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A&W

4504 47 Avenue Rocky Mountain House AB T4T 1C5 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on March 25, 2026, found no infractions.

5 of 9 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: Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on November 12, 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 2 times across 2 separate inspections, most recently on November 12, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on June 19, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 across 2 separate inspections, most recently on October 21, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One clean-in-place bucket storing quats in the back kitchen was measured below 100 ppm, despite the sticker indicating it had been prepared less than an hour prior.The operator replaced the solution with fresh quats from the dispenser, which measured 400 ppm.---Other clean-in-place quats sanitizer buckets were available and measured at 400 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink next to the compartment sinks was missing paper towels; the operator refilled it.---All other handwashing sinks were accessible, able to deliver warm water, and were adequately stocked with soap and paper towels.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Certain food products (eg. eggs, sauces, chopped vegetables) are able to be held at room temperature for up to 4 hours at A&W. A checklist for time-tracking has been implemented by the facility, but was not filled in for that day at the time of the inspection. Please ensure the time-tracking checklist is completed consistently and foods are discarded at the end of the ambient temperature hold time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection, the high-temperature dishwasher was run 3 times, and was not reaching a maximum temperature of more than 62C at the dish level when tested with a maximum-registering thermometer. The supervisor was instructed to ensure all dishes ran through the commercial dishwasher are sanitized in 200ppm quats sanitizer in the compartment sink until the commercial dishwasher is assessed and repaired as needed.Please ensure the commercial dishwasher is serviced by a professional as needed, and a maximum registering thermometer is obtained to test whether it is able to reach 71C at the dish level regularly.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records are being maintained and include sanitizer and high temperature dishwasher, however, it was noted that the dishwasher rinse cycle was not being recorded daily and that temperatures above the acceptable ranges were recorded without noting corrective actions.*** Please ensure that the temperature of the rinse cycle for the high temperature dishwasher is recorded daily and that corrective actions are noted when temperatures outside the acceptable range are documented. ***
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was stored in the bulk dry goods bin. The operator immediately removed the scoop from being stored in the bulk food bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and food debris was observed in hard-to-reach areas (behind and under stationary equipment).*** Please ensure more diligent cleaning in these hard-to-reach areas. ***
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure fume hood vents are being cleaned more routinely, oil was observed to be dripping on the edges of the vent hood. Please also ensure to clean ceilings around vent hood.

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