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A&W #0575

2303 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

A&W #0575 has been inspected 22 times by Fraser Health Authority since October 16, 2012. The most recent inspection, on June 9, 2026, recorded 1 infraction.

9 of 22 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 7 times across 7 separate inspections, most recently on June 9, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 5 separate inspections, most recently on June 16, 2025. For example: 302 - 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 27, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 January 4, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 5, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

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.

22 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A dozen shelled eggs were stored under ambient room temperature and time tracked for 1 hour. Afterwards staff moved the eggs back into the walk-in cooler. Raw shelled eggs were measured at 18C.
      • Corrective Action(s): Instructed operator to discard aforementioned eggs. Food that was time tracked must be discarded after set time and must not be transferred back into the cooler or freezer.
      • Violation Score: 5
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing pail at front service area was measured at 50 ppm Quats. 200-400 ppm is required to properly sanitize food contact surfaces.
      • Corrective Action(s): Staff refilled the pail with 200 ppm Quats sanitizer. Clean and sanitize food contact surface areas in the service area again.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust observed on the evaporator fan in the walk-in cooler.
      • Corrective Action(s): Clean the evaporator fan to ensure it is maintained in sanitary condition. Correct by: June 19, 2025.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 raw shelled eggs were left at room temperature measured at 21C. The time tracking for the eggs were not started. Staff stated the eggs were moved out 40 minutes ago.
      • Corrective Action(s): Staff moved the eggs back into the cooler. Ensure eggs are stored at 4C or less, or time tracked properly.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A dozen of raw shelled eggs were kept under room temperature with a food temperature of 17C. Staff stated they were taken out of the cooler less than 2 hours.
      • Corrective Action(s): Move the shelled eggs back into the cooler. Do not leave any potentially hazardous food under ambient room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front serving area Quats sanitizer bucket measured with a concentration of 50 ppm Quats. 200-400 ppm is required to properly sanitize food contact surfaces.
      • Corrective Action(s): Discard and refill the bucket with 200 ppm Quats sanitizer from the dispenser. Clean and sanitize serving area food contact surfaces again.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One pail of quats sanitizer measured with a concentration of less than 50 ppm.
      • Corrective Action(s): Staff discarded and refilled the aforementioned pail with fresh 200 ppm quats sanitizer. Clean and sanitize food contact surfaces around the area.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One bag of raw bacon was stored at room temperature on top of under the counter freezer. Internal temperature measured at 15C.
      • Corrective Action(s): Do not store any raw bacons at room temperature. Operator stated raw bacons should be cooked immediately after taking out from the cooler. Ensure to follow A&W's food safety plan.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris observed in the crevices of the vegetable slicer.
      • Corrective Action(s): Clean and sanitize the vegetable slicer. Ensure food equipment is properly cleaned and sanitized immediately after each use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large amount of lettuce was stored at the condiment table time tracked properly. However, lettuce was stacked up on the table with some pieces in contact with the wall.
      • Corrective Action(s): Reduce the amount of lettuce at the condiment table or store them inside a large enough food grade container.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Large beef patties cooked to an internal temperature of 65C to 67C after the first cooking step (timer ends). According to the manager, patties should be cooked to 74C or above after first cooking step. As per A&W's procedure, there is a secondary reheating step after the first cooking step.
      • Corrective Action(s): Aforementioned patties were cooked to above 74C with additional time. Operator to ensure grill temperature and time cook to be accurate according to the food safety plan.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Handicap washroom toilet is leaking on the floor and anyone using the washroom will bring contaminants to seating area or kitchen
      • Corrective Action(s): - Donot use the washroom until it is fixed
      • - Clean and sanitize the all floors and maintain sanitary conditions in the facility
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The handicap washroom toilet is leaking and effluent is dispersing on the floor
      • Corrective Action(s): - Close the washroom for use. Post out of order sign on the door
      • - Call for service of the washroom and ensure that it is not used until fixed
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items - creamers and eggs are stored in walk-in cooler measured at 9C internal temperature
      • Corrective Action(s): - Discarded potentially hazardous food items - two boxes of eggs (6 crates each) and coffee creamers
      • - All cut vegetables cut less than 4 hours ago can be used. Ensure that all potentially hazardous items that are prepared for service are not stored at temperature greater than 4C for more than 4 hours.
      • - All food items delivered this morning are to be moved other location for storage (two packs of creamers, four boxes of cheese and four boxes of raw eggs.) Corrected at the time of inspection
      • Immediately call for service of the cooler
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk -in cooler is measured at 12C at the time of inspection. Internal food temperature of cut vegetables - tomato 12C and onions 13C.
      • Corrective Action(s): - Move all potentially hazardous food items to undercounter cooler and drawer coolers (bacon and creamers are moved)
      • - No meat items are stored in wlak-in cooler (all meats are frozen)
      • - Only whole vegetables can stay in the walk-in cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler is not working and is measured at 12C
      • Corrective Action(s): - Call for service of the cooler. Ensure that the internal food temperature is maintianed at or below 4C
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handsink in prep area didn't have hot water available at the time of inspection
      • Corrective Action(s): - Operator adjusted the setting at the hot water tank. At the end of the inspection, warm water was available at the handsink
      • -Meanwhile wash hands at the other hansink at front
      • Violation Score: 15
  20. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer soluiton in bucket at front and back is measured at 0ppm quats
      • Corrective Action(s): Fresh filled solution is measured at 200ppm quats
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies are observed in teh back storage area
      • Corrective Action(s): - Sticky tapes are installed. Install more tapes to catch flies. Ensure that tapes are away and not directly above the food storage and preparation area
      • Violation Score: 9
  21. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front - wiping cloths soaked in sanitizer < 200 ppm;
      • Front - a spray bottle with sanitizer at 0.0 ppm;
      • Corrective Action(s): Immediately. Replace sanitizer in the spray bottle as well as in the bucket;
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand washing sink is covered by a tower of trays; as well as food container inside the sink at the time of inspection;
      • Corrective Action(s): Immediately remove trays. Ensure, that the hand washing sink is not abstracted at all the time (this violation happened multiple times).
      • Note: The enforcement action will be applicable for next time.
      • Violation Score: 15
  22. Routine Inspection

    0 infractions

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