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Leathead A & W

2703 Hwy 97 N Kelowna BC V1X 4J8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Leathead A & W has been inspected 8 times by Interior Health Authority since April 3, 2014. The most recent inspection, on November 21, 2024, recorded 2 infractions.

4 of 8 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, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on November 21, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 21, 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 once on January 23, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 3, 2014. For example: 2 - Are there handwashing stations available?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): It was noted that food condiments such as cut vegetables and sauces were stored at room temperature and time was not being monitored at time of inspection. Inaccurate or failure to monitor time may result in growth of pathogens and/or production of toxins. Ensure to use a reliable method to monitor the time of food ingredients as a public health control. Digital time equipment equipped with an alarm may be used to monitor the time of food ingredients.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure to install the ceiling tiles over the food prep and dishwashing area. Ensure to adequately cover the hole behind the cook line (fryers).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer bottle labelled as QUATs tested but sanitizer concentration did not register. A new bottle was filled with the QUATs santiizer dispenser and concentration noted at 200 ppm. This was corrected during inspection. Dishwasher noted at 71.4 degrees C- Good
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Milk cooler was 9 degrees Celsius and cooler on the line was 10 degrees Celsius. Just finished a lunch rush. Temperature was declining during inspection. >Request secondary temperature check to monitor both coolers to ensure they do not remain in the danger zone more than two hours and discussed with operator the corrective action.
  8. Monitoring

    1 infraction

    • 8.2 - Are there handwashing stations available?
      • Observation(s): Hand wash sink by mechanical dishwasher did not have any paper towels. Staff stocked paper towels during the inspection. *CDI = Corrected During Inspection

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