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A & W

380 Eden Rd Clearwater BC V0E 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 9 times by Interior Health Authority since February 11, 2014. The most recent inspection, on November 28, 2025, recorded 1 infraction.

1 of 9 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 Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on November 28, 2025. 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 June 1, 2016. For example: 2 - Are proper hot holding procedures followed?

  • 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 June 1, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 July 6, 2015. For example: 15 - 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 2 times across 2 separate inspections, most recently on June 15, 2017. 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.

9 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): • Grease built up under sink area/adjacent to grease trap/interceptor. Please clean and provide photo by date noted. • Wall to be refinished where it has worn to drywall/paint (where buns are stored). To be completed by Summer 2026 - Health Officer to follow up with operator.
  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): • Cleaning - grey cart near the pop syrup station needs cleaning/sanitizing to remove debris and food stains. • Remove fridge that is currently not operational - preventing cleaning and cluttering back room. • Remove mask/mousetrap etc from shelf in kitchen - Corrected during inspection. • Personal food item (cake) was stored with store inventory - do not store personal food items with store product - resolved/corrected at the time of inspection. Note: portion of wall as discussed will need refinishing to make smooth easy to clean. As discussed, this can be done as part of renovations, but must be completed no later than 1 year from now - November 20, 204.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  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): • Remove cardboard and declutter the storage area where the cardboard was being stored in the kitchen. Provide photos showing that this area has been cleaned. • One fridge (empty) not maintaining <4C/<40F, this fridge is not to be used until it is repaired and/or can maintain foods at 4C/40F or less.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Staff were not logging the dishwasher final rinse temperature correctly. Ensure staff are aware of how to use the thermometer and to ensure that the final rinse temperature is >160F. Staff were writing down temperature in the 140F range without noting any corrective actions or steps taken (as this is not a sanitizing heat level in the dishwasher). Instruct staff on proper logging and send a photo of logs on the date noted above showing staff have been logging correctly.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  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): To be completed: 1) Fridge unit to be defrosted and or repaired to prevent build up of liquids/water on the bottom shelf of the cooler. 2) Hot holding unit to be repaired to ensure that hot liquids are not dripping from corner of unit onto table or into temporary pan used to contain the dripping liquids. Resolved at the time of inspection: 1) Staff swept and cleaned hard to reach areas - RESOLVED 2) Unlabelled bottle of sanitizer - labelled and RESOLVED at the time of inspection. 3) In use utensils and tongs to be cleaned and sanitized every 4 hours. Discussed with manager and RESOLVED.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. 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) Liquid spill inside cooler unit. 2) Butter inside cooler (top light). 3) Food debris noted under the 3 compartment sink, have staff clean today.
  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Cleaning in hard to reach areas of the kitchen (under equipment/shelves), where food debris has built up, and inside the coolers/freezers to occur. I will follow up in 1 week (as noted above). 2) New paper towel dispenser to be provided. Advised that it was on order. Contact me when it arrives. 3) As noted in F3.3 above, renovations to occur to the kitchen - floors (broken tiles), walls, ceilings. Contact me when this is completed. EHO advised that this should be occurring in the next month. I will follow up in 2 months time if you have not contacted me by then.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 1. Gravy hot-held at 49C at the time of inspection. Staff increased temperature of hot-holding unit upon request. 2. Burger patties hot-held at 60C (140F); good. 3. Chicken hot-held at above 60C (140F); good.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. QUATs sanitizer bucket at 50ppm at the time of inspection; QUATs sanitizer concentration must be maintained at 200ppm. Sanitizer remixed to 200ppm upon request. 2. Bleach spray bottles at >400ppm at the time of inspection; chlorine sanitizer concentration must be maintained between 100-200ppm. Sanitizer remixed to 200ppm upon request.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  8. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Cooler door seals have been ordered and have arrived. 1 week to install 3) Cleaning of hard to reach areas (under the shelves/on shelves etc. 1 week. 2) Fluorescent Light covers (2x) are missing/broken. Ensure these are replaced. If you cannot find covers, you can order bulb sleeves. 2 months.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser is broken. 1 week to repair (advised part is on order). Paper towel provided adjacent to sink.
  9. Monitoring

    0 infractions

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