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A&W #0348

15988 Fraser Hwy, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

A&W #0348 has been inspected 23 times by Fraser Health Authority since January 22, 2013. The most recent inspection, on April 8, 2026, found no infractions.

14 of 23 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 Pests.

The last 3 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 5 times across 4 separate inspections, most recently on June 7, 2024. 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 2 times across 2 separate inspections, most recently on December 16, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on August 3, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on November 6, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on December 16, 2024. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

23 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gravy measured at an internal temperature of 52 degrees C. Gravy temperature checked at 1:00 PM, and it was stated that gravy was prepared at 8:00 AM today.
      • Corrective Action(s): Gravy discarded. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens and the potential production of toxins. Note: Gravy warmer was observed to be set to max at the time of inspection. Staff/management unsure if gravy warmer was at a lower setting earlier. Ensure warmer is capable of maintaining temperatures of 60 degrees C (140 degrees F) or more before use.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Liquid soap and paper towel dispensers for the hand sink near the drive through window are not mounted.
      • Corrective Action(s): Ensure dispensers are properly mounted near the aforementioned hand sink. Date to be corrected by: January 06, 2024.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One of two available buckets of sanitizer measured 50 ppm quats.
      • Sanitizer dispenser dispensing at 50 to 100 ppm quats.
      • Corrective Action(s): The quats sanitizer concentrate jug at the dispenser was almost empty, and no refill was available (shipment delayed). Staff obtained a new bottle of sanitizer concentrate at the time of inspection and connected it to the dispenser.
      • Sanitizer dispenser tested at 200 ppm quats. Sanitizer pail was emptied and refilled with 200 ppm quats.
      • Ensure sanitizer is always maintained at the required concentration for safe and effective sanitizing (e.g. 200 ppm for quats). Surfaces resanitized at time of inspection. Note: Quats sanitizer test strips available and used to check concentration.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small gap/break in bottom sweep of the size of 1/4 inch approximately at back entrance.
      • Corrective action: Repair or replace the door sweep to ensure there are no gaps that can permit the entrance of pests, which may potentially transmit disease if food/food contact surfaces are contaminated.
      • Date To Be Corrected By: 1 month
      • Corrective Action(s):
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): An insert of grilled onions made this morning was at 12C. Onions were packed tightly in a metal insert.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. In order to allow hot foods to cool rapid, cool foods in shallow trays and do not pack the food too tightly to allow for proper cooling. Grilled onions were transferred into two containers at the time of inspection.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Both Quats sanitizer pails (front and back) had no detectable sanitizer concentration.
      • Corrective Action(s): Quats sanitizing solution must be maintained at 200ppm to proper sanitize food contract surfaces. Sanitizer pails were refilled and tested at 200ppm at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Washroom handwash station does not dispense paper towels properly.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towel dispenser was repaired at the time of inspection.
      • Violation Score: 5
  13. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door sweep is missing and needs to be replaced.
      • Corrective Action(s): Ensure back door sweep is sufficient to prevent potential pest entrance. New door sweep was ordered but was not the correct size. Facility is waiting for proper door sweep to arrive.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash station and 2-compartment sink taps are leaking water.
      • Corrective Action(s): Service sinks and ensure all equipment is maintained in good working order.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station does not have liquid hand soap dispenser.
      • Corrective Action(s): Handwash station mus be equipped with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. While liquid soap dispenser is being replaced, soap dispenser by 2-compartment sink can be used.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler fan area is icing up and melting, causing water to splash on foods. Technician has been called regarding fan unit. Cooler unit is still able to maintain 4C
      • Corrective Action(s): Service walk-in cooler fan and ensure it is in good working order.
      • Correction date: 2 weeks.
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A knife used for cutting onions was found stored between a wall and a prep table.
      • Corrective Action(s): Discontinue this practice of utensil storage - the area between the wall and prep table cannot be properly cleaned and sanitized on a regular basis. This may result in recontamination of equipment. Knive was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) 2-compartment sink Quats sanitizing solution was tested at 50ppm and sanitizer pails had undetectable Quats sanitizing solution. Staff are filling the sink with the automatic dispenser (200ppm) and running pure tap water at the same time.
      • 2) Vegetable cutter was found to have onions in the cutting blades.
      • Corrective Action(s): 1) When using the automatic sanitizer dispenser, do not add water at the same time. Automatic sanitizer dispenser is calibrated to dispense 200ppm Quats sanitizer. Sink was refilled with solution dispensed through the automatic sanitizer dispenser at the time of inspection.
      • 2) Ensure all equipment is properly cleaned and sanitized after each use. Vegetable cutter was rewashed and sanitized at the time of inspection.
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 2-compartment sink is plugged with a paper towel. Facility has 2 vertical metal sink plugs.
      • Corrective Action(s): Do not use paper towels to plug water in the 2-compartment sink. Water levels will decrease over time. If the vertical plungers get knocked over, obtain rubber sink plugs.
      • Correction date: May 7, 2018
      • Violation Score: 3
  20. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station did not have any single use paper towels.
      • Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould growth was found on the shelving units of the walk-in cooler (green and white mould).
      • Corrective Action(s): Shelving units must be properly cleaned and sanitized on a regular basis to prevent the growth of mould. Correction date: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwash station in the back has a leaking pipe.
      • Corrective Action(s): Service handwash station and repair leaking pipe. All equipment must be maintained in good operating condition.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    0 infractions

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