Bean Around The World Coffee House & Bistro

6308 Thunderbird Blvd, Vancouver BC V6T 1Z4 · Food Service Establishment 1

28 inspections

1. RoutineJul 3, 2026

   1 infraction

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair.
2. Routine Follow-upFeb 13, 2026

   4 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is not protected from contamination during transportation, display, storage or preparation.
     • Food is not properly covered and protected from contamination.
   • 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.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
     • Test strips are not available to monitor sanitizer level.
3. RoutineJan 29, 2026

   9 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • 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 not protected from contamination during transportation, display, storage or preparation.
     • Food is not properly covered and protected from contamination.
   • 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.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • 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.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
     • Test strips are not available to monitor sanitizer level.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
   • Chemicals, cleansers and similar agents are kept separate from food.
     • Non-food containers are not clearly labelled to identify contents.
4. Routine Follow-upMar 28, 2025

   1 infraction

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
5. Routine Follow-upFeb 5, 2025

   1 infraction

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
6. Routine Follow-upJan 30, 2025

   2 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • 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.
7. RoutineJan 7, 2025

   7 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
     • Premises does not have a valid Permit to Operate.
   • 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.
     • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution concentration is too high.
   • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
     • Temperature records are not being used to monitor critical limits.
     • An accurate thermometer is not provided for temperature monitoring.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
     • Test strips are not available to monitor sanitizer level.
8. RoutineFeb 27, 2024

   7 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • 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 not protected from contamination during transportation, display, storage or preparation.
   • Potentially hazardous food is thawed in a manner that makes it safe to eat.
     • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
   • 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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Employees are not washing hands as often as is necessary to prevent contamination of food.
     • Hand washing stations are not properly supplied and maintained.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
     • Test strips are not available to monitor sanitizer level.
9. RoutineNov 22, 2022

   1 infraction

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
10. Routine Follow-upAug 31, 2021

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
11. Routine Follow-upAug 25, 2021

    4 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
      • Hand washing stations are not properly supplied and maintained.
12. RoutineAug 24, 2021

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
      • An accurate thermometer is not provided for temperature monitoring.
13. RequestDec 4, 2020

    13 infractions

    • COVID-19 Safety Plan developed and in use
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum of 6 patrons per table
    • No events over 50 people on premises
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • 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
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
14. Routine Follow-upFeb 3, 2020

    1 infraction

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
15. Routine Follow-upJan 16, 2020

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
16. RoutineJan 9, 2020

    3 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
17. Routine Follow-upMar 13, 2019

    0 infractions

18. Routine Follow-upFeb 26, 2019

    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.
19. RoutineFeb 19, 2019

    4 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
20. Routine Follow-upJan 5, 2018

    0 infractions

21. Routine Follow-upDec 13, 2017

    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.
22. RoutineDec 5, 2017

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
23. Routine Follow-upSep 16, 2016

    0 infractions

24. RoutineAug 30, 2016

    3 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
25. Routine Follow-upFeb 24, 2016

    0 infractions

26. RoutineFeb 19, 2016

    4 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
27. RoutineAug 17, 2015

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
28. RoutineAug 17, 2015

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.