Bean Stalk Bistro

Box 6 1496 Cartwright St, Vancouver BC V6H 3Y5 · Food Service Establishment 1

13 inspections

1. RoutineFeb 19, 2026

   2 infractions

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
     • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution is not present or at an improper concentration.
2. Routine Follow-upMar 17, 2025

   1 infraction

   • An operator of a food service establishment 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.
3. RoutineMar 5, 2025

   5 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
   • 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/or food contact surfaces are not maintained/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.
     • Sanitizing solution is not present or at an improper concentration.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing station is obstructed or being used for other purposes.
   • An operator of a food service establishment 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.
4. RoutineFeb 16, 2024

   2 infractions

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Sanitizing solution is not present or at an improper concentration.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
5. Routine Follow-upApr 1, 2023

   0 infractions

6. RoutineMar 8, 2023

   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.
     • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
7. RoutineSep 28, 2022

   3 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is stored in a manner that promotes cross contamination.
   • 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.
   • An operator of a food service establishment 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.
8. RoutineNov 23, 2021

   1 infraction

   • An operator of a food service establishment 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.
9. RoutineOct 28, 2019

   0 infractions

10. RoutineJul 8, 2019

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Ready-to-eat food is in contact with un-sanitized surfaces or utensils.
11. RoutineOct 30, 2018

    0 infractions

12. Routine Follow-upSep 20, 2017

    0 infractions

13. RoutineSep 11, 2017

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
      • Construction or alteration have occurred without approval.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • An operator of a food service establishment 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.
      • Premises has signs of rodent activity.