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First Class Concession: Lemonade - NTH-1592

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

Official record from Alberta →

Inspection summary

First Class Concession: Lemonade - NTH-1592 has been inspected 18 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on July 22, 2026, found no infractions.

8 of 18 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 7 times across 7 separate inspections, most recently on July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 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?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

18 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was not prepared at the time of inspection. Please ensure that bleach sanitizer is available and maintained at 100 ppm to ensure proper sanitization of food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was noted to be missing paper towels at the time of inspection. Please ensure that handwashing stations are kept stocked with soap and paper towels to ensure proper hand hygiene.
    • 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?
      • No running water was observed to be available in the unit at the time of inspection. Please ensure hot and cold running water is available to ensure safe operation of the stall.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bucket of chlorine (bleach) sanitizer solution was tested and measured at a concentration of 50 ppm. Staff were able to remake the sanitizer solution to a concentration of 100 ppm during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (100 PPM - Chlorine (bleach)) for effective sanitization of food contact surfaces and equipment. Solutions must be prepared fresh daily and tested throughout operation.
    • 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?
      • Hot water heater was not working at the time of inspection. Hot water was not able to be supplied to the hand washing sink when tested. Staff indicated that the circuit had tripped from the main breaker box, which the hot water heater was plugged into. Staff were able to reset the breaker during the inspection, allowing for hot water to be supplied to the hand washing sink and three compartment sink. Ensure that hot water is supplied at all times to all sinks for proper hand hygiene and dishwashing.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration was initially tested at 50 ppm of chlorine. A new solution was prepared and corrected to 100 ppm.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

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

    0 infractions

  10. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at 0 PPM.PHI demonstrated to the operator and made a fresh batch of the bleach sanitizer which was measured at 100 PPM.
  11. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution bucket and Chlorine sanitizer spray bottle were tested and verified at an inadequate concentration of 10 ppm. Operator remade both sanitizer solutions which were tested and verified at a concentration of 100 ppm. Ensure that sanitizer solutions are maintained at the required concentrations and remade at appropriate intervals for effective sanitization of food contact surfaces and equipment.
  12. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer is noted at 200 ppm. Please ensure the bleach sanitizer is maintained at a concentration of 100 ppm. Staff mixed bleach sanitizer during the inspection, and it measured a concentration of 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Accumulated food debris was observed along the internal edges of the lemon squeezer.2. Scale buildup was observed within the ice box. The operator instructed his onsite staff to immediately clean the icebox.Ensure the food equipment and the ice box are cleaned and sanitized thoroughly.
  13. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the hand sink. This was corrected. Ensure hand sinks are fully stocked prior to opening.
    • 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?
      • Hot water heater was not turned on at the time of inspection. Ensure you turn on your hot water heater prior to opening. This was corrected during the inspection.
  14. Demand Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut lemons were left exposed without proper covers. Ensure that any processed food items are covered when not in use.
  18. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards have some staining and many cutmarks on the surfaces.Please clean the cutting boards and if the cutting boards cannot be cleaned, replace the cutting boards as required.
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