Bean Around The World - Processor

2528 Main St, Vancouver BC V5T 3E4 · Processor

15 inspections

1. Routine Follow-upApr 22, 2026

   3 infractions

   • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Food safety plan is not developed.
   • The premises is free of pests.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
2. RoutineApr 7, 2026

   9 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Equipment or materials not required for the operation are stored on the premises.
   • Food is kept in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross 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.
     • 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.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
   • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
   • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
   • The premises is free of pests.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
3. RoutineJan 13, 2026

   5 infractions

   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing station is obstructed or being used for other purposes.
     • Hand washing stations are not properly supplied and maintained.
   • Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
     • Food safety plan is not developed.
   • Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitation plan is not developed.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
4. Routine Follow-upApr 7, 2025

   2 infractions

   • The premises is free of pests.
     • Premises has signs of rodent activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. RoutineMar 31, 2025

   2 infractions

   • The premises is free of pests.
     • Premises has signs of rodent activity.
     • Premises has signs of insect activity.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
6. Routine Follow-upAug 23, 2024

   0 infractions

7. RoutineAug 15, 2024

   2 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 free of pests.
8. RoutineJan 10, 2024

   0 infractions

9. Routine Follow-upOct 25, 2023

   0 infractions

10. RoutineOct 18, 2023

    1 infraction

    • The premises is free of pests.
11. Routine Follow-upNov 30, 2022

    0 infractions

12. RoutineNov 22, 2022

    1 infraction

    • The premises is free of pests.
13. Routine Follow-upDec 29, 2021

    0 infractions

14. RequestDec 21, 2021

    0 infractions

15. RoutineDec 21, 2021

    2 infractions

    • Each employee demonstrates good personal hygiene and 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.