Skip to content
Loading map…

The Hive Donut Hut

27253 B Fraser Hwy, Aldergrove · Restaurant

Official record from Fraser Health →

Inspection summary

The Hive Donut Hut has been inspected 6 times by Fraser Health Authority since April 6, 2023. The most recent inspection, on March 4, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on February 28, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on November 15, 2023. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 across 2 separate inspections, most recently on March 4, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

6 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Mold/debris build up on the lid of the condenser of the walk in cooler
      • 2. Mold/debris build up inside the ice machine where ice is made.
      • Corrective Action(s): Clean and sanitize the following area - ensure to add these items into your routine cleaning schedule.
      • Date to be corrected by: Today
      • Violation Score: 9
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket for low temp dishwasher is empty. 0ppm of chlorine tested.
      • Corrective Action(s): Operator replaced the sanitizer bucket. Low temperature dishwasher tested at >100ppm. Ensure chemical solution levels are being monitored on daily basis and replaced when empty.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station at the front of house has sink filled with signage, blocking the ability for employees to wash hands
      • Corrective Action(s): Operator removed the items from the sink. Ensure dedicated hand wash stations are never blocked and are used for handwashing during operation
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soup: 24C in warming unit; 34C about 30min later
      • Corrective Action(s): Ensure that soup is boiled on stove before placing into warming unit.
      • Warming unit - if this unit is able to boil or heat soup to boiling and then hot hold - please provide manufacturer's specifications and monitor these temperature to ensure critical control points are met.
      • Violation Score: 15
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Behind equipment, accumulation of food debris, crumbs, sprinkles and glazes.
      • 2. Floors feel greasy, sticky or slippery. Water on floor between dishwasher and freezer
      • 3. Surfaces, prep tables have some food debris and residue. Food prep has finished for the day.
      • 4. Operator not using sanitizer on food prep surfaces.
      • Corrective Action(s): 1. Clean behind equipment, sweep up food debris after each day.
      • 2. Use a good degreaser on floors. Soap and water on floors is recommended before applying any products. Be sure to go behind equipment, pull out equipment and in corners. Remove any standing water at the end of each day.
      • 3 & 4. Clean and sanitize all prep surfaces at the end of food preparation.
      • Date to be completed by: Today.
      • Violation Score: 9

Nearby inspected facilities

Own this business? Add a badge to your website