7-Eleven Canada #37851

7089 Lougheed Hwy, Burnaby · Restaurant

19 inspections

1. Routine InspectionFeb 11, 2026

   0 infractions

2. Follow-Up InspectionJul 23, 2025

   0 infractions

3. Routine InspectionJul 16, 2025

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Paper towel dispenser is missing at front food preparation area. Staff indicated technician forgot to add that back. An order has been placed through company's portal.
     • Corrective Action(s): Paper towel must be in dispenser so that proper handwashing can occur.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Sauce for chicken wings, and wooden sticks are placed very near liquid handsoap dispenser at front preparation area.
     • 2. Syrup boxes and boxes of chips observed storing on ground.
     • Corrective Action(s): 1. Do not keep any prodcuts close to soap dispenser as they may get contaminated while staff are grabbing liquid handsoap for handwashing. Remove products near soap dispenser, OR, relcate soap dispenser.
     • 2. Products must be stored at least 6 inches above ground.
     • Violation Score: 3
4. Routine InspectionJan 3, 2025

   0 infractions

5. Follow-Up InspectionJun 24, 2024

   0 infractions

6. Routine InspectionJun 17, 2024

   2 infractions

   • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Staff prepared a new batch of taquitos and hot dog weiners at time of visit. Temperatures of food are measured to be 47oC. Staff indicated foods were reheated in oven for a minute but food was not probed prior to placing them in roller machine.
     • Corrective Action(s): Food must be reheated to 74oC before hot holding of foods. Staff placed food in oven for one more minute and temperature is noted at 66oC.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Condiment cooler is measured at 8.4oC (air temperature). Food internal temperature is measured at 8.9oC (chopped onions) and 9.6oC (wine sauerkraut). Temperature log indicated cooler was under 4oC at 2pm (at time of visit 2:40pm). Digital reader on cooler indicated temperature of 42.9oC, while thermometer inside indicated temperautre of 10oC.
     • Corrective Action(s): Discard all condiments on top, and move products at the bottom (hot dog weiners still had ice visibly around) to another functioning cooler/freezer.
     • Violation Score: 5
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Taquitos and hot dog weiners on roller machine are measured 22oC to 37oC. Staff indicated foods are reheated in oven prior to placing on roller machine. Roller machine was set at low heat at time of visit and temperature of roller machine measured at 37oC.
     • Corrective Action(s): Potentially hazardous foods must be maintained over 60oC at all times.
     • 17 taquitos and 6 hot dog weiners discarded.
     • Staff increased temperature of roller machine at time of visit - temperature is now measured at 67oC.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): No sanitizer found in sanitizer at front food preparation area.
     • Corrective Action(s): Sanitizer must be available at all times at food preparation area.
     • Remove unnecessary spray bottles at front.
     • Violation Score: 5
   • 104 - Permit not posted in a conspicuous location [s. 8(7)]
     • Observation: Health permit is not posted. Only the health decal is present.
     • Corrective Action(s): Health permit must be posted in a conspiuous location.
     • Violation Score: 1
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Condiment cooler is too warm, at 8.4oC.
     • Corrective Action(s): Repair or replace cooler. Temperature must be maintained at 4oC or less at all times.
     • Violation Score: 3
7. Follow-Up InspectionDec 15, 2023

   0 infractions

8. Routine InspectionDec 12, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): It is indicated that in-use utensils such as tongs and knives are washed and sanitized every 6 hours.
     • Corrective Action(s): In-use utensils must be washed, rinsed, and sanitized every 4 hours.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): 1. No liquid handsoap in dispenser at front handwashing station where food is dispensed.
     • 2. A set of tongs is placed inside the same handwashing station.
     • Corrective Action(s): Handwashing stations must be accessible, clear of items at all times. Amenities such as hot/cold running water, liquid handsoap and paper towel must be present for proper handwashing to occur.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Only one sink plug is operational.
     • Corrective Action(s): Facility must have at least 3 sink plugs that are operational to ensure proper dishwashing procedures is followed.
     • Violation Score: 3
9. Follow-Up InspectionApr 26, 2023

   0 infractions

10. Routine InspectionApr 21, 2023

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Condiment cooler is measured to be 8.9oC (air temperature). Food temperature is measured to be 9.7oC. Temperature was last checked at 10am (now 2:30pm).
      • Corrective Action(s): Do not use cooler until it is adjusted or fixed. In the meantime, take one topping package out at a time and discard every 2 hours. All foods in foods currently must be discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils (ie. tongs) are indicated to be rinsed and wiped after each use, but only go through proper dishwashing at the end of the night.
      • Corrective Action(s): In-use utensils must go through proper dishwashing (wash, rinse, sanitize, air dry) every 4 hours.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted.
      • Corrective Action(s): Ensure health permit is posted in a conspicuous location.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Condiment cooler is too warm, at 8.9oC.
      • Corrective Action(s): Adjust or fix cooler so that cooler is maintained at 4oC or less at all times.
      • Violation Score: 3
11. Routine InspectionOct 6, 2022

    0 infractions

12. Routine InspectionApr 7, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Main sanitizer dispenser at 3 comp sink noted at 400 ppm QUATS - test strips available but not used recently
      • 2. Sanitizer labelled spray bottle behind counter noted at under 50 ppm
      • Corrective Action(s): Ensure sanitizer is maintained at 200 ppm QUATS at the dispenser and all sanitizer containers are replenished regularly with 200 ppm QUATS available for food contact surfaces.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Inside microwave - burned / overly dry spilt / exploded food noted
      • 2. Dried sticky spill and food debris noted under counters and slurpee machines and self serve
      • Corrective Action(s): Ensure all equipment and tools used within food premises is maintained in sanitary condition.
      • 1. Clean inside of microwave.
      • 2. Clean spills as soon as possible to avoid accumulation
      • Correction date: 1 day
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Standing freezer noted at -14 C however it has a loud rumbling noise - does not sound like unit is functioning properly.
      • Corrective Action(s): Ensure freezer unit is checked by technician to verify unit is functioning properly and is not in need of repair or replacement. If unit requires either follow technician's recommendations.
      • Correction date: 2 weeks
      • Violation Score: 3
13. Routine InspectionAug 23, 2021

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at front counter did not have any detectable quat solution.
      • Corrective Action(s): Sanitizer solution at three compartment sink measured 200ppm. Refill bottle at front station.
      • Violation Score: 5
14. Routine InspectionOct 23, 2019

    1 infraction

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Foodhandler only using gloves to handle food as well as conducting other non food tasks with changing gloves. When asked to washed hands, foodhandler ran hands quickly under water and did not use soap.
      • Corrective Action(s): - Hands must be washed properly every time before handling any food. Gloves do not replace handwashing and must be changed when changing tasks. Wash hands properly. Proper handwashing procedures reviewed with staff.
      • [Correction Date: Immediately]
      • Violation Score: 5
15. Routine InspectionAug 20, 2019

    0 infractions

16. Follow-Up InspectionFeb 26, 2019

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): As discussed from last inspection, food in hot holding must have a time stamp or record of holding time since the hot holding unit was not able to maintain food at = or >60C. Operator created a time sheet for all food items at time of inspection. No records of time and temperature monitoring of food provided since last inspection.
      • Corrective Action(s):
      • Violation Score: 5
17. Routine InspectionFeb 19, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food in condiment cooler was 5C to 6C. Staff mentioned that the lid for the top was broken allowing cold air to escape.
      • 2. Milk in the outermost area in the sandwich cooler was >4C.
      • Corrective Action(s): 1. Cooler temperature was lowered. Add an insert into the gap at the top to keep the cold air in.
      • 2. Moved the milk in the outermost area to the walk-in cooler at time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held chicken (wings, strips etc) were 50C to 54C. Some chicken were at 60C or above.
      • Corrective Action(s): Discarded the food at <60C hot held > 2 hours. Discussed with staff that chicken should be hot held at 60C or above. Staff mentioned that chicken can be hot held for 4hours according to food safety plan. Until a food safety plan is provided, please discard food after two hours since the hot holding unit is not able meet temperature requirement (= or >60C). Ensure that a time stamp is placed on each dish and that food is above 60C. Monitoring of temperatures is necessary.
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): There was no paper towels at handwashing sink at the front.
      • Corrective Action(s): Paper towels were provided at time of inspection.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A crate of milk was found on walk-in cooler floor.
      • Corrective Action(s): The crate of milk was placed on top of a platform at time of inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Items (mop buckets, brooms etc.) were cluttering the employee's room and office.
      • Corrective Action(s): Provide proper shelving for all items so that they are stored at least 6" off the floor in both rooms. This will allow for proper inspection and cleaning of the floors. Tripping hazards may also be prevented.
      • Correction date: Feb 25, 2019.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Lid for condiment cooler was broken off.
      • Corrective Action(s): Repair or replace the lid.
      • Correction date: Feb 25 2019
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff had a valid Food safe level 1 training.
      • Corrective Action(s): Take the Food Safe Level 1 course. Further information can be found at www.foodsafe.ca.
      • Correction date: 1 month.
      • Violation Score: 5
18. Routine InspectionSep 13, 2018

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): - Three compartment sink was obstructed with boxes of stock stacked in front of it. Drying racks were not available as miscellaneous supplies were stored there.
      • - 0 ppm Quats detected in spray bottle in front service area.
      • Corrective Action(s): - Ensure three compartment sink is always available/accessible for warewashing. Do not store anything in front of or inside the sink. Ensure drying racks are available for air drying dishes.
      • - Staff were directed to re-fill sanitizer spray bottle at the time of the inspection. Ensure sanitizer is always present in front service area and at adequate concentration (200ppm). Use test strips to check.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Spills of pop syrup noted underneath pop storage shelving in back storage area.
      • - Floor in front service area dirty with miscellaneous debris
      • - Back storage area disorganized with items stored in front of three compartment sink, oil (sealed) stored adjacent to food products.
      • Corrective Action(s): - Clean areas noted above to remove spills and debris.
      • - Organize back storage area so that all items are off of the floor, equipment is not obstructed and there is designated space for chemicals which is away from food products. [Correction date: today]
      • Violation Score: 3
19. Routine InspectionMar 5, 2018

    0 infractions