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A & W Peachland

70-5500 Clements Cres Peachland BC V0H 1X5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

A & W Peachland has been inspected 3 times by Interior Health Authority since September 20, 2023. The most recent inspection, on January 23, 2026, found no infractions.

1 of 3 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: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 January 14, 2025. 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 once on September 20, 2023. 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 September 20, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature sanitizing dishwasher did not achieve adequate temperature during inspection (final rinse temperature measured at 65°C). High temperature sanitizing dishwashers must achieve a minimum temperature of 72°C to ensure adequate sanitizing action. Dishwasher must be serviced by a technician and returned to proper function. Provide EHO with a copy of the service report confirming the dishwasher ahs been repaired to resolve this infraction. In the interim, operator must ensure all dishes, equipment, and utensils are sanitized manually by fully submerging items in a sink of sanitizer solution for a minimum of 30 seconds followed by air drying. Bucket of food contact surface sanitizer in the back kitchen area was measured below 50ppm. Quaternary ammonia sanitizers must be maintained at a concentration between 200ppm-400ppm to ensure adequate sanitizing action is maintained to eliminate pathogens of concern. Sanitizer concentrations must be monitored frequently to ensure adequate sanitizer concentration is maintained, and sanitizer solutions must be replaced routinely. Additionally please note that wiping cloths must be stored within the sanitizer buckets.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dishwasher found to be functioning improperly, maintenance/repairs are required (see F2.3 above).

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