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A & W #552

4901 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W #552 has been inspected 11 times by Interior Health Authority since April 2, 2013. The most recent inspection, on September 21, 2026, found no infractions.

7 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: Protecting food from contamination, Pests and Chemicals and toxic substances.

The last 7 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.

  • 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 April 22, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 March 26, 2019. For example: 2 Are proper pest control measures in place on the premises?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 2, 2013. For example: 7 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 26, 2019. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 once on September 29, 2016. For example: 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

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5J Light bulb in freezer lacked shatter proof cover Corrective action: Install shatter proof cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  9. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): None noted at time of inspection. Under contract with qualified professional pest company. *However, the rear receiving door sweep reveals some daylight, so is due for repair or replacement.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The wash cycle temperature gauge is operational but the sanitizing cycle temperature LED is broken again. Please repair so the sanitizing cycle can be more efficiently monitored. Install extra chemical storage shelving. *To free up dry storage space, remove items that are seasonally used (for example, Christmas displays) to an off-site location.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New fiscal decal on-site but the Permit To Operate is not posted. Apparently misplaced. Manager confirmed she will request the Owner to ask for a reprint from our office.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  10. Monitoring

    1 infraction

    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.2 High Temperature Dishwasher sanitizing cycle routinely checked with temperature test strips. Log verified 180° F (82° C). Good. *However, the sanitizing cycle temperature LED is broken and requires repair. 14.12 Rear receiving door sweep on left-hand-side reveals daylight and requires repair or replacement. 14.3 The grease trap is releasing odour and should be checked by a qualified plumber to resolve the problem. * Some of the HVAC vents require cleaning. The filter for the system maybe due for cleaning or replacement. * Extra cleaning under the dishwasher is due.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
  11. Monitoring

    1 infraction

    • 12.7 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): Two cleaning containers on floor beside chocolate syrup box in dry storage area. All sealed containers but best to store promptly with chemical storage area.

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