INSPECTION REPORT Health Protection JCHW-B5ZSHR

PREMISES NAME Jerusalem Grill		Tel: (604) 593-5603 Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE October 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ashraf Ahmad		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 = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Insert of shaved chicken was probed at 22C in the walk-in cooler. Chicken was prepared approximately 2 hours ago. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To assist rapid cooling of foods, use shallow containers. Chicken was placed into a shallow metal tray at the time of inspection for cooling. Violation Score: 5

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

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Juice bar cooler was at 4C. -Chest freezer was at -34C. -Upright freezer (kitchen) was at -18C. -Upright freezer (front) was at -13C. -Hot holding of rice was greater than 60C. -Shaved meat undergoes secondary cook step on the grill. -Probe thermometer available on-site to verify secondary cook step temperatures. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle labelled and tested at 200ppm to 400ppm (to prepare 100ppm to 200ppm bleach add half a teaspoon of water to half a litre of water). -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored separately and below potential ready-to-eat food. Baked items protected from potential contamination. -General sanitation satisfactory at the time of inspection. Ensure vent hood covers are cleaned on a regular basis and is maintained in a clean and sanitary condition at all times. -Washroom clean and well maintained. -FoodSafe Level 1 valid until January 31, 2020. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B5ZSHR
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: -Facility does not use margarine. -Oil is trans fat free. -Other food items meet the trans fat requirements.
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