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7-Eleven #34265

7890 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

7-Eleven #34265 has been inspected 19 times by Fraser Health Authority since September 21, 2017. The most recent inspection, on September 29, 2026, found no infractions.

10 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 5 inspections in a row found no infractions. 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on December 6, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 January 10, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 10, 2019. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 2 times across 2 separate inspections, most recently on February 23, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 9, 2022. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Fraser 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dog condiment cooler measured 9C
      • Corrective Action(s): Move all potentially hazardous foods to working coolers. Repair or replace cooler.
      • Violation Score: 5
  7. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bottom shelf in hot holding cabinet unable to achieve 60C or hotter. Pizza slices on this shelf measured less than 60C. Items on middle and top shelf well above 60C.
      • Corrective Action(s):
      • 1) Move pizza slices to shelves that are able to achieve 60C or hotter
      • 2) Repair or replace hot holding cabinet
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Some mildew growth noted around pop nozzle spout. Staff attempted to clean and it appears to be on outside of spout.
      • Corrective Action(s): Maintain sanitation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pizza cutter noted in handwashing sink basin.
      • Corrective Action(s): Handwashing sinks are for handwashing ONLY. Wash equipment in back 3 compartment sink.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Mould growth noted inside pop machine at ice nozzle. Staff are unable to take apart machine and clean this area. Staff stated that maintenance comes every 6 months to clean.
      • Corrective Action(s): Increase frequency of maintenance periods, or adjust machine so that staff are able to clean it at store level.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer noted at the front
      • Corrective Action(s): Sanitizer bottle was in back area. Ensure sanitizer is available in all food prep areas.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): When asked what temperature taquitos and smokies are reheated to, manager and staff indicated 140 degF. This is not correct. This infraction was noted on the previous inspection report as well.
      • Corrective Action(s): All foods must be reheated to 74 degC (165 degF) before being placed in a hotholding unit to be held above 140 degC (60 degC). Foods can be served above 140 degF, after initially being reheated to 165 degF. Post a note in the front service area as a reminder to staff as discussed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Sweep, mop and organize as discussed.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The pipe under the 3-compartment sink is leaking.
      • Corrective Action(s): Get the leak fixed.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): When asked what temperature taquitos and smokies are reheated to, manager and staff indicated 140 degF.
      • Corrective Action(s): This is not correct. All foods must be reheated to 74 degC (165 degF) before being placed in a hotholding unit to be held above 140 degC (60 degC). Foods can be served above 140 degF, after initially being reheated to 165 degF. Post a note in the front service area as a reminder to staff as discussed.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheddar smokies were being hotheld in the service section (blue zone of roller unit) when the temperature was only 53-54 degC
      • Corrective Action(s): Move the smokies in the red zone and reheat to 165 degF (74 degC) before placing in the blue zone for service. Always ensure that this section can maintain food temperatures above 60 degC (140 degF)
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) Temperature recording has moved from manual to being recorded in the computer system through a tablet that staff use for recording. Any temperatures that are not within range get highlighted in red.
      • 2) Manager couldn't locate the food safety information for the hot foods i.e. what the reheating temperature should be and whether staff should be checking/recording before placing foods in the warmer.
      • Corrective Action(s): 1) During the inspection it was noted that the hotholding chili/cheese temperature was recorded to be 107 degF at 6am but it wasn't highlighted in red. As per computer system, the temperature was adequate even though it was below 140 degF. No reason was recorded either and the Manager didn't get a warning note. Ensure that staff know that if temperatures are not within the acceptable range, they need to take action.
      • 2) Email me the FSP for the hot foods that mentions the reheating temperature.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): 2 Boxes of candy stored with chemicals in the back storage room. Do not store chemicals with food products.
      • Corrective Action(s): Move box of candy to another location. Date to be corrected: immediately
      • Violation Score: 3
  15. Routine Inspection

    0 infractions

  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Right side of the display cooler next to the slurpee machine noted at 11 deg. C. Probed food items and we noted the internal temperature ranging from 7 deg. C ~ 11 deg. C. Food items were brought it out at 7:00 am. (time of inspection: 3:30 pm).
      • Corrective Action(s): Following cold potentially hazardous foods were probed then discarded due to time and temperature abuse:
      • -16 breakfast muffins
      • -4 tuna sandwich
      • -1 egg sandwich
      • -3 chicken/turkey sandwich
      • -1 Toastie
      • -3 bubble teas
      • -15 eggs2go
      • -4 potato salad
      • -2 sub
      • -1 chicken caesar pita
      • -2 chicken salad wrap
      • -7 Lunch Mate
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mildew and grimes started to accumulate at the pop and slurpee dispensers. Splatters noted near the pop machine.
      • Corrective Action(s): Clean and sanitize above noted areas.
      • Correction date: July 25, 2018
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Right side of the display cooler lacks air curtain which exists on the left side of the cooler. We were informed that the cooler was recently serviced.
      • Corrective Action(s): Service and maintain the cooler at or below 4 deg. C at all time. Do not store any potentially hazardous foods in the cooler until the temperature has been verified by Health Authority.
      • Correction date: July 30, 2018
      • Violation Score:
  18. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): -In use tongs, knives, pizza cutter stored in quats solution. This is not acceptable as quats may contaminate food as utensil not allowed to air dry and also sanitizer is not effective when equipment is soiled.
      • Corrective Action(s): -Store utensils in ice water or wash, rinse and sanitize after each use.
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

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