Skip to content
Loading map…

A&W

80 Crowfoot Way NW Calgary AB T3G 4G8 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 29, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 October 26, 2023. 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 4 times across 3 separate inspections, most recently on May 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on May 7, 2026. 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?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few old droppings were observed in the utility room in the basement. - Clean and sanitize the area.- More cleaning and sanitation is required. - Pest control report show no pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris observed around the grease trap. - Please clean and maintain in a clean and sanitary manner.
  3. Monitoring Inspection

    4 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?
      • Time tracking for perishable items such as sliced cheeses and cut vegetable were not accurate. Time as Public Health Control (TPHC) for sliced cheeses, cut vegetables under A&W standards is at 4 hours. Time tracking was not updated after the items were replenished. -Ensure all perishable food items under TPHC are in compliance the requirements/approved conditions including time tracking.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A gap was observed along the bottom of the bottom of the back exit door. - Seal/replace the weatherstripping to prevent the entry of pests into the facility.2) A few old droppings were observed in the utility room in the basement. - Clean and sanitize the area.
    • 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 wall and baseboards by the stairs in the basement were in disrepair. - Please repair. All surfaces including walls and baseboards must be in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris observed around the grease trap. - Please clean and maintain in a clean and sanitary manner.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Hot holding unit handles were broken.2) Holes noted on the Tracker buttons at the French fries station. 3) Deep grooves and stains on the plastic cutting boards. 4) Clear tape was used to repair the onion ring machine and machine was not cleaned or sanitized before covering it. 5) Sticker residues on the clean storage containers. 1 to 5) Please address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the condiments prep area was covered in the layer of cheese and other food debris.-Deep clean the area.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hamburger and chicken patties were not checked today. When asked to cook the hamburger patty, it was cooked to 158 degrees F/70 degrees C. Please ensure the hamburger patties are cooked to 160 degrees C/71 degrees C or higher. Recommend cooking to 165 degrees F/74 degrees C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Hot holding unit handles were broken.2) Holes noted on the Tracker buttons at the French fries station. 3) Deep grooves and stains on the plastic cutting boards. 4) Clear tape was used to repair the onion ring machine and machine was not cleaned or sanitized before covering it. 5) Sticker residues on the clean storage containers. 1 to 5) Please address these issues.

Nearby inspected facilities

Own this business? Add a badge to your website