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7-Eleven #37771 H

3135 Gordon Dr Kelowna BC V1W 3N4 · Restaurant - Food Service

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 9 times by Interior Health Authority since November 16, 2016. The most recent inspection, on March 18, 2026, found no infractions.

2 of 9 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, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on September 16, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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?

  • 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 October 25, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 November 16, 2016. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 6 times across 4 separate inspections, most recently on September 16, 2024. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Staff indicated that frozen hot dogs were thawed by being placed on top of the heated roller case. Staff were educated on how to safely thaw potentially hazardous food.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): The facility had the current decal but did not have a copy of their permit to operate. Ensure the permit to operate is posted.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Big Bite Bar (hot dog condiments) display cooler and its under counter compartment found storing potentially hazardous foods at 11-12C (probe and IR thermometer). External thermometer and built in thermometer both displaying 53F. Operator voluntarily discarded all foods during inspection. *Operator instructed not to store any potentially hazardous foods in this cooler until it maintains 4C or below. Reminder given on cold holding temperatures and risks for foodborne illness when temperatures are not maintained. Reminder given on logging cooler temperatures and awareness when refrigeration units are malfunctioning.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • 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.
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 'Big Bite Bar' prep cooler condiments measured at 6-7C with probe thermometer during inspection. Operator was requested to show temperature monitoring logs, food safety plan, and to monitor closely the prep cooler temperature. Operator was instructed if the temperature does not fall to 4C or below within an hour, the condiments are to be replaced. Please check the temperature of this cooler more often as needed and after access by customers.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Staff were unaware of appropriate cooking temperatures for potentially hazardous foods prior to hot holding. The internal temperature required to destroy pathogens for potentially hazardous foods is 74C. This information was relayed to staff and operator, who stated all other staff would be made aware of proper cooking procedures.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed food products in fridge designated for toppings at 5.5C. Temperatures of 4C or colder inhibit the growth of organisms that can cause spoilage or illness. Directed the product to be discarded, operator and staff did so voluntarily and replaced the food product with fresh inserts. Beside the topping fridge, sauces were observed sitting at ambient temperature and measured to be at 23.6C. Food products stored at temperatures in the danger zone increase the risk of pathogenic growth, potentially causing illness. Operator was informed that this product should not be used and voluntarily discarded it.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  7. Monitoring

    6 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): No location in log books to note cooking process, prior to hot hot holding.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): No handwashing done prior to putting on gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Did not see test strips to check ppm
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Record the temperatures the recommended times recommended in the Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Recommend that the sanitation plan require the ppm to be logged.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator and staff to provide FOODSAFE Certificate.
  8. Monitoring

    1 infraction

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Manager taking course this week. Employees at site with FOODSAFE.
  9. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Storage room floor with wrapper/ papers/ debri etc, requires sweeping and cleaning.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.

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