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Circle K #11195

1007 Rutland Rd N Kelowna BC V1X 4Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Circle K #11195 has been inspected 8 times by Interior Health Authority since February 16, 2015. The most recent inspection, on July 27, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 4 separate inspections, most recently on July 27, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 27, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 17, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 20, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 February 22, 2023. For example: 5 Are the FOODSAFE training requirements being met?

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.

8 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Internal temperature of dairy mix in the ice cream machine was measured at 7.8°C - 13.8°C. No temperature logs were maintained. Operator was instructed to discard dairy mix and do not use the machine until the temperature is maintained below 4 °C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No temperature logs observed for coolers and ice cream machine. Ensure to monitor the temperatures twice a day and maintain the temperature log.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of small upright cooler was measured at 9-10 °C. Internal temperature of creamer was measured at 9.2 °C. Operator discarded the creamers stored in the cooler and adjusted the cooler temperature settings.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No soap was observed at the handwashing sink in the retail area. Operator was instructed to place a liquid soap in a dispenser at the handwashing sink. Note: Ensure hot water is readily available at the handwashing station.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No FoodSafe certified staff on duty at the time of inspection. Please confirm additional staff FoodSafe training and certification to ensure at least one staff member on duty at all times during operation.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot dogs and taquitos available for service on hot holding rollers were measured at temperatures between 20-25deg.C. Please ensure that PHF items are heated to ≥74deg.C (≥165deg.F) prior to hot holding at ≥60deg.C (≥140deg.F). Please ensure that temperatures are verified with a probe style thermometer and recorded on daily temperature monitoring records.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature monitoring records and a functioning probe thermometer were not in use at the time of inspection for verifying final cook and hot holding temperatures of hot dogs and Taquitos. Please ensure that a probe style thermometer and daily temperature monitoring records are available and in use.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Some Potentially Hazardous Food (PHF) products on the hot holding rollers were measured at 125deg.F and available for service.
    • F1.3 Are proper cooling and reheating procedures followed?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Some staff foodsafe certification has expired.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No measurable sanitizer within spray bottles at the time of inspection
  8. Monitoring

    0 infractions

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