Skip to content
Loading map…

Murray's Mini Donut Factory

5434 Conner Rd Barrière BC V0E 1E0 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Murray's Mini Donut Factory has been inspected 4 times by Interior Health Authority since May 27, 2024. The most recent inspection, on September 4, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on September 4, 2026. For example: 7 Are foods protected from contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 4, 2026. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on August 4, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 2 times on August 4, 2026. For example: FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?

  • 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 August 4, 2026. For example: FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

4 inspections

  1. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Compliments brand bagged coleslaw salad were labeled with BB date AUG 28, 2026 ( 2 units found inside Hisense mini fridge) It is not recommended that processed raw veg that is past its BB date be served due to risk of listeria contamination ( and spoilage microbes).
      • F1.6B All food on the premises must be fit for human consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): see comment under F1.6 above
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no thermometer for the mini fridge
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): baffled grease filters for the exhaust canopy need to be washed/degreased
      • 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.
  2. Monitoring

    7 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): relish, sauerkraut, hot peppers must be pre-packaged or in sealed pouches/sachets and must be temperature controlled ( stored inside cooler or on top of ice packs that remain frozen solid)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
      • Observation(s): Base of operation for the truck ( rear of the ice cream concession stand for the chest freezer and office unit #1 for chest freezer for the truck) is pending approval- back room for the ice cream stand must be secured to prevent access into stored food by vandals or outsiders ( install a door or a lock for the chest freezer)
      • FMV1.1A Base of operations must be approved for the intended use by the health officer.
      • FMV1.1B Cleaning and mobile food premises unit storage area (including storage of propane tanks, gas tanks, and generators) must be separate from food storage and food processing areas.
      • FMV1.1C Written food handling procedures must address changes to the food storage, food processing, and food preparation areas if not the approved base of operations.
      • FMV1.1D Mobile food premises unit must be stored in such a way to prevent contamination and damage.
      • FMV1.1E Shared storage areas must be identified for each tenant and secured to prevent tampering and contamination.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): black garden hose must be replaced with a hose designed for drinking water for filling the fresh water tank
      • FMV1.2A Appropriate back flow prevention shall be in place whenever the mobile is connected to a potable water supply.
      • FMV1.2B Garbage containers must be of the type or capacity to meet the needs of the premises.
      • FMV1.2C Hoses or water lines used to fill the potable water tank must be designed for potable water use and stored in such a manner as to prevent contamination.
      • FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no chlorine test strips onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): potato chip cutter has leftover stuck on debris on its surface ( top part) which must be cleaned and sanitized utensils must be stored inside a washable ( eg plastic) bin with a lid to prevent re-contaminating during storage
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Floor plan ( submitted at time of inspection)- submitted floor plan is incomplete-it's missing two pcs of equipment (a fridge and a freezer) as only 1 fridge is shown in the sketch. Plan approval letter is pending- EHO requests for verification from the company that installed the additional fibreglass wastewater tank
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan for food trucks must include procedures for disinfecting the potable tank and the frequency for cleaning/disinfecting; Sanitation Plan must include the location of the disposal site for the wastewater tank ( grey water tank) contents
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Murray is now applying to add stuffed bannock for the approved menu for the mobile ( bannock filled with hot dog)
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Carmina Marton has taken a food handler cert course offered by CIFS ( cert valid until April 2029)
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.

Nearby inspected facilities

Own this business? Add a badge to your website