Skip to content
Loading map…

A&W 1561

600 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

Official record from Alberta →

Inspection summary

A&W 1561 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on September 21, 2026, recorded 2 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on August 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on September 21, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 2 separate inspections, most recently on August 11, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 10, 2024. For example: Is solid and liquid waste being managed in a suitable manner?

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.

8 inspections

  1. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. One of the food handlers also left used gloves on the prep counter. Importance of handwashing was discussed during inspection. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Peeled onions were stored with soiled dishes.Please be advised food items must never be stored with soiled dishes. Please ensure to wash, rinse and sanitize dishwashing sinks prior to using them for food prep.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat solution was noted to be at 50 ppm. The operator prepared fresh quat solution during the inspection and the concentration was noted to be at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks and were unaware of glove guidelines. Importance of hand washing and guidelines for proper glove usage were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on, after taking them off and between glove changes, after touching glasses, handling raw meat and soiled dishes and before handling ready-to-eat food items and clean dishes. Please wash hands between tasks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Paint was noted to be peeling from the staircase leading to the basement storage area. Please refinish the staircase. 2. The base of the grease trap was noted to be made of bare wood. Please seal the bare wood area and ensure it is made of smooth, easy-to-clean and moisture resistant state.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Used gloves and used sandwich bags were noted to be stored on shelves. Please be advised that all these items are considered single use and must be discarded after each use. Please do not reuse these items. These were discarded during the inspection. 2. Clean single uses containers were stored with soiled dishes at the time of inspection. Please be advised not to store clean dishes with soiled dishes. These containers were discarded during the inspection.3. Clean reusable dishes were stored with onion ring storage container. Food debris (pieces of batter) were notes inside these clean dishes. These dishes were moved in the soiled dishes area during the inspection. The operator was further advised not to store clean dishes with food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Grease buildup was noted inside the deep fryers. Please clean the indicated areas and ensure it is maintained in a clean and sanitary manner at all times.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Mop water was being discarded on the surface. Please discard mop water properly. 2. Grease was noted on the surface by the large grease trap located in the facility's parking lot. Please clean the area and empty the grease trap.
  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.

Nearby inspected facilities

Own this business? Add a badge to your website