A&W
5004 50 Street Wandering River AB T0A 3M0 · Food - General
Inspection summary
A&W has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on October 1, 2026, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 4 times across 3 separate inspections, most recently on January 20, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 5 times across 4 separate inspections, most recently on January 20, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on July 30, 2025. For example:
Is solid and liquid waste being managed in a suitable manner?
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.
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solution in all the containers throughout the facility is measured to be at 0 ppm. Ensure that the QUAT sanitizer solution concentration is measured using test strips regularly throughout the day. Staff replaced the sanitizer dispenser container that was empty and sanitizer is measured to be 200 ppm during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT sanitizer solution in the sanitizing sink is measured to be at 0 ppm. Ensure that the sanitizer concentration is being measured regularly. Staff replaced the sanitizer solution on the dispenser that was empty and sanitizer solution is re-measured to be at 200 ppm during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The knives holder above the back handwashing sink is noted to have buildup of flour on the top and the inside. 2.Paper towel dispensers are noted to have buildup of grease and dust.1-2.Ensure that indicated items are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 24. Is solid and liquid waste being managed in a suitable manner?
- Some small garbage bins are not lined with garbage bags and garbage is directly disposed inside the bin.Ensure that garbage bins are always lined with garbage bags. Staff were instructed to line the garbage bins with bags during the inspection.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer solution from the dispenser is measured to be at 0 ppm. Ensure that the dispenser is serviced to maintain QUAT sanitizer solution at 200 ppm.Staff were instructed to prepare QUAT sanitizer manually during the inspection. Sanitizer solution prepared manually is measured to be at 200 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The wall behind the onion rings preparation machine are noted to have grime and food debris spatter.2.The gravy holding pots near the front are noted to have buildup of grime.3.Utensil bins in the front service area are noted with buildup of debris.4.Mug cooler bottom areas have drink spills and debris buildup.5.Floors throughout the kitchen are noted to be greasy. 1-5.Ensure all the indicated areas and items are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Front area QUAT sanitizer solution is measured to be at 50ppm.Ensure that the sanitizer is replaced regularly and maintained at 200 ppm. Staff replaced the sanitizer solution during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The Gravy hot holding unit on the back counter near the onion ring machine is noted to be covered in grease and grime on the outside of the unit. Ensure that the hot holding unit is cleaned daily and thoroughly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The drawer under the back onion ring counter as well as shelves under the counter area are noted to have buildup of dust and debris. 2.The Gravy hot holding unit on the back counter near the onion ring machine is noted to be covered in grease and grime on the outside of the unit. 3.Shelves under the counter beside the dishwashing sink are noted to have buildup of water and debris. 1-3. The indicated areas need to be cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The floor under the dishwashing sink is noted to have buildup of grime and debris. 2.The walk in freezer floor has buildup of debris.1-2.The floors must be swept and mopped and maintained clean.
- 23. Is the facility maintained in a clean and sanitary condition?