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Circle K 22697 - Food Store

100 - 151 Loutit Road Fort McMurray AB T9K 0K6 · Food - General

Official record from Alberta →

Inspection summary

Circle K 22697 - Food Store has been inspected 16 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on July 20, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 July 16, 2026. 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 2 times across 2 separate inspections, most recently on February 4, 2025. 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?

  • 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 once on February 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 5 separate inspections, most recently on September 4, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer located in the customer cooler by the coffee station is in not working order. Ensure that the cooler has a functioning thermometer.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The thermometer located in the customer cooler by the coffee station is in not working. Ensure that the cooler has a functioning thermometer.2. Sandwiches located at the edge of the sandwich display cooler had a temperature of 4C.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The thermometer located in the customer cooler by the coffee station is in not working. Ensure that the cooler has a functioning thermometer.2. Sandwiches located at the edge of the sandwich display cooler had a temperature of 7C. Ensure that all high-risk food items requiring refrigeration are stored at or below 4C.The sandwiches located on the inside of the cooler measured below 4C. Recommend not storing the sandwiches on the edge of the display cooler or limiting stock in the cooler to allow more airflow around the products.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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?
      • There was a gap in the middle of the front door when it was fully closed. A section of the weather-stripping was missing. Ensure that all external entrances are sufficiently covered to prevent the entry of pests.
  9. Monitoring Inspection

    1 infraction

    • 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?
      • There was a gap in the middle of the front door when it was fully closed. A section of the weather-stripping was missing. Ensure that all external entrances are sufficiently covered to prevent the entry of pests.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was excess ice build up observed in the walk-in freezer. Ensure that the ice build up issue is resolved and discard any food items which may have become contaminated.Management indicated that the issue was identified and that they are looking to have the issue repaired by the end of the month.
  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was excess ice build up observed in the walk-in freezer. Ensure that the ice build up issue is resolved and discard any food items which may have become contaminated.Management indicated that the issue was identified and that they are looking to have the issue repaired by the end of the month.
  13. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was excess ice build up observed in the walk-in freezer. Staff indicated that the issue has been noted and their contracted maintenance team has been contacted. Ensure that the ice build up issue is resolved and discard any food items which may have become contaminated.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in freezer is broken and can't be easily opened. Staff informed that their maintenance teams are aware of the issue and will be fixing the equipment along with the rest of the renovations being completed. Ensure that all equipment is maintained in good working order.
  16. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer strips used for the three-compartment sink expired on Feb 1, 2024. Staff acquired test strips which were not expired. Ensure that staff have access to satisfactory test strips to measure sanitizer concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in freezer is broken and can't be easily opened. Staff informed that their maintenance teams are aware of the issue and will be fixing the equipment along with the rest of the renovations being completed. Ensure that all equipment is maintained in good working order.

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