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A & W #652

101-14404 Rosedale Ave Summerland BC V0H 1Z5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Inspection summary

A & W #652 has been inspected 7 times by Interior Health Authority since November 23, 2016. The most recent inspection, on December 12, 2025, found no infractions.

2 of 7 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, Pests and Cleaning and sanitizing.

The last 2 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 3 separate inspections, most recently on September 22, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on March 18, 2021. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 18, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 November 9, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 November 23, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

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

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - Operator must replace or calibrate a probe thermometer used to measure dishwasher's temperature.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): White and red onions, and cheese were not time stamped, operator discarded the products to put new product out that was time stamped Note: coolers were at or below 4°C and hot holding at 60°C
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
  5. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Small gap under exterior receiving door. Corrective Action: • Install door sweep
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was not reaching 71°C at the dish surface Corrective actions: • Manually wash all dishes using the 2 compartment sink method • Have dishwasher serviced to ensure it reaches at least 71°C at the dish surface • When taking temperatures of the dishwasher, reset the dishwasher thermometer before each use
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Stand up cooler at the kitchen is at 8°C during time of inspection Stand up freezer at -18°C and below During time of inspection, an abundance of potentially hazardous foods such as eggs and other boxes of food stored at room temperature (18-20°C) - manager states 2 employees did not show up to work that day.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Organization in the facility is poor
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Overall sanitation needs improvement Facility needs to be more organized - both the kitchen and the dry storage area. There is a puddle of water in the dry storage area downstairs - manager claims it to be a pipe leak but was suspected to be sewage backup from the staff washroom as there are dry stains leading from the toilet.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Two coolers found to be 8C. Large build up of ice on floor/walls in walk-in freezer.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): QUATS sanitizer measured at 50ppm, tested from the sink and in the bucket. Must be at 200ppm. Readjust and contact chemical supplier to adjust if necessary. Change bucket water every hour during busy times.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel not present in staff washroom.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.

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