7-Eleven #29927

401 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service

11 inspections

1. MonitoringMar 28, 2025

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Thermometers were not available in some refrigeration units. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place thermometers in all refrigeration units.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): In-use tongs are not being cleaned at the required frequency. Utensils must be washed, rinsed, and sanitized at least every 4 hours to prevent pathogen growth. Wash, rinse, and sanitize any in-use utensils at least every 4 hours.
2. MonitoringMar 19, 2024

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Pizza in the hot holder was measured at 50°C. Hazardous foods must be stored at 60°C or above to prevent the growth of pathogens. Adjust the hot holder so that it holds food at 60°C or above.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Tongs and pizza cutters were observed sitting in a bucket of warm water. Storing utensils in warm water may lead to bacterial growth which may contaminate food. Store the utensils in a sanitizer solution, or in ice water.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
3. MonitoringMar 31, 2023

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - kitchen walls and ceiling are yellow due to grease film, and floors under equipment and around perimeter are not clean. The kitchen area needs a deep cleaning. - exhaust system does not appear to be capturing cooking vapors given yellowing of walls and ceiling around deep fryer
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Please ensure that your food premises permit issued by Interior Health is publicly displayed and has current decal affixed. This is a repeat infraction also noted in 2019 and 2022.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
4. MonitoringApr 6, 2022

   1 infraction

   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Does not have a copy of the permit and the decal was from 2010.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
5. MonitoringApr 5, 2019

   8 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): 1. Bake-in store sausage rolls that are to be sold as per the hot food program was observed to be stored at ambient temperature display with baked goods. All units were discarded at the time of inspection. 2. Bake-in store cheese croissants were stored at ambient temperature display with other bake-in store shelf-stable products. The cheese filled nature of the product requires additional evidence for its safety for room temperature storage. Approved food safety plan could not be provided for this product for review. All units were discarded at the time of inspection. Store manager was requested to check with corporate on the food safety requirements with this product. Sales of this product are not permissible until approved plan and measures are in place. Note: No records exist for the hot food program for the month of April. Record keeping practices for prior months are inconsistent. Trending on available records from January suggest that corrective action is not being taken when critical limits are not being met (eg. continuous measurements of a fridge at >40F, up to 48F over multiple readings have no corrective actions indicated).
     • 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.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Till staff did not wash hands after handling cash/smokes and engaging in sales duties prior to putting on gloves to dispense food. Handling of gloves was conducted in a manner that would result in contamination of contact points with food. Store manager was unable to discuss hand hygiene requirements as described in corporate level food safety general SOP. At the time of inspection, chicken program staff is diligent with changing gloves between tasks, however no handwashing is observed when moving between working with raw and RTE products. Staff was reminded that glove use is not a replacement for proper handwashing. This was particularly emphasized for when switching to handling cooked product.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): All cold storage units (inclusive of chicken room and back storage room units) must have an accurate in-unit thermometer. Select units only have digital read-outs that are integrated into the unit. These read-outs should not be relied on for temperature assessments. Ensure thermometers are placed in an area of the unit that is easily accessible and representative of storage temperatures. One hotholding unit thermometer is broken.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Probe thermometers used by the hot food program are caked with food debris --cleaning and sanitizing requirements for food contact surfaces are not being met. Please refresh staff on corporate level food safety general SOP.
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Hot food program over is splattered with food debris--requires cleaning. 2. Moderate level of organic residue in pizza fridge--requires cleaning. 3. Undercounter cupboard doors at front handwash station is worn with wood fibres exposed. Please repair/replace to ensure surface that is smooth, durable, easy to clean, and non-pervious to moisture. Work order for maintenance to be provided as confirmation for this task by the indicated date--completion of works is not necessary by this date.
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): 1. Handwash station at front food service station was not supplied with single use paper towel. Dispenser is empty. Dispenser is located in a high location and may not be easily accessible to all staff. Please adjust height setting as necessary to facilitate ease of access by all staff. 2. Handwash station at back warewashing stations was not supplied with single use paper towel. Dispenser is empty. 3. Paper towel is not in dispenser in chicken room. A roll is available beside the sink, but can be easily exposed to contamination. Shorter staff indicated difficulty in filling/reaching unit in chicken room. Please adjust height setting to accommodate staff needs
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Valid permit to operate is not posted in a visible location. Please ensure permit with valid decal is posted in a publicly viewable area.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Operator/store manager does not have valid Foodsafe certification or equivalent training. Ensure training requirement is met by the indicated date. Proof of completion is required.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
6. MonitoringMay 11, 2017

   3 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): The manager pointed out a freezer that was not in use, because it was not keeping the correct temperature. When the freezer was opened, a bag of meat products was found. The freezer was measured at 14.0 °C and the temperature of the product was measured at 10.2 °C. This product had been within this freezer since the morning for approximately 3 hours at the time of inspection. Since this product had been sitting in the temperature danger zone where pathogens can rapidly grow (between 4 °C and 60 °C) for greater than 2 hours, the manager was asked to discard the product. No other food items were being stored in the freezer.
     • F1.4A - Potentially hazardous food must be maintained at 4°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): Discussed cleaning procedures for ice water flavouring container with an employee. Currently, this container is only being washed and rinsed periodically. Please ensure that this metal container is also sanitized in the 200 ppm Quat solution after washing and rinsing. The sanitizing solution is required to kill bacteria and ensure effective sanitizing of surface. This container should be emptied and cleaned every two hours minimum. Use chemical test strips to verify the Quat concentration and discard the solution if it is measured below the required concentration. Observed a flour scoop being stored within the flour container. This scoop should be stored outside of the container to avoid having the handle potentially contaminating the food within.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): Observed paper towel stored outside of the paper towel dispenser. Please ensure that the paper towel is put into the dispenser to protect the paper towel from contamination.
7. MonitoringMay 16, 2016

   1 infraction

   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): It was observed that sanitizer spray bottles (Quats sanitizer) were not available in the food service area of the store. As discussed, please ensure that sanitizer buckets or spray bottles are always available for staff for routine sanitation of food contact surfaces in the food service area of the store. Operator was also advised to ensure that staff are checking the concentration of sanitizer with test strips to validate required levels are being used (200 ppm).
8. MonitoringNov 3, 2015

   1 infraction

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Undercounter refrigeration unit under oven does not have a thermometer. Integrated thermometer is broken. Please replace. Documentation practices should be improved.
9. MonitoringFeb 11, 2015

   2 infractions

   • 4.1 - Is the written food safety plan developed and maintained for the facility?
     • Observation(s): Food safety plan was not available on site. Manager has not been able to locate the document. This is a concern that will be discussed with the quality assurance manager to address.
   • 5.1 - Is the written sanitation plan developed and maintained for the premises?
     • Observation(s): Sanitation plan was not available on site. Manager has not been able to locate the document. This is a concern that will be discussed with the quality assurance manager to address.
10. MonitoringNov 14, 2014

    1 infraction

    • 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Major renovations were scheduled for this facility on December 7 to implement the new chicken program. Floor plans for this renovation were not submitted for approval. Discussions have taken place with the 7-eleven corporate QA manager to review the required information for approvals. Approval process is currently under way.
11. MonitoringOct 22, 2013

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Sanitizer dispenser at the warewashing station was not dispensing quat sanitizer as siphon was lifted from the bottle. This was corrected at the time of visit. Please ensure staff check sanitizer level to ensure 200ppm quat is met when filling spray bottles or when warewashing.