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Beanery 2 Bistro

1001 1st Avenue, McBride, V0J 2E0 · Restaurant

Official record from Northern Health →

Inspection summary

Beanery 2 Bistro has been inspected 3 times by Northern Health Authority since August 10, 2023. The most recent inspection, on August 10, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 16, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 16, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 10, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 10, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigerator located opposite the stove was operating at an ambient temperature between 10°C and 13°C. Temperature measurements of potentially hazardous foods stored in the unit indicated potato salad at 6.3°C and raw bacon at 8.5°C. Foods requiring temperature control were not being maintained at 4°C or below.
      • Corrective Action: Operator discarded Bacon and Potato salad. Repair, adjust, or replace the refrigeration unit and monitor temperatures regularly to ensure compliance. Do not use the unit for storage of potentially hazardous foods until it can consistently maintain safe temperatures.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Concentrated chlorine was observed stored in a repurposed juice bottle without a label adjacent to the handwashing and dishwashing sink. Improper labelling and storage of chemicals may result in accidental misuse, ingestion, contamination, or chemical exposure.
      • Corrective Action: Label the container and store chlorine in a designated chemical storage area away from sinks, food, and food-contact items to prevent accidental use or spills.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing station is being usedto store dirty dishes and utensils. Public health significance - Handwashing sink should only be used for washing hands and should be fully equipped with hand soap, hot and cold running water and paper towel. This is to ensure proper use of handwashing station and to prevent cross-contamination from dirty and used dishes which further helps to prevent spread of various foodborne illnesses.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Food handler (chef) was observed touching their clothing/apron while preparing food and did not wash their hands before resuming food preparation.
      • Corrective Action: Operator to educate all staff members to wash hands immediately after touching clothing, body, or any potential source of contamination and before handling food. Ensure proper handwashing practices are consistently followed to prevent contamination of food.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Some potentially hazardous foods in the coolers on-site were measured between 5-10 degrees Celsius during the inspection. A couple sauce bottles labelled "refrigerate after opening" were also stored at room temperature. Public Health Significance - Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Discard any potentially hazardous foods that have been stored above 4°C for more than 2 hours. Ensure to follow storage requirements on product labels.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A scoop was left in product for ongoing use in ingredient bins. Public Health Significance - Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Doors were left open during the inspection, and flies were observed in the food preparation area of the facility. Public Health Significance - pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, attempt to eliminate access to the building. Clean and sanitize areas or equipment where flies are land and monitor situation. Recommend using fly strips away from food contact surfaces.

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