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A & W #520

1300 Trans-Canada Hwy Golden BC V0A 1H0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W #520 has been inspected 9 times by Interior Health Authority since April 24, 2013. The most recent inspection, on June 2, 2026, found no infractions.

5 of 9 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 4 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.

  • 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 October 22, 2016. For example: Are proper refrigeration, freezing and thawing 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 2 times across 2 separate inspections, most recently on December 11, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 once on October 22, 2016. For example: Are foods handled in a sanitary manner and protected from contamination?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): ***Re-occurring infraction*** High temperature dishwasher in the front service area was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold). 3-compartment sink is located in the kitchen.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The temperatures of 2 refrigeration units (cooler #2 and next to the high temperature dishwasher) measured 12°C at the time of the inspection. Potentially hazardous foods must be stored at ≤4°C to help prevent foodborne illness. Ensure refrigeration units are functioning as intended at ≤4°C at all times.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ceiling light bulbs in the soda storage room were exposed due to a missing shatterproof light covers. Shatterproof light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold).
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
  8. Monitoring

    2 infractions

    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): During the time of inspection one refrigerator did not have a thermometer and the thermometer in the front of house refrigerator was broken. - Thermometers were replaced during the time of inspection.
      • 1 Observation, Moderate Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the storage area.
      • 1 Observation, Moderate Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the prep area.
      • 1 Observation, Moderate Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the serving or dining area.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Food items on the preparation line are being held at room temperatures. - After two hours at room temperature all potentially hazardous food items must be discarded Operator is time labelling food items and has agreed to discard the food items after two hours at room temperature.
      • 2 Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 2 Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
  9. Monitoring

    0 infractions

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