INSPECTION REPORT Health Protection JCHW-BHLUCY

PREMISES NAME Jerusalem Grill		Tel: (604) 593-5603 Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE November 4, 2019	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler was at 6C. Corrective Action(s): Ensure refrigeration units are maintained at 4C to prevent the growth of pathogens and or the formation of toxins. Cooler was adjusted to 4C at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse. Bleach spray bottle was labelled at the time of inspection. Once labels fade or wear off, ensure they are relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Under counter cooler was at 4C. -Kitchen upright freezer was at -16C. -Kitchen chest freezer was at -28C. -Double door chest freezer was at -18C. -Hot holding of rice was greater than 60C. -Shawarma meat undergoes a secondary cook step - greater than 71C for beef and 74C for chicken. -Cooked foods are rapidly cooled in shallow containers and was at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottles tested at 100ppm to 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 valid until January 31, 2020. If FoodSafe Level 1 has not expired, a FoodSafe Refresher course can be taken. Once FoodSafe Level 1 has expired, Refresher course can no longer be taken. -Please contact the inspector if you have any questions or concerns.