everything looks good & normal. keep that fermenter closed as much as possible. get a better bottle or glass fermenter if you want to admire the yeast at work
there is no need to move to secondary, unless you are going to add something like fruit. if not, just keep it in primary for 4 weeks then bottle/keg. if your sanitation is good, you could keep it in primary twice as long as that (if not longer still). moving to secondary = increased risk of infection for little gain.
although a lot of recipes call for a secondary, a lot of people have moved away from it. even authorities like Zainashef and Palmer have changed their minds on the necessity of secondary.