7-Eleven #29783

101-125 Hwy 33 E Kelowna BC V1X 2A1 · Restaurant - Food Service

9 inspections

1. MonitoringJul 8, 2026

   0 infractions

2. MonitoringFeb 4, 2025

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Food residue buildup was observed on the French fry cutter. Inadequate washing and sanitizing of the cutter can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure to dismantle the removable parts while cleaning and follow the manual cleaning procedures properly. Wash, rinse, and sanitize the cutter as per the Sanitation plan.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The sink installed in the kitchen was noted to be used as prep sink and operator indicated that the sink located in the food store area is used as hand sink. This hand sink is separated by a door.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): It appeared that the operator made the changes in the floor plan without approval. 3-compartment sink in the kitchen is relocated to other side of the building and one sink is installed in the kitchen, which is being used as prep sink. Please provide a drain board adjacent to the prep sink and install a handwashing station in the kitchen to prevent food contamination and to facilitate proper handwashing of food handlers.
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
3. MonitoringOct 12, 2023

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Automatic sanitizer dispenser for QUATS estimated to be about 100 ppm versus typical 200 ppm depending on label instructions. Area is used to prepare raw chicken to ready to eat.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
4. MonitoringFeb 2, 2022

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Missing ceiling tiles in the back food storage area. 2) No shatterproof light covering in the back food storage area 3) Garbage is piled up in the hallway leading to the freezer and in the back food storage area.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Operator noted that the hand sink immediately outside the back cooking area is used as the hand sink for staff during food handling. This sink is separated from the cooking area by a door. There is a 3-compartment sink directly in the cooking area which is used for both food prep and dishwashing. There is soap and paper towels stocked in this area.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
5. MonitoringJun 13, 2018

   2 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): a) The staff did not wash hands after using the cash register and prior to handling food and food equipment during the inspection. b) The staff did not wash hands after using the cash register and prior to putting gloves during the inspection. b) The staff did not wash hands after touching nose and prior to handling food and food equipment during the inspection. The Environmental Health Officer discussed the inadequate handwashing with the concerned staff during the inspection however, she said that she is just too busy to wash hands. The Officer told her that hand washing is required to protect the food from contamination and the customers from any food borne illness.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): a) Car antifreeze products are stored on the same shelves with packaged food products in the back storage area. To reduce any potential contamination to the food packaging, the staff moved the antifreeze products away from the food products during the inspection. b) Raw chicken pieces are being thawed under the cold running water without any package to prevent contamination. The best safe practices are outlined in this link: <https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-consumers/bigthaw2>. Please contact the Environmental Health Officer for follow up by Jun. 20, 2018.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
6. MonitoringJun 26, 2017

   2 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): The record shows that the some food cooking temperatures were not completed in the store template.
     • F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Non-food items (e.g. office supplies, bulletin pins and tacks, etc) are stored above the food storage containers and are not be stored in designated areas away from any food, food equipment or food contact surfaces.
     • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
7. MonitoringApr 8, 2016

   4 infractions

   • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): A food staff is wearing rings on hands while handling foods during the inspection. Please remove jewelleries on hands for adequate hand washing for the food preparation and minimise any contamination.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): - A food probe thermometer is not stored in a sanitary manner. - Scoops are stored in dry foods in a manner that the handles touch foods directly.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): The test strip kit for the sanitizer is not available to verify the concentration of the sanitizer.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): - Soap is not available for the hand washing sink in the front food preparation area. - Paper towel is not available for the hand washing sink in the food preparation area in the back room. - Please do not have the garbage bin in the manner that would limit the access to the hand sink in the front food preparation area.
8. MonitoringMay 13, 2015

   5 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): *A food thermometer is not available in the condiment fridge.
   • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): *A food staff did not wash hands after handling a cashier and prior to handling food and food equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): *A food probe thermometer is not stored in a sanitary manner. *Scoops are stored in dry foods in a manner that the handles touches foods directly.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): *The test strip kit for the sanitizer is discoloured and it may not provide accurate readings.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): *The hand sink in the food area in the front area is blocked by a garbage bin.
9. MonitoringMar 4, 2013

   0 infractions