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Restaurant · Waterloo Region, ON

A&W

123 Pioneer Dr

Last inspected Mar 6, 2026 · View Map ↗ · Compare ↗

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Infractions found
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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was A&W last inspected?
The most recent inspection on record was on Mar 6, 2026. The result listed by Region of Waterloo Public Health (Check It! We Inspect It.) was “Infractions found”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Aug 19, 2024 to Mar 6, 2026.
Has A&W ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Aug 19, 2024.

The Full Inspection History

5 inspections

Compliance Inspection

Mar 6, 2026

Infractions found

2 recorded violations

minorCode —Cleaning and sanitizing

Official Wording

Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

Inspector’s Notes

Not in Compliance: Ensure ceilings are kept clean and in good repair, Ensure floors are kept clean and in good repair, Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent, Ensure walls are kept clean and in good repair

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode —Handwashing

Official Wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s Notes

Corrected During Inspection: Provide paper towels in a dispenser at hand basin in food preparation area

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Mar 6, 2026 · Original Source

Compliance Inspection

Oct 17, 2025

Infractions found

1 recorded violation

criticalCode —Food temperature

Official Wording

Hot holding: minimum of 60�C (140�F) after cooking / rapid re-heating

Inspector’s Notes

Corrected During Inspection: Ensure food is held above 60�C (140�F) after cooking / rapid re-heating

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Oct 17, 2025 · Original Source

Compliance Inspection

Feb 4, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Feb 4, 2025 · Original Source

Compliance Inspection

Sep 17, 2024

Infractions found

1 recorded violation

minorCode —Handwashing

Official Wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s Notes

Corrected During Inspection: Provide paper towels in a dispenser at hand basin in food preparation area

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Sep 17, 2024 · Original Source

Re-inspection

Aug 19, 2024

Infractions found

1 recorded violation

criticalCode —Food temperature

Official Wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s Notes

Not in Compliance: Ensure wash water is between 60�C and 71�C

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Aug 19, 2024 · Original Source

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