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First Class Concession: Chicken Fingers / Frys - NTH-1591

8094 Lickman Road Chilliwack BC V2R 3Z9 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

First Class Concession: Chicken Fingers / Frys - NTH-1591 has been inspected 22 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on August 18, 2026, found no infractions.

11 of 22 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 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.

  • 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 5 times across 4 separate inspections, most recently on June 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 4 separate inspections, most recently on July 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on July 15, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on June 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

22 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water pressure was noted to be inadequate for all of the mobile sinks at the time of inspection.Please ensure that sufficient water pressure is available to ensure proper dishwashing and handwashing.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the ventilation exhaust canopy filters. Ensure that the ventilation exhaust canopy filters are thoroughly cleaned and sanitized to prevent contamination of food items and contact surfaces below.
  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot dogs were observed to be thawing in the sink at room temperature, and were not placed in a food-grade container. This was addressed during the inspection. Going forward, please ensure to use one of the following proper thawing techniques to reduce risk of cross-contamination and bacterial growth:1. Place food in a cooler at or below 4 degrees Celsius. 2. Completely submerge food under cold running water in a food-grade container. 3. Microwaving. 4. As part of the cooking process (with consideration to overall cooking time).
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was measured to be 50 ppm. Operator remade a new solution.
  10. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution was measured at 50ppm. The operator made a new solution measured at 100ppm.
  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door gasket of the freezer unit next to the main entrance was observed in disrepair.Ensure the door gasket of the freezer unit is repaired/replaced.2. The drawers designated for handheld kitchen tools were observed unorganized and unsanitary.Ensure all the kitchens tools and the drawers are washed and sanitized thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Caulking material inside both of the ice units was observed in unsanitary condition.Replace the caulking material. Wash and sanitize the ice units thoroughly before using them again.
  13. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door gasket of the freezer unit next to the main entrance was observed in disrepair.Ensure the door gasket of the freezer unit is repaired/replaced.2. The drawers designated for handheld kitchen tools were observed unorganized and unsanitary.Ensure all the kitchens tools and the drawers are washed and sanitized thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Caulking material inside both of the ice units was observed in unsanitary condition.Replace the caulking material. Wash and sanitize the ice units thoroughly before using them again.
  14. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door gasket of the freezer unit next to the main entrance was observed in disrepair.Ensure the door gasket of the freezer unit is repaired/replaced.2. The drawers designated for handheld kitchen tools were observed unorganized and unsanitary.Ensure all the kitchens tools and the drawers are washed and sanitized thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Caulking material inside both of the ice units was observed in unsanitary condition.Replace the caulking material. Wash and sanitize the ice units thoroughly before using them again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Soiled cardboard was found on the floor of the cabinet beside air fryers.Remove the soiled cardboard from the cabinet.2.The following areas require some cleaning:-The floor.- Cabinets under the food prep tables.-Base of the freezer unit next to the entrance.Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  15. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mould-like substance was observed on the caulking material inside both of the ice wells. The operator instructed staff to discontinue use of the ice machines immediately.Discard the ice from both of the ice units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Corn dogs and sausages in the cooler were left uncovered.Ensure food items in the cooler are covered and protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable condiments, once open were not stored under refrigeration. Discussed potential methods for storing bulk products like ketchup in accordance with manufacture directions for refrigeration including dispensing small amounts of product for customer use and discard and clean the container after 2 hours. The Operator moved the items into the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The door gasket of the freezer unit next to the main entrance was observed in disrepair.Ensure the door gasket of the freezer unit is repaired/replaced.2. The drawers designated for handheld kitchen tools were observed unorganized and unsanitary.Ensure all the kitchens tools and the drawers are washed and sanitized thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Caulking material inside both of the ice units was observed in unsanitary condition.Replace the caulking material. Wash and sanitize the ice units thoroughly before using them again.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Soiled cardboard was found on the floor of the cabinet beside air fryers.Remove the soiled cardboard from the cabinet.2.The following areas require some cleaning:-The floor.- Cabinets under the food prep tables.-Base of the freezer unit next to the entrance.Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler temperature was at 7 degree Celsius. The operator lowered the temperature of the cooler to 4 degree Celsius.
  18. Monitoring Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Demand Inspection

    0 infractions

  21. Demand Inspection

    0 infractions

  22. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Beside the king dog fryer, the hot holding unit is missing a heat lamp bulb. 2. Near the fryer, the hot holding unit heat lamp bulb is not functioning. 1-2. Please ensure to install new heat lamp bulbs in the indicated areas and ensure all heat lamp bulbs are working properly. In the meantime, only use the working hot holding units and monitor the temperatures carefully. If foods are maintained at room temperature, discard every two hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer temperature is noted at -1.0 C, thawed water droplets noted on packaging of the frozen chicken. Please ensure the freezer is at - 18 C and food products are kept frozen. Staff verified the electrical to the freezer, and the freezer temperature improved during the inspection. Chicken appeared frozen.
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