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Circle K #11221

2-4300 27 St Vernon BC V1T 4Y4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Circle K #11221 has been inspected 10 times by Interior Health Authority since April 27, 2015. The most recent inspection, on September 22, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on July 5, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 17, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 April 11, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 4 times across 3 separate inspections, most recently on April 11, 2022. For example: 6 Are the FOODSAFE training requirements being met?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 18, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One roller hot holding unit that taquitos and hot dog meat is stored on was maintained below 60C. Ensure all hot holding of any food items is maintained above 60C
  5. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B Pest entry point identified: gap under left front entry door. Corrective action: Seal all gaps with weather stripping, door sweep or other appropriate material to prevent the entrance of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit to Operate is posted with 2021/2022 fiscal decal (green). Corrective actions: Pay appropriate 2022/2023 fees and affix 2022/2023 fiscal decal (purple) to the Permit to Operate.
      • 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): F3.6B Employee on shift during time of inspection did not hold valid FOODSAFE certificate or equivalent. Corrective action: Ensure at least one employee present holds a valid FOODSAFE certificate or equivalent.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Recommend NSF instant read digital probe thermometers be obtained and used to monitor hot dog temperatures as the old analog dial thermometers can lose accuracy and require routine calibration. Advise when obtained.
      • 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): Front preparation area sanitizing bottle empty. Ensure fresh each day. Monitor strengths. Ensure Quat test strips (QT 10) in stock for monitoring the rear warewashing area and front preparation area.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  8. Monitoring

    2 infractions

    • F3.2 - Is the contact information the same?
      • Observation(s): New Store Manager is now the primary operator. Contact information will be added to file.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Although the main operator is knowledgeable about Mac's Standard Operating Procedures related to food service, he requires FOODSAFE certification, including 2 other staff working on different shifts.
      • 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.
  9. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Require Quat test strips at the warewashing station to monitor correct sanitizing strengths in 3rd sink even though the dispensing unit is designed for dilution at correct strengths. Men's washroom requires more attention to detail in cleaning and sanitizing.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): New shelving added in pop/frozen drink equipment room area which should be constructed in smooth, tight, non absorbent material, not bare wood.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    2 infractions

    • 12 - Is the contact information the same?
      • Observation(s): New Dealer Contact as Primary Operator to be updated.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Rear access door requires door sweep for seal to prevent potential pest entry.
      • 14.12 - The premises must be protected against entry of pests.

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