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The Hard Bean Brunch Co. Willoughby

B100 - 20727 Willoughby Town Centre Dr, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

The Hard Bean Brunch Co. Willoughby has been inspected 7 times by Fraser Health Authority since January 22, 2024. The most recent inspection, on September 1, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on September 16, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 September 1, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on August 6, 2024. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 6, 2024. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

7 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Handsink in corner on cookline lacking a barrier to prevent splashing onto food insert contamination on adjacent prep cooler.
      • Corrective Action(s): Install a barrier at least to the height of the backsplash and extending at least to the front edge of the sink basin as discussed. Install by next scheduled inspection. Send a pic to me if completed prior to next inspection.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fly sticky trap observed over food prep spaces.
      • Fruit flies noted under and around liquor shelves, although this space is clean and dry. May be a result of hidden floor drain in this space.
      • Fruit flies noted at janitors sink area and still noted around the 'dirty' side of the dishpit.
      • Corrective Action(s): Make sure to avoid use of fly sticky traps in and around food prep spaces as discussed.
      • Continue to use chemicals and/or physical cleaning of the floor drains as discuyssed. chemical deterrants in floor drains must be applied daily to break the breeding cycle.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Minor fruit fly problem observed in the kitchen extending into the dining area. Activity seems to concentrate around dishpit. Also observed a few areas that could be contributing to the breeding and should be addressed in your sanitation plan. These include:
      • - Dust pan storage. These pans are hanging at mop sink, but are saturated with stagnant dirty water. This nutrient enriched reservoir may be an excellent breeding ground for fruit or drain flies.
      • - The sinks and drains associated with dishwashing appeared to have build up of food debris, and possibly a build up of bio-slimes. Again, the drains may be breeding grounds.
      • - Top edge of ice machine also observed with a build up of a biomat, likely a combination of condensation and dust/food debris from air intake area. May be a food source, or a point of contamination for the ice itself.
      • Facility uses light traps and a sticky trap in staff/office area.
      • Corrective Action(s): Dishpit needs daily more aggresive cleaning and is recommended that all drains in this and mop sink area get sprayed with chemical right at the end of the day (after clean up) to further deter fly breeding.
      • Dedicated cleaning staff need to be shown the detailed areas that could should be cleaned.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Left prep cooler on cookline observed with marginal temperatures. Drawers at 8 to 10 C and top inserts ranged from 4.5 to 10 C. Discussed with chef. Temp logs kept and ok. Possibly a result of roasted potatoes (hot) being placed directly into unit instead of walk-in cooler.
      • Corrective Action(s): Monitor unit and if temperatures don't self correct, call service technician as discussed. Also, remove all potentially hazardous foods from unit if the problem requires servicing. Make sure staff control the volumes of hot items going into these units to ensure they can maintain proper temperatures.
      • Follow up inspection noted on report.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher measured 0 ppm chlorine. Ultra san jug full. Unit did not respond to prime.
      • Corrective Action(s): Noted that service technician call was to be requested as part of opening procedures, but forgotten. Service technician arrived during inspection. Unit fixed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Several areas in the kitchen observed with excessive build-up of food debris and/or not adequately cleaned including:
      • - area below the beverae syrup station and in general floor below shelves in this area, Potentially contributing to the breeding of fruit flies;
      • - Walk-in cooler floor;
      • - outside shell of ice machine. Dust and stagnant water around horizontal edges allowed to promote the formation of a biomat, which could drip onto the ice or serve as food source for fruit flies;
      • * The floor around many of the legs of shelves in kitchen appears darker, indicative of grease build up and marginal attention to cleaning. Left unchecked this will spread.
      • Corrective Action(s): Improve cleaning in the kitchen, especially the har-to-reach areas as noted above. Review
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

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