Bean VGH

820 W 10th Ave, Vancouver BC V5Z 1M9 · Food Service Establishment 1

16 inspections

1. Routine Follow-upMay 7, 2026

   1 infraction

   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
2. RoutineJan 5, 2026

   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.
   • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
     • Test strips are not available to monitor sanitizer level.
3. RoutineFeb 3, 2025

   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 concentration is too high.
   • 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.
4. RoutineDec 12, 2023

   1 infraction

   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
5. RoutineNov 10, 2022

   2 infractions

   • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
     • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
6. RoutineDec 14, 2021

   0 infractions

7. RoutineOct 28, 2019

   6 infractions

   • Informed Dining Mark (logo) is displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
   • Directional Statement advising guests that nutritional information is available is displayed on menu or (around or close to) menu board (e.g. dangler, cash register).
   • Restaurant staff is aware of program and able to provide nutrition information upon request.
   • Nutrition information is available before or at the point of ordering.
   • Informed Dining Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
   • Healthy Families BC Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
8. Routine Follow-upJun 14, 2019

   0 infractions

9. RoutineMay 15, 2019

   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.
10. Routine Follow-upJan 30, 2018

    0 infractions

11. RoutineJan 24, 2018

    8 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 insufficient concentration.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Employees are not washing hands as often as is necessary to prevent contamination of food.
    • Informed Dining Mark (logo) is displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
    • Directional Statement advising guests that nutritional information is available is displayed on menu or (around or close to) menu board (e.g. dangler, cash register).
    • Restaurant staff is aware of program and able to provide nutrition information upon request.
    • Nutrition information is available before or at the point of ordering.
    • Informed Dining Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
    • Healthy Families BC Mark (logo) is displayed alongside the nutrition information on the menu insert, nutrition menu, brochure, pamphlet, or poster.
12. RoutineSep 25, 2017

    5 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • 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 in a condition 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.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
13. RoutineJan 31, 2017

    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.
14. RoutineMar 7, 2016

    4 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
      • Sanitizing solution is not present or at insufficient concentration.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
15. Routine Follow-upFeb 27, 2016

    0 infractions

16. RoutineOct 27, 2015

    0 infractions