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Circle K 22149 - Food Store

702 2 Street N Three Hills AB T0M 2A0 · Food - General

Official record from Alberta →

Inspection summary

Circle K 22149 - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on March 23, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

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 once on August 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 12, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 February 27, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 27, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on July 12, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich Hot Holder was measured to be at 54degrees Celsius at the time of Inspection.Ensure that all Hot Held High Risk Foods are being stored at or above 60 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected at the time of Inspection by turning the temperature Dial to Max. Food was remeasured to be at 70 degrees Celsius.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Food were being stored on the Floor in the back area at the time of Inspection.Ensure that all Food is being stored off of the Floor at all times in order to prevent potential contamination of said Food or attraction of Pests.This was Corrected during the Inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Cardboard Boxes were piled up in the back area near the back door at the time of Inspection.Ensure that the Cardboard Boxes are removed more regularly in order to prevent potential pest infestations.This was Corrected during the Inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • All of the Food products in the Facility have been soiled with potential chemical contamination, except those inside the Coolers/Freezers/Walk-Ins.All of the contaminated Food must be discarded in order to prevent potential negative health affects to customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire Facility has been covered in a layer of fire extinguishing chemicals. This appeared as a layer of dust on all products/shelves/surfaces other than inside of the Coolers/Freezers/Walk-Ins.Ensure that the entire Facility is thoroughly cleaned in order to prevent potential negative health affects to staff and customers.
  8. Demand Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted Food Handling Permit was not visible to the general public at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the microwave near the slushy machines was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.

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