7-Eleven 26694H - Food
779 Sutherland Drive E Brooks AB T1R 0H4 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A sewage backup is present in the facility.• Please ensure the entire facility is thoroughly cleaned and sanitized following completion of maintenance.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floors in the kitchen appear difficult to clean, especially where the tiles are elevated in front of the deep fryer and under the sinks where there are cracks between tiles and the tile surface is worn and stained. The tiles are also scratched on the surface from moving equipment, and the surface in front of the breading table is worn from wear. May 8, 2025: Confirmed that a work order has been created. *REPLACE entire kitchen floor with a durable, smooth and cleanable flooring to permit better cleaning and sanitation of floors.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floors in the kitchen appear difficult to clean, especially where the tiles are elevated in front of the deep fryer and under the sinks where there are cracks between tiles and the tile surface is worn and stained. The tiles are also scratched on the surface from moving equipment, and the surface in front of the breading table is worn from wear. *REPLACE kitchen floor to be smooth and cleanable to permit better cleaning and sanitation of floors. Produce a renovation plan by May 9th.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floors in the kitchen appear difficult to clean, especially where the tiles are elevated in front of the deep fryer and under the sinks where there are cracks between tiles and the tile surface is worn and stained. *Replace kitchen floor to be smooth and cleanable to permit better cleaning and sanitation of floors.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in the kitchen are dirty under the three-compartment sink, along baseboards and around tiles that are elevated in front of the deep fryer. Floors are dirty in the back entrance. Fridge handle in the kitchen and freezer handle in the back storage room is accumulating grime. There is a pink pop or syrup spill on the floor near the beverage station. There is a crevice on the floor next to the sandwich cooler where debris accumulates. Clean and sanitize the mentioned areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel in the public bathroom is empty. Replace paper towel.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floors in the kitchen appear difficult to clean, especially where the tiles are elevated in front of the deep fryer and under the sinks where there are cracks between tiles and the tile surface is worn and stained. Ceiling tile is missing in the back storage room.*Replace kitchen floor to be smooth and cleanable to permit better cleaning and sanitation of floors.*Install ceiling tile in back storage room.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in the kitchen are dirty under the three-compartment sink, along baseboards and around tiles that are elevated in front of the deep fryer. Floors are dirty in the back entrance. Fridge handle in the kitchen and freezer handle in the back storage room is accumulating grime. There is a pink pop or syrup spill on the floor near the beverage station. There is a crevice on the floor next to the sandwich cooler where debris accumulates. Clean and sanitize the mentioned areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Detergent and sanitizer dispenser will generate hot water above 45 C when turning on the hot water tap at the same time. The tap faucet is too long to be centered in the rinse sink. Directing it over the first and last sink will dilute the detergent or sanitizer. Sink plug is also missing for the sanitizer sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- A leak continuous to contribute to a syrup spill. The syrup drains against the low area against the wall. Resolve leaking issue and clean spills as they occur.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hot water reaches approximately 35°C to 36°C after mixing with detergent and sanitizer. The hot water on its own reaches up to 58°C Washing, rinsing and sanitizing for manual dishwashing requires water temperature of not less than 45°C (113°F) to reach the necessary reduction of bacteria levels (Food Retail and Services Code, 2003 (amended March 2020)).
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The three-sink manual dishwashing dispenser is not set up to provide no less than 45°C (113°F) temperature water in the detergent and sanitizer sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard is coming off the wall in the staff bathroom. Repair baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Syrup has leaked in the office from the pop bibs against the back wall onto the floor and into the rubber baseboards under the bib stand. Grime is still built up on edges of the floor in the staff bathroom. Hot water and a bristle brush may be needed to remove grime in these areas. Please clean and sanitize.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hot water reaches approximately 35°C to 36°C after mixing with detergent and sanitizer. The hot water on its own reaches up to 58°C Washing, rinsing and sanitizing for manual dishwashing requires water temperature of not less than 45°C (113°F) to reach the necessary reduction of bacteria levels (Food Retail and Services Code, 2003 (amended March 2020)).
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The three-sink manual dishwashing dispenser is not set up to provide no less than 45°C (113°F) temperature water in the detergent and sanitizer sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard is coming off the wall in the staff bathroom. Repair baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Syrup has leaked in the office from the pop bibs against the back wall onto the floor and into the rubber baseboards under the bib stand. Grime is still built up on edges of the floor in the staff bathroom. Hot water and a bristle brush may be needed to remove grime in these areas. Please clean and sanitize.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of parchment paper used for food were stored on the floor under the front service food equipment. This was moved to the back storage room off the ground. Do not store items used for food on the floor to protect food and food contact surfaces from contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water is not reaching hot temperatures for dishwashing, sanitation or hand washing purposes. Hand sinks reached between 23 to a maximum of 26.2 degrees Celsius. Chicken prep sink reached a maximum of 23.5 degrees Celsius. Three compartment sink reached a maximum of 29.3 degrees Celsius. Hot water must be set to greater than 45 degrees Celsius to achieve 45-degree Celsius dish water. The current hot water system is not meeting this requirement and must be revamped, boosted, or upgraded to meet the needs of the food establishment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard is coming off the wall in the staff bathroom. Repair baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Garbage is getting caught under the food counters in the front service area against the back wall. Syrup has leaked in the office from the pop bibs against the back wall onto the floor and into the rubber baseboards under the bib stand. Staff bathroom floor and base of wall is grimey and appears to not have been cleaned in a while. Clean and sanitize the mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- At the time of inspection, used paper towel was littered on the floor and hand sink and toilet paper was not supplied. Walls contain splashes of dirty water and some grime is accumulating on the floor around the toilet. At the time of inspection, staff stocked the toilet paper, paper towel on the floor and sink was cleaned up and staff committed to deep cleaning the bathroom on his present shift.
- 23. Is the facility maintained in a clean and sanitary condition?