Bean Around The World - W 10th

4456 W 10th Ave, Vancouver BC V6R 2H9 · Food Service Establishment 1

23 inspections

1. Routine Follow-upApr 17, 2026

   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.
2. RoutineMar 5, 2026

   5 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.
   • 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.
   • 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.
3. Routine Follow-upMar 7, 2025

   0 infractions

4. Routine Follow-upFeb 28, 2025

   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.
     • Equipment, utensils and/or food contact surfaces are not maintained/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.
     • 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.
5. RoutineFeb 12, 2025

   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.
     • 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.
     • 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.
   • 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.
6. Routine Follow-upMar 22, 2024

   3 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.
   • 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.
7. RoutineFeb 28, 2024

   8 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.
   • 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 not protected from contamination during transportation, display, storage or preparation.
   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
     • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
   • 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.
   • 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.
   • 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.
8. RoutineNov 22, 2022

   0 infractions

9. RoutineFeb 24, 2022

   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.
   • Food on the premises is obtained from an approved source.
     • The operator cannot provide evidence to support that food is from an approved source.
10. RoutineAug 18, 2021

    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.
    • 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.
11. Routine Follow-upDec 4, 2019

    2 infractions

    • 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.
12. Routine Follow-upNov 26, 2019

    4 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.
      • 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.
    • 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.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
13. RoutineNov 25, 2019

    8 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from customer contamination. (e.g. sneeze guards).
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • 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.
    • 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 station is obstructed or being used for other purposes.
      • Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
14. RoutineDec 27, 2018

    0 infractions

15. Routine Follow-upJan 11, 2018

    0 infractions

16. RoutineDec 5, 2017

    3 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.
    • 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.
17. Routine Follow-upMar 15, 2017

    0 infractions

18. RoutineDec 20, 2016

    3 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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 insufficient concentration.
    • 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.
19. Routine Follow-upMar 7, 2016

    0 infractions

20. Routine Follow-upFeb 29, 2016

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
21. Routine Follow-upFeb 10, 2016

    0 infractions

22. Routine Follow-upFeb 5, 2016

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
23. RoutineJan 28, 2016

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • 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.