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Bean Around The World

1522 Marine Drive, West Vancouver BC V7V 1H8 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Bean Around The World has been inspected 24 times by Vancouver Coastal Health since September 1, 2015. The most recent inspection, on October 6, 2026, recorded 3 infractions.

14 of 24 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 7 separate inspections, most recently on October 6, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on October 6, 2026. For example: The premises is free of conditions that lead to harbouring, breeding and entry of pests.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 15, 2024. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 October 6, 2020. For example: Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach

  • 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 6 times across 5 separate inspections, most recently on October 6, 2026. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

About this data

These results come from Vancouver Coastal 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.

24 inspections

  1. Routine

    3 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • An accurate thermometer is not provided for temperature monitoring.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  2. Routine Follow-up

    0 infractions

  3. Routine

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
  4. Routine Follow-up

    1 infraction

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
  5. Routine

    5 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is in contact with un-sanitized surfaces or utensils.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at an improper concentration.
      • Sanitizing solution concentration is too high.
    • Live animals are not allowed on the premises unless permitted under 25(2) of the FPR
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  6. Routine

    0 infractions

  7. Routine

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • The premises is free of pests.
  8. Routine

    0 infractions

  9. Routine

    0 infractions

  10. Request

    9 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons and staff on premises is monitored at all times
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
    • Self-service areas equipped with appropriate signage
    • Self-serve station surfaces and utensils are frequently cleaned and sanitized
  11. Routine

    0 infractions

  12. Routine Follow-up

    0 infractions

  13. Routine Follow-up

    0 infractions

  14. Routine

    1 infraction

    • The premises is free of pests.
  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  17. Routine

    0 infractions

  18. Routine

    0 infractions

  19. Routine

    0 infractions

  20. Routine Follow-up

    0 infractions

  21. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  22. Routine Follow-up

    0 infractions

  23. Routine

    1 infraction

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  24. Routine

    0 infractions

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