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7-Eleven #37771 H

3135 Gordon Dr Kelowna BC V1W 3N4 · Food Retailer - Food Store

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.3 / 5

Opening hours

  • TuesdayOpen 24 hours

Contact details, hours and reviews from Google Maps

Inspection summary

7-Eleven #37771 H has been inspected 5 times by Interior Health Authority since January 13, 2022. The most recent inspection, on March 18, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on September 16, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 16, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on May 31, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

About this data

These results come from Interior 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. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The rear open display fridge was not maintaining temperature. The internal temperature was measured at approximately 10°C. Temperature logs were reviewed and food was relocated to a working cooler. Operator was instructed to discontinue using the fridge until it could maintain temperature below 4°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: The storage area near the back door and under the back area standing freezer required cleaning. F2.5J: The lighting in the back area needed a cover or shatterproof bulbs.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle with faded 'sanitizer' in use, but no sanitizer chemicals detected by test strip. Concentrated Quats stock jugs available. When asked to refill the spray bottle, operator was not diluting Quats to safe levels (no-rinse, adequate for sanitization of food contact surfaces, i.e. 200 ppm). *Instructions were given on dilution ratios following manufacturer's directions on the stock jug. Reminder given on the importance of mixing Quats to the correct concentration in preventing foodborne illness.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

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