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7-Eleven Food Store #37259

3333 15th Avenue, Prince George, V2N 1A1 · Restaurant

Official record from Northern Health →

Inspection summary

7-Eleven Food Store #37259 has been inspected 5 times by Northern Health Authority since April 12, 2022. The most recent inspection, on November 4, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on November 4, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 on April 11, 2025. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 April 11, 2025. For example: 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]

  • 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 27, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [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 2 times on April 11, 2025. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

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.

5 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food (Bather Dip) was not properly covered. The quantity placed in the food-grade container exceeded its capacity, causing the lid to remain partially open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious foodborne illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator was advised to either use a container large enough to fully contain the quantity of Bather Dip or reduce the amount stored to ensure the lid can be properly closed.
  2. Routine Inspection

    9 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A blue bag of raw meat was stored above pizza in the freezer. Raw meat can contaminate ready-to-eat foods if not stored properly.
      • Corrective Action: Staff to ensure and store raw meat on the bottom shelf and in a manner that prevents contamination of other items.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: There was a checklist on-site with the temperature records. But manager was unable to produce the written sanitation plan upon request. The food handling procedure helps to identify hazards and then to prevent or reduce those hazards to acceptable levels throughout your food process.
      • Corrective Action: Ensure to have a plan in place by May 15, 2025.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Thermometers and tongs were left on bare counters, with the handles in contact with the surfaces. Additionally, a whisk in the kitchen area was in contact with a potato cleaning brush.
      • Corrective Action: All food equipment, and utensils must be stored in a manner that protects them from contamination. Staff discarded the whisk, covered the thermometer and removed the tongs from the counter.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The sanitizer spray bottle in the kitchen area was tested below 50 ppm of Quats and was nearly empty. Sanitizing solutions must be strong enough to destroy microbes on surfaces to prevent the contamination.
      • Corrective Action: Ensure sanitizer solutions are filled daily and meet the required concentration. The required concentration for Quats is 200–400 ppm.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A build-up of debris was observed under counters, behind equipment in both the front and kitchen areas, and the door leading to kitchen. Additionally, both garbage cans in the front area were full at the time of inspection. The above mentioned condition can cause poor sanitation, bad odour, and harbourage of pest in the food facility.
      • Corrective Action: Deep clean mentioned areas by April 30, 2025. Ensure garbage is emptied regularly to maintain sanitary conditions.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The bulb in the hot holding unit appeared to be in disrepair. The cover on the prep cooler in the front area appear damaged, and the handle of the whisker was missing. Ensure to discard any broken/damaged equipment's and utensils, as they can introduce physical and chemical contaminants.
      • Corrective Action: Staff to replace the oven bulb for the hot holding unit. Staff discarded the broken cover and whisker.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: There was a cleaning checklist on-site. But manager was unable to produce the sanitation plan. The Sanitation Plan helps to ensure the safe and sanitary operation of your food premises through clearly laid out instructions and continued monitoring.
      • Corrective Action: Ensure to have a plan in place by May 15, 2025.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Personal food items including staff jacket behind oven were found in the kitchen and front preparation areas. A staff was observed eating in the front area. *Personal effects must be store away from the food handling and processing area to avoid any potential cross contamination.
      • Corrective Action: Ensure staff do not eat in areas where food is prepared or handled.The manager must ensure all staff maintain personal hygiene and appropriate space/means are provided for proper storage.
    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: A person in charge who has Level 1 FOODSAFE training must be present at all times the establishment is in operation. Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. The manager agreed to provide FOODSAFE Level 1/equivalent certificates for herself and staff by April 25, 2025.
  3. Follow-Up Inspection

    1 infraction

    • 501 - Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Staff on-site do not have a valid FoodSafe or equivalent training as the certificates are expired.
      • Corrective Action: -Ensure that staff on-site have a valid FoodSafe or equivalent training completed.
  4. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigerator in the kitchen measured temperature above 4° C (10° -15°C). Potentially hazardous cold foods are stored at above 4°C. Public Health Significance: - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: All potentially hazardous cannot be stored in this refrigeration unit until it can maintain 4° C or colder. - All potentially hazardous foods were moved to a workinng refrigeration unit and signage has been posted to prevent use at time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer in the backroom has a lot of food debris below the storage pallets.
      • Corrective Action: Clean and sanitize the freezer floor. Operator to consider reorganizing this area to prevent debris build-up.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator was not able to provide copy of Level 1 FOODSAFE training or equivalent at time of inspection.
      • Corrective Action: Operator to acquire copy of FoodSafe Level 1 or equivalent certification and keep on site.
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Fryer cleaning powder (chemical) was stored on a rack above the food containers in the kitchen area
      • Corrective Action: Placing chemicals above food containers may lead to chemical contamination of the food. Operator was told to move the chemical container to another area away from the food containers.

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