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Petro Canada A&W

1885 Trans-Canada Hwy Kamloops BC V1S 1J7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Petro Canada A&W has been inspected 2 times by Interior Health Authority since November 26, 2024. The most recent inspection, on December 15, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Handwashing and staff hygiene.

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 December 15, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 December 15, 2025. For example: 7 Are there handwashing stations available and properly supplied?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Do not use tape as caulk for the hand sink in the food preparation area, provide beaded caulking or other approved permanent caulk. • Single sink/hand sink adjacent to the 3 comp sink in the back has a leak - please repair.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • hand wash sink adjacent to the 3 compartment sink did not appear to have any hot water/did not get hot during inspection. Repair. Do not use this sink for handwashing until it has hot water provided.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  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): • Hand sink is not caulked to table and water spills off counter/below onto floor - sink to be fixed to prevent water escaping onto floor and surrounding area. • Water is leaking around chemical dispense system- work order and parts have been ordered/in progress. • Unfinished wood on wall near pop syrup storage requires finishing for smooth, light coloured easy to clean surface that is impervious to moisture. • Bottle of cleaning solution unlabeled must be labelled to identify contents. RESOLVED/Corrected during inspection. • A few items stored on floor under shelving and around shelving at the time of inspection. RESOLVED/Corrected during inspection.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.

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