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A&W

275 - 520 3 Avenue SW Calgary AB T2P 0R3 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on January 16, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 August 22, 2024. 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 2 times on January 8, 2026. 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?

  • 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 once on August 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large hole in the wall where the grease trap lining is installed. The walls must be maintained in good repair to facilitate cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soda spillage underneath the pop machine. Ensure hard-to-reach areas are regularly cleaned. Thoroughly clean the indicated area.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A flat of whole shell raw eggs was sitting on the counter without any temperature control. Staff stated they are held for two hours and then discarded; however, the timer had not been started. The eggs were removed from the counter and placed back in a cooler. Please ensure the eggs are either kept under refrigeration or ensure the timer is started when they are removed from the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located in the back of the kitchen next to the dishwashing sinks was not stocked with paper towels at the time of the inspection.The paper towels were re-stocked by staff at the time of the inspection. Please ensure all hand sinks are always stocked with paper towel in a proper dispenser, liquid hand soap, and running hot/cold water to facilitate proper hand washing by staff.

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