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A & W

1884 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 11 times by Interior Health Authority since April 30, 2013. The most recent inspection, on February 19, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 March 28, 2024. 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 3 times across 2 separate inspections, most recently on January 5, 2017. For example: 2 - Are proper hot holding procedures followed?

  • 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 May 5, 2020. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on January 5, 2017. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on March 28, 2024. 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher had already been run as there were clean dishes in it. I ran it once on 'Cycle 1' and final rinse was at 68C at the dish, and again on 'Cycle 1' and final rinse was 74C at the dish. They advise that it runs twice on 'Cycle 2' and so were advised to use 'Cycle 2' instead. Please confirm that you are achieving >71C at the dish on 'Cycle 2'.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ceiling tiles in food prep area are acoustic but should be smooth, washable and nonabsorbent. This is not a high priority, but please keep in mind for future renovation.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): They could not locate, please reorder if you cannot find.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. 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 - QUAT sanitizer on site measured >400ppm during the inspection. QUAT sanitizer must be kept at 200ppm to prevent chemical contamination of food contact surfaces. Ensure all sanitizer is kept at 200ppm, dilute as necessary and verify with test strips. Contact your chemical supply company to adjust the QUAT dispenser accordingly.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. All food contact surfaces, equipment, and the general premises must receive a complete clean and sanitize in accordance with the sanitation plan and manufacturer's instructions prior to use. Ensure waste disposal units are in place. Operator has confirmed that this is scheduled towards the end of the week. Please confirm once all actionable items have been completed. 2. Dishwasher is not yet in place --please provide confirmation (with photos) once installed with evidence that the unit is meeting specifications to achieve cleaning and sanitizing requirements. Gauge and internal plate temperatures are required. This is required for re-opening of dining space in accordance with provincially directed timelines (currently no fixed date available). 3. Some toilet paper dispensers in public washrooms are still on order--please provide confirmation once units are in place. This is required for re-opening of dining space in accordance with provincially directed timelines (currently no fixed date available). Some exception may be allowable if sufficient number of stalls are properly equipped.
      • 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.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Changes to the floorplan were not brought forward for approval prior to construction. Following site inspection and deskside review of plans, I have no concerns with the changes. Please ensure the proper process for review and approval are followed for any changes to the premises.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Based on discussion with on site manager as well as noted organics in the sanitizing solution, rinse and sanitize functions may at times be performed in the same sink without adequate sink sanitation in between. Please note that with a double sink set-up, washing and rinsing is to be completed in one sink, with the finishing sanitizing step in the other sink. This will help to minimize the introduction of food debris or organics into the sanitizer solution, making it less effective.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please install a backflow preventer at the hose bib downstairs--provide photo for verification. Premises is dated and select areas are in need of renovation. Operation is managing conditions adequately and maintaining necessary sanitation for pending scheduled renovation of facility. Renovations are stated to be slated for early next year. Floor plans must be submitted for health review and approval prior to commencing works.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    4 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Gravy was measured to be hotholding at 56°C (probe measurement), 40°C (surface measurement). Product was discarded at the time of inspection. Please ensure monitoring protocols are adequate to ensure hotholding requirements are being met.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Inserts of aioli type sauces for new burgers are held at ambient temperature without time-tracking. Product quality looked diminished at the time of visit. Staff were unable to clearly indicate allowable ambient temperature hold times or specify how long the sauces were out. Please ensure food safety protocols for these products are reviewed and followed. Sauces were discarded at the time of inspection.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Line cook handwashing after handling of raw meat was inadequate to prevent cross-contamination: no soap was employed, brief rinse and wipe only. Upon arriving shift, a separate staff member did not wash hands and proceeded to the line until reminded to wash hands by line cook formerly mentioned. Please ensure staff are reminded about proper handwashing procedures and frequencies to prevent the contamination of food.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Select fluorescent lighting are missing shatterproof coverings. This is especially pertinent over food prep or open food areas. Please replace missing covers. 2. Leaks from piping and lines continue to be observed in the basement. Please ensure leaks are remedied and ensure food supplies are protected from contamination and not stored under any exposed piping. Some food containers and beverage trays were moved away from under an exposed pipe (not leaking). All areas exposed to leaks must be thoroughly cleaned and sanitized.
  9. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 3 leaks were noted -pop dispenser closed to drive through -syrup lines corner in the basement (also moderate amounts of fruitflies) -from the ceiling/pipes in the first hallway in the basement In light of the complete renovation to be undertaken within a year, it was discussed that these issues still must be addressed at the very least with band-aid fixes such that sanitation is not compromised and continued deterioration is avoided.
  10. Monitoring

    2 infractions

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): The paper towel dispenser at the handwash station near the grill is not working. Manager indicated another unit has already been ordered and is due to arrive the next day. Please install once received.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Room temperature holding times for produce and other products on the line must be reviewed with all staff. Staff are marking with expiry times that may not be reflective of corporate requirements (eg. 4 hours for sauces, 2 hours for cheese and produce). Manager indicated that this will be done.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
  11. Monitoring

    1 infraction

    • 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Sanitizer not detected in bucket for wiping cloth storage in front area. Sanitizer not detected in spray sanitizer bottle in front area. Both these conditions were corrected at the time of inspection. As discussed, a protocol should be in place instructing staff on how often sanitizer solutions must be replaced to maintain correct concentration levels.

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