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Circle K #11175

201F - 20995 88th Ave, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Circle K #11175 has been inspected 21 times by Fraser Health Authority since December 14, 2017. The most recent inspection, on September 18, 2026, found no infractions.

12 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 6 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.

  • 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 5 times across 5 separate inspections, most recently on April 12, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on September 22, 2022. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 29, 2022. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 September 14, 2023. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(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.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Food dispensing area, til service area flooring damaged. Flooriing cannot be easily clean
      • Corrective Action(s): Repair flooring damaged tile.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A varierty of perishable sandwiches left at room temperature
      • Corrective Action(s): Observed at 11 Celsius. Discarded
      • Violation Score: 15
  9. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer in use in concentrated form
      • Corrective Action(s): Prepare sanitizer as per instructions to produce a solution at 200 ppm Quats
      • Violation Score: 15
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator requires valid food safety certification
      • Corrective Action(s): Food safe or equivalent training required
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff lack training for proper food handling and sanitization process
      • Corrective Action(s): Food safety training required
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Sanitizer not observed in food service area
      • Corrective Action(s): Ensure a sanitizer is available in the food service area to disinfect food contact surfaces
      • Sanitizer dispenser apparatus observed in the rear of premise at 2 compartment sink
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich Display cooler at 11 Celsius, sandwich internal probed temperature observed at 13.8 Celsius
      • Corrective Action(s): All perishables in unit to discarded. Product accounted for and discarded by manager
      • Violation Score: 5
  14. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler at elevated temperature
      • Corrective Action(s): Non perishables in unit now. Modify atmosphere - packaged foods discarded. Service on unit attempted - further repairs required.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sandwich display cooler at 15C.
      • Corrective Action(s): Perishable sandwich tested with temperature probe internal temperature at 14.5C. Discard perisable products. Atmosphere modified, packaged foods relocated to cooler below 4C or colder
      • Violation Score: 25
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Caramelized onions & mac n cheese (hot condiments) and hot held prepackaged burritos sitting 45C for more than 2 hours
      • Corrective action:Discard those items. Ensure the heat is turned up >60C/140F at all times and temperature log should be filled accurately. Date to be corrected by:April 18th
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in storage area, especially underneath drink syrups, have heavily accumulated with food debris & garbages.
      • Corrective action: Clean and sanitize the floors
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Open carton of eggs stored with drinks in drinks cooling unit. Operator told they are his personal item
      • Corrective action: Remove the item from the premise.
      • Corrective Action(s):
  21. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding of macaroni (56 C) and packaged burrito's (40 C) below 60 C.
      • Corrective Action(s): Macaroni discarded. Operator will ensure units are adjusted such that they maintain proper hot holding temperatures.
      • Violation Score: 5

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