A&W #0573

15280 No 10 Hwy, Surrey · Restaurant

19 inspections

Routine InspectionSep 24, 2025
0 infractions
Routine InspectionApr 9, 2025
0 infractions
Routine InspectionOct 29, 2024
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Grilled onions in hot-holding unit measured about 20C. Staff stated they did not reheat the onions properly prior to placing in hot-holding unit.
  - Corrective Action(s): Staff reheated onions on the grill at time of inspection. Prior to placing food in any hot-holding unit, food must be properly reheated to at least 74C, then placed in a preheated hot-holding unit at 60C or hotter.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Hand sink by the drive-thru window is being used as a coffee dump sink and was missing liquid soap and paper towels.
  - Corrective Action(s): As noted on the approved floor plan drawing proposals, this sink must also be equipped with liquid soap and paper towels. Manager supplied the sink with paper towel and liquid soap at time of inspection.
  - In the meantime, the other hand sink in the front area is to be used for hand washing.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Door of dishwasher is missing screws and is falling off. Door must be manually aligned to close properly.
  - Corrective Action(s): Repair the dishwasher door.
  - Correct by: 1 week.
  - Violation Score: 3
Routine InspectionMay 3, 2024
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): An insert of raw shell eggs were stored out at room temperature. Measured about 17C-20C.
  - Corrective Action(s): Insert of raw shell eggs were discarded at time of inspection. Cold potentially hazardous foods must be held at 4C or colder. If potentially hazardous foods are held out at room temperature, they must be properly time-tracked and discarded every 2 hours.
  - Violation Score: 5
Follow-Up InspectionNov 6, 2023
0 infractions
Routine InspectionNov 2, 2023
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Hand washing sink located next to walk-in cooler did not have any cold water. Water was too hot to be able to wash hands at this sink.
  - Corrective Action(s): Contact a plumber for servicing of this hand washing sink. All sinks must be supplied with hot AND cold running water.
  - Hand sink in the front available for hand washing in the meantime.
  - Please also equip the small sink (located next to the dishwasher) with liquid soap and paper towel dispensers for handwashing.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Cold water not available at hand washing sink located next to walk-in cooler (also see violation code 401 for details).
  - Corrective Action(s): All sinks must be equipped/supplied with hot and cold running water. Contact your plumber for servicing.
  - Correct by: Immediately.
  - Violation Score: 9
Routine InspectionMay 16, 2023
0 infractions
Routine InspectionNov 14, 2022
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Raw shell eggs stored out at room temperature were not being properly time-tracked, and were measured to be at 20C.
  - Corrective Action(s): Eggs were discarded at time of inspection. Ensure proper time-tracking is in place, and ensure any leftover food items that exceed the time-limits are discarded.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): One hand washing sink was missing paper towels.
  - Corrective Action(s): Corrected at time of inspection. Ensure all hand sinks are properly supplied and ensure dispensers are in use.
  - Violation Score: 5
  - 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Staff did not wash hands in between performing different tasks (handling payments, making coffee, handling food, etc.) or when re-entering the kitchen.
  - Corrective Action(s): Review proper hand washing procedures with all staff. Hands must be washed between each different task and when leaving/re-entering an area.
  - Violation Score: 5
Routine InspectionMay 10, 2022
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Door to dishwasher does not stay closed. Staff have been jamming a fork/spoon in the door to keep it closed during cycles.
  - Corrective Action(s): Operator has contacted a technician for servicing, however the parts needed have not yet arrived.
  - Correct by: 3 weeks
  - Violation Score: 3
Routine InspectionSep 16, 2021
0 infractions
Routine InspectionMar 22, 2021
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Lid of grill-side freezer for patties observed to be damaged/broken and held together with tape. Equipment used in facility should be non-absorbent and easily cleanable.
  - Corrective Action(s): Immediately replace or repair the lid.
  - Violation Score: 3
Follow-Up InspectionOct 7, 2019
0 infractions
Routine InspectionOct 3, 2019
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Some flies observed in the dining area.
  - Corrective Action(s): Pest control visits are monthly. As discussed, ensure all surfaces are wiped down and sanitized constantly. Mop floors regularly as well.
  - Correct by: immediately and ongoing
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 3 compartment sink area has food debris.
  - Corrective Action(s): Ensure to keep all dirty dishes in one compartment and follow the 3 compartment sink method. There should not be food debris in each sink. Continually clean your sinks to prevent food buildup from accumulating.
  - Correct by: immediately
  - Violation Score: 3
Routine InspectionApr 29, 2019
0 infractions
Routine InspectionOct 17, 2018
1 infraction
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Manager on site does not have valid FoodSafe certifiate. The foodsafe certificate on site was issued in 2003 and is now expired.
  - Corrective Action(s): Re-take FoodSafe and get certified immediately. Your kitchen must have at least one person on every shift that is FoodSafe level 1 certified.
  - Correct by: Immediately.
  - Violation Score: 1
Routine InspectionMay 9, 2018
0 infractions
Follow-Up InspectionNov 10, 2017
0 infractions
Follow-Up InspectionOct 31, 2017
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature mugwasher machine is still not reaching 71 deg C at dish level after the rinse cycle. 4 attempts were made (four cycles were run) and the temperature at dish level was only 67-68 deg C.
  - Corrective Action(s): Manager has said that the dishwasher repair person will be on site today to fix it. Staff is still currently using the 3 compartment sink to wash/rinse/sanitize dishes. Ensure that ALL cups, small plates, etc are washed/rinsed/sanitized in the 3 compartment sink until the mugwasher is repaired.
  - Correct by: Today
  - Violation Score: 3
Routine InspectionOct 27, 2017
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Staff had not been following proper sanitizing procedures for their dishes. Staff were washing/rinsing dishes at the 3 compartment sink and placing all dishes, pans, etc into the mugwasher instead of manually sanitizing them. Your mugwasher is not designed for so many large items. Furthermore, the mugwasher was not achieving the proper temperature needed to sanitize the dishes/remove bacteria. During inspection, the sanitation procedures binder was brought out and reviewed thoroughly with manager on site as well as staff members.
  - Corrective Action(s): 1) Any items that are too large to fit into the mugwasher should be manually sanitized in your 3 compartment sink. This means majority of your pots, pans, etc. Re wash/rinse/sanitize items that had been placed into the mugwasher previously (see below).
  - 2) As demonstrated during the inspection, you must use the 3 compartment sink method for manual dishwashing. In 1st compartment, wash dishes with soap, In 2nd compartment, rinse off soap. In 3rd compartment, fill with mixture of water and chlorine solution (Chemical D44 as labelled on your bottle). Submerse the dishes in this compartment for at least 2 minutes before air drying.
  - Note: Staff must manually add the D44 chlorine chemical into the 3rd compartment and check with the test strips to ensure that it is at 100 ppm chlorine residual concentration. This was demonstrated for staff during the inspection.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature dishwasher (aka. mugwasher) was only achieving 65-68 deg C after rinse cycle at dish level. 4 cycles were run, and maximum temperature recorded during the four attempts was 68.0 deg C.
  - Corrective Action(s): Repair your mugwasher. It must achieve 71 deg C at the dish level after rinse cycle.
  - Correct by: Immediately
  - Violation Score: 3