5bean Brewbar & Cafe - Northshore

289 Tranquille Rd Kamloops BC V2B 3G2 · Restaurant - Food Service

9 inspections

1. MonitoringOct 24, 2025

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Quat sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry dates moving forward
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): REPEAT INFRACTION: Rodent droppings observed in dry storage area in the back, and under the dish area. This has been an ongoing problem. Additionally, rodent poison was being used in the facility. Corrective Action: Employ a professional pest control company to audit the facility and identify points of entry, and create a mitigation strategy to prevent entry and harborage of pests. Remove all rodent poison from the facility immediately.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Concentration of sanitizer in spray bottles measured >500 ppm. This presents of risk of chemical contamination of food. Solution was prepared with assistance of EHO, and tested using test strips to 200ppm as per manufacturer instructions.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Personal cell phone stored on worktop. Phone was removed.
2. MonitoringDec 3, 2024

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • (1) Expired QUAT test strips (2023). • (2) No water proof thermometer available to check the high temperature mechanical dishwasher rinse cycle. The temperature gauge on the dishwasher was not functioning. Corrective Action: • (1) Purchase new QUAT test strips to monitor the concentration of the sanitizer solution. • (2) Obtain a water proof thermometer with a max and min reading to monitor the rinse cycle of the high-temperature mechanical dishwasher. A minimum of 71°C must be reached in the rinse cycle.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): REPEAT INFRACTIONS: • (1) Rodent droppings observed in the dry storage area and under the dishwashing sinks. • (2) Holes observed in the wall by the grease trap. Corrective Actions: • (1) Deep clean and sanitize all areas where droppings were observed. • (2) Fill and seal all the noted gaps. * Ensure all dry goods and take out containers are stored inside pest proof containers. All utensils, dishware, and food contact surfaces must be washed and sanitized before use.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
3. MonitoringJun 11, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • The expiration date on the QUAT sanitizer test strips was difficult to identify. The operator was shown the expiration date. Please ensure both QUAT and chlorine sanitizer test strips are purchased and available to staff for daily monitoring of sanitizer concentration (i.e., @200 ppm QUAT or @100 ppm chlorine if bleach is used).
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): • All previously noted areas in which rodent droppings were observed had been deep cleaned since the previous inspection. Excess boxes and equipment were removed from the premises. Remaining corrective actions: • New points of entry identified in the wall in the back storage area, near the grease trap. The operator was asked to patch and fill any openings that are allowing rodents to enter the facility. Further, it was requested to have the metal shelf relocated to allow for easy access to that area for routine cleaning and monitoring of new activities.
     • F2.2B The premises must be protected against entry of pests.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • Another copy of the sanitation log template was provided to the operator. Please ensure the concentration of the sanitizer spray bottle (either bleach or QUAT) along with the high temperature mechanical dishwasher is monitored and logged daily by staff.
4. MonitoringMay 28, 2024

   6 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): • Rodent droppings observed on the rolling cart trays on which open bags of flour and sugar were stored. Rodent droppings can carry disease causing bacteria and viruses and result in consumer illness if food/food contact surfaces are contaminated. Corrective Action: • Discard the bags of flour and sugar. Ensure all open bags of dry goods are stored inside pest proof containers. Refer to F2.2 for further corrective actions.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): • Expired QUAT sanitizer test strips. Corrective Action: • Purchase new sanitizer test strips and monitor the concentration of the sanitizer spray bottle daily.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): • (1) Rodent droppings observed on the baking cart in front of the stove, next to the cooler, and in the back storage area. • (2) Displaced ceiling tiles by the ranger. This may be the point of entry of pests. • (3) Excess clutter, boxes, and containers stored in the back, providing rodents a place of harbourage. **Rodents and their droppings carry disease causing bacteria and viruses; therefor, they must be eliminated from your premises. Corrective Actions: • (1) Deep clean and sanitize (bleach solution of 200 ppm) all the areas where rodent droppings were observed. • (2) Ensure all points of entry in the ceilings are covered. • (3) Remove all boxes and extra equipment from the back. Ensure all items are stored ≥6 inches to allow for cleaning of floors and monitoring of new pest activities.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): • (1) REPEAT INFRACTION: The high temperature mechanical dishwater reached 63°C-67°C on the plate surface after countless cycles. • (2) The QUAT sanitizer solution was at 500 ppm concentration. There is a risk of chemical contamination of food. CORRECTED DURING INSPECTION: • (1) The high temperature mechanical dishwasher reached 72°C on the plate surface in the final rinse cycle. Please ensure daily monitoring of the unit. • (2) The QUAT sanitizer solution was diluted by the EHO to 200 ppm concentration.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): • (1) Water leak observed from the reach in cooler. • (2) Unnecessary equipment stored in the back, providing a place of harbourage for pests (F2.2). • (3) Utensils stored inside open containers with rodent droppings on/in them. Corrective Actions: • (1) Repair the cooler with the water leak. • (2) Remove equipment not required for food related operations from the premises. • (3) Wash/rinse/sanitize all utensils in the back and store inside close lid containers.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): • Sanitation logs not maintained. Sanitizer solution and dishwasher temperature not monitored.
5. MonitoringJun 13, 2023

   5 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A opened 10 kg bag of Rogers gran. sugar in the back room is not protected from contamination ( contents must be transferred to a food grade bin with tight-fitting lid to exclude pests)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Two door cooler has no thermometer
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): see comment under F1.7A
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): High temp dishwashing machine is not producing min water temp required to sanitize ( observed dish level temps were 65°, 65°, and 68°C)
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
6. MonitoringJun 6, 2022

   6 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A.F1.7D staff's personal effects must be stored in designated lockers and/or not kept in food prep surfaces/counters (e.g., Jessica's purse); Spray bottle with liquid was tested and test yielded a result of 0 ppm quat ammonia ( bottle was refilled using the dispenser in the back room and the re-test also yielded 0 ppm quaternary ammonia)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A No test strips on site to measure Quaternary ammonia concentration in sanitizing solution
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A Chemical sanitizer dispenser ( back room) is malfunctioning- not dispensing multi quat sanitizer with adequate concentration F2.5B See comments above under F1.7D surfaces are not sanitized regulary ( lack of San. Plan onsite, spray bottle contained 0 ppm quats) F2.5D spray bottle containing food contact surface sanitizer ( quat ammonia product) is not labelled- CDI/ corrected during Inspection F2.5E See comments above under F1.7A ( storage of staff's personal effects) F2.5H foodhandler ( sole worker during shift) has long hair that is not restrained
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No copy of Food Safety Plan onsite
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No copy of Sanitation Plan onsite
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Staff (Jessica B) working this shift is not a holder of a valid FOODSAFE 1 Certificate.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
7. MonitoringMay 7, 2021

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No Quat test papers on site to verify Quaternary ammonia concentration
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Jet Tech high temp dishwash machine was checked, machine produced hot water for sanitizing ( dish level water temp observed to be 76°C after 2nd run); prefilled bottle of Multiquat 146 ( Ecolab product) was checked for Quaternary ammonia concentration ( test paper showed 0 ppm)-A concentrate of the Multiquat was diluted with water and checked again for concentration ( test strip verifies quat concentration to be ≥200 ppm)
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
8. MonitoringSep 15, 2020

   2 infractions

   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
9. MonitoringOct 18, 2019

   0 infractions