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A&W

4801 44 Avenue Stony Plain AB T7Z 1V5 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on February 3, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 November 26, 2025. 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 4 times across 2 separate inspections, most recently on November 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times on November 26, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on November 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cut onions were being prepared on the surface next to a handwashing sink. Required Action: Relocate food preparation away from handwashing sink as grey water could splash into food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as bag, cap was stored with food items in the dry storage area.Required Action: Please remove all personal items from food preparation and storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A disposable single‑use gravy cup was used as a scoop and stored in direct contact with ground pepper. Food equipment and utensils should be made of materials that do not pass on colours, odours or tastes to food and do not allow migration of unsafe substances into food. Required Action: Ensure scoops used in contact with food are made with smooth, cleanable, non-absorbent and durable material and it should be stored outside of the food container to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler temperature measured 19°C using probe thermometers. The unit internal thermometer also confirmed similar temperature readings at about 20°C. This temperature falls within the danger zone (above 4°C and below 60°C), which promotes microbial growth and the formation of toxins.Upon request, the temperature log indicated that the last recorded entry for the cooler was taken more than two hours prior to inspection. Processed food items and ready to eat veggies that had been stored in the cooler for more than two hours were identified. These included sliced onion, sliced tomatoes, sliced lettuce, and breaded onion rings. Consequently, all affected food items stored in the cooler for more than two hours were discarded due to food safety risks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mouse pad connected to the food ordering computer on the kitchen shelving unit had visible dirt, and grime.Required Action: Replace mouse pad and ensure the surface is easy to clean, smooth, non-absorbent, and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The liner in the drawer at the service area where glassware is stored had food debris and dirt.Required Action: Clean and sanitize the drawer, liner, and glassware before serving clients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Beverage spills were observed around the coffee area.-Garbage was stored on a wall mount near the staff bathroom in long-handle dustpan.-The kitchen floor had food debris and dirt.Required Action: -Please clean and sanitize coffee service area.-Dispose garbage from the dustpan to the designated waste bins. -Deep clean kitchen floor to remove grime from grout and tiles.
  3. Monitoring Inspection

    0 infractions

  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 standup cooler located near the back of the kitchen was in disrepair. Parts have been ordered and a repair has been scheduled. No food items were stored in the cooler.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • An employee onsite did not have their food safety training. Ensure one person onsite at all times has their food safety certificate.

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