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Circle K #11194

71-2801 10th Ave NE Salmon Arm BC V1E 2S3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Circle K #11194 has been inspected 11 times by Interior Health Authority since December 5, 2013. The most recent inspection, on April 23, 2026, recorded 1 infraction.

5 of 11 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, 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.

  • 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 3 times across 3 separate inspections, most recently on January 23, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on April 23, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 19, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on January 23, 2018. For example: 2 - Is the contact information the same?

  • 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 2 times on January 8, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

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.

11 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Used pizza cutter sitting on counter at room temperature beside pizza oven. Ensure that dirty utensils are removed from the area after use to discourage its reuse.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5 Used pizza wheel cutter was left on counter for extended time after use, exposing it to possible contamination. Corrective Action F2.5 Wash pizza cutter and store in protective cover/container in between uses.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of pizza in the hot holding unit measured at 55 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 60° C or above. Adjust temperature of hot holding unit to ensure that food is maintained at 60 °C or above.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. 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.
    • F3.2 - Is the contact information the same?
      • Observation(s): Please provide information regarding the changes and when it will occur.
      • F3.2A - Updated contact information must be provided to the health officer.
  8. Monitoring

    1 infraction

    • 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.
  9. Monitoring

    4 infractions

    • 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. This should be part of the facility's Sanitation Plan. 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.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): New operator. Requested to provide proof of FOODSAFE certification.
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available on-site upon request.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available on-site upon request.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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