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A&W #0345

10 - 2991 Lougheed Hwy, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

A&W #0345 has been inspected 19 times by Fraser Health Authority since January 15, 2013. The most recent inspection, on July 26, 2026, found no infractions.

15 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 4 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.

  • 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 4 times across 3 separate inspections, most recently on January 8, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 29, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on November 30, 2021. For example: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]

About this data

These results come from Fraser 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): -Noted dirty dishware in both dishwashing sink??
      • -High temperature dishwasher did not reach proper temp after 3 run
      • Corrective Action(s): - Follow proper 4 steps of manual dishwashing using 2 comp sink- wash and rinse in one sink and sanitize in second sink- air dry
      • **Store all dirty dishware in a cart and do not put in both sink- sanitize sink is to be filled with sanitizer and use for JUST sanitizing
      • -Fix the dishwasher - use disposable cups and plates till dishwasher fixed. Submit a copy of repair report via email
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright two door refrigeration in kitchen close to walk in cooler is broken - no foods are stored.
      • Corrective Action(s): Repair/replace or remove it
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structural damages noted in facility- broken tiles beside fryers, broken wall in storage room, damaged and broken base board
      • Corrective Action(s): -Repair noted issues
      • -Facility require gradual renovation
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in the walk-in cooler was > 4 deg. C. Items probed include sliced tomatoes (@11.4 deg. C), sliced onions (@11.9 deg. C), cut lettuce (@ 11.4 deg. C), gravy (@13.6 deg. C), etc. The temperature logs noted the temperature of the walk-in cooler during opening (7am) was 38.7 deg. C (about 3.7 deg. C).
      • As the inspection was conducted at 11:30am, the above noted cold potentially hazardous food have been >4 deg. C for over 2 hours. These conditions may allow microbes to grow to large quantities and cause illness in consumers. Corrective action: Discard all cold potentially hazardous food items stored in the walk-in cooler with internal temperatures > 4 deg. C. Items include cut onions, cut tomatoes, cut lettuce, milk, coffee cream, eggs, gravy, etc.
      • Shelf stable sauces and syrups as well as whole produce may be relocated to other coolers. Shelf stable "milk 2 Go" may be relocated.
      • Corrective Action(s):
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in cooler is unable to store cold potentially hazardous food items < and/or = 4 deg. C.
      • Inadequate functioning of the cooling units allows for non-perishable food items to grow microbes to large quantities and result in foodborne illness of consumers.
      • Corrective action: Discontinue the storage of cold potentially hazardous food in this unit. Place a sign on the unit to inform all staff not to use the unit.
      • Repair the walk-in cooler and ensure the unit is able to store food at an internal temperature < and/or = 4 deg. C.
      • Note * Technician was contacted during inspection. Other cooling units have sufficient space for storage of cold potentially hazardous food < and/or = 4 deg. C.
      • Date To Be Corrected By: Immediately
      • Corrective Action(s):
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Noted food handler with long finger nail.
      • Corrective Action(s): Food handler to avoid having long finger nail polish or fake nails.
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Overhead spray arm of the dishwashing machine is not functioning correctly (ie. spray arm isn't rotating), resulting in areas inside the dishwashing machine not reaching an adequate hot water temperature to adequately sanitize the dishware (ie. areas that are not directly underneath the spray arm).
      • 2) Dishwashing machine is displaying "Low detergent" on the display, despite being connected to a full container of detergent.
      • Corrective Action(s): Inspect and repair the dishwasher to restore operation. All reusable dishware/utensils/mugs must be manually sanitized in the Diversey sanitizer solution (in the sink) until dishwasher repairs are completed.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    0 infractions

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