7-Eleven #29435 H

410 9 Ave N Golden BC V0A 1H0 · Restaurant - Food Service

10 inspections

1. MonitoringJul 14, 2026

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Frozen baked items (cookies) were observed to be stored uncovered in the small freezers. All food items must be stored securely with lids or covered with saran wrap to protect foods from contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): At the time of inspection, the walk-in freezer was undergoing service/repairs.
2. MonitoringNov 12, 2024

   0 infractions

3. MonitoringNov 7, 2023

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1) upon inspection, it was noted that the hot holding unit with tamales was measuring ~55 degrees C.
4. MonitoringNov 17, 2022

   1 infraction

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): 1) Upon inspection, it was noted that a number of frozen foods were being stored open/unprotected in their boxes.
5. MonitoringNov 8, 2021

   0 infractions

6. MonitoringJul 25, 2019

   0 infractions

7. MonitoringAug 15, 2017

   1 infraction

   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Knives with coloured coating blades were used for food preparation. The coating cannot be considered food grade. Please discard and replace with non-coloured coating knives.
     • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
     • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
8. MonitoringJun 17, 2016

   2 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): A thermometer was absent from the sandwich preparation cooler. Ensure that this unit is equipped with an accurate thermometer displaying 4°C or less at all times.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer for food contact surfaces was absent from the sandwich preparation area. Provide an approved sanitizer that is readily available to staff to ensure adequate destruction of pathogens. (Ex. bleach at 100ppm (1/2tsp per 1L water) or QUATS at 200-250ppm).
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
9. MonitoringOct 29, 2015

   5 infractions

   • 2 - Are proper hot holding procedures followed?
     • Observation(s): 1. Hot holding unit approximately 53°C. Unable to adjust the temperature. ***All hot holding MUST be at ≥60°C at ALL times*** Please do not use this unit until it can maintain a temperature of ≥60°C 2. Ensure all hot holding units have a NSF thermometer facing the back so the staff can monitor the temperature.
     • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
     • 2.2 - Accurate thermometers must be provided to monitor equipment.
   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Creamo & Creamers that required refrigeration were left out on the counter. There was an ice pack in the container but the ice pack was warm. Ensure these are kept at ≤4°C at all times. Ensure all frozen products are thawed in the cooler. All coolers at acceptable temperature.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 1. Dishes (tongs, pizza trays, utensils) were being washed in the small hand sink in the cash area and not being sanitized. ALL dishware MUST be washed and sanitized in the 3-compartment sink. For the sanitizing step dishware must be fully submersed in sanitizer (100-200ppm bleach solution or 200ppm Quats) for a minimum of 2 minutes and then allowed to air dry. The hand sink must always be clear and available for hand washing. 2. The tongs/utensils used to dispense hot food were not being washed and sanitized regularly. They must be washed and sanitized at least every 2 hours. The fry cutter must be disassembled and washed and sanitized after every use or at least every 2 hours if used throughout the day. The pieces that can be removed are to be washed/sanitized in the 3-compartment sink and the rest of the unit should be cleaned and sprayed with sanitizer and allowed to air dry.
     • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): 1. The handwash sink in the fried chicken area has no soap or paper towel. Ensure liquid hand soap and a paper towel dispenser are installed prior to using the back area for food prep/frying. 2. The handwash sink in the cash/hot food dispensing area does not have paper towel in close proximity. A paper towel dispenser must be installed in this immediate area.
     • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
     • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan required for fried chicken. ***Ensure this is submitted to this EHO prior to starting to make fried chicken***
     • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • 17.3 - Food safety management procedures must identify all critical control points.
     • 17.4 - Food safety management procedures must include critical limits for all critical control points.
     • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
10. MonitoringSep 29, 2014

    0 infractions