Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-B9JUEH
PREMISES NAME
Happy Farm Group Centre for Children Food Service		Tel: (604) 580-1830
Fax: (604) 582-7644
PREMISES ADDRESS
9458 134th St
Surrey, BC V3V 5S4		INSPECTION DATE
February 19, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Evelyne Armstrong		NEXT INSPECTION DATE
February 26, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw shell eggs were stored on a higher shelving unit than the shelving units used to contain ready to eat food (fruit).
Corrective Action(s): Program Manager moved the shell eggs to a lower shelving unit and moved the ready to eat food on the higher shelving units. Make sure raw eggs (that may contain Salmonella bacteria) are stored on lower shelving units than ready to eat food to assure safer storage of food.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Handsink (double compartment sink) was supplied with liquid soap, hot and cold running water, and paper towels.
Dishwasher final rinse temperature was 75.6 degrees C (71 degrees C or hotter) at the plate. Final rinse gauge was over 82 degrees C (180 degrees F) during the final rinse cycle.
Chlorine sanitizer in the labelled spray bottle was at 100 ppm.
No signs of recent pest activity were observed at the time of inspection.
One door cooler was at 2.3 degrees C (4 degrees C or less) and it was equipped with a refrigeration thermometer.
Chest freezer was at or below -18 degrees C.
Cooked food is served immediately and is not cooled according to the Program Manager.
Program Manager on shift had a valid FOODSAFE Level 1 certificate (valid until July 16, 2023).
Permit to operate was posted.
A list of food allergies was present for children.
No dented cans were observed at the time of inspection.
Food storage areas were clean and organized.

NOTE: Please obtain a probe thermometer so that the internal temperatures of cooked food (rice, chicken nuggets, and raw eggs on the menu) can be checked. These types of potentially hazardous food must be cooked/reheated to at least 74 degrees C.