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A&W

18 Westway Road Spruce Grove AB T7X 3X3 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on January 15, 2026, found no infractions.

6 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: Food temperature control.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on November 27, 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 2 times on March 8, 2024. 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 once on March 8, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The reach in cooler measured 14C
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of different food were stored on the floor of the walk in cooler. Ensure that foods are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two flats of eggs were at room temperature and did not have an active timer. Eggs were discarded. Ensure that if eggs are to be stored at room temperature, they have a timer and are kept out for no longer than 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff were using standing paper towel rolls to dry their hands after washing. Staff were instructed to use the paper towel dispenser for handwashing purposes. Dispenser may have to be moved for better access.
    • 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. There are cracked/ missing tiles underneath the deep fryer. Ensure that the tiles are repaired/replaced so that they are smooth non-porous and easy to clean. 2. The handrail leading to the basement is damaged and broken at the top support. Repair/replace handrail. 3. The ceiling tiles, and fan vent in the corner above the French fry hot holder are heavily soiled and stained. Replace/repair ceiling tiles and fan vent.
  8. Demand Inspection

    0 infractions

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