A&W (Brantford #4883)
1182 Colborne St. E, Brantford ON N3S 0H4 · Food Take Out
Inspection summary
A&W (Brantford #4883) has been inspected 6 times by Brant County Health Unit since October 25, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.
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.
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 3 times across 3 separate inspections, most recently on September 29, 2026. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
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 December 10, 2025. For example:
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on June 25, 2025. For example:
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
About this data
These results come from Brant County Health Unit, 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
- Required
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Required
0 infractions
- Complaint
0 infractions
- Required
1 infraction
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Food is held at 4°C (40°F) or less
- Required
2 infractions
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
- Change sanitizing solution at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred