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A&W Restaurant

4304 50 Avenue, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

A&W Restaurant has been inspected 6 times by Northern Health Authority since June 13, 2022. The most recent inspection, on July 14, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on May 27, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 3 times across 2 separate inspections, most recently on May 27, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on May 31, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 13, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Northern 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.

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A hole was found near the lock of the back door. (Public Health Significance) - Any gaps or crevices in the premises may lead to intrusion of pests, potentially contaminating food.
      • Corrective Action: Operator is required to ensure all the gaps and crevices are completely sealed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The ceiling of the walk-in cooler is worn out and not smooth. (Public Health Significance) - the surfaces of food equipment should be smooth and non-absorbent to allow easy cleaning, minimizing the risk of food contamination.
      • Corrective Action: Operator to ensure the ceiling of the walk-in cooler is smooth and non-absorbent.
  3. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Dish washing rack directly stored on the floor that is greasy and dirty (Public Health Significance). Storing dishware in a dirty rack can contaminate clean utensils, which can increase physical, chemical and biological contamination of food.
      • Corrective Action: Dish washer rack removed from the floor and discarded, as the rack is no more in use for dish washing process
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator immediately changed sanitizing solutions as required to always maintain an effective concentration 200 ppm QUAT- follow manufacturer's specifications
  4. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Fly sticky tape traps placed over potential food preparation/storage areas.
      • Corrective Action: Move traps and ensure that fly traps are placed in a manner to prevent potential contamination of food.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed significant gap in back door that may allow entry of pests into the premises.
      • Corrective Action: Install a new door sweep/weather strip for the back door.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Swap out any potentially hazardous foods on the prep table, such as cheese and sauces, every 2 hrs. Keep track of time outside of cooler using a timer or labels.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in freezer and on prep line were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of flies. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate human food with feces, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Fly traps must not be placed above food-contact surfaces. The use of a professional pest control operator is recommended. Clean and sanitize area where flies are located and monitor situation.

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