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Bean Around the World

10510 111 Street NW Edmonton AB T5H 0M8 · Food - General

Official record from Alberta →

Inspection summary

Bean Around the World has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on July 24, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 May 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on July 22, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit expired on June 30, 2026. A copy of the outstanding invoice was given to the operator, who advised that they would make the payment immediately.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front counter hand sink was still empty.Paper towel was available in both washrooms.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach used to prepare the 100 ppm chlorine solution used on food contact surfaces contains fibreguard. Fibreguard is a perfume that can remain on food contact surfaces.REQUIRED ACTION: obtain regular, unscented bleach for preparing the 100 ppm chlorine sanitizer used on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Could not locate the probe-style thermometer required for monitoring internal food temperatures.REQUIRED ACTION: obtain a probe-style thermometer that can measure both cold and hot food temperatures e.g. 0C to 100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front service hand sink was empty.The paper towel dispenser in one of the washrooms was empty.REQUIRED ACTION: ensure all paper towel dispensers at all hand sinks are provided with paper towel for drying hands.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was measured at 0ppm. Operator was instructed to prepare a new sanitizing solution, and this measured 100ppm concentration. Please ensure that sanitizing solution is at the concentration at all times to prevent contamination of preparation surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of salami meat was observed sitting on the prep table in the kitchen at room temperature. The operator claimed it was brought out of the freezer 10 minutes prior and was meant to be placed in the cooler. The meat was placed in the cooler. Please ensure all high-risk food are kept at appropriate cooling temperature to avoid contamination.
  8. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the beverage cooler at the front counter measured 6.5C (verified with a probe thermometer and infrared thermometer during inspection). Adjust the temperature of the cooler to 4C or colder and obtain a new thermometer for monitoring the internal temperature of this cooler as the thermometer present is not working properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are not available to monitor concentration of chlorine sanitizing. Obtain chlorine test strips that measure in the 100 ppm range.

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