INSPECTION REPORT Health Protection JKWK-CBHRPQ

PREMISES NAME CEFA Early Learning Abbotsford - Highstreet - Food Service		Tel: (604) 614-7508 Fax:
PREMISES ADDRESS B235 - 3122 Mt Lehman Rd Abbotsford, BC V2T 0C5		INSPECTION DATE February 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine Strudwick		NEXT INSPECTION DATE February 17, 2022
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The 2 compartment sink plastic Quat sanitizer dispenser was observed to not dispense Quat sanitizer at the right concentration at the time of inspection. Corrective Action(s): Repair or replace this unit to ensure 200 to 400 ppm Quat sanitizer can be dispensed consistently. In the mean time use 100 to 200 ppm chlorine solution to sanitize food contact surfaces. Correction required in 1 week. Violation Score: 3

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

Comments

-Premise is sanitary. No signs of pests at the time of inspection. - Hot and cold water available. - Hand sinks with liquid soap and paper towels available. - Chlorine sanitizer at 100 to 200 ppm available. NOTE: Check solution every time it is made with chemical test strip. -7% hydrogen peroxide disinfectant in use for contact surfaces. - High temp dishwasher final rinse at 77.0 C at the plate. - Dry storage is organized and sanitary. - Stand up freezer -20.2C; peas. - Stand up cooler, 3.8C to 5.0C during lunch rush; dairy and yogurt. Ensure cooler unit reaches below and maintains contents at 4C and below after lunch rush. -Accurate temperature probes in use for all units. -Food protected from contamination. Food in storage is properly sealed and labeled with food grade containers/covers. - Fume hood is operational and is clean. Servicing is up to date. - Food Safety Plan and sanitation plan in use and available for review. Temperature monitoring records in use. -Client food allergy information forms and requirements in place. - Backflow prevention in place for mop sink. - Hot and cold water valve at 2 compartment sink now repaired and is dispensing correctly. -Staff FoodSafe Level 1 certificate is up to date and posted in kitchen. -Covid safety plan and procedures in place and in use. -Valid Permit posted at front reception area.