7-Eleven #37771 H
3135 Gordon Dr Kelowna BC V1W 3N4 · Restaurant - Food Service
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- Google rating
- 3.3 / 5
- Phone
- (250) 860-1741
- Website
- Visit website →
Opening hours
- TuesdayOpen 24 hours
Contact details, hours and reviews from Google Maps
9 inspections
- Monitoring
0 infractions
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- 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.
- F1.1 Are proper cooking procedures followed?
- 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.
- F1.1 Are proper cooking procedures followed?
- 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.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- 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.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?