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Circle K #11194

71-2801 10 Ave NE Salmon Arm BC V1E 2S3 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Circle K #11194 has been inspected 12 times by Interior Health Authority since December 5, 2013. The most recent inspection, on April 23, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on November 27, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on January 11, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 April 20, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 23, 2018. For example: 2 - Is the contact information the same?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 27, 2018. For example: 1 Does the facility have proper monitoring supplies?

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.

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed clutter such as empty boxes in back room. CORRECTIVE ACTION: Take out recycling and clean back room to prevent the harbourage of pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. Chemical test strips are not available to verify the sanitizing solutions (including both Quats and Iodine). Quaternary Ammonium (Quats) is used in the sanitizing step during manual dishwashing and for food contact surfaces (including counters). Iodine is used for the F'Real milkshake machine. 2. Thermometer was missing at the display sandwich cooler. Thermometer was replaced at the time of inspection. CDI - Corrected During Inspection. Please ensure all cold-holding units have accurate in-unit portable thermometer. NSF-certified thermometers are recommended.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Operator is not quite familiar with the proper manual dishwashing steps i.e. 1) wash items with warm soapy water, 2) rinse items with warm water, 3) sanitize items by submerging into the sanitizing solution (200ppm of Quats) for at least 2 minutes, then 4) air dry. It is important that the sanitized items are properly air dried. Sanitizing solution concentration must be verified using Quats test strip to ensure adequate amount is available to sanitize. This is a repeated infraction. Please ensure all staff is familiar with the proper manual dishwashing procedure. 2. Spray bottle of sanitizer is not available for sanitizing clean-in-place food contact surfaces (including cold-holding units, equipment and counters). Please ensure a spray bottle of sanitizing solution (i.e. Quats) at appropriate concentration is available. This is a repeated infraction. Note: - No sanitizing solution was made up at the time of inspection, therefore concentration of sanitizer was not verified at the time. - Reminded that prior to sanitizing, area must be properly cleaned to remove any organic matter or debris. - Please ensure the spray bottle is properly labelled and concentration must be verified with test strips.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Spray bottle or bucket of sanitizer was not available for sanitizing food contact surfaces. Quats solution was available but no solution was made and ready-to-use at the time of inspection. Please ensure spray bottles are labelled and ensure test strips are available to verify the concentration. Note: - Please ensure all service utensils (e.g. tongs for baked goods and candies) are properly washed and sanitized using the three-compartment sink manual dishwashing method. Reminded that washing and rinsing can be done in the first sink and sanitizing can be done in the second sink. Manual dishwashing method includes: 1) wash with warm soapy water 2) rinse with warm water 3) sanitize with Quats at 200ppm by submerging the items in the solution for at least 2 minutes 4) air dry.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F3.2 - Is the contact information the same?
      • Observation(s): Contacts will have to be updated. Please provide information regarding the changes.
      • F3.2A - Updated contact information must be provided to the health officer.
  10. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Temperature of walk-in beverage cooler on the side storing dairy and dairy products was measured at between 5C and 7C. Temperature of the pop and juice side was measured at ~4C. 2. Thermometer in walk-in beverage cooler appears to be broken. Suggested placing two in-unit portable thermometers in the cooler (one on each end). NSF-certified thermometers are recommended. Note: - Discussed that temperature of cream and milk in self-serve dairy dispenser and self-serve coffee machine should be monitored and recorded. - No temperature logs were available for review at the time of inspection. Discussed with operator that temperatures of all cold-holding units should be monitored and recorded. Temperature logs should be kept on-site.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution for food contact surfaces was not available at the time of inspection. Quaternary Ammonium (Quats) dispenser was not providing adequate amount of Quats. None was detected with test strip. Please ensure that 200ppm of Quats is available for sanitizing food contact surfaces or for manual warewashing. Requested operator to use bleach solution for sanitizing food contact surfaces until adequate amount of Quats can be provided. For a spray bottle, 200ppm of chlorine is required to properly sanitize. 200ppm of chlorine can be made by adding 1tsp of unscented household bleach to 1L of water. For manual dishwashing, 100ppm of chlorine is sufficient for sanitizing. 3 compartment sink manual dishwashing method includes 1) wash with warm soapy water 2) rinse with warm water 3) sanitize with bleach solution by submerging the item in the solution for at least 2 minutes then 4) air dry. Note: - Observed a build-up of milk/creamer in the tray under the dairy dispenser. Discussed with operator that this should be frequently cleaned and sanitized.
      • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Missing thermometers in walk-in dairy cooler and sandwich display cooler. Please ensure all coolers storing potentially hazardous foods have accurate thermometers. NSF-certified thermometers are recommended.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer at the time of inspection. Reviewed with operator regarding approved sanitizer for food contact surfaces. Approved sanitizers include chlorine at 200ppm or Quaternary Ammonium (Quats) at 200ppm. Please ensure that all food contact surfaces including any clean-in-place equipment are cleaned and sanitized with approved sanitizer at appropriate concentration on a regular basis. Note: - 200ppm of chlorine can be made by adding 5mL of household bleach to 4 L of water. - 200ppm of Quats should be made according to manufacturer's instructions. - Reviewed manual dishwashing method with operator. This should be part of the facility's sanitation plan. Manual dishwashing includes: 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with chlorine at 100ppm or Quats at 200ppm by submerging the equipment/utensils (including tongs) in the sanitizer solution for at least 2 minutes. 4. air dry - 100ppm of chlorine can be made by adding 2.5mL of household bleach to 1L of water. 200ppm of Quats should be made according to manufacturer's instructions. - Please review with staff regarding proper manual dishwashing method.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  12. Monitoring

    0 infractions

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