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Circle K 22556 - Food Store

1 Sylvan Drive Sylvan Lake AB T4S 1J9 · Food - General

Official record from Alberta →

Inspection summary

Circle K 22556 - Food Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on October 2, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 3 times across 3 separate inspections, most recently on October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on July 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noted Again: October 02, 2026 The pizza hot holding unit is not capable of maintaining the required minimum hot holding temperature of 60°C. Although no food was being stored in the unit at the time of inspection, the equipment remains on site and is not in good working order.Ensure all hot holding equipment is maintained in good repair and capable of maintaining foods at a minimum temperature of 60°C. Equipment that cannot maintain the required temperature must not be used until repaired or replaced.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The pizza hot holding unit was measured at temperatures ranging between 49°C and 55°C and was not capable of maintaining the required minimum hot holding temperature of 60°C. No food was stored in the unit at the time of inspection. Staff were asked whether the temperature could be increased; however, staff were unable to adjust the unit. Staff were advised not to use the unit until it is repaired and capable of maintaining the required temperature.Ensure all hot holding equipment is maintained in good working order and capable of maintaining foods at a minimum temperature of 60°C. Equipment that is unable to maintain the required temperature must not be used for the storage or holding of high-risk foods until it has been repaired or replaced.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge storing coffee creamers had a thermometer inside that read over 5C. A probe thermometer was placed inside and confirmed that it was measuring 8.9C.The operator moved the coffee creamers to a fridge that was measured at 1.3C and adjusted the original fridge to make it colder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage room corner with cardboard were noted to be dirty and had dead ants on the floor. There was a spill in the deep area of the walk-in cooler.Please ensure to clean behind equipment and hard to reach areas.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean in shelves, observed spilled sugar under coffee bar. Please clean behind equipment .Repeat violationPlease clean behind hard to reach areas and equipment behind oven.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean behind hard to reach areas and equipment behind oven.

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