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7-Eleven #29936

75 Centennial Drive, Mackenzie, V0J 2C0 · Restaurant

Official record from Northern Health →

Inspection summary

7-Eleven #29936 has been inspected 5 times by Northern Health Authority since June 10, 2022. The most recent inspection, on August 5, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on April 28, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 21, 2024. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 5, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 19, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 5, 2026. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The prep cooler is not equipped with a barrier, shield, or cover to protect exposed food items from contamination. The operator indicated that the unit was delivered and installed without protective covers. Public Health Significance- Exposed food items are vulnerable to contamination from customer and employee activities, respiratory droplets, dust, and other environmental sources. Food must be protected from contamination to reduce the risk of foodborne illness.
      • Corrective Action: Operator was informed to consult with management to identify and implement an appropriate solution that provides adequate protection for food stored in the prep cooler. A suitable barrier, guard, or cover should be installed and maintained to prevent contamination of exposed foods.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Hard-to-reach areas, including beneath coolers, hot holding units, and other fixed equipment, are not being maintained in a clean and sanitary condition. Accumulations of food debris and dust were observed in these areas. Public Health Significance- Inadequately cleaned areas can accumulate organic matter that supports the growth of bacteria, attracts pests, and contributes to contamination of food-contact surfaces and food preparation areas.
      • Corrective Action: Operator was informed to ensure that staff include hard-to-reach areas and areas beneath equipment in the routine cleaning and sanitation schedule.
  2. 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.
  3. 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.
  4. 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.
  5. 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).

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