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A&W 1717

10015 110 Street Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

A&W 1717 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 8, 2024. The most recent inspection, on February 9, 2026, found no infractions.

2 of 8 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: Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 July 8, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on January 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on August 9, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 9, 2024. For example: Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bread and buns are currently stored on wooden pallets in the back area, off the floor. However, this area is not designated for storage. The staff has indicated that the bread and buns should be moved to the kitchen area. Ensure they are properly stored in the kitchen moving forward.
    • 20. Do food handlers at the facility have adequate food safety training?
      • This is a violation from last report. Please send the training certificate of the basic food safety course. Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course. *As of August 9, 2024: Please ensure all food safety certificates are retained onsite and available for review.
  4. Demand Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course. *As of August 9, 2024: Please ensure all food safety certificates are retained onsite and available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation schedule/procedures were not available on-site.Please ensure sanitation records are established and maintained.
  5. Risk Management Inspection

    5 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Facility was open for business while closure order was still in effect. Owner of the business was informed and instructed to not re-open until a follow-up inspection was completed and the closure order was rescinded. Owner on purpose decided to ignore the closure order and reopen because he had to do "what's right for the business and the people". Facility was open for business since the evening of July 8, 2024. Closure order signs remained on both entrance doors during follow-up inspection on July 9, 2024.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sewer is backing up from the in floor grease interceptor inside the kitchen. Food and equipment will get contaminated by sewer backup during normal operation (e.g. staff spreading the contamination by walking on sewer water). Ensure restaurant remain closed. Once repairs are completed, clean and sanitize all the affected areas.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Carbon dioxide cylinder is not properly secured and thus can fall and cause injuries.Ensure carbon dioxide cannister is properly secured to prevent injuries.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer is backing up from the in floor grease interceptor. The sanitary drainage system in in disrepair and not operating properly. Ensure sanitary drainage system is in good repair and is operating properly.
  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
  7. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Walk-in-cooler was not in good repair and maintaining a temperature at or below 4 Deg C. Temperature of the walk-in-cooler was 22 Deg C at the time of inspection. High risk and perishable food items that has been temperature abused was stored inside the walk-in-cooler and was stored and served to the public. The following food items were discarded during inspection:Eggs: 1 carton & 17 eggsBacon: 4 packsCheese curds: 1 cartonCheddar cheese: 4 packsMilk: 22 packsMilk to go: 1 cartonMozzarella cheese: 12 packsPancake: 4 packsCream: 4 packs Hot Dogs: 2 packsCooked onions: 1 small containerEnsure any food item(s) that has been temperature abused and is unfit for human consumption is not stored, displayed or served to the public.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risks foods that is under refrigeration are not maintained at or below 4 Deg C. Walk-in-cooler is not in good repair. Temperature(s) of high risks and perishable foods that were stored inside the walk-in-cooler:Eggs: 18.6 - 19.4 Deg CHot Dogs: 19.6 Deg CBacon: 20.0 Deg CCheese curds: 20.4 Deg CCheddar cheese: 18.5 Deg CMilk: 19.2 Deg CMilk to go: 18.8 Deg CMozzarella cheese: 20.3 Deg CCooked Onions: 20.7 Deg CCream: 19.5 Deg CEnsure walk-in-cooler is not used to store high risk or perishable food items until it is repaired and can maintain a temperature at or below 4 Deg C. Excpetion: Eggs must be held at a temperature not exceeding 7 Deg C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Carbon dioxide cylinder is not properly secured and thus can fall and cause injuries.Ensure carbon dioxide cannister is properly secured to prevent injuries.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-cooler is not in good repair.Ensure walk-in-cooler is repaired and is able to maintain a temperature at or below 4 Deg C.
  8. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sewer is backing up from the in floor grease interceptor inside the kitchen. Food and equipment will get contaminated by sewer backup during normal operation (e.g. staff spreading the contamination by walking on sewer water). Ensure restaurant remain closed. Once repairs are completed, clean and sanitize all the affected areas.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Carbon dioxide cylinder is not properly secured and thus can fall and cause injuries.Ensure carbon dioxide cannister is properly secured to prevent injuries.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisors on site have completed the food safety training course but lacked food safety knowledge. Additional training is required.Ensure staff who have care and control of the facility complete the AHS online basic food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer is backing up from the in floor grease interceptor. The sanitary drainage system in in disrepair and not operating properly. Ensure sanitary drainage system is in good repair and is operating properly.

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