7-Eleven Store #32167
250 2 Avenue West, Prince Rupert, V8J 1G5 · Restaurant
Inspection summary
7-Eleven Store #32167 has been inspected 7 times by Northern Health Authority since October 13, 2022. The most recent inspection, on June 4, 2026, found no infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 February 12, 2026. 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 on October 13, 2022. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 February 12, 2026. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on February 12, 2026. For example:
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
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 October 13, 2022. 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
- Initial Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
3 infractions
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: 1. The kitchen had significant grease, white deposits, and food debris buildup on multiple surfaces, including food-prep counters, various equipment (such as the grill—around and beneath), the three-compartment sink area, handwashing stations, shelves, floors, and walls. (Public Health Significance) : Accumulated grease and debris support bacterial growth and increase the risk of direct and cross-contamination, leading to potential foodborne illness. 2. Public and/or employee washrooms were found to be unsanitary and in an unhygienic state at the time of inspection. (Public Health Significance): Unsanitary washrooms can contribute to the spread of harmful microorganisms, increasing the risk of contamination being transferred to food, food contact surfaces, and other areas of the facility. Poor washroom hygiene also discourages proper handwashing practices, which is essential for preventing foodborne illness.
- Corrective Action: 1. The operator must ensure that the entire kitchen premises—including all equipment, utensils, prep counters, food-contact surfaces, kitchen floors, and walls—are thoroughly cleaned and sanitized, and consistently maintained in a clean and sanitary condition. 2. The manager requested that a staff member clean the washroom, and this was addressed during the inspection. However, staff are required to clean and maintain the facility premises, including the public washroom within the food store, at all times during operation
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Water was observed leaking from one of the slush machines, spreading across the floor in an area adjacent to stored food and also creating a slip and fall hazard. The manager and employees were aware of the issue and had placed a small container to catch water from one leak point; however, they were unable to control additional leaks from other unidentified areas of this machine. Keeping the area clean during busy periods when customers were present was also difficult for the staff. (Public Health Significance): Uncontrolled water leaks can create slip hazards and may lead to flooding or contamination of nearby stored foods if not properly managed.
- Corrective Action: The manager was advised of this issue and contacted the store operator/owner, after which the malfunctioning slush machine was turned off. The manager was instructed to post “Not in Order” signs on the slush machines and to place wet- floor signs to prevent any slip and fall hazards. The operator must also have the slush machine serviced or inspected to prevent further leaks. A 2 week timeline was provided to address this issue based on the manager’s request.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: At the time of inspection, the handwashing station in the kitchen was observed to be obstructed by several used oil cans and other items placed in front of it, preventing employees from effectively washing their hands. (Public Health Significance): Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: The manager mentioned that there was no adequate space for storing the used oil cans. The operator must ensure that adequate space is provided for storing used items and that the handwash station is not obstructed. Ensure the handwash station in the kitchen is accessible at all times and remains unobstructed. It must be used only as a dedicated handwash station whenever food is being prepared.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Sanitizer not available for the three compartment.
- Corrective Action: Install sanitizer in dispenser above the three compartment sink.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Complaint Inspection
7 infractions
- 104 - Permit not posted in a conspicuous location [s. 8(7)]
- Observation: (CORRECTED DURING INSPECTION) Health permit is not visible to the public.
- Corrective Action: Staff found the permit and posted it in a visible area during the inspection.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: 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. The big bite condiment cooler temperature is greater than 4 degrees Celsius. The eat fresh display cooler temperature is greater that 4 degrees Celsius. Recorded temperatures varied from 7 to 11 degrees Celsius.
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Coolers and freezers have grime built up on doors and handles.Cupboards under the coffee prep area are soiled and are cluttered with various materials. .Freezers in the office area are not clean and food is not organized.
- Corrective Action: A thorough cleaning and sanitizing of all surface areas is required.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: General sanitation and cleaning of all surface areas is required throughout the store. Floors are not clean.
- Corrective Action: A thorough cleaning and sanitizing of all surface areas is required.
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: No schedule for cleaning is posted
- Corrective Action: A cleaning and maintenance schedule needs to be developed and posted for all staff.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: Some of the refrigeration and freezers do not have thermometers
- Corrective Action: Thermometers are required for freezers and coolers; regular checking of temperatures need to be routinely logged daily.
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Staff on duty were aware of anyone with food safe certification.
- Corrective Action: Food safety certification is required for one staff member on shift during operational hours
- 104 - Permit not posted in a conspicuous location [s. 8(7)]