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Circle K #11156

169 - 10020 152nd St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Circle K #11156 has been inspected 15 times by Fraser Health Authority since August 26, 2022. The most recent inspection, on September 11, 2026, found no infractions.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 4 times across 4 separate inspections, most recently on March 24, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 March 5, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 October 13, 2023. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 28, 2023. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 March 23, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

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.

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed along the back wall, along the self-service coffee area.
      • Corrective Action(s): Clean back area affected with rodent drippings and disinfect area with a 1:9 bleach. Notify pest control operator to implement control measures to prevent further pest issues.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle of water was unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Spray bottle was labelled at the time of inspection.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed along the ledge by the coffee machine area.
      • Corrective Action(s): Clean and sanitize area affected by rodent droppings. Contact your pest control operator to prevent further pest infestation.
      • Violation Score: 9
  4. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are still being observed on the ledge by the self service hot beverage area. Operator has contacted pest control services.
      • Corrective Action(s): Continue to clean and sanitize affected areas on a daily basis. Continue to use pest control services.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Items stored in the cabinets by the beverage area are not stored in pest proof containers.
      • Corrective Action(s): Ensure foods and other food related items are stored in pest proof containers to prevent contamination of foods.
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large amount of rodent droppings were observed along the ledge - in the counter space under the beverage area. Operator stated professional pest control services are on-site every 3 weeks.
      • Corrective Action(s): Facility must implement an integrated pest control program to prevent further infestation. This includes monitoring for pest activity, sealing potential entry points, storing foods in pest proof containers, etc. If pest issues worse, facility may be closed down until pest activity is under control.
      • Correction date: 1 month
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amount of rodent droppings were observed along the edge, under the beverage station area.
      • Corrective Action(s): Clean and sanitize all areas affected with rodent droppings.
      • Violation Score: 9
  6. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant rodent droppings were found in the cabinet area by the back wall. Staff stated pest control services have been on-site.
      • Corrective Action(s): Areas affected by rodent droppings must be cleaned and sanitized in order to effectively monitor for continued pest activity. If pest issues persist or do not improve, contact pest control services.
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed along the wall/pipe by the coffee area and behind the under counter cooler in the middle island.
      • Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Contact your pest control operator to mitigate the pest infestation.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator FOODSAFE Level 1 expired September 07, 2024. Operator has registered for FOODSAFE Level 1.
      • Corrective Action(s): At least one employee must have FOODSAFE Level 1 or equivalent training while in operation.
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Currently facility only checks the temperature for either the hot dogs or tacquitos. The items are located on different roller units. Hot dogs were greater than 60C and tacquitos ranged from 50C to 57C
      • Corrective Action(s): Facility must check both units to verify the products are properly cooked.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on-site initially stated she did not have FOODSAFE Level 1 or equivalent training. Staff member then provided a copy of a FOODSAFE Level 1 certificate (People ID 1092667) and a date of birth. Staff member stated she did not have photo identification to verify the FOODSAFE Level 1 certificate. Staff member stated multiple occasions it was her FOODSAFE Level 1 certificate.
      • Corrective Action(s): Using the FOODSAFE database, the People ID and date of birth did not match. Upon further questioning, staff stated the certificate did not belong to her. In the absence of the operator, at least one staff member must have FOODSAFE Level 1 of equivalent training.
      • Violation Score: 1
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels.
      • Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member did not have FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): In the absence of the operator, at least one staff member must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Sandwich cooler was at 7C. Cooler unit has had past issues.
      • 2) Back area freezers ranged from 2C to -5C. Operator stated the freezers were cleaned and thawed yesterday.
      • Corrective Action(s): 1) Contact service technician for cooler unit. Cooler unit must be able to maintain 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins.
      • 2) Monitor freezer units and ensure they can maintain -18C or contact a technician.
      • Violation Score: 9
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

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