Skip to content
Loading map…

A&W

4820A Woodheights Road Athabasca AB T9S 1V4 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on February 22, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 October 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 22, 2026. 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 11 times across 8 separate inspections, most recently on February 22, 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?

  • 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 June 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on October 17, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in a container on the warming station is measured to be at 38.1 degrees Celsius. The heat had not been turned on under this warmer.Ensure that the gravy is maintained at a temperature of 60 degrees Celsius or above. Staff are instructed to discard the gravy which had been at the improper temperature for longer than 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A carpet mat is noted by the back door. The mat is noted to have food spills and grime buildup.Ensure that mats used in the kitchen are non-absorbent, smooth and easily cleanable. Staff removed the mat during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The outside areas of the fridges and freezer in the kitchen as well as the back kitchen area are noted to have buildup of grease and grime.2.Cup holders are noted have heavy buildup of dust.3.The mesh shelf liners on a number of shelves are noted to be dirty.1-3.Ensure the indicated areas and items are cleaned and sanitized.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors are noted to be heavily greasy.Ensure that the floors are cleaned and degreased throughout the day.
  3. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board is noted to be wearing away and is no longer smooth and easily cleanable. Cutting must be replaced to be smooth and easily cleanable. Manager advised that cutting boards have been ordered and should be arriving in one or two days.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The paper towel dispensers above the handwashing sinks have buildup of dust and grime. Ensure that the indicated areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors are noted to be heavily greasy.Ensure that the floors are cleaned and degreased throughout the day.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board is noted to be wearing away and is no longer smooth and easily cleanable. Cutting must be replaced to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The paper towel dispensers above the handwashing sinks have buildup of dust and grime. 2.Dust buildup is noted above the ventilation hood over the deep fryers.1-2.Ensure that the indicated areas are cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The seal on the wall above the three compartment sink is peeling off.Ensure that the seal is repaired in this area to be smooth and easily cleanable.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher temperature is measured to be at 57-61 degrees Celsius. Ensure that the dishwasher is repaired to be able to maintain a temperature of 71 degrees Celsius at the dish level. Operator is advised to process dishes through the dishwasher followed by sanitizing the dishes in the sink with 200 ppm QUAT sanitizer for 2 minutes.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sticky traps are hung near food storage and above the pathway where staff may carry open food containers and items. Ensure that the sticky traps or fly traps are only used above the corner back door, away from food prep areas to prevent contamination of foods and food contact surfaces. Staff removed the sticky traps during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The seal on the wall above the three compartment sink is peeling off.Ensure that the seal is repaired in this area to be smooth and easily cleanable.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A pool of water is noted in the corner under the dishwashing sink area. Ensure the water is removed and area is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust is observed on shelves and on the counters under the coffee machines. 2.Dust and grime buildup is noted on the dish drying shelve above the three compartment sink. 1-2.Ensure that the indicated areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall area above the three compartment sink is noted to have buildup of what appears to be mold. Ensure this area is cleaned and sanitized and maintained clean regularly.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solutions are measured to be between 50-100 ppm, including solution from the dispenser.Ensure that sanitizer solution is measured frequently and the dispenser adjusted to provide QUAT sanitizer solution at 200 ppm. QUAT sanitizer solution manual preparation at 200 ppm is demonstrated to staff by the health inspector.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A pool of water is noted in the corner under the dishwashing sink area. Ensure the water is removed and area is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A bin under the dishwashing sink is noted to be cluttered with brushes, gloves and other items and buildup of heavy grease is noted at the bottom of the bin. 2.Dust is observed on shelves and on the counters under the coffee machines. 3.Dust and grime buildup is noted on the dish drying shelve above the three compartment sink. 1-3.Ensure that the indicated areas are cleaned and sanitized.
Own this business? Add a badge to your website