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First Class Concession: Mini Donuts - NTH-1533

8310 Prest Road Chilliwack BC V4Z 0A6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

First Class Concession: Mini Donuts - NTH-1533 has been inspected 20 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on August 18, 2026, found no infractions.

14 of 20 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 4, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on June 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 4, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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?

  • 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 once 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.

20 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 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

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A dead fly was observed in this oil for the mini donuts. This was cleaned up during the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small hole was observed in the back cabinet floor, which could facilitate pest ingress. Location of the hole was indicated to the owner during the inspection.Make necessary repairs to this mobile food vending unit to prevent the entrance of pests.
  12. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Test strips were obtained during the inspection. Operator mixed a chlorine solution during the inspection that was 200 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small hole was observed in the back cabinet floor, which could facilitate pest ingress. Location of the hole was indicated to the owner during the inspection.Make necessary repairs to this mobile food vending unit to prevent the entrance of pests.
  13. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the counter. The operator prepared a solution of bleach sanitizer in a bucket and moved the clothes into the same bucket, during the inspection.Cleaning cloths must be stored submerged in the sanitizer bucket in between uses or discarded into the laundry basket immediately after use to avoid cross contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A small hole was observed in the back cabinet floor, which could facilitate pest ingress. Location of the hole was indicated to the owner during the inspection.Make necessary repairs to this mobile food vending unit to prevent the entrance of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulated dust was observed on the cap and the handles of the coffee pots.Ensure the coffee pots are thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some cleaning:-The dishwashing sink,-Metal pipes above the windows.Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  14. Monitoring Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Monitoring Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Monitoring Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

  20. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used scrub pads are noted in the dishwashing area. Please discard scrub pads after use, as they are not cleanable. Staff discarded the scrub pads during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty scoops are noted in the bulk flour containers. Please clean the scoops after use (at a minimum daily or more frequently as required), and ensure scoops are stored in a seperate container with a lid when not in use. Staff removed the scoops during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor some cleaning:-high touch areas (light switches, cupboard doors, fridge doors).-cupboard under heat lamps and the weigh scale.Please clean the indicated areas and ensure all areas are maintained in a clean and sanitary condition.
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