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A & W

5955 Main St Oliver BC V0H 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 12 times by Interior Health Authority since January 29, 2013. The most recent inspection, on September 15, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The last 3 inspections in a row found no infractions. 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 3 separate inspections, most recently on September 21, 2021. For example: 7 Are foods protected from contamination?

  • 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 4 times across 4 separate inspections, most recently on September 21, 2021. 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 2 times across 2 separate inspections, most recently on October 22, 2019. 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 10, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 3 times across 3 separate inspections, most recently on March 13, 2023. 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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): onion preparation still continues in same area as dishwashing area. see notes in previous inspections. written sanitation policies posted regarding preparation Note from previous Inspection Report: refresh of this location is to occur, there needs to be better prep space provided At the current time the following processes must be followed in order to continue prepping onion rings in the back area 1. no ware washing is to occur during this time. soiled equipment must be stored away from this area 2. cleaning and sanitizing of counters and equipment must be done prior to the start of food prep 3. if staff needs to be pulled away, all onion rings need to be put away There needs to be plans to create a new work space to do the onion prep. it may be useful to remove the small desk and create a work space there as there is a small office already. Current Inspection Report Note: Food prep is still being conducted at the dish pit area. Operator advised that food prep takes place every morning. The three compartment sink is covered with stainless steel coverings. Cleaning and sanitizing takes place of this area before and after food preparation. Dishwashing is conducted after food prep.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Note from previous Inspection Report: facility is very small and very limited prep space. prepping of onion rings in the back area will be permitted on a short term basis. Review comments for F2.6.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Mechanical dishwasher: Did not measure within required temperature. The unit was run 3 cycles with the highest temperature reading at 65C. The unit must measure 71C or higher for the final reading. This unit is not to be used for the final sanitization of dishware and utensils until repaired. For the time being manual dishwashing (wash, rinse, sanitize & airdry) must be conducted OR the unit may be used for the wash cycle, however manual sanitizing must be conducted. - Ensure to notify the Health Inspector once the dishwasher has been repaired. 2.Quat sanitizer is used to sanitize all food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The dishracks above the dish pit and the ceiling vents throughout the kitchen area have dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor on a regular basis.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Note from previous Inspection Report: refresh of this location is to occur, there needs to be better prep space provided At the current time the following processes must be followed in order to continue prepping onion rings in the back area 1. no ware washing is to occur during this time. soiled equipment must be stored away from this area 2. cleaning and sanitizing of counters and equipment must be done prior to the start of food prep 3. if staff needs to be pulled away, all onion rings need to be put away There needs to be plans to create a new work space to do the onion prep. it may be useful to remove the small desk and create a work space there as there is a small office already. Current Inspection Report Note: Food prep is still being conducted at the dish pit area. Operator advised that food prep takes place every morning. The three compartment sink is covered with stainless steel coverings. Cleaning and sanitizing takes place of this area before and after food preparation. Dishwashing is conducted after food prep.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): sliced cheese was sitting at room temperature, as per food safety plan this was to be tossed at 11am cheese curds for the poutine were sitting at room temperature, this was not indicated on food safety plan or have a check in place, these can only be out at room temperature for 2 hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): preparing of onion rings is occurring in the dish pit area. dishwashing is occurring on one side and the 3 compartment sink is covered for more prep space. dirty dishes are piled up in the dish pit as well. this area is not intended for food preparation.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): dishwasher test strips turn bright orange and completely blend into the orange color of the test strip. 3 test strips in the binder over the last 3 weeks were not reaching temperatures. this needs to be adjusted immediately and it should be noted in the books that if the checks do not completely turn orange a technician is called in immediately as dishes going through the dishwasher are not sanitized.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): preparing of onion rings is occurring in the dish pit area. dishwashing is occurring on one side and the 3 compartment sink is covered for more prep space. dirty dishes are piled up in the dish pit as well. this area is not intended for food preparation.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One refrigerator was measured at 6 degree Celsius. All refrigeration units must maintain at a temperature of 4 degree Celsius or lower to reduce bacteriological growth and toxin formation Hot holding units were all measured at a temperature of 60 degree Celsius and above
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employees did not follow proper hand washing techniques. It was observed that employees only wet their hands with water then dry their hands with paper towels without the use of soap Proper hand washing technique must be followed to prevent/reduce contamination of food items, food contact surfaces and equipment
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Fly trap was identified in food preparation area. Fly trap could lead to physical contamination of food and must be removed from any food preparation area, clean equipment storage area and other areas where food items and clean equipment might be exposed and contaminated.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bucket with cloth inside the kitchen area was measured at less than 100 ppm Quat. Quat sanitizer must be maintained at a concentration of 200 ppm to effectively inactivate or kill micro-organisms harboured in the cloth and prevent the contamination of food, food contact surfaces and equipment when they are used on these surfaces Quat test strips must be used to verify concentration instead of using time as a control measure. Change sanitizer solution when Quat concentration is less than 200 ppm. Operator stated that utensils used for food preparation are cleaned and sanitized every 2 hours. Dispensing mouth of ice cream machine is cleaned and sanitized every night and the whole machine is cleaned and sanitized weekly. Dishwasher was measured at 71 degree Celsius at the plate level.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    1 infraction

    • Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): ensure sanitizer solution is changed frequently, currently being changed every 2 hours but sanitizer bucket in kitchen is at 0ppm Quats.

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