INSPECTION REPORT Health Protection ANAN-CJ4Q8H

PREMISES NAME 7-Eleven #34265		Tel: (604) 519-1307 Fax:
PREMISES ADDRESS 7890 Canada Way Burnaby, BC V3N 3L1		INSPECTION DATE September 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 13

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): When asked what temperature taquitos and smokies are reheated to, manager and staff indicated 140 degF. Corrective Action(s): This is not correct. All foods must be reheated to 74 degC (165 degF) before being placed in a hotholding unit to be held above 140 degC (60 degC). Foods can be served above 140 degF, after initially being reheated to 165 degF. Post a note in the front service area as a reminder to staff as discussed. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheddar smokies were being hotheld in the service section (blue zone of roller unit) when the temperature was only 53-54 degC Corrective Action(s): Move the smokies in the red zone and reheat to 165 degF (74 degC) before placing in the blue zone for service. Always ensure that this section can maintain food temperatures above 60 degC (140 degF) Violation Score: 5

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: 1) Temperature recording has moved from manual to being recorded in the computer system through a tablet that staff use for recording. Any temperatures that are not within range get highlighted in red. 2) Manager couldn't locate the food safety information for the hot foods i.e. what the reheating temperature should be and whether staff should be checking/recording before placing foods in the warmer. Corrective Action(s): 1) During the inspection it was noted that the hotholding chili/cheese temperature was recorded to be 107 degF at 6am but it wasn't highlighted in red. As per computer system, the temperature was adequate even though it was below 140 degF. No reason was recorded either and the Manager didn't get a warning note. Ensure that staff know that if temperatures are not within the acceptable range, they need to take action. 2) Email me the FSP for the hot foods that mentions the reheating temperature. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General Comments: Coolers are below 4 degC Freezers are below -18 degC Hot holding case was at 62 degC Front handsink is fully equipped 200ppm Quats sanitizer is available for sanitizing. Dishwashing procedure discussed. Ensure that in-use utensils are changed every 4 hours (Change these every time you do a food temperature check as this is done every 4 hours). Temperature logs are being maintained. Rentokil pest control is on a monthly contract. Reviewed the most recent service report. No huge concerns noted. Keep the back area clean and organized as mentioned in the report.