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A&W Restaurant SFU

111 - 9055 University High St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

A&W Restaurant SFU has been inspected 15 times by Fraser Health Authority since October 18, 2017. The most recent inspection, on June 25, 2026, found no infractions.

9 of 15 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: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 8 inspections in a row found no infractions. 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.

  • 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 11, 2022. For example: 209 - Food not protected from contamination [s. 12(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 2 times across 2 separate inspections, most recently on February 12, 2020. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 October 12, 2018. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 October 12, 2018. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 16, 2021. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Open sack of (Rogers) sugar on wire shelf
      • 2. Open (broken seal noted - leaking slightly) on new bucket of mayonnaise
      • Corrective Action(s): Ensure all food is covered and sealed in a pest proof container with tight fitting lid.
      • 1. All open containers or packages that cannot be resealed must be placed / relocated into another container with a lid
      • 2. Leaking around the seal of a new bucket indicates a possible/likely break in the seal. Once open the mayonnaise must be placed in a cooler under 4 C. As this likely happened unexpectedly it would be safer to discard product as it is unknown when the seal may have been broken.
      • Correction date: immediately
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: -Health permit missing
      • -Permit decal posted
      • -Decal posted on wall not visible to public at POS
      • Corrective Action(s): Ensure a Health Permit is posted in conspicuous location visible to the public with the most recent permit decal on it.
      • Find Health Permit and post. If unable to find permit contact Fraser Health for replacement permit.
      • Correction date: 1 week
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • -Back handsink across from 3 comp sink covered in splattered batter - in basin and on handles
      • Corrective Action(s): Ensure handsink is maintained in sanitary condition to prevent making clean hands dirty again.
      • Correction date: immediately
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Dish cart blocking handsink across from 3 comp sink.
      • Corrective Action(s): Ensure all handsinks are free of obstructions to allow east access for food handlers.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station was blocked by container of onions. Staff was separating the onion rings into the container. When notified, staff moved container to location at the back. Discussed with staff that handwashing should never be blocked.
      • Corrective Action(s):
      • Violation Score: 3
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff was separating the onions rings in front of handwashing sink while another staff was washing hands. Discussed with staff to ensure another designated countertop must be provided for food preparation.
      • Corrective Action(s):
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas appeared uncleaned:
      • -Cabinet underneath carbonated beverage dispenser (old spills, cabinet door)
      • -Cabinets under the cashier area.
      • -Drawers of coffee condiments
      • -Cabinet underneath the juice dispenser
      • -Take out paper bags storage units (front)
      • Corrective Action(s): Clean and sanitize the areas noted above.
      • Correction date: within 2 days.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knives in wall mounted rack noted to be greasy to the touch. Cleaned tomato slicer observed to still have leftover tomato seeds.
      • Corrective Action(s): Directed staff to re-wash and sanitize items.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Several fruit flies observed in back warewashing area.
      • Corrective Action(s): Notify your pest technician of issue, coordinate appropriate treatment strategy (2 days).
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Unable to dislodge the wall mounted knife rack by 3 compartment sink.
      • Corrective Action(s): Adjust rack so that it is easily removeable for cleaning purposes (1 day). Treat this item as a food contact surface also.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Mop heads observed leaning against sanitized storage rack.
      • Corrective Action(s): Provide a washable barrier/siding between mop sink and rack (1 week).
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knife in knife holder found to be soiled with oil (had not been cleaned and sanitized.
      • Corrective Action(s): Knives and knife holder cleaned and sanitized.
      • Ensure that all equipment is put away after washing and sanitizing properly
      • Violation Score: 5
  15. Routine Inspection

    0 infractions

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