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A&W 1499

6001 Parkwood Drive Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

A&W 1499 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 8, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on September 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 30, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Noted again: September 14, 2026The high temperature mechanical dishwasher was tested multiple times during the inspection. Final rinse temperatures recorded were 68.2°C, 67.1°C, and 66.5°C. The facility's thermometer was used to verify the final reading and produced a similar result (66.5°C). The dishwasher did not consistently achieve the required sanitizing temperature of 74°C.Ensure the mechanical dishwasher is repaired and capable of consistently achieving a minimum final rinse temperature of 74°C prior to use.During the inspection, staff were advised to discontinue use of the mechanical dishwasher until the unit has been repaired and is operating as intended. In the interim, utensil and equipment washing and sanitizing must be conducted using the three-compartment sink in accordance with approved wash, rinse, and sanitize procedures.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher was tested multiple times during the inspection. Final rinse temperatures recorded were 64.5°C, 67.1°C, 66.5°C, 66.4°C, and 67.1°C. The facility's thermometer was used to verify the final reading and produced a similar result. The dishwasher did not consistently achieve the required sanitizing temperature of 71°C.Ensure the mechanical dishwasher is repaired and capable of achieving a minimum sanitizing temperature of 71°C prior to use. Implement daily temperature verification and record keeping ensuring ongoing compliance and effective sanitization.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg cooler measured 12.9C. Contains only eggs and margarine. Moved foods to other coolers until repairs are made. Manager indicated that the repair is to occur later that day. Notify me when repairs are made. All other coolers at 4C or less.All hot holding at 60C or greater.Temperature monitoring program in place.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wipe cloth buckets measures 200ppm QUATs.Changed every 2 hours based on timer.Front till area had wipe cloth out of solution. Notified staff of concern and they placed in solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Area between till room and kitchen not finished and not washable.To be replaced by stainless steel.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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