Crazy Beanz Bistro
4522 North Access Road, Chetwynd, V0C 1J0 · Restaurant
Inspection summary
Crazy Beanz Bistro has been inspected 4 times by Northern Health Authority since June 27, 2024. The most recent inspection, on February 5, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.
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 once on February 27, 2025. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on June 27, 2024. For example:
105 - Remote Inspection
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.
4 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
- Corrective Action: Operator is aware to immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware before putting dishware in the unit. Have the dishwasher repaired by a qualified technician or replace the unit. I will recommend getting a commercial dishwasher which takes a shorter time for the wash, rinse, sanitize cycle. Also, with a commercial dishwasher, it is easier to monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
0 infractions
- Initial Inspection
1 infraction
- 105 - Remote Inspection
- Observation: A remote inspection of this premises was conducted by phone on 27-Jun-24. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
- Corrective Action: N/A
- 105 - Remote Inspection