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Circle K #11216

110-2189 Springfield Rd Kelowna BC V1Y 7X1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Circle K #11216 has been inspected 7 times by Interior Health Authority since December 5, 2017. The most recent inspection, on November 18, 2025, recorded 2 infractions.

2 of 7 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, Protecting food from contamination and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on November 18, 2025. For example: 4 Are proper 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 September 18, 2024. 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 February 14, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 September 18, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 once 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.

7 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure the dishwashing sink is equipped with test strips for the sanitizer solution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Staff stated that the food for the rollers is left out at room temperature for 1 or 2 hours to thaw before being placed in the fridge. Staff were instructed to use proper thawing techniques
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The fridge used for thawing frozen hot dogs was measured at approximately 12°C. The food inside was relocated to a working cooler. Ensure this fridge can maintain food below 4°C consistently before using.
      • 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): The thawing fridge did not have a thermometer inside it for monitoring the temperature.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The staff member onsite did not have FOODSAFE training. Ensure an employee is present at all times with FOODSAFE certification or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  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

    3 infractions

    • 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.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The owner of the premises has the valid FOODSAFE certificate however, she was not present in the food premises during this inspection. No employee present in the food premises has a FOODSAFE certificate. Take corrective actions and contact the health officer by Mar. 14, 2019.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    2 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): A daily temperature Log is required to be kept of all coolers containing perishable foods.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sandwich cooler is above 4C and needs to be 4C or colder. Foods have been moved to a properly operating cooler and this one will be monitored to see if it is on defrost or if it is malfunctioning.

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