The Beanery Cafe
13016 Victoria Rd N Summerland BC V0H 1Z0 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Wrap display refrigeration unit's temperature was 9C. Hot holding temperatures above 60C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed ants on the floor around the sandwich cooler.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must deep clean equipment, shelves, and floors. Equipment must be moved to facilitate cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, food in the blue baker's refrigerator was observed at 9°C and higher. All potentially hazardous foods were voluntarily discarded by the operator. Corrective Actions: [1] Ensure no potentially hazardous foods are stored in the refrigerator until the refrigerator is able to maintain a temperature of 4°C or lower. [2] Ensure the refrigerator is in proper working order and able to maintain a temperature of 4°C or lower. [3] Monitor refrigerator temperature by keeping temperature logs. Cold holding: All cold holding units (other than explained above) were observed at 4°C or below. Hot holding: Various items were being hot held above 60°C at the time of inspection. Follow up on JUNE 24, 2025.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Chlorine test strips expired. [2] Thermometer missing in the blue baker's refrigerator. Corrective Actions: Provide chlorine test strips and use them to verify chlorine sanitizer concentration. Ensure a thermometer is placed in the blue baker's refrigerator for frequent temperature monitoring. Follow up on JUNE 24, 2025.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): DO NOT use all purpose cleaner on food contact surfaces. DO NOT use a small stainless steel bowl to hold soapy water. All sponges and wiping cloths must be rinsed under running water. Corrective Actions: - Ensure that chlorine / bleach sanitizing solution is prepared on a daily basis by mixing 1 tsp (5 mil) of chlorine with 1 liter of water. - Provide a spray bottle for sanitizing solution. The spray bottle should be labeled "Sanitizer". - Provide cleaning supplies (e.g. j-cloths, sponges) to facilitate equipment & food contact surfaces cleaning. Dishwasher's sanitizing cycle temperature at 82°C at the time of inspection. Follow up on JUNE 24, 2025.
- 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): General sanitation was unsatisfactory during inspection. The following infractions were observed: - Lid for hot holding unit is missing a handle. - Mildew build-up in the ice machine. - Sandwich prep area, including cutting board is dirty. - Refrigerator #1 located at the front counter is dirty. - Floor planks are missing, especially behind equipment. - Floor baseboards are missing. Corrective Actions: - Ensure to repair or replace the current lid for the hot holding unit. - Ensure to adequately clean and sanitize the ice machine. - Ensure to adequately clean and sanitize the sandwich prep area. - Ensure to adequately clean and sanitize refrigerator #1. - Ensure the flooring is properly installed. - Ensure baseboards are installed. - Ensure all walls are properly patched. - Ensure to adequately clean and declutter the baker's area. - Ensure all areas of food premises are deep cleaned, including floor under and behind equipment. Follow up on JUNE 24, 2025.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, no paper towels were readily available at the handwashing station. Corrected During Inspection: -Staff supplied the handwashing station with paper towels. Ensure all handwashing stations are always supplied with liquid soap, paper towels, and running hot/cold water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of inspection, no food safety plan was available on site. Ensure a food safety plan is readily available for staff on site. A general template for a food safety plan will be provided. Follow up on JUNE 24, 2025.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, no sanitation plan was available on site. Ensure a sanitation plan is readily available for staff on site. A general template for a sanitation plan will be provided. Follow up on JUNE 24, 2025.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, the operator's FOODSAFE certificate was expired. - Ensure the operator obtains a valid FOODSAFE certificate or equivalent training. FOODSAFE training course registration is required. Follow up on JUNE 24, 2025.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator will renovate the dishwashing area and install a new two compartment sink.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator must contact / obtain a construction permit from the District of Summerland.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must ensure that at least one staff per shift has a Food Handler Certificate. The completion certificate to be emailed to [email protected]
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During the inspection, fridge # 2 (wraps, cakes display) temperature was 15C and fridge #3 temperature was 9C The operator must: - relocate all hazardous food items to the working refrigeration units. Corrected at the time of inspection. - repair fridge #2 and fridge # 3 to ensure that refrigeration units capable of holding temperature below 4C. Repair report explaining what was the problem and how it was fixed must be provided to the inspector.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Reheating of frozen soup was being done in the hot holding unit. At the time of inspection, the soup's temperature in a hot holding unit was 5C. The operator must reheat all products on the stove to 74C prior to transferring the food product to a hot holding unit. The hot holding unit's temperature must be above 60C NOTE: It's a re-occurring non compliance. Progressive enforcement may be taken next time if similar food handling practices observed.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide: - thermometers for each refrigeration unit (cold holding displays, fridges); - chlorine test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): DISHWASHING area is not adequate to accommodate the dishwashing requirements / volume. The Operator must do the following: - Install a commercial double sink of non-corrodible metal of SUFFICIENT size to permit complete immersion of the utensils & equipment to be sanitized. Also, a designated air drying area must be provided made of non-corrodible and non-absorbent material. The dishwashing area upgrades deadline will be discussed during a re-inspection scheduled on July 7, 2023. CLEAN IN PLACE The operator must ensure that all big equipment (i.e. a large dough mixer) is properly cleaned and sanitized "in place" by taking the following steps: Step #1 - before cleaning, it’s essential to unplug the dough mixer and make sure it’s not connected to any power source. This will prevent the mixer from accidentally turning on and potentially causing injury. Once the mixer is unplugged, you can begin the cleaning process. Step #2 - remove any dough or other food debris from the bowl and mixing arm. This can typically be done by using a dough scraper or a soft cloth to wipe away any excess dough. It’s important to remove as much of the dough as possible to prevent it from drying and becoming harder to clean. Step #3 - clean, sanitize, and rinse with potable water all interior food contact surfaces of the equipment. Step #4 - air dry. CUTTING BOARDS - Clean, sanitize, re-shave cutting boards used in the kitchen. SANITIZING SOLUTION - Provide sanitizing solution buckets with chlorine sanitizing solution at 200 ppm by mixing 1tsp of bleach with 1 liter of water.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): GENERAL SANITATION: Operator must clean and sanitize all food contact surfaces, countertops, fridges, shelves, floors. Pictures taken. FIRE SAFETY: Operator must provide a fire safety report from the District of Summerland to ensure compliance with the BC Fire Code requirements. At the time of inspection, signs of fire burns observed on the wall next to the baking stove. Pictures taken.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Reheating was being done in the hot holding unit, soup was at 40°C after an hour in the hot holding unit Reheat soup on stove top to 74°C prior to hot holding at 60°C
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Soup is removed from the hot holder and put into a large cylinder container to cool and quickly put into the fridge. If soup can not follow the cooling curve requirements using this method, switch to one or more of the following cooling methods: -Separating food into smaller, shallow containers -Using an ice wand -Placing the container into an ice bath and occasionally stirring
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips not available to measure concentration of bleach solution Corrective Action: • Purchase chlorine test strips that can measure at least up to 200ppm
- F1.3 Are proper cooling and reheating procedures followed?