Bean Scene Coffee House

2923 30th Ave Vernon BC V1T 2V8 · Restaurant - Food Service

10 inspections

1. MonitoringApr 8, 2026

   1 infraction

   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): Ensure that all parameters required to operated the facility properly are in order prior to operation of the newly renovated kitchen.
2. MonitoringMar 26, 2025

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1 No test strips were available for use to determine sanitizer concentration. Corrective action F2.1 Each sanitizer used must have test strips to test for concentration. Testing is important to ensure that the concentration does not present a hazard through incorrect dilution.
3. MonitoringFeb 21, 2024

   0 infractions

4. MonitoringAug 30, 2022

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Domestic refrigerator in downstairs storage area is operating at 7°C. Corrective Action: Adjust, repair, or replace the unit so it maintains food at 4°C or colder. Note: One bar cooler is not operational. Ensure the unit maintains 4°C or colder during operation.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Test strips for quaternary ammonia (Quat) sanitizer are not available. Corrective Action: Obtain Quat test strips. F2.1B(1): Probe thermometer is not available. Corrective Action: Obtain NSF-certified probe thermometer for use onsite. F2.1B(2): Observed missing or inaccurate thermometers in some freezer and refrigeration units. Corrective Action: Provide accurate NSF-certified refrigerator/freezer thermometers in all coolers and freezers. Discard inaccurate thermometers.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Chlorine feed system for the mechanical dishwasher is not functional. Machine is unable to provide adequate sanitizing action. Corrective Action: Repair or replace the dishwasher so the sanitizing rinse cycle reaches 71°C (160°F) or hotter at the plate surface and 82°C (180°F) or hotter at the manifold gauge OR maintains 50 ppm chlorine residual at the plate surface. In the meantime, clean and sanitize items manually in the two-basin sink. Clear adequate space and obtain a dish rack. • Wash items with warm water (45°C) and soap in the first basin • Rinse under warm water in the first basin • Immerse in sanitizer solution at 200 ppm Quat (Noriquat sanitizer) or 100-200 ppm chlorine bleach in the second basin • Allow items to air dry in a clean place F2.3D: Sanitizer solution is not available for the espresso machine steam wand. Corrective Action: Prepare sanitizer solution at 200 ppm Quat residual in an open container at the espresso machine. Keep wiping cloths immersed in solution. Soak for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B: Low shelves near the espresso machine are worn. Particle board is exposed. Corrective Action: Paint or seal the shelves so all surfaces are smooth, non-absorbent, and easy to clean.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7B: Soap dispenser for the primary hand sink is not installed. Corrective Action: Mount the dispenser at the hand sink and fill with liquid soap.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4A: The Sanitation Plan is not complete. Corrective Action: Revise the Sanitation Plan to include the following: • Clean and sanitize requirements for in-use utensils stored at room temperature • Use of Noriquat sanitizer • Manual dishwashing procedure Keep the Sanitation Plan in an accessible location at the premises.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): F3.6A: Operator does not hold a FoodSafe Level 1 certificate or have equivalent training. Corrective Action: Register in the FoodSafe Level 1 course. Provide the temporary certificate of completion to the EHO. Note: In the absence of the operator, at least one employee present in the establishment must have a valid FoodSafe certificate or equivalent training.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
5. MonitoringSep 10, 2021

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Food products in pastry display cooler measured at 7°C. Corrective Action: Adjust, repair or service display cooler so it maintains food at 4°C or colder. F1.2B(2): Small dairy cooler next to espresso machine operating at 9°C. Corrective Action: Transfer milk products to alternate cooler at 4°C. Adjust, repair or service cooler so it holds food at 4°C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7D: Observed residue on interior surfaces of the ice machine in the basement. Corrective Action: Empty machine of ice. Clean and sanitize ice machine to remove residue.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Chlorine test papers are not available onsite. Corrective Action: Obtain chlorine test papers to monitor sanitizer concentration. Ensure test strips are designed for use in food premises and have a test range of 10 ppm to 200 ppm. F2.1B: Independent thermometer not present in two-door under-counter cooler. Corrective Action: Obtain and place NSF certified thermometer inside cooler.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2C: House flies observed throughout the premises. Corrective Action: Take measures to reduce fly population and address contamination. Control entry points, remove attractants, and clean frequently. • Keep doors closed; recommend installing a self-closing door hinge on the back door • Ensure any gaps around and under closed doors are sealed with weather stripping and door sweeps • Clean and sanitize surfaces/utensils at least every 4 hours to remove debris and bacteria, or more often if flies contact the item • Clean in hard to reach spaces under and around counters and equipment • Empty garbage bins promptly • Store wiping cloths in a sanitary manner (see infraction F2.5C) • Consider use of light trap or fly ribbons in the Summer. Suspend ribbons in areas away from food when not operating
     • F2.2C The premises must be maintained free of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A: Mechanical dishwasher connected to chemical sanitizer line. Sanitizing cycle measured at 0 ppm chlorine. Corrective Action: Ensure dishwasher has the capacity to properly sanitize in one of the following ways: • Sanitizing rinse cycle reaches 82°C (180°F) on the temperature gauge; OR • Sanitizing cycle maintains at least 50 ppm chlorine residual If proper heat or chemical sanitizing cannot occur, manually wash items and have the dishwasher repaired or serviced so it meets one of the above criteria. F2.3D: Bleach sanitizer in spray bottle measured greater than 200 ppm. At this concentration, bleach solution will not readily dissipate from surfaces and must be rinsed off to prevent food contamination. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm using 1 teaspoon (5 mL) household bleach per litre of water. Change spray bottle solution daily.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): F2.4A: Upright domestic freezer in basement area operating at -8°C. Corrective Action: Reduce temperature so unit keeps food frozen solid at -18°C or colder.
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5C: Wiping cloths stored on counters between uses. Sanitizer solution for cloth storage not provided. Wiping cloths support and spread bacteria if not properly stored (this also applies to microfibre cloths, which will absorb moisture and contaminants). Corrective Action: Remove cloths for laundering. Prepare sanitizer solution at 200 ppm chlorine or Quats (quaternary ammonium) for sanitary storage of reusable wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours or more often when cloudiness or food debris is visible, or when tested below the required concentration. Note: Quat sanitizer is recommended for use on the steam wand and any surfaces with dairy-based soil and residue. This is due to the ability of milk and other dairy products to degrade the effectiveness of chlorine bleach. If bleach is preferred, check solution often with chlorine test papers to ensure a concentration of 200 ppm is maintained.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
6. MonitoringFeb 18, 2020

   0 infractions

7. MonitoringSep 19, 2017

   5 infractions

   • F2.2 - Is the premises free from a pest infestation?
     • Observation(s): F2.2A Facility has a continued issue with numerous black flies that need to be kept out of the facility. Noted doors do have daylight visible which is a potential entry point for the bugs in addition to them flying in when the doors open or are kept open. Facility does have a fly light (only one light bulb working) however the back door was found to be wide open at the time of inspection and the front door does not close all the way, which continues to be an entry point for the flies.
     • F2.2A - The premises must be maintained free of pests.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): F2.3A Mechanical dishwasher was not dispensing chlorine sanitizer at the time of inspection. F2.3E-1 Wiping cloths in continuous use for the steam wands were being kept at room temperature can allow bacteria to grow and re-contaminate steam wands and hands. Using J-cloths as they are disposable but durable and thin enough to endure repeated wiping and will not hold lots of water. NOTE: Wiping cloths must be fully immersed in the sanitizer in order to be effective. Store steam wand wiping cloths in sanitizer (i.e. 200 ppm Quats (quaternary ammonium chloride), change every 2 hours or earlier if needed) to prevent cross-contamination. Timer is set to remind operator when to change the buckets of sanitizer. Test with Quats chemical test strips. Note: use Quats instead of chlorine, since dairy products neutralize the chlorine. F2.3E-2 Wiping cloths in continuous use for wiping counters, tables, etc. are being stored in a bucket of hot soapy water - no sanitizer as they had run out of Quats sanitizer. • Bottle of regular household food grade chlorine bleach, Quats test strips and chlorine test strips available onsite. • Bottle of 12% commercial chlorine bleach has lowered in concentration (chlorine dissipated/expired) and now measures 200 ppm chlorine. • Bottle of Quats (Savall) is not available onsite - ran out. • Spray bottle for wiping tables upstairs measured to have 100 ppm chlorine. • Spray bottle for wiping table downstairs (basement) measured to have greater than 200 ppm chlorine - NOTE: Ensure spray bottles have a maximum of 200 ppm chlorine in them as having too much would actually require a rinse step afterwards. Verify concentration of chlorine sanitizer using a chlorine chemical test strip.
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): F2.4C Baked goods in display case partially uncovered at the time of inspection, which could allow for contamination. Some squares are also uncovered, but are labelled as display only - baked goods for sale stored in cooler.
     • F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4L-1 Back door found to be propped open (reportedly by a customer) must remain closed as it is an entry point for the numerous black flies in the facility. There is a self-closing hinge installed on the door. F3.4L-2 Front door self-closing hinge is not very strong any more and does not pull the door closed completely and is an entry point for the numerous black flies in the facility. F3.4L-3 Daylight is visible under back exterior door to the facility. F3.4L-4 Daylight is visible along latch side of back stair exterior door (near recycling) to the facility.
     • F3.4L - The premises must be protected against entry of pests.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): F3,5B Handwashing sink in upstairs bathroom has run out of soap in the dispenser.
     • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
8. MonitoringOct 14, 2016

   8 infractions

   • Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 4.1 Tomato pesto flatbread, cinnamon bun with cream cheese icing, cheese bagel and cheese scone are all being stored at room temperature, but unknown if these food items are considered shelf stable (based on laboratory testing) and do not require refrigeration. 4.2 Accurate NSF certified thermometers required for all cold holding equipment including freezers.
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • Is the premises free from a pest infestation?
     • Observation(s): 7.1 Facility has a continued issue with numerous black flies that need to be kept out of the facility. Noted doors do have daylight visible which is a potential entry point for the bugs in addition to them flying in when the doors open or are kept open. Facility does have a fly light, however it was not turned on at the time of inspection and may be broken.
     • 7.1 - The premises must be maintained free of pests.
   • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): 8.5 Wiping cloths in continuous use for the steam wands were being kept at room temperature can allow bacteria to grow and re-contaminate steam wands and hands. Recommend using J-cloths as they are disposable but durable and thin enough to endure repeated wiping and will not hold lots of water. 8.7 Spray bottle (upstairs) measured to have greater than 200 ppm chlorine. Bottle shows a fill line for chlorine bleach which is too much for the volume of the bottle (only require 5 mL of bleach per litre of water). Ensure spray bottles have a maximum of 200 ppm chlorine in them as having too much would actually require a rinse step afterwards. Verify concentration of chlorine sanitizer using a chlorine chemical test strip. High temperature mechanical dishwasher measured to be 71.5 °C at the plate (meeting the 71 °C requirement) - also dispensing 10 ppm chlorine during the rinse cycle using a domestic chlorine bleach bottle. Note: if facility was ever to rely on the sanitizer level to sanitize the dishes, etc. then the chlorine concentration is required to be 50 ppm - this would require a commercial grade chlorine bleach bottle 12% in order to achieve this concentration. Spray bottle downstairs was found to have 200 ppm chlorine. Lots of domestic regular unscented no fibre guard, etc. chlorine bleach on site.
     • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
     • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
   • Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): 9.1 Some open bags of sugar, etc. in the basement storage area have the potential for contamination. 9.3 Glass sliding doors are missing on the display cabinet, but operator has covered the food items with food grade plastic wrap to protect from contamination; however flies are still landing on the tongs used to grab the bakery items. Scoop for coffee is also being landed on by flies. 9.3 Ice scoop and bucket that ice scoop is currently being stored in on top of the ice machine requires daily cleaning and sanitizing.
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
     • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
   • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 14.1 Bare light bulbs in downstairs dry storage area require shatterproof light bulbs (e.g. plastic LED shatterproof bulbs are fine) on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. 14.12 Daylight is visible around and under the front, back and back stairs exterior doors to the facility. 14.12 Front door self-closing hinge is not very strong any more and does not pull the door closed completely and is an entry point for the numerous black flies in the facility. 14.12 Back door requires a self-closing hinge as it is frequently not closed by customers and is an entry point for the numerous black flies in the facility.
     • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
     • 14.12 - The premises must be protected against entry of pests.
   • Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): 17 Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan page 10 for a food safety plan template. Please add your menu items and submit for review and approval. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
     • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • 17.3 - Food safety management procedures must identify all critical control points.
     • 17.4 - Food safety management procedures must include critical limits for all critical control points.
     • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): 18 Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
     • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
     • Observation(s): 19.1 Baked goods comes from local bakery, but documentation/information for trans fat compliance is not available onsite.
     • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
9. MonitoringNov 12, 2013

   0 infractions

10. MonitoringSep 11, 2013

    1 infraction

    • 13.4 - Are hand washing stations easily accessible?
      • Observation(s): Hand washing sink was being used for storing wiping cloths in chlorine sanitizer at the time of inspection. Hand washing was occurring in one of the 2-compartments of the 2-compartment sink. Please ensure hand sink is kept accessible at all times. Recommend using a bucket to store wiping cloths in sanitizer instead of the hand sink.
      • 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.