in front of the deep fryer must be replaced; grease/oil is accumulating under the tiles. Correct by March 1, 2017. b) The lighting in the Walk-in cooler and freezer must be improved. The lighting in the walk-in cooler and walk-in freezer must have an intensity of 110 Lux, at the time of inspection the lighting ranged 2-44 Lux in both units. Install higher wattage bulbs?. Correct by March 1, 2017.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Note; At the time of inspection the dishwasher was put through a series of wash/rinse cycles. At the end of some of the wash/rinse cycles the rinse water in the washer was brown; ensure that all dishes (e.g. coffee cups) are rinsed prior to going into the washer. The dirty wash water from the wash cycle should drain before the rinse cycle activates, and the end of the rinse cycle there should only be clean water. If water on dishes is brown/dirty at the end of the final rinse cycle check that the dirty wash water is draining properly before the rinse cycle activates, and that any screens are kept clean and free of debris. At the time of inspection the rinse cycle temperature was above the minimum of 82 C (180 F).
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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