Bean to Cup

3903 27 St Vernon BC V1T 4X8 · Restaurant - Food Service

3 inspections

1. MonitoringOct 4, 2024

   13 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): The internal cooked temperature of food is not verified. To kill all pathogens, food must reach the required internal temperatures for the correct length of time. Obtain an appropriate food temperature monitoring device, such as a digital food thermometer, to verify that food has been cooked to the appropriate temperatures.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
     • Observation(s): No hot running water was available. The facility must be supplied with an adequate quantity and pressure of hot water to facilitate effective sanitation, dishwashing, and employee hygiene. Conduct the necessary repairs to ensure that hot water is supplied in adequate quantity and pressure to meet the needs of the food premises.
     • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): No handwashing was observed during the inspection, despite food preparation taking place. Handwashing is critical to remove contaminants, prevent the spread of pathogens, and ensure safe food handling practices. Review the proper handwashing technique with all employees: wet your hands with clean running water, apply soap while your hands are out of the water, rub your hands together for at least 20 seconds (including palms, backs of hands, between fingers, thumbs, and under nails), rinse well with clean water, dry with a single-service product such as a paper towel, and use the single-service product to turn off the tap.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A - Uncovered bacon and cooked eggs were stored in the refrigerator. Dust, debris, or fragments of deteriorated equipment may result in contamination of food. Cover all stored food items to eliminate the potential for contamination. F1.7D - All-purpose cleaner was used to clean surfaces in the food preparation area. Food contact surfaces must be cleaned through a process that involves removing debris, washing, rinsing, and sanitizing, as effective sanitization procedures destroy pathogens and prevent cross-contamination. Incorporate a sanitizing step when cleaning any food contact surfaces.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • 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): No chlorine test strips were available. Test strips must be utilized to verify that the sanitizer concentration is adequate for sanitizing dishes and reducing the microbial load on food contact surfaces. Obtain new chlorine test strips and routinely test sanitizer concentration.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Excessive items and boxes were observed in the basement food preparation area. The storage of excess materials creates conditions that may lead to the harbouring of pests and impede cleaning. Remove excess items and boxes from the basement food preparation area.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding 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 - The chlorine concentration for the low-temperature dishwasher measured at 0 ppm. Chlorine must measure at a minimum of 50 ppm at the dish surface to adequately sanitize dishes. Repair the dishwasher, routinely test sanitizer levels using test strips, and maintain a daily log of chlorine residual testing for the dishwasher. F2.3D - The chlorine concentration in the spray bottle measured at 0 ppm, and no bleach was available on site. The chlorine concentration in spray bottles must measure between 100 and 200 ppm to adequately sanitize food contact surfaces. Obtain and prepare bleach solution and test the concentration using test strips to verify that it is between 100 and 200 ppm. In-use knives and tongs are not cleaned at the required frequency. Utensils must be washed, rinsed, and sanitized at least every 2 hours to prevent pathogen growth. Wash, rinse, and sanitize utensils such as tongs and knives at least every 2 hours.
     • 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): F2.5A -The refrigeration equipment was found to be rusted, and the seals were deteriorating. Equipment must be maintained in good repair to prevent contamination of food and to maintain proper temperatures that prevent pathogen growth in food. Replace the deteriorating and rusted equipment. F2.5B (1) - The microwave required cleaning. Equipment must be maintained in a clean and sanitary condition for safe food preparation. Clean the microwave. F2.5B (2) - Accumulation of debris was observed on the fan of the walk-in cooler. Blowing of debris from the fan can result in contamination of food. Clean the fan in the walk-in cooler to remove build-up of debris. F2.5C - Wiping cloths were stored on counters. To prevent the growth of pathogens and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours or as needed. F2.5J - Lights in the basement food preparation area did not have shatterproof covers. Fragments of glass may contaminate food and food contact surfaces if a light were to shatter. Install shatterproof covers on all lights. F2.5K - Scoops used for dry goods in the basement food preparation area were found to be stored with handles submerged in the food product. To prevent contamination of food, the handles of scoops must remain upright and outside of the food product. Store scoops in designated containers or scoop holders to ensure that handles are not submerged in the food product.
     • 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.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): The walk-in cooler's condiment section and design are inadequate for maintaining temperature control, as the condiment cooler doors do not provide a tight seal. This may result in fluctuations in temperature and failure to maintain proper temperature controls to prevent pathogen growth in food. Repair or replace the doors to create a tight seal.
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The handwashing sink did not have hot running water, was not supplied with single-service product to dry hands, and was obstructed with dishes and utensils. To allow food handlers to practice proper hand hygiene and safe food preparation, handwashing sinks must be supplied with hot running water, single-service product for drying hands, and must remain accessible at all times. Conduct repairs to supply the handwashing sink with hot water, obtain and place single-service hand drying products near the sink, and verify that no dishes are placed in the handwashing sink.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed and kept on site at all times. A copy of the Food Safety Plan must be sent to the EHO for approval.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times. A copy of the Sanitation Plan must be sent to the EHO for approval.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): The operator and employee on site were unable to provide verification of completed FOODSAFE certification. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. The operator must complete FOODSAFE certification, and in the absence of the operator, at least one employee present in the kitchen must have a valid FOODSAFE certificate or equivalent training.
     • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
2. MonitoringApr 29, 2022

   1 infraction

   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Wiping clothes observed sitting on counter, unsanitary practices. Corrective action: • Submerge clothes in 200ppm bleach solution • Replace solution as needed or every 2 hours • Submerge clothe for 30 seconds in between use Recommendation: Acquire QUAT (quaternary ammonia) for sanitation of milk steam wands. Dairy products quickly degrade chlorine sanitizer, QUAT sanitizer is more effective.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
3. MonitoringJan 17, 2017

   3 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Coolers and downstairs walk-in freezer temperatures good except the upstairs walk-in cooler condiment cooler section. Adjust colder. Also, augment the condiments with a tray of ice under the condiment inserts to help with refrigeration control. Ensure proteins are smaller portions and held for a maximum of 2 hour turnover. Return to daily temperature monitoring logs.
     • 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): Upstairs low temperature dishwasher-checked bleach strength ~50-100 ppm. Good. Sanitizing spray bottle-checked bleach strength ~200 ppm. Good. *However, as per F2.3C- Ensure chlorine test strips available to monitor basement warewashing sanitizing sink strength, spray bottles and upstairs dishwasher.
     • F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4J-Note F1.4 above: The walk-in cooler condiment section and overall walk-in cooler design is inadequate for maintaining temperature control partially due to the condiment cooler doors not closing to provide a tight seal. This potentially adversely affects compressor and ventilation efficiency and creates sporadic shifts in temperature. Repair or replace as needed. F3.4A-Basement preparation area fluorescent light bulbs require luminaire covers or shatterproof sleeves. F3.4E Remove items no longer required in the basement preparation and storage area to facilitate improved storage space and orderliness. Walk-in freezer floor due for cleaning. Ensure included in your cleaning and maintenance schedule in your Sanitation Plan.
     • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
     • F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
     • F3.4J - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.