A & W

7A-750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service

12 inspections

MonitoringJan 7, 2026
3 infractions
- F1.7 Are foods protected from contamination?
  - Observation(s): the scoop for the bread crumbs bin was observed in contact with the food inside the bin
  - F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): the bottom side of the mug froster ( left side compartment) was observed unclean ( with spilled sticky syrup ).
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  - Observation(s): no printed copy of the overall sanitation plan/program shown to EHO at time of inspection; the "Be clean compliance metric" shown to EHO ( on the computer screen) at time of inspection was incomplete.
MonitoringDec 16, 2024
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): • Several gaps/openings observed in the wall and around plumbing fixtures that may allow the entry of pests. Areas include the wall of the dry storage area, under the handwashing station next to the walk-in cooler, and to the left of the frozen drink bar. Corrective Action: • Fill and seal all noted gaps/opening.
  - F2.2B The premises must be protected against entry of pests.
MonitoringDec 7, 2023
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
  - Observation(s): Sam H's FS1 expired April 11, 2023, Fran C's FS1 expired Dec 4th 2023, Rick Pollon's FS1 expired Dec 5, 2023 Virgie Napone's Safecheck Adv is valid ( exp July 2028)
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
MonitoringAug 15, 2022
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): Two hand wash stations were not supplied with paper towels for drying hands ( kitchen hand wash station and the staff lavatory ( women's)) CDI/ Corrected During Inspection
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
MonitoringJul 14, 2021
0 infractions
MonitoringNov 25, 2019
0 infractions
MonitoringNov 30, 2018
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
  - Observation(s): grilled onions were checked for internal temperature (5 hrs post cooling, cooling in the walk in cooler ) and internal temp was found to be 26°C. Discussed with GM and Asst Manager ways to facilitate the cooling down process ( lid is covering >75% of the pan opening so this impedes air flow) and to start using a cooling temperature log to track elapsed time and internal temps ( Critical limits at 2 hrs and 6 hrs post cooling).
  - F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): Freezer for the burger patties was keeping the temp at 11°F ( should be 0°F or -18°C)
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.6 Are the FOODSAFE training requirements being met?
  - Observation(s): R. Pollon is the Owner-Operator Fran Boettger is the Manager
  - F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringNov 29, 2017
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
  - Observation(s): Condiment tracking sheet was empty when inspection started (@around 2 pm)-pans of PHFs held at ambient temperature include mayo, ranch dressing, sliced processed cheeses- CDI ( employee updated the sheet when EHO inquired how time tracking is done) PHFs stored in refrigeration units ( walk in cooler, walk in freezer, milk in FOH cooler, salads in Kelvinator cooler @FOH) are maintained at safe temperatures and units have thermometers
  - F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
MonitoringNov 21, 2016
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): foodhandler missed handwashing step after cracking raw shell egg to cook in roundup ( proceeded to handle fries and toasted buns w/o handwashing to break transmission cycle)
  - F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
  - Observation(s): The Healthy Families BC logo was found in the round decal posted on two doors but not on Nutrition menu posted in dining room
  - FI1.1F - The Healthy Families BC Mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
  - Observation(s): CMA dishmachine sanitizes with hot water at a temp of >71degC ( temp rite test strip indicated colour change); Sealed Air Diversey Care 3 comparment sink dispenser for Quats produces sol'n with 200-400 ppm Quats; Quats soln's in 2 sanitizing buckets were checked and found to have quats concentrations < 200 ppm ( one in kitchen has an expiry time remaining of 1 hr but quats was <100 ppm)
  - F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
MonitoringDec 1, 2015
0 infractions
MonitoringNov 25, 2014
0 infractions
MonitoringOct 11, 2013
0 infractions