INSPECTION REPORT Health Protection MBEK-CQKV4A

PREMISES NAME Jerusalem Grill (Surrey)		Tel: Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 4, 2023	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Nas Kakar		NEXT INSPECTION DATE April 05, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils not properly sanitized: High temperature dishwasher unable to achieve a temperature of 71 degrees C or higher at the utensil surface. Maximum temperature reached was 70 degrees C, then temperature dropped to 68 degrees C. Dishwasher tested over multiple cycles. Corrective Action(s): A bleach water sanitizing solution was prepared in one of the ware washing sink compartments and was tested at 100 ppm chlorine. Ensure all equipment and utensils are sanitized by submersion in the sanitizing solution as a final step after washing in the dishwasher. Allow to air dry. Resanitize all equipment and utensils. Restaurant to switch to single use utensils/containers only for customers. Supply of single use utensils/containers available. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher unable to achieve the minimum required sanitizing temperature of 71 degrees C at the utensil surface. Corrective Action(s): Have dishwasher serviced so that it is in good working order and capable of achieving 71 degrees C or more at the utensil surface. Date to be corrected by: April 5, 2023. Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Thermometers available for cold holding units. Probe thermometer available on site for internal food temperature checks. Food is protected from potential contamination. Raw animal products not stored above ready-to-eat items. No donair cones cooking at time of inspection. It was stated that cones are cooked, sliced, and then meat undergoes secondary cook step on grill (internal food temperature to reach 74 degrees C or more). Meat is then cooled to 4 degrees C or less in shallow trays and reheated to order. Hand washing stations accessible and supplied with hot and cold running water, liquid soap, and paper towels. Two-compartment sink supplied with hot and cold running water. Bleach water sanitizer available in labeled spray bottle at 200 ppm chlorine. General sanitation satisfactory. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Manager FOODSAFE Level 1 valid to Feb 1, 2025. Permit posted at front.