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Circle K 22733 - Food

7414 50 Avenue Red Deer AB T4P 1X7 · Food - General

Official record from Alberta →

Inspection summary

Circle K 22733 - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on December 30, 2025, found no infractions.

3 of 5 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.

The last 2 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.

  • 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 4 times across 2 separate inspections, most recently on June 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 25, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The open-faced cooler, which holds prepackaged sandwiches and snacks, was measured at 8-15C with an infrared thermometer. Sandwich internal temperatures measured with probe thermometer at: 10C, 12C, 9.5C, 13C. Sandwiches measuring over 4C were removed from sales floor (to be processed by operator to return to manufacturer).Cooler thermometer was located at the back of the unit and measured 6-7C.ACTION:-Repair or replace the cooler so that it can maintain food at 4C or less.-Do not overfill the cooler, including blocking airflow outlets.-Do not put removed sandwiches back into the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The taquito roller:Two taquitos that were not rotating were measured at 50-55C (infrared thermometer). Operator noted that the taquitos do not spin occasionally due to the breading around them. The taquito unit heat setting was turned up and the taquitos were manually rotated.ACTION:If the non-rotating taquitos and the front-most foods on the shelf are not maintained at 60C or higher, please foods rotate regularly (every 30 minutes or so) OR increase the heat so that all hot-held foods are 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich hot holding unit:Sandwiches stored at the front of the unit were measured with a probe thermometer at 51C. The sandwiches measured below 60C were discarded by PHI. Discussed temperature Danger Zone (4C-60C) with operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the backroom was not supplied with paper towels for hand drying.ACTION:Ensure that all handwashing sinks are fully supplied with paper towels, hand soap, and a garbage can.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Taquito hot holder - measured at 55C with probe thermometer. Operator increased temperature and 62C was reached.Sandwich hot holder - measured at 48-60C with probe thermometer on bottom. Temperature increased to maintain over 60C.
  5. Monitoring Inspection

    0 infractions

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