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A & W

255 3rd Ave Invermere BC V0A 1K7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 5 times by Interior Health Authority since December 30, 2021. The most recent inspection, on February 25, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 February 25, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 31, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 January 31, 2024. For example: 7 Are there handwashing stations available and properly supplied?

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.

5 inspections

  1. 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. Some of the shelves in the back storage area are soiled and require cleaning. Some of the paint is starting the wear. Shelving should be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive and preferably light in colour. 2. Ventilation hoods are soiled and require thorough cleaning. 3. Black wheeled cart is soiled and requires cleaning and sanitizing. 4. Food shoot is soiled and requires thorough cleaning and sanitizing. 5. Exterior of burger freezer is soiled and requires cleaning and sanitizing. 6. Underside of shelving and counters is soiled and requires cleaning. 7. Some of the cupboards and shelves in front serving area are soiled/have debris and require cleaning and sanitizing. 8. Some hard to reach areas such as under and in behind equipment and shelves require cleaning. 9. Area under pop syrups has an accumulation of liquid that requires cleaning. These items should be added to the facility sanitation plan to ensure they are being cleaned on a frequent basis.
      • 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.
  2. 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. Some of the shelves in the back storage area are soiled and require cleaning. Some of the paint is starting the wear. Shelving should be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive and preferably light in colour. 2. Some ceiling tiles and walls are soiled with grease and require cleaning. 3. Black wheeled cart is soiled and requires cleaning and sanitizing. These items should be added to the facility sanitation plan to ensure they are being cleaned on a frequent basis.
      • 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.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): During time of inspection walk-in cooler was 10°C. Facility is aware that the walk-in cooler is not functioning properly as little was being stored in the walk-in cooler. I did observe cheese, sliced onions and open containers of mayo in the walk-in cooler. Until the walk-in cooler can be repaired to be able to maintain a temperature of 4°C or colder it should not be used to store potentially hazardous foods.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Back storage area shelves are soiled and require cleaning. 2. Some ceiling tiles have accumulation of dust/are soiled and require cleaning. 3. The ventilation hood is soiled with grease and requires cleaning. 4. Fries hot holding area requires a through cleaning and sanitizing. 5. Walk-in cooler walls, floor and shelving require cleaning and sanitizing. 6. Some hard to reach areas such as under and in behind equipment and shelves require cleaning.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser at handwashing station in the kitchen was empty during time of inspection. To help facilitate proper handwashing paper towel from a dispenser should be provided.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas of the kitchen require cleaning. Ensure to clean hard to reach areas such as under and in behind equipment and shelves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

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