Bean Scene Coffee Works

100-1615 Dickson Ave Kelowna BC V1Y 7W6 · Commercial Bakery - Food Processing

7 inspections

1. MonitoringApr 9, 2026

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Observed wiping cloths were stored in a 0 ppm chlorine solution after use and noted to be reused to sanitize food contact surfaces. CDI - Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping cloths after use.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
2. MonitoringDec 10, 2024

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired chlorine test strips were observed for the food contact surface sanitizer.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Broken sieve observed used for flour. This may result in physical contamination of food. CDI - Operator discarded the broken sieve. Inspect cooking equipment regularly to ensure they are in good working order.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
3. MonitoringMay 3, 2023

   3 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Eggs observed stored above ready to eat products. Eggs should be stored on the bottom shelf to prevent contamination in case of leakage from cracked or broken eggs.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Observed improper manual dishwashing practices during inspection. Improper dishwashing procedures may not be sufficient to eliminate all pathogens of concern which could lead to foodborne illness. Operator will be provided with Interior Health's manual dishwashing instructions to be posted in the dishwashing area. Operator must ensure staff implement proper 3 compartment sink manual dishwashing procedures, ensuring that dishes and utensils are fully submerged in sanitizer solution and provided adequate space to airdry. Provide EHO with pictures of the dishwashing area once air-dying space has been provided, and pictures of the dishwashing instructions posted in the dishwashing area to resolve this infraction.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Operator indicated that a sink in dishwashing area of the bakery is used as the designated handwashing sink, this sink was full of dirty dishes at the time and staff were using the sprayer to wash hands. Dirty dishes were also stacked in front of the paper towel dispenser, paper towels were seen to contact dirty dishes when dispensed for drying hands. Food handling spaces must be provided with a dedicated handwashing sink, which should not be used for other purposes to facilitate good hand hygiene practices. At time of inspection all designated handwashing sinks in the facility (bakery and service area) were in use for other purposes (dirty dishes). Also the designated handwashing sink in the bakery area was not suitably equipped to facilitate proper hand hygiene practices. Handwashing station misuse has been a reoccurring issue at this facility indicating that facility updates may be necessary to ensure employees are provided with reasonable access to properly equipped handwashing facilities (See F3.2 below).
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
4. MonitoringJan 19, 2022

   2 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): Observed a large bag of onions stored on the floor near food prep counter. Requested that operator have the onions relocated to ensure they are maintained a minimum of 6 inches off the floor at all times. Foods should not be stored on the floor, products stored in this manner are at an increased risk of contamination and may attract pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Unsanitary conditions were observed in the back kitchen food preparation and equipment storage areas at time of inspection. Operator instructed to ensure that regularly scheduled cleaning procedures address all areas of the food production space often enough to prevent the accumulation of food particles and debris. Unsanitary conditions can attract pests and result in contamination of food contact surfaces and food products which may lead to foodborne illness.
5. MonitoringFeb 19, 2019

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): The operator said that the the food is transported in an insulated container by a local courier without a mechanical refrigeration. The food temperatures are not monitored and recorded when the food leaves this food premises and arrives to their destinations. Take immediate corrective actions and submit a copy of the records showing the food temperatures when leaving this food premises and arriving all of the destinations to the health officer by March 5, 2019. The additional records may be requested again by the health officer in the near future (e.g. the summer seasons).
     • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): No hot running water is available in the hand washing station and the ware washing sinks. Take immediate corrective actions to ensure that hot running water is supplied in sufficient quantity and pressure to meet the needs of the premises during the operation and contact the health officer by Feb. 25, 2019.
     • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): a) Vinegar is being used for the sanitizing step. Do NOT use vinegar for sanitizing food contact surfaces. The health officer reviewed the cleaning and sanitizing requirements for food contact surfaces with the operator. b) The bleach solution in the spray bottle has bleached out the test strip. This means that the concentration of the chlorine is too high. Take immediate corrective actions and contact the health officer by Feb. 22, 2019.
     • F2.3C Clean in place warewashing procedures 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): a) Small thumbtacks are used on the wall in the food preparation. The operator took immediate corrective actions during this inspection. b) Non food items (e.g. screwdriver) are stored in the same containers with food serving utensils and the the containers have accumulated debris. The operator took immediate corrective actions during this inspection. c) Some of the surfaces on the food dough mixer has accumulated stains and debris. Take immediate corrective actions and contact the health officer by Feb. 22, 2019. d) The door handles for multiple refrigerators are damaged and covered with old duck tapes with accumulated debris and stains. The surfaces are not smooth and easy to clean. Take corrective actions and contact the health officer by March 19, 2019.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): No hot running water is available in the hand washing station and the ware washing sinks. Take immediate corrective actions to ensure that hot running water is supplied in sufficient quantity and pressure to meet the needs of the premises during the operation, use a hand sanitizer after washing hands using the sink until the hot running water is available, and contact the health officer by Feb. 25, 2019.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
6. MonitoringMay 3, 2017

   6 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): The thermometer in the display refrigerator in the food preparation shows 10°C. The temperature log shows that some days it was at 9°C; and no corrective actions or no second check were noted.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): - The staff says that the some serving utensils are washed and sanitized manually but no rinsing between the washing and the sanitizing steps. - Cleaned serving utensils in the food preparation area are stored in a container that has accumulated debris and with used utensils. - The storage drawer storing unused single use containers have accumulated debris. - The food probe thermometer has accumulated stains.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
     • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): A spray bottle in the food preparation area containing chemical solution does not have any label to identify the content.
     • F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): - The cleaned cutting boards in the food preparation area have deep cuts and dark stains. - The refrigerator in the food preparation area handles has duck tapes. - The test kit for the chemical sanitizing solution is not available to the food staff. - The plastic cover for the food storage container is damaged.
     • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • F3.7C - Food safety management procedures must identify all critical control points.
     • F3.7D - Food safety management procedures must include critical limits for all critical control points.
     • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
     • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
     • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
7. MonitoringJan 4, 2017

   1 infraction

   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): The container used for bleach solution was not labelled. (Corrected during inspection)