A&W
52 Highway Avenue Fox Creek AB T0H 1P0 · Food - General
Inspection summary
A&W has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on January 14, 2026, found no infractions.
5 of 6 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 and Food temperature control.
The last 3 inspections in a row found no infractions. 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 once on January 3, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 January 3, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had QUATS test strips. Several sanitizing buckets were filled with QUATS sanitizer solutions and placed in different areas in the kitchen and server area. QUATS sanitizer concentrations in two of these buckets were not at adequate concentration (50ppm) when tested.Make sure to always check concentration of newly prepared sanitizer solutions and to change them every two hours afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the refrigerator containing cheese and other condiments/toppings was at 7.25 degree Celsius when checked with a probe thermometer and 10 degrees Celsius when checked with an infrared thermometer. Despite being regularly opened by staff during food preparation, the temperature is not appropriate as it is required to be at 4 degrees Celsius or lower to prevent the rapid growth of germs.The manager-Lanie was told to bring in maintenance to repair the fridge and to avoid storing food in the fridge until its repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions