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Circle K 22012 - Food

705 8 Street SW Calgary AB T2P 2A8 · Food - General

Official record from Alberta →

Inspection summary

Circle K 22012 - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on April 20, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 10 times across 3 separate inspections, most recently on April 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on April 20, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing by the cash register.Fix the floor.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sprint RTU 3442 is still being used to sanitize food surfaces. According to the product instructions, after 60 seconds of contact time it needs to be rinse with potable water. Please use food surface sanitizer that does not need to be rinse with potable water. Previous Inspection:The facility was using QUAT-F and Sanitol RTU for dishwashing and food contact surface sanitizing. Neither of these products have a DIN number. Alterative sanitizers MUST have a DIN to be acceptable in Alberta. As well the Sanitol RTU and QUAT-F states a potable water rinse is required if used on food preparation surfaces. All food safe sanitizers must not require a potable water rinse to be acceptable in Alberta. Please stop using these products and switch to a Chlorine or Quat product that has a DIN number on it and does not require a potable water rinse.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Staff was not following the Quat F instructions on the bottle on diluting. Quat F was measured greater than 400ppm.Please follow the instructions and dilute it to 200ppm quat. 2) Water was stored in the Quat F spray bottle. Please label all chemical properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No hot water was available at the two-compartment dishwashing sink.Fix the tap and provide both hot and cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide proper drain plugs that do not need to put a cloth to prevent it from leaking. - No drain plug was observed for the two-compartment sink in the back of the store.*Each compartment of the sink requires its own drain plug to properly wash, rinse, and sanitize dishes. Please correct this issue.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat F sanitizer test strips available.Provide Quat F sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the front food handling area handwash sink.Fix the tap and ensure there is hot and cold water for handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water in the facility. Fix the hot water tank No preparing food until Executive Health Officer verifies there is hot water at the handwashing sink and two-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing by the cash register.Fix the floor.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sprint RTU 3442 is still being used to sanitize food surfaces. According to the product instructions, after 60 seconds of contact time it needs to be rinse with potable water. Please use food surface sanitizer that does not need to be rinse with potable water. Previous Inspection:The facility was using QUAT-F and Sanitol RTU for dishwashing and food contact surface sanitizing. Neither of these products have a DIN number. Alterative sanitizers MUST have a DIN to be acceptable in Alberta. As well the Sanitol RTU and QUAT-F states a potable water rinse is required if used on food preparation surfaces. All food safe sanitizers must not require a potable water rinse to be acceptable in Alberta. Please stop using these products and switch to a Chlorine or Quat product that has a DIN number on it and does not require a potable water rinse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pizza knife and food items were stored with tape and non-food items.Provide a separate space to store non-food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No hot water was available at the two-compartment dishwashing sink.Fix the tap and provide both hot and cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat F sanitizer test strips available.Provide Quat F sanitizer test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide proper drain plugs that do not need to put a cloth to prevent it from leaking. - No drain plug was observed for the two-compartment sink in the back of the store.*Each compartment of the sink requires its own drain plug to properly wash, rinse, and sanitize dishes. Please correct this issue.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the front food handling area handwash sink.Fix the tap and ensure there is hot and cold water for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing by the cash register.Fix the floor.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Not Observed at The Time of Inspection: 19-NOV-2024The facility was using QUAT-F and Sanitol RTU for dishwashing and food contact surface sanitizing. Neither of these products have a DIN number. Alterative sanitizers MUST have a DIN to be acceptable in Alberta. As well the Sanitol RTU and QUAT-F states a potable water rinse is required if used on food preparation surfaces. All food safe sanitizers must not require a potable water rinse to be acceptable in Alberta. Please stop using these products and switch to a Chlorine or Quat product that has a DIN number on it and does not require a potable water rinse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No drain plug was observed for the two-compartment sink in the back of the store.*Each compartment of the sink requires its own drain plug to properly wash, rinse, and sanitize dishes. Please correct this issue.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - There was no soap at the front hand-washing sink at the time of the inspection. Staff explained that it is often stolen, so they keep it at the back of the till and provide it upon request.*Hand soap was placed at the hand-washing sink. Staff mentioned they will install a soap dispenser at the sink to prevent the theft issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not Observed at The Time of Inspection: 19-NOV-2024 **Continuing violations**1. Tiles were in disrepair under the milk shelf in the walk in cooler and in front of the mop sink in Circle K. Floor needs to be maintained in good repair and easily cleanable.2. Main floor - syrup cabinet (left of pop machine along north wall) - cabinet is in disrepair with doors falling off and shelving material is unfinished wood and not easily cleanable. Shelving has syrup soaked into it.-Repair or replace the the cabinet and shelving so that it has smooth and easily cleanable surfaces and so that it that protects the product from contamination.-Please provide photo of new shelves once installed

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