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7-Eleven (Canada Store #37887H)

21612 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

7-Eleven (Canada Store #37887H) has been inspected 17 times by Fraser Health Authority since August 11, 2017. The most recent inspection, on June 30, 2026, found no infractions.

13 of 17 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 10 inspections in a row found no infractions. 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.

  • 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 25, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on October 24, 2019. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 April 15, 2019. 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 May 22, 2018. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 24, 2019. For example: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]

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.

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food warmer for wings is believed to be broken.
      • Corrective Action(s): Staff have been instructed to discard foods not sold every two hours. The 2 hour time frame is being monitiored on unit.
      • Violation Score: 15
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff are not foodsafe trained.
      • Corrective Action(s): Staff have been instructed to attend a foodsafe course on their next available date.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Wings in warming cabiinet are being maintained at 45 degrees C. Cabiinert is set to 120 Degrees F and staff do not know how to adjust temperatuure.
      • Corrective Action(s): According to staff, wings have been in unit for less than 2 hours. Staff were instructed to discard wings/hot foods by offsite manager. They were also instructed not to cook anymore wings until they can be properly trained on how to use timer and adjust temperature.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle measured greater than 1000 PPM quat residual.
      • Corrective Action(s): Empty bottle and replace or dilute with fresh water to make a concentrate of 200 PPM. This was corrected at time of inspection. Ensure that staff are trained on how to fill.at dispenser. To be corrected immediately
      • Violation Score: 5
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff onsite are not foodsafe trained.
      • Corrective Action(s): Ensuure that there is someone onshift at all times with foodsafe. To be corrected within two weeks.
      • Violation Score:
  13. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Pizza cutter stored improperly behind hand sink
      • Corrective Action(s): - ensure all food contact equipment is stored in clean containers in sanitary condition
      • - ensure you have an adequate supply of equipment to use until you have time to wash dirty utensils in back 3-compartment sink
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Coats and container of kitty litter stored on counter between condiments and oven
      • Corrective Action(s): ensure these items are stored separately away from contact surfaces
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ledge next to open is delaminating and has an unfinished surface. It appears a cover has come off this ledge.
      • Corrective Action(s): - refinish area to provide a smooth cleanable surface
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Taquitos were being maintained at 55 degrees Celsius.
      • Corrective Action(s): Ensure that all hot foods are maitained at 60 degrees Celsius or hotter after cooking.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Ensure that the food safety plan that includes cooking temperatures for all foods is store onsite and accessible for all staff.
      • Corrective Action(s): Ensure that the cooking temperatues of all batches of foods are monitoored and recorded.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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