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7-Eleven #25429

1115 Bernard Ave Kelowna BC V1Y 6R3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
2.9 / 5

Opening hours

  • TuesdayOpen 24 hours

Contact details, hours and reviews from Google Maps

Inspection summary

7-Eleven #25429 has been inspected 8 times by Interior Health Authority since October 1, 2013. The most recent inspection, on December 12, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on December 12, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 16, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 June 27, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 across 2 separate inspections, most recently on March 16, 2021. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • 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 once on June 7, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As requested in previous inspections, please unclutter and clean the back storage area, including underneath refrigerators, storage shelving, etc.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please clean and unclutter the front prep table refrigerator, particularly the upper insert section and provide a follow-up photo of the cleaned unit and inserts in use during sandwich preparation.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Front sandwich prep table refrigeration unit is located in close proximity to customer shopping/access areas without adequate separation or barriers to prevent direct access or customers in close proximity to food preparation area/surfaces.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Sanitizer feed in the back room was found connected to Zep Neutral Floor Cleaner and not Supermarket Sanitizer. This was corrected at the time of inspection.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray bottle found with incorrect chemical and accordingly, a food grade hard surface sanitizer was not being used on food contact surfaces. Pizza cutting knife was observed within the hand washing sink basin at the front food service area and improperly cleaned.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Underneath shelving/equipment inside the walk-in section of the main beverage cooler and front foodservice area were observed in an unsanitary condition. A sour/off smell was also noted in the walk-in section of the beverage cooler. The metal cabinet on the floor inside the walk-in section of the beverage cooler is showing rusted shelving and contributing to the difficulty with proper cleaning and sanitation in this cooler. The back storage room was observed in an unsanitary condition (under and behind equipment and shelving) with clutter on the floor or items stored in a manner that is preventing ease of routine cleaning.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The cooler holding sandwiches was operating at 6-7C at time of inspection.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not available at the food preparation area.
  6. Monitoring

    2 infractions

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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