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7-Eleven Food Store #32104

5001 Access Road, Chetwynd, V0C 1J0 · Restaurant

Official record from Northern Health →

Inspection summary

7-Eleven Food Store #32104 has been inspected 7 times by Northern Health Authority since September 1, 2022. The most recent inspection, on May 6, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 2 times across 2 separate inspections, most recently on March 6, 2025. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 once on March 6, 2025. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

  • 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 April 18, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

About this data

These results come from Northern 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.

7 inspections

  1. Follow-Up Inspection

    1 infraction

    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upper part of the cooling unit (that is with sauces for sandwiches) was observed to be above 4 C. ( Public Health Significance)- Refigeration unit must be able to maintain temperature of 4 C or less at all time to prevent the multiplication of pathogenic microorganisms and food borne related illness.
      • Corrective Action: Foods stored in cooling unit were discarded because they had been there for over six hours, at temperatur above 4 C. Have cooling unit repaired as soon as possible to maintain a temperature of 4 C or less. Record temperature readings for the next two days and send to EHO.
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The upper part of the cooling unit was measured at temperature above 4C (Public Health significant; Refrigeration units must be able to maintain temperatures of 4C or lees at all times to prevent the growth of bacteria and the production of toxins, which could lead to food borne illness.
      • Corrective Action: Operator is aware to have unit repaired or replaced. Operator is to send temperature readings to EHO by end of the week.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Improper storage of scoop. Scoop left in dry food. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Scoops should be stored in manner that prevents contamination of food.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, raw chicken left to thaw in sink. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: The surface temperature of the chicken was between 9-11C and though the internal temperature was still frozen, the operator agreed to discard the chicken. Ensure to thaw foods under running cold water, in the fridge or in the microwave oven.
  5. Routine Inspection

    2 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit is still at corporate office in Dallas.
      • Corrective Action: Permit should be posted at the facility in conspicuous location. Managers have requested the permits to be sent to them from their corporate office and are waiting on it.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment observed in a container of flour, used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination.
      • Corrective Action: The container was removed from the flours. Ensure to use food safe scoops (with handles) in place of bowls or other containers to transfer ingredients.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Solution dispensed from wall unit was not strong enough and needs to be adjusted by the manufacturer.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Until the wall dispenser is adjusted, manually mix 200 ppm solution as per instructions on the bottle.
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