INSPECTION REPORT Health Protection JCHW-ATBUQY

PREMISES NAME Jerusalem Grill		Tel: (604) 593-5603 Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE November 21, 2017	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 No 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): Cooked chicken is cooled at room temperature and then placed into the walk-in cooler in a large container for the remainder of the cooling process. Chicken was made approximately 2 hours ago and ranged from 17C to 23C. Corrective Action(s): Cold 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 assist with rapid cooling, place chicken in single layers - this allows for more surface contact with cold refrigeration air. Chicken was transferred to shallow containers at the time of inspection. 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. -Kitchen under counter cooler was at 4C. -Front prep cooler was adjusted at the time of inspection. Bottom was at 2C and top was at 4C. -Cooler unit in the front juicing area was at 4C. Juicing and ice cream is only available during the summer. -Upright freezer was at -18C. -Chest freezer was at -20C. -Customer area freezer was at -13C. -Hot holding of rice was greater than 60C. -Observed kebab meat undergoing secondary cook step at the time of inspection. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on two consecutive cycles (minimum 71C required for proper sanitizing). -Bleach spray bottle properly labelled and tested at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Operator observed practicing good hand hygiene practices at the time of inspection - washing hands after handling money and before handling food. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. Raw meats stored separately from ready-to-eat foods. -Dessert items properly protected from potential customer contamination. -Chemical spray bottles properly labelled. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operators FoodSafe Level 1 certificate 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-ATBUQY
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 items did not contain hydrogenated, partially hydrogenated, margarine, or shortening in the ingredient list.
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