Bean Baking Ltd.

120 Phillip Avenue, North Vancouver BC V7P 2V5 · Processor

41 inspections

1. Routine Follow-upNov 18, 2025

   0 infractions

2. Routine Follow-upOct 31, 2025

   2 infractions

   • 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.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
3. Routine Follow-upOct 29, 2025

   1 infraction

   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
4. RoutineOct 9, 2025

   3 infractions

   • Operation of premises is in accordance with approved floor plans and specifications.
     • Premises is not in adequate repair or in sanitary condition.
   • 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.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. Routine Follow-upNov 1, 2024

   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.
     • The premises is not maintained in a sanitary condition.
6. RoutineOct 17, 2024

   4 infractions

   • Operation 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.
   • 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.
   • The premises is free of pests.
7. RoutineJun 13, 2023

   0 infractions

8. Routine Follow-upJun 13, 2023

   0 infractions

9. Routine Follow-upJan 25, 2023

   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.
   • 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.
10. RoutineJan 13, 2023

    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.
    • 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. RoutineNov 22, 2021

    0 infractions

12. Routine Follow-upJun 29, 2021

    0 infractions

13. Routine Follow-upDec 7, 2020

    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.
14. RequestNov 26, 2020

    0 infractions

15. RoutineNov 26, 2020

    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.
16. Routine Follow-upAug 22, 2019

    0 infractions

17. Routine Follow-upAug 1, 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.
18. Routine Follow-upJul 23, 2019

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
19. RoutineJul 8, 2019

    6 infractions

    • 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.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at a temperature of 4 degrees Celsius 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.
    • An operator of a food premises 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.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
20. Routine Follow-upJan 2, 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.
21. RoutineDec 17, 2018

    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. Routine Follow-upMay 8, 2018

    0 infractions

23. RoutineMar 15, 2018

    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 Follow-upDec 5, 2017

    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.
      • Equipment, utensils and food contact surfaces are not maintained in a sanitary condition.
    • An operator of a food premises 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.
    • The premises is free of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
25. RoutineOct 25, 2017

    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.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.
    • The premises is free of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
26. Routine Follow-upJun 26, 2017

    0 infractions

27. Routine Follow-upJun 21, 2017

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
28. Routine Follow-upJun 14, 2017

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
29. Routine Follow-upMar 9, 2017

    1 infraction

    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
30. Routine Follow-upMar 7, 2017

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
31. Routine Follow-upFeb 28, 2017

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
      • Conditions on premises may lead to harbouring/breeding of pests.
32. Routine Follow-upJan 17, 2017

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
33. Routine Follow-upNov 9, 2016

    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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
34. RoutineAug 29, 2016

    5 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.
    • An operator of a food premises must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food premises must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
      • Premises is not protected from the entrance of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.
35. Routine Follow-upFeb 15, 2016

    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.
36. RoutineDec 8, 2015

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not in good repair.
    • 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.
37. Routine Follow-upJul 29, 2015

    0 infractions

38. Routine Follow-upJul 13, 2015

    0 infractions

39. Routine Follow-upJun 24, 2015

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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 food contact surfaces are not in a condition that ensures safe and sanitary food handling.
40. Routine Follow-upJun 24, 2015

    2 infractions

    • Food is handled in a sanitary manner and is not contaminated.
    • 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 food contact surfaces are not in a condition that ensures safe and sanitary food handling.
41. RoutineJun 23, 2015

    5 infractions

    • Food is handled in a sanitary manner and is not contaminated.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not stored in suitable containers.
      • Food is not properly covered.
    • 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.
      • Equipment, utensils and food contact surfaces are not maintained in a sanitary condition.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
      • Conditions on premises may lead to harbouring/breeding of pests.