INSPECTION REPORT Health Protection JCHW-BBWTEG

PREMISES NAME Jerusalem Grill		Tel: (604) 593-5603 Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE May 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashraf Ahmad		NEXT INSPECTION DATE May 10, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken cooked the previous night was at 6C in the prep cooler. 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. Cool chicken in the walk-in cooler - chicken in the walk-in cooler made the previous night was probed at 4C. Chicken was moved to the walk-in cooler at the time of inspection. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Donair meat is currently cut off the roasting oven and placed into a pan for cooling. Meat is reheated prior to serving. Corrective Action(s): Donair meat must undergo a secondary cook step after shaving it from the roasting oven, followed by proper cooling, and reheating prior to service. Meat was properly cooked on the flat top at the time of inspection (greater than 71C for beef and 74C for chicken). Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 6C. Corrective Action(s): Adjust or service prep cooler and ensure it can maintain 4C or less on a consistent basis. Correction date: May 10, 2019 Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Front prep cooler was at 4C. -Juice area cooler was at 1C. -Chest freezer was at -30C. -Upright freezers were at -18C. -Hot holding of rice was greater than 60C. -Kebab cook temperature was greater than 74C (chicken). -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations 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. -Foods properly stored off the ground and covered. Raw meats stored below 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. -Please contact the inspector if you have any questions or concerns.