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7-Eleven #29936

75 Centennial Drive, Mackenzie, V0J 2C0 · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer spray bottle in the front area. *Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Operator changed sanitizing solutions as required to always maintain an effective concentration (200 ppm QUAT) - follow manufacturer's specifications).
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The hard to reach areas, including below the coolers, freezer, three-compartment sink, and behind the stove are not being maintained in a clean and sanitary condition. *In a commercial food establishment, all equipment, utensils, surfaces must be maintained in a sanitary condition.
      • Corrective Action: Operator to ensure the above-mentioned area is kept clean and deep cleaning must be done as per the sanitation plan, which is weekly.
  2. Follow-Up Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit was not posted in a conscious location.
      • Corrective Action: Locate/Replace the health permit and post in a conspicuous location were it is visible to the public.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: During the follow-up inspection observed clutter / unnecessary equipment in the back storage room was still occupying the area.
      • Corrective Action: Clear out all equipment to ensure your staff can easily clean and sanitize all areas in the facility preventing conditions that may allow harbouring of pests.
  3. Routine Inspection

    3 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: During a routine site visited observed clutter in the backroom.
      • Corrective Action: Remove all the clutter that is not required for operations. Organize equipment required for operation to prevent conditions that may allow harbouring of pests.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Equipment associated with hot water delivery (electrical/plumbing) was not in good working order.
      • Corrective Action: Promptly fix the equipment associated with hot water delivery.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Witnessed a hand washing station basin obstructed with dirty dishware. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure all fixtures designated as hand wash stations are accessible at all times and are free from obstructions.
  4. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Proper sanitizing procedures were not followed in the front food preparation area. Utensils like the tongs and scoops near the hold-holding unit and oven area were not cleaned and sanitized routinely and the operator stated that they were cleaned once at the end of the day. Unsanitary food contact surfaces may contaminate the other food being prepared at the same time. Food contact surfaces must be sanitized every 2 hours to reduce contamination of food as unsanitary surfaces and utensils might introduce pathogens into the food.
      • Corrective Action: The operator was told to start sanitizing all food contact surfaces in a timely manner that is at least once every 2 hours and to train and educate all staff on new sanitizing procedure. The operator was instructed to immediately start using the Quat sanitizer (was already being used in the 3-compartment sink) in the sanitizer buckets and use a clean cloth for sanitizing food contact surfaces with concentration of above 200ppm to sanitize the utensils and the food contact surfaces once every 2 hours.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Coving at wall to floor joints in the kitchen area under the 3-compartment sink and behind the grease trap in poor condition leading to accumulation of food debris and grease. Properly constructed floors facilitate cleaning and sanitizing.
      • Corrective Action: Instructed the operator to repair or replace the coving in order to allow for the area to be easily cleanable (under the 3-compartment sink and behind the grease trap).