Circle K #11219
2087 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service
Inspection summary
Circle K #11219 has been inspected 9 times by Interior Health Authority since January 31, 2013. The most recent inspection, on November 25, 2025, recorded 2 infractions.
2 of 9 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, Cleaning and sanitizing and Handwashing and staff hygiene.
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 2 times across 2 separate inspections, most recently on December 3, 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 December 3, 2024. For example:
3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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 2 times across 2 separate inspections, most recently on February 25, 2019. For example:
7 Are there handwashing stations available and properly supplied?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on February 25, 2019. For example:
2 Are proper pest control measures in place on the premises?
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 3 times across 2 separate inspections, most recently on November 25, 2025. For example:
3 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.
9 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate or develop a Food Safety Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: A Sanitation Plan is not available. Corrective Action: Find or develop a complete Sanitation Plan. Ensure all staff can provide the Food Safety Plan and Sanitation Plan on request.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Creamer packets in the small cooler were measured at 12°C. The temperature is variable. Corrective Action: Transfer cream to an alternate cooler at 4°C or colder. Adjust, repair, or replace the small cooler so food is maintained at ≤4°C in all sections.
- 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): F2.1B: The thermometer in the small cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
- 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): F2.3D: Sanitizer solution is not available for use. Corrective Action: Prepare and maintain sanitizer solution (QUAT-F No Rinse Sanitizer) at 200-400 ppm during operation. Train all employees to prepare and use the QUAT-F solution as per the manufacturer label. Replace the solution daily or when tested below the required concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B: The employee onsite at the time of inspection does not have a valid FoodSafe Level 1 certificate. In the operator's absence, there must be at least one employee with FoodSafe Level 1 certificate or equivalent. Corrective Action: Adjust staffing schedule or register one or more employees in FoodSafe Level 1 or equivalent training to meet the noted requirement. Where applicable email proof of registration by the noted date, and final certificate upon course completion.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Test papers for AMFO RTU No-Rinse Sanitizer (see question F2.3) are not available. Test strips are provided for Quat-F No-Rinse Sanitizer, which could not be located onsite. Corrective Action: Obtain Choisy AMFO Test Papers to verify 350 ppm alamprocine in AMFO RTU.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.5: The employee onsite at the time of inspection does not have a valid FoodSafe Level 1 certificate. In the operator's absence, there must be at least one employee at the premises with a FoodSafe Level 1 certificate or equivalent. Corrective Action: Register one or more employees in FoodSafe Level 1 or equivalent training in order to meet the noted requirement. Email proof of registration by the noted date, and final certificate upon course completion. Advise the Environmental Health Officer (EHO) of the operator's FoodSafe status.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Quats QT-10 chemical test strips required to verify the concentration of sanitizer used. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. QT-10 Quats) and have available onsite for use in order to accurately verify the level of specific sanitizer used onsite. Operator to and email/text photo(s) to EHO clearly showing expiration date and type of chemical test strip(s) for infraction resolution. F2.1B-1 Creamer machine was missing an NSF certified thermometer at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler or freezer is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight was still visible at bottom of main exterior door on jam side as the door does not sit flush against the door jam. ACTIONS REQUIRED: • Owner to repair door/install weather stripping/door sweep on exterior door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B, C, & D At the time of inspection, Quats sanitizer solution was not available onsite for manual dishwashing or clean in place warewashing. Sanitizer must be available onsite at all times and be kept at the correct concentration level for adequate sanitizing action. ACTIONS REQUIRED: • Operator to obtain Quats sanitizer and ensure it is kept available onsite at all times. • Operator to email/text photo(s) of sanitizer onsite to the EHO for infraction resolution.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E Handwashing/warewashing sink was observed to have a coffee carafe being stored in the sink at the time of inspection. ACTIONS REQUIRED: • Operator to remove item from sink. • Operator to ensure handwashing station remains accessible at all times (i.e. do not store items in the sinks) in order to facilitate proper and frequent handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A Interior Health paper Permit to Operate was observed to be missing at the time of inspection. Operator reports having received the new 2019/2020 fiscal decal, but has misplaced the paper Permit to Operate that the decal must be affixed to. ACTIONS REQUIRED: • Operator to find paper Permit to Operate and affix valid 2019/2020 fiscal decal to the permit and post in a conspicuous location. If the paper Permit to Operator cannot be found, the operator is to call Health Protection Admin at the Vernon Health Centre at 250-549-5714 to request a replacement Permit to Operate (inform Admin that you have the 2019/2020 decal and only need the paper Permit to Operate reprinted).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6A & B At the time of inspection, the operator did not have a valid FOODSAFE certificate or equivalent training as her certificate had expired. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, expired July 29, 2018. They extended the grace period for recertification until January 31, 2019. To help FOODSAFE Level 1 certificate holders keep their food safety knowledge up to date, a short FOODSAFE Level 1 Refresher course is offered online by Open School BC. The approximately three-hour Refresher course covers all the essentials of the FOODSAFE Level 1 training program. A grade of 80% must be achieved in the exam to be recertified. The Level 1 Refresher takes approximately 1 to 3 hours, and must be completed within 10 days (including weekends) from the start date of the course (including your final examination). The course and exam are available in English only. Once the grace period for recertification ends and your FOODSAFE Level 1 certificate has expired, you must take the full FOODSAFE Level 1 course as you will no longer be able to register for the refresher. To register for BC FOODSAFE Level 1 Go to www.foodsafe.ca at the left under FOODSAFE heading click on "Find a FOODSAFE course" and search by "Interior Health Authority" click on "Level 1" to find a list of courses coming up soon in your area. For those with a valid (i.e. not expired) FOODSAFE Level 1 certificate, you MUST recertify your certificate PRIOR to its expiry date. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course. Visit www.foodsafe.ca for more information. Contact Vernon Health Protection Admin at 250-549-5707 to obtain your "People ID number" (note: a certificate reprint fee applies) in order to register for the refresher course. ACTIONS REQUIRED: • Operator to register and take FOODSAFE Level 1 course and ensure that someone at all times is scheduled to be onsite. • Operator to send copy of certificate to EHO for infraction resolution.
- F3.6A Operator must have valid FOODSAFE certificate 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B NSF certified thermometer(s) required for walk-in cooler, Breyer's ice cream chest freezer.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L-1 Front exterior door still does not close completely - appears to hit at the top and not close all the way on the bottom. F3.4L-2 Daylight is visible around and under the front door to the facility. Please adjust new door sweep (lower to cover the gap better) and install weather stripping to prevent entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5B Handwashing station at the front service area has soap in the dispenser however the batteries for the dispenser have died. Operator reports that batteries have been ordered and are scheduled to arrive this week. In the interim please supply liquid hand soap in a pump dispenser.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 13.1 Facility was undergoing a renovation at the time of inspection. No additions or removal of equipment reported to be occurring - installing new coffee station.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.12 Front exterior door does not close completely - need to adjust the self-closing door arm to pull door closed all the way. 14.12 Daylight is visible around and under the front door to the facility. Please install door sweep and weather stripping to prevent entry of pests.
- 14.12 - The premises must be protected against entry of pests.
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
- Monitoring
0 infractions
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