INSPECTION REPORT Health Protection ADIG-CW3T9J

PREMISES NAME Secret Heart Academy (Aldergrove) - Food Service		Tel: (604) 427-1116 Fax:
PREMISES ADDRESS 27595 Fraser Hwy Langley, BC V4W 3P9		INSPECTION DATE September 27, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ankeeta Sharma		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation -Washrooms for staff are supplied with liquid soap and paper towels in dispensers for hand hygiene -In each of the kitchenettes - main sinks are supplied with liquid soap and paper towels in dispensers for hand hygiene. -Washrooms for children are also fully supplied for hand hygiene. Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C o No hot holding at the time of inspection, small kitchenettes are close by for food distribution -Some of the kitchenettes are not being used (e.g. fridges not turned on). When these are being used in the future, ensure they are turned on ahead of time (e.g. 24hrs) and temperature is down to 4C before placing food inside. -One kitchen (toddler room) fridge was 15C. No food inside. Turn temperature down during the inspection. Highly recommend that thermometers be placed in any of the smaller coolers that are being used to monitor temperatures. Food Processing and Food Protection o Cooling - Temperatures are being monitored; no leftovers at the time of inspection o Approved Food Source - food ingredients are from approved supplier o Food Storage - Food is stored in covered containers. -Coolers are organized to prevent cross contamination -Dry storage area is neat and organized Maintenance and Sanitation o Dishwasher - is NSF certified residential dishwasher. Cannot verify at the time of inspection due to length of time required for a cycle. EHO to send some thermal monitoring strips or stickers to verify sanitizing cycle temperatures -Dishes are being done separately by hand in each classroom and then air dried - ensure these go back to main dishwasher at end of the day o Sanitizer bottles - have > 100ppm Chlorine (around 500ppm - this requires dilution to required amounts) o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - there are no signs of pests at the time of inspection. o Sanitation Plan - Operators have a sanitation plan in place -Laundry for wiping cloths are done on site. -Some doors leading to outside in some of the classrooms have small gaps in the door seal at the bottom. Ensure these are sealed with a tight door sweep to prevent pest entry. Administration o Valid operating permit is posted in public view o Staff is certified in food safety -Recommend a staff person serving food (if not main cook), in each of the classrooms also have their food safe certification. -No allergies in any of the classrooms where food is being served. Due to the age groups (babies to toddlers), continue to follow up with parents annually on allergies that may arise.