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A&W Restaurant #0789

170 - 16050 24th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

A&W Restaurant #0789 has been inspected 16 times by Fraser Health Authority since February 14, 2018. The most recent inspection, on September 24, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

The last 2 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 4 times across 4 separate inspections, most recently on March 21, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 12, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 November 16, 2022. 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 June 7, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 14, 2018. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): One bucket of soap at the front service area was labelled as "sanitizer". Manager stated there was no label available for soap.
      • Corrective Action(s): Cross out and label the bucket as soap. Chemicals must be labelled properly to reflect its content.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Service area under the counter cooler was not working as stated by manager and had been turned off. No food was stored inside. Manager stated technician had been contacted.
      • 2. Cold water tap for the hand washing station beside hot holding unit was not working properly.
      • Corrective Action(s): 1. Service under the counter cooler to ensure an ambient air temperature of 4C or less can be maintained.
      • 2. Service the cold water tap to ensure cold running water is provided. Correct by: Mar 28, 2024.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple fruit flies observed in the cupboard underneat the soft drink drink dispensing machine. Staff stated that the drain hose was accidentally removed, which leaked onto the cupboard. The fruit flies were removed with a vacuum during inspection. Pest control company is contracted to complete monthly inspection. Operator will be installing fruit fly traps in the area to remove any remaining fruit flies.
      • Corrective Action(s): Install fruit fly traps near the soft drink dispenser and in the affected cupboard to remove any remaining fruit flies. Ensure to keep all surfaces clean and sanitized to prevent fruit flies from reproducing. Contact pest control company to assses if the fruit fly population increases.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at back next to dishwasher not supplied with liquid soap. During time of inspection, staff placed liquid soap into the dispenser.
      • Corrective Action(s): Maintain all hand washing stations to ensure they are supplied with hot and cold running water, liquid soap and paper towel at all times to promote proper, frequent hand washing by food handlers and to prevent potential contamination to food.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer bucket with wiping cloth located at the front service area measured at 100 ppm QUATS concentration with test strip. Staff replaced the solution during inspection and QUATS solution was later measured at 200 ppm concentration with the test strip.
      • Corrective Action(s): QUATS sanitizer solution must be maintained at 200 ppm QUATS concentration at all times to ensure food contact surfaces, equipment and utensils are effectively sanitized to remove potential pathogens and to prevent foodborne illness. Ensure sanitizer solution is changed frequently (as per approved sanitation plan).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at front service area and in back dishwashing area not supplied with paper towel. Staff mentioned that paper towel is currently out of stock. Single use napkins were placed at the hand washing stations during time of inspection.
      • Corrective Action(s): All hand washing stations are supplied with hot and cold running water, liquid soap, and a single-use drying method at all times to ensure staff are able to adequately wash their hands and to prevent contamination to food.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed beneath sink located to right side of dishwashing machine.
      • Corrective Action(s): Ensure leak is repaired. Bucket was placed on floor beneath sink in the interim until leak is repaired. Date to be corrected by: July 28, 2021.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty at the time of inspection has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that in the operator's absence, at least one staff member on duty holds a valid FOODSAFE Level 1 certificate or equivalent. Note: This is a repeat violation. Refer to Rpt # MBEK-B33QDU dated July 27, 2018. Date to be corrected by: Today.
  14. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following was observed at the condiment station:
      • 1. 13 half slices of processed jalapeno cheese (internal temperature: 24 degrees C)
      • 2. 2 slices mozzarella cheese (internal temperature: 27 degrees C)
      • Times written on condiment time tracking sheet indicated above-noted food products were past their expiry time. It was stated verbally also that products had been at ambient temperature for greater than two hours.
      • Corrective Action(s): Above-noted items discarded by management. Ensure that condiments stored within the condiment area at ambient temperature are discarded at their expiry times to limit any growth of potential pathogens. Ensure condiment tracking sheet is being maintained as per your food safety plan.
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the operator's absence, no staff on duty had FOODSAFE Level 1 or its equivalent.
      • Corrective Action(s): Ensure that in the operator's absence, at least one staff member on duty holds a valid FOODSAFE Level 1 certificate, or its equivalent, at all times. This is a regulatory requirement. Additional staff should be FOODSAFE Level 1 trained (or equivalent) in the case that the operator is not on site. Date to be corrected by: July 28, 2018.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) All sanitizer buckets tested during inspection contained approximately zero quat sanitizer.
      • 2) Lettuce knife stored in clean storage rack beside dish sinks was still visibly contaminated with dried-on lettuce.
      • Corrective Action(s): 1) Sanitizer refilled during inspection. Sink-mounted dispenser is in working order. Ensure staff change out cloth buckets with fresh solution more frequently, and that sanitizer concentration is maintained at 200ppm.
      • 2) Knife placed in dish sink for cleaning. Ensure staff clean knives and other utensils by following the full 3-compartment warewashing method. Do not place dirty knives back in clean storage racks.
      • Violation Score: 15

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