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A & W #588

913 Trans Canada Frontage Rd Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W #588 has been inspected 9 times by Interior Health Authority since April 29, 2013. The most recent inspection, on October 7, 2026, recorded 1 infraction.

4 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on October 7, 2026. 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 once on September 25, 2025. 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 May 2, 2017. For example: 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2019. For example: 6 Are the FOODSAFE training requirements being met?

  • 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 once on May 22, 2019. 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket is located below the grill, near the floor, in a location where it could become contaminated. • Move the sanitizer bucket to a different location where it is protected from contamination.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chopped vegetables and sauces must be used within the time limits indicated on their labels. Discard anything left over after 4 hours.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The external storage trailer is warm as one air conditioning unit had broken down. As the weather is becoming warmer, the temperature within this trailer, if not properly controlled, can impact the efficacy of refrigeration units and quality of dry products. Please address this concern and provide confirmation of actions taken.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): There was no Foodsafe certified staff at the time of inspection. Store manager has certification but was not present at the time of inspection. Ensure training to staff members is sufficient to ensure that regulatory requirements is met. Provide confirmation of training completion by the indicated date.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    3 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): **While hand washing was observed after handling frozen raw beef patties, the amount of time in which the hands were lathered was very short. Spoke with the supervisor about this and hands were re-washed at time of inspection. Ensure hands are lathered with soap for at least 15-20 seconds before rinsing. **Observed frequent hand washing when handling raw proteins. Had to remind staff to wash hands properly(not just run hands under water) when cracking eggs This infraction was corrected at time of inspection.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): **2 wiping cloth buckets were at 50ppm and 100ppm Quaternary Ammonia strength - these two were re-made at time of inspection and were greater than 200ppm when re-made, this infraction was corrected. Discussed with supervisor this solution is re-made every 2 hours. -Spray bottle of Quats at front of restaurant was at greater than 200ppm -Cooking utensils stored in sanitary manner
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): -Sufficient lighting with shatterproof covers -Facility is maintained in sanitary condition -Food contact surfaces smooth, durable and non-porous and in good condition **Back door to the outside area with extra storage has daylight visible, weather strip looks worn
      • F3.4L - The premises must be protected against entry of pests.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 0.11 - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g., dangler, cash register).
      • The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g., dangler, cash register).
    • 0.12 - Directional Statement advising guests that nutrition information is available is displayed on menu or (around or close to) menu board (e.g., dangler, cash register)?
      • A directional statement advising guests that nutrition information should be available is displayed on menu or (around or close to) menu board (e.g., dangler, cash register).

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