A&W
FC10 - 100 Anderson Road SW Calgary AB T2J 3V1 · Food - General
Inspection summary
A&W has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on April 9, 2026, found no infractions.
3 of 5 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: Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on December 16, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on December 16, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 16, 2025. 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?
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 once on March 18, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) Staff were washing gloved hands. Please remove gloves and wash bare hands as needed. - Ensure that hands are washed between doffing and donning gloves.2) Observed a food handler observed preparing food with ready-to eat ingredients (lettuce, onions, cheese) with bare hands.- Food handlers must use clean and sanitized utensils (tongs, spatulas) or disposable gloves when handling exposed RTE foods.
- 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?
- Condiment tracking sheet was not maintained. Staff were not recording and tracking time as public health control for food items at the prep line.- Food items at the prep line were discarded as holding time cannot be verified.- Ensure that the time tracking sheet is completed and is easily accessible to staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliced onions (16.7C), mayonnaise (26.1C), cheese (33.9C) and other food items maintained at room temperature at the prep line.- Food items at the prep line were discarded as holding time cannot be verified.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tongs and measuring cup stored directly by hand wash station. Utensils were easily contaminated when hand washing was occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?