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7-Eleven #25440

8 - 2929 St Johns St, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

7-Eleven #25440 has been inspected 21 times by Fraser Health Authority since December 9, 2011. The most recent inspection, on April 9, 2026, found no infractions.

13 of 21 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 8 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.

  • 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 3 times across 3 separate inspections, most recently on June 6, 2019. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on July 16, 2018. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • 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 July 31, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 17, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on March 30, 2021. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Fraser 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.

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation throughout premise needs minor attention
      • Corrective Action(s): Please clean and sanitize; slurpee area, back room, service area, floors in store, walk in cooler
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not available at time of inspection (but decals were)
      • Corrective Action(s): If permit cannot be found, you must order replacement permit.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Spray bottle hand sanitizer is at the hot dog condiments station (condiments are uncovered). When customers sanitize their hands, the spray could potentially contaminate the uncovered condiments.
      • Corrective Action(s): Either switch to a gel hand sanitizer or keep all condiments covered/lid.
      • Correct By; Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Undercounter freezer in main center area was at -6 deg C
      • Corrective Action(s): Operator to adjust/monitor freezer to maintain internal temperature of -18 deg C or less consistently.
      • Correct by; Immediately
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 buckets of sauce left out at room temp. (~21.7C) Sauce packaging in the walk-in cooler stated "keep refridgerated." Documents on site not available to support the practice of maintaining the sauces at room temperature. Operator must submit an updated plan regarding their procedures if practice were to continue.
      • In the meantime, keep sauces hot held at >= 60C or cold hold at <= 4C, or discard every 2h and replace with new sauce from walk-in cooler. Operator voluntarily threw the sauces in the garbage.
      • Corrective Action(s):
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in the from food processing area.
      • Corrective Action(s): Sanitizer must be available at all times.
      • Please ensure that all staff are aware of how to make up an accurate sanitizer concentration. Ideally have the dispensing unit set to make up the dilution.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust, dirt and food debris under shelves and equipment.
      • Corrective Action(s): Please update cleaning schedule and conduct regular deep cleaning.
      • There have been issues with rodents at this facility. Lack of attention to cleaning can make any furture problems worse. Current sanitation level of facility makes it difficult to identify any new pest activity.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Observation #1: Sanitizer dispenser in back was near empty and solution had solidified. Replaced the sanitizer bucket with a new one.
      • Observation #2: Sanitizer spray bottle at front food service had 100 ppm quats solution - 200 ppm quats solution is required. Operator emptied the bottle and refilled with new solution *Make a new solution at least 1x/week to maintain the correct concentration
      • Corrective Action(s):
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Pre-packaged items were past their best before dates.
      • Corrective Action(s):
      • - Remove items from sales floor, discard them or return them to the vendor
      • - Ensure that the best before dates are checked more frequently
      • Violation Score: 5
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning was completed. But hard-to-reach areas under equipment in the back room as well as some areas under the slurpee machine require more cleaning.
      • Corrective Action(s): Please clean as needed. This is essential especially when addressing pest control issues.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer noted on premises but not observed in use.
      • Corrective Action(s): Please ensure that all staff are aware of which product is the sanitizer and aware of the importance of using sanitizer on food contact surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bait stations noted in the back storage area.
      • Corrective Action(s): Please remove bait staitions. Pesticides are not permitted in food storage and food preparation areas. Only non-chemical measured to be used.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt and debris noted through out facility; under shelves and equipment, inside walk-in-cooler, in-between equipment both in the store and the storage areas.
      • Corrective Action(s): Cleaning required to maintain basic sanitation levels. At this level of sanitation you will not be able to monitor for pests and in fact will encourage a pest infestation.
      • Violation Score: 9
  20. Routine Inspection

    0 infractions

  21. Routine Inspection

    0 infractions

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