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24-Seven Esso Gas Station

1009 Main St Okanagan Falls BC V0H 1R0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

24-Seven Esso Gas Station has been inspected 6 times by Interior Health Authority since May 24, 2017. The most recent inspection, on February 25, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 February 25, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 27, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on February 25, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 May 21, 2025. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior Health Authority, 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.

6 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Samosas were found to be 45 C at time of inspection. All potentially hazardous foods must be kept at 60 C minimum. This was originally found out of compliance in November 2023, and May 2025. This has been an ongoing issue and must be addressed. Please note that this can be a $345 ticket under section 14 (2) of the Food Premises Regulation. I will check back that the samosas are being hot held at correct temperatures and may escalate further if necessary.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Plan could not be produced by staff at time of inspection
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Plan could not be produced by staff at time of inspection
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certified staff not available on site. Ensure that in the absence of the operator, at least one employee present in the establishment has a valid FOODSAFE certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Samosas in the hot holding unit were found to be 48.6 degrees Celsius. All potentially hazardous foods must be stored or displayed at 60 degrees Celsius or hotter.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • The items that are used for handling or touching food or food contact surfaces must be washed with sanitizer. Bleach at 200 ppm must be used when washing these areas. Because there is food being served to the public a spray bottle with bleach must be available. A small bottle can be purchased at the dollar store and this can be used to wash food contact surfaces.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Samosa hot holding unit not quite hot enough.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  6. Monitoring

    0 infractions

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