7-Eleven #37772

3400 32 St Vernon BC V1T 5N1 · Restaurant - Food Service

7 inspections

1. MonitoringMar 23, 2026

   0 infractions

2. MonitoringMar 31, 2025

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Condiment cooler for hot take-out foods is overstocked, restricting adequate ventilation air flow to keep product cold. Noted approximately 6° C. *Monitor and adjust to 4° C. If stuck on defrost, contact a qualified professional to repair. **Advise the EHO when the cooler has stabilized temperature control or required repair.
3. MonitoringJul 4, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The 'Multi'-Quat sanitizer now provided by your chemical supplier requires the correct test strips (QT40 or 44), not QT10
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Quat sanitizer dispenser to be monitored under a qualified professional to ensure correct strength, as it is presently greater than the minimum of 200 ppm (Noted ~500ppm).
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): *Walk-in cooler ventilation fans and covers are due for cleaning. Schedule in your Sanitation Plan. *Due to the limited storage space in the warewashing room, and the proximity of the shelving unit right beside the wash sink of the 3 compartment ware washing sink, there is potential for wash water splashing onto stored dry product boxes (single service wares; condiment sauces). **Install a splash guard along the wash sink to prevent over-splash onto products on shelving should food products require storage space. Or alternatively, only store sealed chemical containers on the shelves next to to ware washing sinks. NOTE: This is a repeat infraction from November 2022.
4. MonitoringApr 17, 2023

   0 infractions

5. MonitoringNov 1, 2022

   3 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): *Ensure all handles of equipment doors are routinely cleaned and sanitized as there appears to be some build-up in crevices.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): *Warewashing room and rear storage room areas are due for cleaning and re-organization. Dry storage product boxes and soda dispensing syrup boxes are stored on the floor. Accessibility to maintain cleaning as per Corporate's Sanitation-Maintenance Plan is hampered by the overstocking of products in the warewashing room and rear storage room. The garbage can is surrounded by product boxes. Improve pre-package dry product orders & storage space to maintain orderliness and install extra shelving to store items off the floor. **These deficiencies were identified in the previous inspection, December 4, 2019 *Due to the limited storage space in the warewashing room, and the proximity of a new shelving unit right beside the wash sink of the 3 compartment ware washing sink, there is evidence of wash water splashing onto stored dry product boxes. **Install a splash guard along the wash sink to prevent over-splash onto products on shelving.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): The operating permit with recent fee decal should be posted for patron's view
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
6. MonitoringDec 4, 2019

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Checked Quat strength in spray bottle at 100 ppm. Ensure monitored daily as the strength dissipates over time. Replace when below 200 ppm. Bottle refilled at correct strength.
     • 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 Warewashing room and rear storage room areas are due for thorough cleaning. Accessibility to maintain cleaning as per Corporate's Sanitation-Maintenance Plan is hampered by the overstocking of products. Improve pre-package dry product orders & storage space to maintain orderliness. F2.5J *Rear ware washing room is under construction to renovate the HVAC system. Ensure fluorescent light fixtures are returned into position with the luminaire covers or shatterproof sleeves over fluorescent bulbs, as discussed. *Rear storage room area also requires luminaire covers over light fixtures. They appear to have been removed and not replaced. *Reduce Pressure Backflow Prevention Device is leaking over the ware washing sink. The unit should be checked by a qualified professional in cross-connection control and annually tagged.
     • 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.
7. MonitoringNov 17, 2017

   2 infractions

   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): Temperature check of hot-hold unit confirmed below 60° C. Use your installed NSF hot hold thermometer in the unit to verify correct temperature rather than the unit's setting. Ensure the dial thermometer inside is easily readable. Temperature adjusted during inspection and corrected to above 60° C.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Quat dispensing unit is not functioning correctly. Very little sanitizing strength. Potential air lock. Ensure Quat test strips used daily to monitor correct strength and to verify proper dispensing. Reviewed directions for manual dilution in the third compartment sink. Re-sanitize equipment and wares.
     • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.