Bean Scene Coffee Works - HQ

100-1615 Dickson Ave Kelowna BC V1Y 0B1 · Restaurant - Food Service

10 inspections

1. MonitoringApr 9, 2026

   0 infractions

2. MonitoringDec 10, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Expired chlorine test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine test strips are accessible and available to staff onsite.
     • 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): A floor carpet appeared to be absorbent in nature was observed kept on floor near the food service dishwashing area. Wet carpet may lead to unsanitary conditions in the facility and can attract pests. Remove the carpet and ensure floor surface is smooth, and easily cleanable.
     • 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): Soap dispenser was observed installed below the handwashing sink and appeared to be creating unsanitary conditions. Soap was observed not conveniently located in close proximity to the handwashing station. Lack of easy access to soap may lead to infrequent and inadequate handwashing of food handlers. Place a liquid soap in a dispenser above the sink and ensure easy access by staff. Staff stated that a bucket is being used to store unclean utensils. It was noted that hand sink is being used for scrubbing the utensils. Ensure handwashing sink is available at all times and only designated for handwashing. Consider installing another sink for scrubbing utensils or scrub the dishes in a 3-compartment sink.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7E Handwashing stations must remain accessible at all times.
3. MonitoringMay 3, 2023

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Cutting boards near the display cooler and panini press are worn and grooved, a knife handle was also found to be worn and no longer easily cleaned. Once surfaces become deteriorated they can no longer be properly cleaned and sanitized. Food handling equipment/utensils must be replaced when they can no longer be properly cleaned/sanitized. Observed a grill brush stored in a container with knives, the knives had become contaminated by debris from the grill brush. Storage practices for clean food handling utensils/equipment must provide protection from contamination. Operator was instructed to find an alternative storage location for the grill brush and ensure that all the knives and the storage container are cleaned/sanitized.
     • 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): Designated handwashing sink was in use for other purposes at time of inspection. Observed dishes/glasses stacked in the handwashing sink at time of inspection, staff proceeded to begin washing dishes in the handwashing sink before loading them into the under-counter dishwasher. The designated handwashing sink should not be used for other purposes to ensure handwashing facilities are available at all times to facilitate proper handwashing procedures. Operator was instructed to provide service staff with an alternative location to stack dishes before loading into the dishwasher. Glasses and dishes that require scrubbing or heavy rinsing must be cleaned in the bakery dishwashing area. 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).
4. MonitoringJan 28, 2022

   0 infractions

5. MonitoringJan 19, 2022

   2 infractions

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Upstairs storage area is cluttered, disorganized, and unsanitary. Currently, all dishes and equipment kept in this area must be cleaned and sanitized prior to use. Requested that the operator clean and organize this space to ensure dishes and equipment are protected from contamination. Maintenance of a clean and sanitary facility is effective for preventing pest infestations and ensuring that clean dishes and equipment do not become contaminated during storage.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Handwashing sink contained dirty dishes at time of inspection. Requested that operator ensure the handwashing sink remains unobstructed and is used for handwashing purposes only. Designated handwashing sinks should remain easily accessible at all times to promote good employee hand hygiene practices.
6. MonitoringFeb 19, 2019

   3 infractions

   • 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): a) The surfaces inside the ice machine has accumulated stains and debris. Take immediate corrective actions and contact the health officer by Feb. 22, 2019. b) The containers storing single use utensils and reusable utensils have accumulated debris. Take immediate corrective actions and contact the health officer by Feb. 22, 2019. c) The cleaned cups are stored on the under counter shelf in the front food preparation area and the shelf is not maintained in a sanitary manner. Take corrective actions and contact the health officer by Feb. 26, 2019.
     • 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.
7. MonitoringMay 3, 2017

   2 infractions

   • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): The staff touches face and does not wash hands prior to handling food and food equipment. The staff handles the cashier and does not wash hands prior to handling food and food equipment. The staff wears a decorative ring on hand and handles food and food equipment.
     • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): The operator says that the plan is being updated.
     • 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.
8. MonitoringJan 4, 2017

   2 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Temperature log sheet for the coolers was not kept up-to-date.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Containers used for bleach solution were not labelled. (Corrected during inspection.)
9. MonitoringJan 25, 2016

   4 infractions

   • 3 - Are proper cooling procedures followed?
     • Observation(s): *Cooling records (e.g. cooling cooked foods (e.g. soup) are not maintained. The template is available at <http://foodsafe.ca/foodsafe_level2_resources>. Using cooling wands was discussed with the operator.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): *Some ready to eat foods (e.g. vegetables) are stored under the raw meats in an upright display cooler in the food preparation area.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): *Some knives are stored in an unsanitary manner. *A utensil container storing clean utensils has accumulated debris.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): *The plan is not available on site.
10. MonitoringFeb 25, 2014

    0 infractions