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Cool Beanz Coffee House

9-136 Tapton Ave Princeton BC V0X 1W0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cool Beanz Coffee House has been inspected 9 times by Interior Health Authority since January 22, 2014. The most recent inspection, on February 20, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on February 20, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on April 29, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 7 times across 4 separate inspections, most recently on January 29, 2020. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 8, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 23, 2023. For example: 6 Are the premises designed and equipped to ensure safe food handling?

About this data

These results come from Interior 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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, build up of food debris and dust on counter tops underneath coffee machines observed.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, chlorine test strips were observed expired.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, chlorine sanitizing spray concentration measured at 0 ppm. Ensure sanitizer strength is measured at at least 100 ppm.
      • 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): At the time of the inspection, the following infractions were observed: [1] Mildew build-up in the ice machine. Ensure to adequately clean and sanitize the ice machine. [2] Plastic cutting boards has deep grooves. Ensure cutting boards has a smooth surface to prevent pathogen harbourage in deep grooves. [3] Scoops submerged in food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination.
      • 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.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - please clean grease hood above oven
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - dry storage area needs to be finished with drywall and paint so it is a cleanable space
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - commercial high-temp dishwasher currently not working; facility is using three-step method in the meantime with sanitizer measured at 200 ppm. Anticipated repair in two to three weeks
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure your food safety plan is readily availably for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure your sanitation plan is readily availably for review
  5. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - ice machine appears to need cleaning and sanitizing; you may wish to use a de-scaling solution (e.g., vinegar) to remove some of the scaling from your ice maker as part of the cleaning process - kitchen upright fan needs cleaning and sanitizing
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please ensure food safety plan is readily available for review
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan is readily available for review
  6. Monitoring

    4 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - foods being stored in a manner and in areas not protected from possible contamination (from general public as well as dirt/chemicals (utility sink room)) - ice machine needs cleaning and sanitizing; recommend storing scoop in a more sanitary manner (e.g., in an insert on its side)
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - dishwasher leaking around door; please repair
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - menu changed to vegan menu food safety plan in process of revision for this change
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - sanitation plan not on hand
  7. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO will send resources to staff to be able to update their Food Safety Plan.
  8. Monitoring

    2 infractions

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): ensure sanitizer solution is made up at the beginning of the date and changed out as needed
      • Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): baked goods need to be kept covered from customer contamination at all times.
  9. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Ensure there is sanitizer made up at all times of operation (either in a bucket or spray bottle). I will attach information.

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