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A & W Cranbrook

1204 Cranbrook St N Cranbrook BC V1C 3S5 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Inspection summary

A & W Cranbrook has been inspected 11 times by Interior Health Authority since September 27, 2013. The most recent inspection, on February 23, 2026, found no infractions.

7 of 11 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 and Cleaning and sanitizing.

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.

  • 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 January 9, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 19, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 22, 2015. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Gravy 45 C must be 60C or higher
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1) Sanitizer bucket by grill area had a non detectable concentration 2) High temperature dishwasher noted to be at 76 degrees C.
  8. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): A small bar fridge adjacent to the grilling area had a temperature of 14 degrees C taken with an IR thermometer. A probe thermometer used showed a temperature of 13 degrees C while the fridge had a digital reading of 62 degrees F (approx. 16 degrees C). The fridge contained mostly processed cheese and bacon. The operator stated that the bacon had been put into the fridge very recently at approx room temperature. This may have elevated the temperature in the fridge. The operator was instructed to remove the bacon and put it into the large walk in cooler and monitor the small bar fridge to ensure that the temperature reaches 4 degrees C or below within two hours. If not, all the foods should be moved to the larger walk in cooler until the bar fridge can be fixed.
  9. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan is not available on site at the time of inspection. Food safety practices observed to be implemented by staff. Temperatures of storage units containing potentially hazardous foods are monitored and temperature logs are maintained on a daily basis.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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