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A&W #0607

6 - 2054 Whatcom Road, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

A&W #0607 has been inspected 17 times by Fraser Health Authority since July 7, 2017. The most recent inspection, on March 17, 2026, found no infractions.

11 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 4 separate inspections, most recently on July 11, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on June 29, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 18, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order; prep area hand washing sink not draining adequately and water collecting in sink basin.
      • Corrective Action(s): Ensure that hand washing sinks are in proper working order and sink capable of draining water.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Observed prep area hand washing sink equipped with paper towel, liquid hand soap and running hot water only.
      • Corrective Action(s): Ensure that hand washing sinks are equipped with running hot/cold water.
      • Correct by: Immediately.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order; prep area hand washing sink not equipped with running cold water, cold water tap not working.
      • Corrective Action(s): Ensure that hand washing sinks are in proper working order and adequately equipped with paper towel, liquid hand soap and running hot/cold water.
      • Correct by: Immediately.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed QUATs surface sanitizer to be registered at 100ppm when tested.
      • Corrective Action(s): Ensure QUATs solution is at 200ppm concentration and tested to verify. Heavy use of solution may require more frequent changes of solution.
      • Solution changed and tested during inspection. QUATs solution now measuring at 200ppm.
      • Violation Score: 5
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand sink in the back area was missing paper towels and not being used (plumbing issues). Plumber has been contacted to fix the problem and it will be serviced this afternoon.
      • Corrective Action(s): Provide constant supply of liquid soap and paper towels for this hand sink and for the mean time, use one sink of the 3 comp sink for hand washing or the other hand sink in the cooking area until this hand sink is fixed.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink in the back area (washing area) has plumbing issues and not working.
      • Corrective Action(s): Repair this sink immediately as this hand sink is critical for this part of the premises.
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Drawer cooler below onion ring drawer was at 10 deg C. Busy period just passed (2 hrs or less).
      • Corrective Action(s): Potentially hazardous foods removed and stored in the walk-in cooler. Monitor this cooler and do not store potentially hazardous foods until 4 deg C or below.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths were found sitting on counter tops.
      • Corrective Action(s): Ensure to store all wiping cloths in sanitizing solution at all times when not in use.
      • Violation Score: 5
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink had inserts and other containers in the hand basin.
      • Corrective Action(s): Keep hand sink clear at all times especially when there is food prep taking place in this area. This sink is designated hand wash station.
      • Violation Score: 5

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