7-Eleven #32107

1250 Middleton Way Vernon BC V1B 2V9 · Restaurant - Food Service

9 inspections

1. MonitoringSep 23, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Food on the roller units (warming section) was measured at 50°C. The temperature dials were set below the "hold/warm" range. Corrective Action: Increase the unit temperatures so food is held at 60°C (140°F) or hotter. Any adjustments to the settings must not result in the food reaching a temperature below 60°C (140°F). Operator to monitor the pizza warming case, ensure food inside the case is held at 60°C (140°F) or hotter. Some variability was noted at the time of inspection.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3B: In-use tongs used by staff are washed every 8 hours. Insufficient frequency. Corrective Action: Clean and sanitize all in-use utensils and their storage containers/surfaces at least every 4 hours. F2.3D: Spray bottles are suspended over the front hand sink splash guard. They are less accessible and vulnerable to splash/drip contamination from the sink. Corrective Action: Store spray bottles on a clean surface in the front area, easily accessible and away from food and contamination sources.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: A loose paper towel roll is provided at the hand sink, in addition to the existing dispenser. Loose rolls are prone to contamination. Corrective Action: Supply alternate paper towel in an enclosed, tabletop dispenser at the hand sink. The staff washroom sink should be maintained or repaired so the water pressure is normal.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: The Food Safety Plan could not be located. Corrective Action: Provide a corporate Food Safety Plan.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Provide a corporate Sanitation Plan. Ensure both Plans are accessible onsite in hard copy or digital format.
2. MonitoringOct 11, 2024

   3 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2,5 (1) Inadequate sanitation was observed in the back food processing area. Floors had food debris and were dirty Corrective Action (1) Clean the floors regularly to remove debris from previous food processing.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2,7 (1) Hand wash basin in the washroom was obstructed by boxes that contained cleaning material. (2) No paper towel in the washroom dispenser. (3) Hand wash basin was not draining water as it should. Corrective Action (1) All boxes stored in the washroom must be removed. (2) Refill paper towel in the washroom dispenser. (3) Repair the sink so it drains properly.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): (1) Operator and employees were unable to provide verification of completed FOOD SAFE certification or its equivalent. Corrective Action (1) Operator must have food safety training and in the absence of the operator, at least one employee present in the kitchen must have valid FOOD SAFE or its equivalent.
3. MonitoringFeb 7, 2023

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B(1): The temperature gauge of one thermometer in the hot holding case (chicken) is obscured. Corrective Action: Clean the thermometer so the gauge is visible OR Obtain a new NSF-certified thermometer for the unit. F2.1B(2): Thermometers are not present in the prep table cooler and hot dog toppings cooler. Corrective Action: Obtain NSF-certified refrigerator thermometers for each unit. Obtain new Quat test strips (QT-10) to replace the expired ones.
     • 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): F2.3D: Sanitizer solution is provided from the dispenser at 150 ppm Quat residual. Solution in multiple spray bottles was measured at 0-150 ppm Quat. Corrective Action: Repair the dispenser so it provides sanitizer solution at 200 ppm Quat residual. In the meantime, add concentrated sanitizer to the dispensed solution to yield 200 ppm Quat. Refill the spray bottles. Replace spray bottle solution daily or as needed. The application of StrongArm On The Mark disinfectant to food contact surfaces must be followed by a potable water rinse in accordance with manufacturer directions. Zep FS Supermarket Sanitizer does not require a rinse step and is therefore recommended for use on food contact surfaces.
     • 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): F2.5A: Components of the manual French fry cutter are rusted and cannot be removed for proper cleaning. Corrective Action: Install a replacement commercial French fry cutter that can be fully disassembled. Clean and sanitize after each use or at least every 4 hours. Remove the damaged cutter from the premises. F2.5K: The rack for single-use gloves is mounted near the paper towel dispenser at the front hand sink. Contact with staff clothing and residual water from handwashing can contaminate the gloves. Corrective Action: Move the gloves to a sanitary storage area away from contamination sources.
     • 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.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6: Observed several knives stored inside makeshift sheaths made of cardboard and tape. Corrective Action: Discard this material. Store knives in a clean, dry container or on a magnetic knife rack. Handle carefully. Knife sheaths or edge guards must be made of food-grade material and suited for the intended purpose. F2.6B: Generic putty knives are used to scrape prep tables. This tool is not designed for use on food contact surfaces. Corrective Action: Remove putty knives from the premises OR use for non-food related applications. Replacements must be intended for food contact (e.g. stainless steel bench scraper).
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
4. MonitoringDec 14, 2021

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D(1): Sanitizer solution in spray bottle measured at 400 ppm Quat residual. Zep FS Supermarket Sanitizer intended as a no-rinse sanitizer at 200 ppm (2 mL per litre water). Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm Quat residual per the manufacturer's instructions. F2.3D(2): Spray bottle solution in the kitchen area measured at 0 ppm Quat residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm Quat residual per the manufacturer's instructions. Verify concentration with test strips and change solution daily.
     • 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): F2.5B(1): Observed small amount of dry food debris in recessed space behind garbage bin in front service area. Corrective Action: Clean the area identified to remove debris. Maintain regular cleaning. F2.5B(2): Caulking at the joint of the right edge of the single-basin kitchen prep sink and the splash guard wall is no longer intact. Water is leaking onto the floor from the broken seal. Corrective Action: Repair or redo the seal at the sink-wall junction so it is smooth, intact, and water proof/resistant. F2.5K: Single-use gloves are currently stored uncovered on mounted racks next to the under-counter paper towel dispenser at the front service area hand sink. Gloves in this location are prone to contamination from contact with staff clothing, splashing from the hand sink, and dripping water as staff reach for paper towel. Corrective Action: Move single-use gloves to a sanitary storage location away from sources of contamination.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7B: Faceplate of soap dispenser in kitchen area is damaged and not properly secured. This obstructs convenient use and may discourage proper handwashing. Corrective Action: Remove broken dispenser and replace with new soap dispenser (enclosed, wall-mounted). F2.7C(1): Paper towel not available at hand sink in the front service area. Corrective Action: Supply the hand sink dispenser with paper towel. F2.7C(2): Housing of paper towel dispenser in kitchen area is cracked and in poor condition. This can lead to further damage that may interfere with proper handwashing. Corrective Action: Remove broken dispenser and replace with new paper towel dispenser (enclosed, wall mounted). F2.7C(3): Paper towel roll being stored directly on counter surface at the staff washroom hand sink. Proper dispenser is not provided. Corrective Action: Install an enclosed, wall-mounted paper towel dispenser in the staff washroom.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
5. MonitoringMay 15, 2019

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B-1 Single coffee creamers (dairy) found to be at 13 -16 °C at the time of inspection. It was noted that the ice had melted around the creamers. Operator discarded creamers at the time of inspection and placed new creamers on fresh ice. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure coffee creamers (dairy) remain on ice to assist in keeping the temperature at 4 °C/40 °F or less at all times. The frequency for replacing the ice on the creamers may need to be increased with the warmer weather and resulting warmer inside temperature. F1.2B-2 Cold condiment cooler (relish, onion, pickles, hot peppers) was found to be at 6-8 °C at the time of inspection. Operator turned cooler colder during the inspection and will monitor the cooler to ensure the temperature remains at 4 °C/40 °F or less, but does not freeze the condiments. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure condiment cooler is maintaining a temperature of 4 °C/40 °F or less at all times.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B-1 Daylight was visible between, and under the main front double exterior doors at the time of inspection. ACTIONS REQUIRED: • Operator to install door sweeps and weather stripping around and between front exterior doors to prevent the entry of pests and assist in keeping heat/cold air inside during winter/summer. F2.2B-2 Daylight was visible under back exterior door at the time of inspection. ACTIONS REQUIRED: • Operator to replace/repair door sweep on back exterior door to prevent the entry of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C Public washroom was missing paper towel in the dispenser at the time of inspection. Operator replaced paper towel in the public washroom at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure all handwashing stations are properly supplied with liquid soap, paper towel to assist in proper and frequent handwashing.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
6. MonitoringJul 11, 2018

   5 infractions

   • FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
     • Observation(s): FI1.1D, E, F Nutritional information sign was missing at the time of inspection. Operator reported that the sign was supposed to have been attached to the side of the ready-to-eat food case (Velcro attachment spots where sign was supposed to be was visible, but sign could not be found at the time of inspection). The non-compliance under this infraction will be reported to the BC Ministry for follow-up. ACTIONS REQUIRED: • Operator to locate nutritional information sign and ensure it is visible to customers and contains the required nutritional information, Informed Dining mark (logo), and Healthy Families BC mark (logo) on the poster.
     • FI1.1D Nutrition information should be available before or at the point of ordering.
     • FI1.1E The Informed Dining mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
     • FI1.1F The Healthy Families BC mark (logo) should be displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet or poster.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B Accurate NSF certified thermometer required for all cold holding equipment. NSF certified thermometers missing from walk-in freezer, upright hot food freezer (closest to walk-in freezer), and novelty ice cream freezer at the time of inspection. ACTIONS REQUIRED: • Operator to obtain NSF certified thermometers (3) and place in equipment missing thermometers. F2.1 Observations: • Quats (QT-10) chemical test strips available onsite. • NSF certified digital probe thermometer available onsite - Operator ensures NSF certified probe thermometer is properly calibrated daily and records temperature in log - great!
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B-1 Daylight was visible between, around, and under the main front double exterior doors at the time of inspection. ACTIONS REQUIRED: • Operator to install door sweeps and weather stripping around and between front exterior doors to prevent the entry of pests and assist in keeping heat/cold air inside during winter/summer. F2.2B-2 Daylight was visible on hinge side of the back exterior door as multiple screws have come out of the weather stripping screwed into the metal door frame. ACTIONS REQUIRED: • Operator to repair weather stripping around back exterior door to prevent the entry of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F.2.5D Spray bottle with bright pink solution located at the 3-compartment sink was observed to be unlabelled at the time of inspection. ACTIONS REQUIRED: • Operator to label spray bottle with contents and ensure all chemicals, cleaner and other agents are always properly labelled and stored separately from food to prevent contamination.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6F-1 Bare wood observed underneath the bottom racks/shelves in the two upright freezers containing food items for the hot food program. All food contact surfaces must be smooth, non-absorbent, and easy to clean. Bare wood is an absorbent material that is not easy to clean and could become a source of contamination due to the growth of moulds and other pathogens. ACTIONS REQUIRED: • Operator to repair shelves or replace 1' x 2" bare wood with a material that is smooth, non-absorbent, and easy to clean. F2.6F-2 Bare wood shelving observed in the walk-in freezer in order to provide more shelving in the freezer and keep foods off the floor of the freezer, which is good however the use of bare wood in the freezer is not permitted. All food contact surfaces must be smooth, non-absorbent, and easy to clean. Bare wood is an absorbent material that is not easy to clean and could become a source of contamination due to the growth of moulds and other pathogens. ACTIONS REQUIRED: • Operator to seal bare wood shelving unit or replace bare wood shelving unit with a material that is smooth, non-absorbent, and easy to clean.
     • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
7. MonitoringMay 31, 2017

   3 infractions

   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): F1.2A Hot holding unit displaying pizza was at less than 60 °C at the time of inspection. NSF thermometer inside also was measuring between 50-60 °C.
     • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): F1.4B Operator to obtain accurate NSF certified thermometers for all cold holding equipment and email a photo to EHO for infraction resolution. Some coolers/freezers were either or had broken thermometers. Temperature records are maintained 3 times daily (normally).
     • F1.4B - Accurate thermometers must be provided to monitor equipment.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4L Daylight is visible around and under the back exterior door to the facility. Ventilation hood in chicken room has a valid cleaning/servicing sticker (next service due Nov 2017).
     • F3.4L - The premises must be protected against entry of pests.
8. MonitoringMar 9, 2016

   3 infractions

   • 2 - Are proper hot holding procedures followed?
     • Observation(s): 2.2 Accurate NSF certified hot holding thermometer required for hot food holding case (one with pizza, etc.). Thermometer is in the case, but it is not measuring an accurate temperature.
     • 2.2 - Accurate thermometers must be provided to monitor equipment.
   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 4.2 Accurate NSF certified replacement thermometer required for chicken cooler (in chicken room with glass front), and several other coolers are missing accurate NSF thermometers. Thermometer in the glass front chicken cooler is not providing an accurate temperature.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 14.1 Fluorescent lights in the back storage room require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food storage and warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage.
     • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
9. MonitoringFeb 27, 2015

   0 infractions