7-Eleven #29903

3968 Lakeshore Rd Kelowna BC V1W 1V5 · Restaurant - Food Service

10 inspections

1. MonitoringApr 10, 2026

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Potentially hazardous food sauces were being left out at room temperature. Staff were instructed to keep all potentially hazardous sauces under temperature control at all times or implement time tracking for ambient temperature storage and discard them after 2 hours.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
2. MonitoringDec 23, 2024

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Potentially hazardous food sauces were being left out at room temperature. Staff were instructed to keep all potentially hazardous sauces under temperature control at all times or implement time tracking for ambient temperature storage and discard them after 2 hours.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer solution was in use at the time of inspection. Staff made a fresh sanitizer solution during the inspection and was instructed to keep this available.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Staff stated that the hot dogs and taquitos were left out at room temperature for 2 hours for thawing prior to placing in the rollers. Staff were instructed that food needs to be thawed following approved methods and not left out at ambient temperatures.
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Staff stated that utensils in the condiment trays were rotated and cleaned once per day. Staff were advised to rotate and clean them at increased frequency or immediately if they become dirty.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
3. MonitoringDec 15, 2023

   0 infractions

4. MonitoringMay 5, 2023

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Routinely maintain the hot dog station (big bite bar) with adequate stock of utensils for customers to self serve the condiments. Wooden forks were observed during inspection as scoops for condiments. Container of condiment with a broken plastic spoon was replaced with new batch.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
5. MonitoringOct 21, 2022

   1 infraction

   • F1.7 Are foods protected from contamination?
     • Observation(s): One of the spoons used for scooping hot dog condiments was found with the handle in direct contact with a condiment. Operator voluntarily replaced that tray of condiments with a new batch. Operator was requested to increase monitoring of self-serve bars to ensure ready-to-eat foods are not contaminated during public access, and utensils are replaced at least every 2 hours or when dirty. Operator was recommended to obtain longer spoons/scoops so the handles extend outside of the trays, reducing the chance of the handles being left in contact with food, causing cross contamination.
6. MonitoringOct 5, 2021

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Hot holding of hot dog sauces cannot hold the temperature of the food at 60 degree Celsius or higher. During time of inspection, observed to be 53 degrees Celsius Cold holding unit that holds the hot dog ingredients such as onions is at 2 degrees Celsius but the inserts are not able to maintain a temperature of 4 degrees Celsius and below. At the time of inspection, food is observed to be between 7 to 10 degrees Celsius
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Hand washing station at staff washroom obstructed during time of inspection
     • F2.7E Handwashing stations must remain accessible at all times.
7. MonitoringJun 7, 2021

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Hot holding at 60C or higher Refrigeration at 4C or less Sauces were held at room temperature for an unknown amount of time (20C surface temperature). Operator voluntarily discarded sauces and informed EHO that the appropriate procedure was to keep sauces at 4C or less at all times.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Operator to clean kitchen area by end of day. Operator is aware this area should be cleaned on a more frequent routine to ensure sanitation of all food contact surfaces. In addition, area beneath sink should be also cleaned as it was identified at time of inspection to be cluttered and require maintenance.
8. MonitoringDec 8, 2017

   8 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): Monitor the cooking and hot holding.
     • F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): STaff not able to read the temperature on the thermometer. Locate thermometer in an area that can be accessed. When temperature of food is above 4° C 40° F. must follow up with corrective actions.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Record and monitor the temperatures of coolers in logs as required by food safety plan. Condiment cooler at 54° F, 12° C open case cooler at 47° F . 8° C Lower and monitor temperatures. Ice- cream freezer not maintained at -18 °C, 0 °F
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
     • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Sanitizer must be used on the work counters and food display area.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): The floor has not been cleaned properly along the edges or under the counters, shelves, equipment. Dirt, grime etc. under and around equipment, and baseboards. Clean under all equipment, shelves, and along baseboard, desk etc.. Outside and interior of coolers and freezers require cleaning.
     • 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.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Not following the current plan of recording temperatures. Follow process in plan.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No recent daily records of amount of sanitizer. follow process and record daily, use sanitizers on contact surfaces and food equipment. A sanitizer must be used after a cleaner on food surfaces.
9. MonitoringApr 27, 2015

   1 infraction

   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): Kitchen surfaces are damaged and in need of resurfacing.
     • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
10. MonitoringDec 17, 2013

    4 infractions

    • 4.1 - Is the written food safety plan developed and maintained for the facility?
      • Observation(s): Records not recorded for the day of inspection.
    • 4.2 - Do processes match the written food safety plan?
      • Observation(s): Temperature of coolers not recorded today. Records in booklet show daily records recorded.
    • 4.3 - Do corrective actions match the plan?
      • Observation(s): Temperature of coolers to be recorded.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Quat sanitizer used in spray bottle under 200 ppm, adjust.