Fraser Health Authority



INSPECTION REPORT
Health Protection
JMAA-AWSPXU
PREMISES NAME
7-Eleven (Canada Store #37866H)		Tel: (604) 585-0979
Fax: (604) 585-2231
PREMISES ADDRESS
10376 152nd St
Surrey, BC V3R 4G8		INSPECTION DATE
March 12, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
7-Eleven Canada Inc		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Follow-up inspection to routine (RPT# JMAA-AWPSN8):

1) FoodSafe

- Manager was present on premise today and has FoodSafe 1
- She was informed about the lack of FoodSafe training for employees during the lunchtime shift on March 9, 2018.

The FoodSafe requirements are as follows (paraphrased):
- Every operator must have FoodSafe 1 or its equivalent (Sec 10.1)
- In the absence of the operator, at least one employee on duty must have FoodSafe 1 or equivalent (Sec 10.2)

- Manager has re-organized all shifts so that at least one employee on duty has FoodSafe 1 in the absence of managerial staff (all managerial staff have FoodSafe 1 training). This was reviewed and accepted by the EHO.
- Further infractions may result in issuance of correction orders and/or tickets. FoodSafe training is mandated as per section 10 of the Food Premises Regulation
- Manager has stated that employee in charge on March 9, 2018 will be taking a classroom FoodSafe 1 course on Mar 17, 2018. Until he successfully completes the course, he must be on a shift with someone who has FoodSafe 1
- Email proof of FoodSafe completion to the district EHO as soon as possible
- BCCDC FoodSafe Equivalency List was shown to the manager at time of inspection as a reference

2) Temperatures

- Hot-holder ambient temperature and sausages were both at 64C at time of inspection (min 60C). No repeat violations were noted with respect to hot-holding - good.