INSPECTION REPORT Health Protection ALUI-AP8QKY

PREMISES NAME Cefa Early Learning		Tel: (778) 241-7917 Fax:
PREMISES ADDRESS 100 - 5446 152nd St Surrey, BC V3S 5J9		INSPECTION DATE July 13, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Blair Kennedy		NEXT INSPECTION DATE July 14, 2017
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Waffles were left to cool on a rack in the dry storage room directly under other dishes and completely uncovered. Corrective Action(s): Kitchen manager voluntarily discarded waffles. If you are cooling any food items, ensure to do this in your food prep/counter areas that are routinely sanitized. Also ensure that all foods are protected from any physical contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 2-3 deg C on the right side but 6-8 deg on the left side. Discussed with kitchen chef that cold air flow may not be reaching all of the food items on the left side. Corrective Action(s): Repair or adjust cooler such that both sides in cooler maintain a temperature of <4 deg C. Chef moved some food items that were potentially blocking the cooler fan from circulating the cold air. Correct by: Immediately Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water -Under counter freezer at -12 deg C -Upright freezer at -22 deg C -No hot holding at time of inspection -Stove top is only used to cook soups---no foods with and oils/grease vapors are permitted to be cooked as there is no commercial ventilation system installed, as well as no grease trap -High temperature dishwasher achieved 77 deg C on rinse cycle at plate level -Quat sanitizer in spray bottles at 200 ppm quats -General sanitation satisfactory; some minor food debris on floor as it was during lunch rush -no signs of pests at time of inspection]

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AP8QKY
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: 0.08 hour Specific comments:
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