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A&W Restaurant #0767

101 - 16033 108th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

A&W Restaurant #0767 has been inspected 23 times by Fraser Health Authority since July 28, 2017. The most recent inspection, on October 7, 2026, recorded 1 infraction.

10 of 23 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 12 times across 9 separate inspections, most recently on October 7, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on August 16, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 31, 2018. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 July 28, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, 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.

23 inspections

  1. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Under counter freezer was at -1C. Technician has been contacted to service freezer unit.
      • 2) Hose for the manual warewashing sink was leaking water. Technician has been contacted for service.
      • Corrective Action(s): 1) Ensure freezer is repaired and is able to maintain frozen foods at -18C or less. Ensure potentially hazardous foods do not exceed 4C.
      • 2) Service hose and ensure all equipment is in good working order.
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer pail was at approximately 100ppm.
      • Corrective Action(s): Quats sanitizer must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Quats sanitizer dispenser was at 200ppm and pail was refilled with 200ppm Quats sanitizer. Ensure solution is flowing through the dispenser prior to filling sanitizer pails.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual slicer was found to have a tomato seed on the blade.
      • Corrective Action(s): Ensure equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Double door cooler was at 14C.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Mayonnaise and grilled onions were moved to the adjacent cooler at 4C.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Double door upright cooler was at 14C. Cooler is in the process of being replaced.
      • Corrective Action(s): Cooler unit must be able to maintain 4C or less on a consistent basis. Do not use cooler until it is replaced and is able to maintain temperatures at 4C or less.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual slicer was found to have a dried tomato seed on the blade.
      • Corrective Action(s): Ensure slicer is properly washed and sanitized to prevent potential cross contamination. Ensure slicer is properly soaked and scrubbed as needed. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station did not have any single use paper towels. Facility is awaiting stock.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Napkins were placed by the back handwash station at the time of inspection.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher was unable to reach a final rinse temperature of 71C on the dish surface.
      • Corrective Action(s): Dishwasher must be able to reach a final rinse temperature of 71C on the dish surface in order to proper sanitize equipment and food contact surfaces. While dishwasher is being serviced, use the 3-compartment sink for manual warewashing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was unable to achieve a final rinse temperature of 71C on the dish surface on the final wash. Maximum rinse of 69C achieved.
      • Corrective Action(s): Have dishwasher serviced and ensure it can reach a final rinse temperature of 71C on the dish surface on a consistent basis.
      • Correction date: Oct 5, 2021
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both staff member FOODSAFE Level 1 has expired.
      • Corrective Action(s): FOODSAFE Level 1 certification expires five (5) years from the date of issuance. While on operation, at least one staff member must have FOODSAFE Level 1 or equivalent training. Staff must either successfully complete their FOODSAFE Level 1 or equivalent training again or staff must be scheduled to ensure at least one FOODSAFE Level 1 or equivalent trained staff member is available on-site at all times.
      • Violation Score: 1
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation is good but there is an accumulation of grease under the cooking equipment.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Kitchen hand sink has a broken tap - part is ordered; good.
      • Tap is still usable but leaking badly and another hand sink is available around the corner by dishwasher. Repair tap as soon as possible.
      • Corrective Action(s):
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is still not reaching a sanitizing temp, despite previous inspection direction. Dishwasher was being used for washing and sanitizing at time of inspection. See correction order. Reached only 61.4*C at plate level. Must be 71*C.
      • Corrective Action(s):
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not sanitizing, see #302.
      • Do NOT use dishwasher until it is checked by an EHO, and you receive WRITTEN APPROVAL.
      • Corrective Action(s):
      • Violation Score: 15
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hi-temp dishwasher is not reaching a sanitizing temperature at plate level. Min/max thermometer reads 62.1*C; thermolabel indicates under 65.6*C.
      • Gauge reads 86*C rinse temp, but is not reaching dishes.
      • Corrections required:
      • 1) Use three compartment sink method for dishwashing until repaired.
      • 2) Repair dishwasher.
      • 3) Obtain waterproof min/max thermometer for measuring dishwasher temp.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is not sanitizing - see #302.
      • Corrective Action(s):
      • Violation Score: 9
  19. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher does not reach a sanitizing temperature. Dishwasher reached 66.5 Celsius as per max hold thermometer, and less than 71 Celsius as per thermolabel. Repair dishwasher and call for re-inspection. use 3 compartment sink method until repaired.
      • Corrective Action(s):
      • Violation Score: 15
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on the floor adjacent to, underneath, and behind the freezers. It was mentioned that the area behind the freezers was last cleaned approximately two weeks ago and rodent droppings were not present at that time. Manager called Orkin Pest Control and informed that their last pest control visit was July 15, 2018.
      • Corrective Action(s): 1. Sanitize the affected areas with rodent droppings (e.g. use 1 part bleach with 9 parts water for at least 20 minutes prior to wiping the surfaces with paper towels); This action was undertaken at the time of inspection. Rodent droppings were removed from the area beneath and near the freezer on the left hand side near the mop sink. Monitor for signs of recent pest activity.
      • .
      • 2. Thoroughly clean behind food equipment (behind coolers etc.) this weekend. Regular cleaning will facilitate pest control program as it will prevent food/water sources that enable pests to survive in the restaurant.
      • .
      • 3. Rewash, rinse, sanitize, and air dry exposed food contact surfaces that may have been subject to contamination by placing them through the dishwasher; This action was undertaken at the time of inspection. Ensure all preparation utensils, lids, and food contact surfaces are protected from contamination (i.e. stored in food grade pest proof containers with tight fitting lids off the floor).
      • .
      • 4. Sanitize all preparation surfaces prior to use and throughout the day as per your corporately approved sanitation plan.
      • .
      • 5. Ensure any holes in the building are filled and doors are kept shut when not in use to prevent entry points of pests into the restaurant.
      • .
      • 6. Continue with the pest control program from the pest control company. Contact them to provide a recent service within 1 week.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): A tomato and meat patty was observed on the floor near the freezers where rodent droppings were evident.
      • Corrective Action(s): Eliminate breeding grounds (food and water sources) of pests through regular cleaning.
      • Violation Score: 3
  22. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Frying equipment/basket was placed over a handsink in the back prep. area.
      • Corrective Action(s): Do not obstruct handsinks with food equipment/utensils to ensure they always remain accessible for handwashing purposes. In addition, ensure food equipment is stored away from potential sources of contamination.
      • Violation Score: 5
  23. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing pail behind front service counter measured at 50 ppm quaternary ammonium compound.
      • Corrective action: Ensure quaternary ammunium compound and wiping cloths are changed frequently throught the day (e.g. every 2 hours or when cloudy) to maintain the concentration at 200 ppm. This will ensure that sanitizer works effectively to destroy andy potentially harmful bacteria or viruses on food contact surfaces.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing pail was obstructing handwashing sink in front service area.
      • Corrective action: Ensure that handwashing sink is not obstructed to enable easy access to handwashing station. The pail was lowered inside the circular insert to avoid obstruction of handsink.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Box containing vinegar observed next to chemical spray bottles and was on the floor under the shelving unit.
      • Corrective action: Ensure that box of vinegar is away from any chemicals and stored 6 in. off the floor away from sources of contamination (e.g. chemical cleaning agents). Manager has re-organized storage location of vinegar.
      • Corrective Action(s):

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