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Barriere A & W

351 Yellowhead Hwy Barriere BC V0E 1E1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Barriere A & W has been inspected 10 times by Interior Health Authority since January 19, 2017. The most recent inspection, on October 10, 2025, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on January 30, 2019. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 October 10, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 October 23, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 30, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 January 19, 2017. For example: 1 - Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5 EHO observed the following at time of inspection: Foodhandler left the sandwich assembly table proceeded to go to back kitchen, grabbed something from the cooler, and went back to sandwich assembly task without performing hand hygiene ( this occurred twice during the inspection). EHO also observed same employee grabbing cooked chicken ( from CVAP unit) with bare hands instead of using the tongs.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): shield for the berry blends machine is broken ( has a crack in it so surface is no longer smooth and cleanable) and needs to be replaced or repair.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The ceiling surfaces ( immediately adjacent to the fans) inside the walk in cooler need to be wiped clean to eliminate the mould/mildew growth
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Walk in cooler does not have a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Recorded temps in the cooling log shows Critical Limit of 4°C is not being achieved 6 hours after cooling has commenced ( range of 9-12°C); EHO had to explain to Manager that second stage of cooling (after the first 2 hours) should be done inside the cooler.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): One of four foodhandlers needs to trim fingernails; no nail brush available by hand wash stations to ensure area under nails are washed adequately
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Washed/sanitized pans need to be kept in sanitized condition; -EHO noted one of the pans ( stacked) had a concave surface that was contaminated by stuck on dried tomato seeds ( Manager thinks it's from the use of tomato slicer and splashing from using the tomato slicer that caused the inverted pan to be contaminated-CDI ( corrected during inspection)
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): TorRey freezer is not keeping fries at -18°C ( only 0°C); Silver King freezer ( chicken products) keeps foods at 20°F ( should be 0°F or -18°C)
  9. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): cold temp storage units were checked (10 units) All have thermometers and are keeping PHFs at safe temperatures. ****Noted Condiment Tracking Chart ( Using Time as a Public Health control principle for ambient storage of PHFs) has a few blank fields ( mozza sauce and chubby mayo had no expiry times )-CDI
  10. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): sanitizing sol'n for wiping cloths ( blue CHIX) contains quats at inadequate concentration <200 ppm-Operator to ensure soiled and greasy cloths are discarded and not put back into the clean sanitizing solution to ensure sanitizer strength is maintained
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit fee paid at time of inspection ( prorated from annual fee of $150 for the mos. of Feb-March)
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Operator does not hold FOODSAFE
      • F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.

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