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A&W

300 Thickwood Boulevard Fort McMurray AB T9K 1Y1 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on April 8, 2026, found no infractions.

4 of 11 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: Cleaning and sanitizing.

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.

  • 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 on November 30, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 7 separate inspections, most recently on July 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 7 times across 4 separate inspections, most recently on December 3, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 30, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extensive ice buildup noted in the downstairs walk-in freezer. Remove the ice and repair the unit as required to prevent future ice.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The flattop grill exhaust interior was visibly dirty and requires cleaning - evaluate the cleaning schedule for this equipment and determine if the current frequency is suitable or should be increased.Extensive ice buildup noted in the downstairs walk-in freezer. Remove the ice and repair the unit as required to prevent future ice.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher was marked out of order at the time of the inspection. The shift supervisor indicated that the dishwasher was not reaching the required temperature so they put it out of use. Manual dishwashing is being done in the 3-compartment sink in the meantime - ensure staffing reflects the extra workload that this may create.Repair and/or replace the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning: - knife block at 3-compartment sink
  7. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher was marked out of order at the time of the inspection. The shift supervisor indicated that the dishwasher was not reaching the required temperature so they put it out of use. Manual dishwashing is being done in the 3-compartment sink in the meantime - ensure staffing reflects the extra workload that this may create.Repair and/or replace the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler #1 interior shelving and exterior handles- cooler #2 interior shelving and exterior handles - knife block at 3-compartment sink
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature mechanical dishwasher was not operational at the time of the inspection - sign on it indicating insufficient temperature do not use and to use the 3-compartment sink instead. - Repair the dishwasher.
  10. Risk Management Inspection

    4 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?
      • Part of the wall beneath the staff washroom sink was removed, exposing raw wood and insulation which showed signs of moisture damage/infiltration. Operator stated that the damage to the wall was caused by a small localized flood that occurred the previous months.Clean the above - mentioned area, remove/replace moisture infiltrated and damaged building material, and repair the wall. Ensure it the wall is smooth, durable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom of the three standing coolers in the prep line had built up debris.Clean the above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooler #3 was out of order, the cooling unit temperature was not being maintained. Operators were observed moving the food items into different coolers during the inspection. Facility manager stated maintenance would be conducted once the parts came in that day (December 11, 2023). Ensure that all cooling units are in good and working condition and maintaining a temperature of 4C and below. Note: do not use the cooling unit until it can maintain all food products at or below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The staff washroom toilet and sink were dirty. 2. The caulking on top of the 3 basin sink was dirtyClean above-mentioned areas, clean or replace caulking, and ensure that it is maintained in a clean and sanitary condition.
  11. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the 3 basin sink and one sanitizing bucket was measured at a concentration of 50ppm. Operator stated the solutions were the last batch to be changed. Make a new batch of sanitizing solution with adequate concentration. Quat sanitizing solutions should be at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple boxes of meat patties were uncovered in the walk in cooler and cooler beside the grill. Operator was told to cover all food items and ensure all food items are stored to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not adequately sanitizing. Temperature was measured at 68.1C.Investigate and ensure that the dishwasher adequately sanitizes at a minimum temperature of 71C (160F).Operators were told that while dishwasher does not adequately sanitize, all reuseable dishes must be cleaned and sanitized using the 3 compartment sink method or washed in the dishwasher and sanitized in the 3 compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer testing strips used were expired (October 2023). Operator replaced it with non expired testing strips during the inspection.Ensure that test strip expiry dates are monitored and used for every new sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand hygiene sink in the prep line was out of order and needed to be repaired. A plumber was onsite fixing the sink during the time of inspection. It was observed that one basin of the 3 compartment sink was designated for hand hygiene until the repair was made. Ensure that the hand washing sink is in good and working condition once fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the staff washroom did not turn on. Replace/repair the lighting in the washroom to ensure hand hygiene is performed properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Part of the wall beneath the staff washroom sink was removed, exposing raw wood and insulation which showed signs of moisture damage/infiltration. Operator stated that the damage to the wall was caused by a small localized flood that occurred the previous months.Clean the above - mentioned area, remove/replace moisture infiltrated and damaged building material, and repair the wall. Ensure it the wall is smooth, durable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bottom of the three standing coolers in the prep line had built up debris.2. There was food debris on the floor of the basement walk in cooler (cooler #4).Clean the above-mentioned areas and ensure all food equipment are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The staff washroom toilet and sink were dirty. 2. The caulking on top of the 3 basin sink was dirtyClean above-mentioned areas, clean or replace caulking, and ensure that it is maintained in a clean and sanitary condition.

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