INSPECTION REPORT Health Protection ABRR-CJHVVY

PREMISES NAME Jerusalem Grill (Surrey)		Tel: Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE September 21, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nas Kakar		NEXT INSPECTION DATE 4 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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station was blocked with box on tomatoes and was not accessible at the time of inspection Corrective Action(s): Ensure that handsinks are available at all times for warewashing. Do not block the handsinks Violation Score: 5

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Initial inspection # 258756 of Aug-23-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher (high temperature) is not working. Temperature measured at 63.5C during final rinse at dish level. Correction: Call for service. Ensure that final rinse cycle is measured at 72C during final cycle at dish level. Until the dishwasher is fixed, use manual warewashing in two compartment sink. Use single serve take out containers only. Correction:

Comments

Routine inspection conducted and following are observed: -Handwash stations in kitchen and washroom are supplied with hot and cold running water, liquid soap and paper towel. - All coolers walk-in cooler, prep cooler, undercounter cooler, drinks cooler are measured less than 4C. - Upright storage freezer (2), chest freezer are measured at less than -18C. - Hot holding unit for rice 60C or above. - High temperature dishwasher is measured at 71C during final rinse cycle. NOTE: Dishwasher reached required temperature after several cycles. Dishwasher must be turned on, allowed to heat up before running for warewashing, ensure that temperature on the gauge reaches 82C during final cycle. - Accurate thermometers are available. - Sanitizer solution in spray bottle & in bucket at 200ppm chlorine concentration. - Two compartment sink available for manual warewashing. - Food storage practices are satisfactory. - No evidence of pest activity is noted at the time of inspection. - General sanitation satisfactory. - NOTE: Reviewed the procedure for secondary cook step of donair meat. Ensure that after cooking on donair machine, the meat is cooked on grill to ensure that internal temperature of 74C is reached NOTE: Operator signature not required due to COVID 19 pandemic