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A & W #613

1039 Cariboo Hwy 97 Williams Lake BC V2G 2W3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W #613 has been inspected 7 times by Interior Health Authority since March 12, 2014. The most recent inspection, on October 23, 2025, recorded 1 infraction.

2 of 7 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: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 October 23, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 23, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 21, 2020. 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 November 9, 2015. For example: 4 - 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 once on November 9, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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.

7 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of rodent activity within the facility. A dead rodent was observed in a sticky trap kept in the basement of the facility, and there appeared to be pest droppings throughout the facility. Gap observed in office wall and under the rear exit door. Grease build up in the water softener room located in the basement of the facility. Operator was instructed to discard any food that may become contaminated with rodent feces. As discussed, the following corrective actions must be completed by October 31, 2025: 1. Immediately contact a pest control company to conduct the facility inspections and submit pest control reports to the EHO. 2. Seal all gaps that may serve as entry points, including but not limited to, under the rear exit door (repair/replace weather strip), hole in office wall (beside baseboard heater), and water softener room. 3. Deep clean the entire premises, particularly grease build up in water softener room, and monitor pest activity in the facility, e.g., mouse droppings. Increase the frequency of pest control inspections (i.e., every week) until premises is maintained free of pests.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: One of the handwashing sinks had no liquid soap in the dispenser. Corrective Action: Supply the handwashing sink with liquid soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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): Rear kitchen area requires thorough cleaning including under counter cupboard doors by the handwashing sink.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    0 infractions

  6. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in freezer- no foods should be placed directly on the floor.
    • 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
      • 1.1 - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
      • 1.2 - A directional statement advising guests that nutritional information is available should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
      • 1.3 - Restaurant staff should be aware of the program and be able to provide nutrition information upon request.
      • 1.4 - Nutrition information should be available before or at the point of ordering.
      • 1.5 - The Informed Dining Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
      • 1.6 - The Healthy Families BC Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Thorough cleaning is required including cupboards, floors and walls behind the food prep tables etc.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Application for Operating Permit including all required documents must be submitted by Nov. 13, 2015.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 12 - Is the contact information the same?
      • 12.1 - Updated contact information must be provided to the health officer.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Detailed description of planned renovations to the premises must be submitted for review and approval.
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • 13.2 - Facility must be constructed to the specification of the approved plans.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Chest freezer requires new seal or replacement.
  7. Monitoring

    0 infractions

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