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A & W

700-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W has been inspected 13 times by Interior Health Authority since December 11, 2013. The most recent inspection, on November 25, 2025, found no infractions.

4 of 13 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 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 4 separate inspections, most recently on January 9, 2024. 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 3 times across 3 separate inspections, most recently on January 9, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 3 separate inspections, most recently on April 28, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 9, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 5, 2017. For example: 2 - Are proper hot holding procedures followed?

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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observations: • (1) Missing ceiling tiles observed above the ladder leading to the roof. • (2) Gaps observed around plumbing fixtures across the two-compartment sink. • (3) Holes observed in the ceiling tiles inside the dry storage room. Corrective Actions: • (1) Install ceiling tiles above the ladder and only leave a small opening to allow for roof access. • (2) Seal gaps around plumbing fixtures across the two-compartment sink. • (3) Seal the holes or replace the ceiling tiles in the dry storage room.
      • 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): Observations: • (1) Accumulation of dust and food debris observed under the two-compartment sink, under the shelves of the dry storage room, and throughout the kitchen. These conditions may attract pests into the facility. • (2) Numerous items such as old electronic devices, posters, and boxes were stored in the dry storage room. Corrective Actions: • (1) Deep clean the entire facility and ensure routine cleaning of hard to reach areas (i.e., under the dishwashing stations, under shelves, inside the dry storage, etc.). • (2) Ensure all nonessential equipment and materials that are not intended for food operations are removed from the premises.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observations: • (1) The hand wash sink at the kitchen entrance was occupied by glassware during the inspection. Signage guiding the handling of glassware was noted above the hand wash sink. • (2) The soap dispenser at the hand wash sink by the drive-through window was not conveniently located. Lack of easy access to soap may lead to infrequent and inadequate handwashing of food handlers. Corrective Actions: • (1) Ensure staff only use the above noted sink for handwashing. Replace the glassware handling sign with a handwashing sign. • (2) Replace the soap dispenser to above the sink and ensure easy access by staff.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  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): • One tile was observed missing on the back area of the cooking line grill. Corrective Actions: Please ensure that this tile is replaced. The surface must be smooth, durable, easy to clean, and impervious to water. Please provide a plan for this repair.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Back storage door requires cleaning. The cardboard boxes stored in the area can result in pest harbourage.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) In use tongs to be cleaned/sanitized at least 1x every 4 hours. Discussed with manager. CDI.
  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A fluorescent light fixture in the kitchen is missing the protective cover; replace the cover, or alternatively, install plastic protective tubes over each fluorescent light tube. Correct by December 31, 2019.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Cleaning required in hard to reach areas of back kitchen - under pot sink shelving/french fries under deep fryer area. Please ensure cleaning is performed by date noted above and advise (email with photos). 2) Longer term, fix the broken tiles on the wall beside the mop sink - 2 months May 15, 2018.
  10. Monitoring

    3 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Gravy - probed internal at 54 deg C at the time of inspection. Adjusted and corrected.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Suma Final Step Sanitizer > 200ppm. Facilities test strips and EHOs test strips show >400ppm. Have staff manually dilute the sanitizer if needed to ensure concentration is at 200ppm (the no-rinse acceptable level for this product. EHO will follow up next week on date noted above. Dishwasher adequately heat sanitizing. Test strips show temperature compliance. Gauges functioning. Chemicals provided. Food contact surfaces/ utensils stored in a manner that prevents contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Tiles behind dishwasher have broken and bare wood is exposed. Ensure that the surfaces are smooth, easy to clean and impervious to moisture. Fix tiles by date noted above. 3) Stainless steel corner guard (across from frozen chicken freezer) is missing and broken tiles are showing. Replace/fix by date noted above. 2) From prior inspection: No handwash station directly located in the main food preparation area. Handwash station is located at opposite end of kitchen. Handwash station should be located in a convenient, easy to access location to ensure that staff are washing hands when necessary. Provide a handwash station in the main cooking kitchen when renovations are planned. As above, any changes/renovations to the food premises must first be reviewed and approved by an EHO. Contact EHO ahead of time to ensure compliance.
  11. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Quat sanitizer in bucket was less than 200 ppm. Changed during inspection. Resolved. Dishwasher was adequately cleaning and sanitizing at time of inspection. >71degC measured at dish surface. Gauges appeared to be functioning at time of inspection.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Back storage room needs a thorough cleaning/sanitizing as there is pop/food debris and grime build up. Have staff clean and sanitize the entire room. A broken freezer was also noted in the room, all items that are not needed for the operation of the facility must be removed. EHO will follow up on December 8, 2015. 2) Have staff clean and sanitize the walk in cooler and freezer. Food debris was found on wire shelving in the cooler and floors of freezer. As above, EHO will follow up on December 8, 2015. 3) Longer term, the facility will require a facelift (kitchen area) by October 1, 2016. Walls and ceiling surfaces and cooler doors have worn down, tile corners on some walls have cracked, this makes it difficult to clean and sanitize surfaces. Please be advised that any changes/renovations to a food premises must first be reviewed and approved by an EHO. Contact EHO ahead of time to ensure compliance.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): No handwash station directly located in the main food preparation area. Handwash station is located at opposite end of kitchen. Handwash station should be located in a convenient, easy to access location to ensure that staff are washing hands when necessary. Provide a handwash station in the main cooking kitchen by the date noted above. As above, any changes/renovations to the food premises must first be reviewed and approved by an EHO. Contact EHO ahead of time to ensure compliance.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  12. Monitoring

    0 infractions

  13. Monitoring

    3 infractions

    • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
      • Observation(s): Onions stored on the floor directly beside bottles of sanitizer. This practice could lead to potential contamination of food stock. Advised staff during inspection and staff moved the onions. Resolved at time of inspection.
      • 1 Observation, High Severity of Consequences : Chemicals, cleaners and other agents must be stored in a room or cabinet separate from any food.
    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Handwash sink is designated for handwashing only. Do not store or prewash dishes in this sink. Dishes moved at time of inspection. Resolved.
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Onions were stored beside sanitizer on the floor or dry good storage room. Resolved during inspection.

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