Bean Scene Coffee Works - Pandosy

2940 Pandosy St Kelowna BC V1Y 1V9 · Restaurant - Food Service

6 inspections

1. MonitoringApr 30, 2026

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): chlorine sanitizer did not have any concentration at time of inspection. new solution was made and at adequate concentration at time of inspection
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
2. MonitoringNov 7, 2024

   0 infractions

3. MonitoringSep 20, 2023

   1 infraction

   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Minor fly infestation observed around the food preparation area. Operator to perform deep clean of hard-to-reach areas and increae frequency of cleaning.
4. MonitoringAug 3, 2021

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Thermal carafes are used for cream, milk, almond milk and left at the self-service counter at ambient temperature. These were observed to be empty at time of inspection and temperature could not be measured. Potentially hazardous foods that are stored in the danger zone of 4°C-60°C are susceptible to supporting the growth of illness causing pathogenic microorganisms that may be consumed by members of the public. Thermal carafes do not act as refrigeration units and should be treated as holding potentially hazardous food products at ambient temperature. Potentially hazardous food products should not be held at ambient temperature for more than two hours to prevent the growth of pathogenic illness causing microorganisms that can be served to the public. Manager stated they refill carafes as needed and is unaware of how long the potentially hazardous food products may sit out. After informing him of the risks with ambient temperature holding, a time log was suggested to monitor the length of time potentially hazardous foods would be stored at ambient temperature and the corrective action to do at two hours of ambient temperature holding. To follow up by August 10th that the operator has implemented a time log.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Facility uses bleach for a chlorine-based sanitizing solution but does not have the test strips to verify the concentration of chlorine. When the sanitizing solution was tested with chlorine test strips, the strip was "bleached-out" indicating the concentration was over the maximum range of the test strip of 400ppm and may be at levels harmful to the public. Illness causing microorganism of public health importance are present on food contact surfaces and wiping cloths and are destroyed through effective sanitization practices. Test strips ensure that concentrations of chemical sanitizers are at the appropriate level to ensure effective sanitization of food contact surfaces. Chlorine-based sanitizer should be at a concentration of 100ppm-200ppm and be made fresh daily for spray bottles and every 2 hours for cloth buckets to maintain an adequate concentration for effective sanitization. When chlorine levels are too high, the solution can have harmful effects on the staff and members of the public, as well as be corrosive to materials. Manager stated he would inform the operator of the missing strips to acquire them. Also, the manager was walked through how to measure an appropriate amount bleach to water to make an effective 100ppm-200ppm sanitizing solution. To follow up by august 10th that the operator has acquired test strips. Facility does not have probe thermometer to accurately measure the internal temperature of potentially hazardous foods. Potentially hazardous foods that are stored in the danger zone of 4°C-60°C are susceptible to supporting the growth of illness causing pathogenic microorganisms that may be consumed by members of the public. Facility is required to have monitoring devices, such as a probe thermometer, accurate to within 1°C to measure internal temperatures of potentially hazardous foods to ensure that these food products are not being served at temperatures above 4°C. The temperature of ambient-held potentially hazardous foods for self-service could not be measured by the staff. Manager stated he would inform the operator that a probe thermometer is required. To follow up by August 10th that the operator has acquired a probe thermometer.
     • 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.
5. MonitoringNov 30, 2018

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Obtain test strips from the chemical supplier.
     • 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): Complaint received re: appearance of poor general sanitation and mould on the window sills. Discussed with manager on duty. Facility appears worn, requiring increased attention to cleaning of hard-to-reach areas and window sills and floor/wall joints.
6. MonitoringOct 31, 2017

   2 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Food in the display cooler was measured to be 8°C. Monitor this cooler over the next 2 hours, adjust the cooler as needed to keep food at 4°C.
     • 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): Reminder to change the bucket of sanitizer solution for wiping cloths, every 3 hours. This was done at the time of inspection. Include knives and cutting boards used for sandwich preparation as well.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.