INSPECTION REPORT Health Protection 245462

PREMISES NAME Cefa Early Learning		Tel: (778) 241-7917 Fax:
PREMISES ADDRESS 100 - 5446 152nd St Surrey, BC V3S 5J9		INSPECTION DATE August 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Blair Kennedy		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General comments: -Handwashing station is equipped with hot and cold running water, liquid soap and single-use paper towel. -Front prep cooler is at 2.7C; probed salad dressing to be at 3.8C -Back upright cooler for raw vegetable and fruit storage is at -0.4C -Front prep freezer is at -18.1C -Back upright freezer is at -19.3C -All refrigeration units have accurate thermometers -food stored in all refrigeration units are properly covered and well organized -Cooked soup in the pot is probed to be at 89.2C -Cooked carrot loaf is left out in room temperature for cooling. Carrot loaf is probed to be at 28.6C at the time of inspection. Kitchen staff stated that the loaf was cooked an hour and half ago and the carrot loaf is to be moved to a cooler unit once the internal temperature of the loaf reaches 20.0C. -No hot holding procedures are observed at the time of inspection. -QUAT surface sanitizer spray bottle is at 200 ppm -High temperature dishwasher achieved 73.4C at the plate level after the final rinse cycle (Minimum 71.0C required at the plate level) -Kitchen utensils are stored well organized and in a sanitary condition -The 3-compartment sink has a fitting plug for the sanitizing sink. -Dry storage area is clean and organized -No signs of pest activities at the time of inspection. -General sanitation of kitchen is good -Staff washroom is equipped with hot and cold running water, liquid soap, and paper towel. -Kitchen staff has a valid Foodsafe Level One certificate at the time of inspection. The kitchen staff stated that she is present on every business day. -A valid Operating permit is posted on the wall by the kitchen entrance. -Temperature log for the kitchen is well maintained.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: 245462
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: Specific comments: Honey graham wafers and Premium Plus crackers meet the Public Health Act's Public Health Impediments Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment