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Circle K #11216

110-2189 Springfield Rd Kelowna BC V1Y 7X1 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Circle K #11216 has been inspected 8 times by Interior Health Authority since December 12, 2014. The most recent inspection, on November 18, 2025, recorded 1 infraction.

2 of 8 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on September 18, 2024. 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 2 times across 2 separate inspections, most recently on September 18, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 February 14, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 5, 2017. For example: 5 - Are foods from approved sources?

  • 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 May 12, 2022. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

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

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs were not available for the refrigeration equipment. Ensure temperatures are monitored for the refrigeration equipment.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One side of the open display fridge with potentially hazardous food was not maintaining food at proper temperature. Potentially hazardous food was relocated to the working side of the fridge. Ensure this fridge is monitored and can maintain temperature below 4°C
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure wiping cloths are stored in sanitizer between uses or are single use and discarded after use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Mop sink was removed. New operator has noted that a new mop sink will be installed in the same location as the old mop sink.
  6. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The "F'real" beverage dispensing unit has significant amount of accumulated stains and debris on surfaces in the food dispensing area. Take immediate corrective actions and contact the health officer by Feb. 15, 2019.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The test kit for the chemical sanitizer is expired in 2015 as per the label. Take corrective actions and contact the health officer by Feb. 15, 2019.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The chemical sanitizing solution prepared by the operator has over 400 parts per million (ppm) QUAT. Over five attempts by the operator the concentration was still over 400 ppm. The poster on the wall indicates that the required concentration is 200 ppm. The health officer reviewed the chemical sanitizing testing requirements with the the operator during this inspection. Take immediate corrective actions and contact the health officer by Feb. 15, 2019.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The food spill is in the under counter refrigerator in the coffee station. Take corrective actions to ensure that the spills are cleaned immediately.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sandwich display cooler is above 4C. This must be corrected and a daily temperature Log begun.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Laundry soap is on a bottom shelf between foods. Chemicals must be stored separate from food.
    • F2.5 - Are foods from approved sources?
      • Observation(s): Hot dog packages were past their Best Before dates. The dates were difficult to read so weren't dealt with. Corn dogs were forgotten in the hot dog condiment cooler bottom and staff discarded.
      • F2.5A - All foods on the premises must be from an approved source.
  8. Monitoring

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): *The food service station serving potentially hazardous foods for immediate consumption is installed without approval from Interior Health. Assessed the food service station during inspection and no significant health hazards were observed in relation to the layout.

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