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A & W Restaurant- 5th Avenue

2099 5th Avenue, Prince George, V2M 1K1 · Restaurant

Official record from Northern Health →

Inspection summary

A & W Restaurant- 5th Avenue has been inspected 3 times by Northern Health Authority since July 20, 2023. The most recent inspection, on May 11, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 on January 21, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 11, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 May 11, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 20, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Northern 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. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of egg yolk and sliced pickles were observed uncovered in the refrigerator. Public Health Significance: Uncovered food is at risk of contamination from airborne particles, spills, or cross-contamination from other food items, which may lead to foodborne illness.
      • Corrective Action: The operator was instructed to ensure all food items are properly covered while stored in the refrigerator to prevent contamination.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Holes were observed in the walls of the kitchen and preparation areas and were also noted in the most recent pest control report. Public Health Significance: Openings in the facility can provide access for pests such as rodents and insects, increasing the risk of contamination of food, equipment, and surfaces, and potentially leading to foodborne illness.
      • Corrective Action: The operator indicated he will follow up with the manager to arrange for repair of the holes to prevent pest entry.
  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Quats sanitizer concentration was noted at 50 ppm using the Quats test strips. Public health significance - Sanitizer solution should be available in the food premises to ensure adequate dishwashing and sanitizing. Sanitizing solutions must be strong enough (at least 200 ppm for Quats) to destroy bacteria on surfaces to prevent the contamination of food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately discarded the solution in the sanitizer bucket and prepared a fresh solution which was measured to be at 200 ppm. Change sanitizing solutions as required to always maintain an effective concentration
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a Quats 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  3. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature for the refrigerator located across from the grill was measured at 10.1 °C. The operator had been aware of the issue since the morning and contacted a repair company. The potentially hazardous foods stored in the refrigerator were prepared and labelled in the morning. A minimum refrigeration temperature of 4°C must be maintained for potentially hazardous foods to prevent the growth of pathogens that could cause foodborne illness.
      • Corrective Action: Operator moved potentially hazardous food items to a refrigerator unit that is functioning properly. Ensure the refrigerator unit will not be used to store potentially hazardous food until it has been repaired or replaced.

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