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7-Eleven (Canada Store #37853H)

5059 Canada Way, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

7-Eleven (Canada Store #37853H) has been inspected 18 times by Fraser Health Authority since November 29, 2017. The most recent inspection, on April 27, 2026, found no infractions.

7 of 18 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 6 separate inspections, most recently on November 8, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on October 24, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 May 2, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 29, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on October 23, 2018. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Fraser 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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In use utensils stored in room temperature water
      • Corrective Action(s):
      • In-use utensils must be stored in either
      • 1) clean dry container OR
      • 2) ice water at 4C or below
      • Regardless of which option you choose above, utensils must be washed, cleaned and sanitized every four hours.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Pizza cutter in handsink
      • Corrective Action(s): Handsinks are for handwashing ONLY.
      • Violation Score: 5
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dog condiment cooler measured 9C. Digital read out is 48F
      • Corrective Action(s): Repair or replace hot dog condiment cooler; recommend replacment as this unit breaks down often. Do not use until it is able to achieve and maintain 4C/40F; move all potentially hazardous foods to working coolers.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dogs condiment cooler measured 9C
      • Corrective Action(s): Remove all potentially hazarous foods from this cooler. Repair or replace.
      • Violation Score: 5
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer at front did not have any measureable quats.
      • Corrective Action(s): Ensure solution is frequently changed and maintained at 200ppm quats. Solution change at time of inspection.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk stored at the very front of the display cooler (right next to coffee machines) measured approximately 7C. Cooler is operational (measured 4C or colder nearer the back).
      • Corrective Action(s): Do not overstock. Staff adjusted stock at time of inspection; continue monitoring.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dog condiments cooler measured 9C.
      • Corrective Action(s): Discard all foods in this cooler. Repair or replace cooler. Do not use until follow-up inspection to verify temperature.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot held foods, time-tracking method in place, however, the system did not identify the accurate time period that foods were displayed. Several food items checked at below 60C (cheese meat balls at 54C, chicken drum sticks 48C). Items that were sitting in the hot holding unit half hour past the time due for discarding were discarded when notified. Discussed with manager that employee must keep a record of the time in and time out of each item since hot holding unit was not able to keep temperatures at 60C or above at all times. Manager implemented a correction to time-tracking method at time of inspection when notified to identify the time-in and time-out of each item in hot holding unit.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Multiple water bottles were stored on the floor in electrical panel room. Mop heads were stored above the packages of bottled drinks and right next to them on the floor. Manager moved the water bottles to different location above the floor. Mop heads were moved away from the bottled drinks.
      • Corrective Action(s):
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit in binder in manager's office, most recent decal posted on wall in office.
      • Corrective Action(s): Ensure health permit is posted with valid decal in an area visible to public - on wall behind cashier or similar area is acceptable. Manager will re-located permit.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Low pressure room temp water at front Handsinks. Strong water pressure for cold water.
      • Corrective Action(s): Ensure front handsink is capable of supplying hot & cold water at a strong water pressure - enough to be able to wash hands thoroughly. Operator was able to make some adjustments during inspection with some improvements. Additional work may be required.
      • Violation Score: 5
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found Pizza to be 45 C after 1 hour.
      • Corrective Action(s): Must keep potentially hazardous foods above 60C, discard if below for more then 2 hours.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): watched staff put on gloves and handle food without washing hands.
      • Corrective Action(s): Remind all staff of proper handwashing practices, ie before putting on gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found chicken lying directly on racking in freezer, no cover.
      • Corrective Action(s): All food must be covered to protect from contamination
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Found hot holding unit to be 133 F
      • Corrective Action(s): Ensure hot holding unit is 140 F (60C) or hotter at all times while food is inside.
      • CORRECT: today
      • Violation Score: 3

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