INSPECTION REPORT Health Protection MBEK-CX7UVG

PREMISES NAME Jerusalem Grill (Surrey)		Tel: Fax:
PREMISES ADDRESS 105 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE November 2, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nas Kakar		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 = 11

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Nine Lahm Bi Ajeen (Lebanese meat pies) were observed to be stored at ambient temperature. Internal food temperature measured 21 degrees C. It was stated that pies were cooked at 11:00 AM today (over four hours ago). Corrective Action(s): Pies were discarded by operator. Ensure potentially hazardous foods are maintained at 4 degrees C or less, or at 60 degrees C or more, in order to limit the growth of potential pathogens. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One bag of frozen falafel was located in the kitchen hand sink. Corrective Action(s): Bag removed. Ensure items are not stored within the hand sink basin, or blocking access to the hand sink, in order to ensure that hand sinks are always available to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two plastic bags of falafel were observed at ambient temperature. Falafel was completely frozen. Corrective Action(s): Bags containing falafel were placed into the walk in cooler for thawing. Ensure potentially hazardous food is thawed using acceptable methods (for example, thawing in a cooler at 4 degrees C or less), in order to limit the growth of potential pathogens. Violation Score: 1

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 -13 to -33 degrees C. 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. Shawarma cone cooking and in rotation at time of inspection. No changes to shawarma/donair procedures (secondary cook step observed in use). No concerns identified with cooling and reheating practices. Hand washing stations supplied with hot and cold running water, liquid soap, and paper towels. Two-compartment sink supplied with hot and cold running water. High temperature dishwasher achieved 76 degrees C at the utensil surface during the final rinse (required: 71 degrees C or higher at the utensil surface). Food contact surface sanitizer available in labeled spray bottle at 200 ppm chlorine bleach. Equipment and utensils stored in clean condition. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Manager FOODSAFE Level 1 valid to Aug 13, 2027. Permit posted at front. Operator is proposing to store cooked lahm bi ajeen in cooler at 4 degrees C or less going forward at this time. Procedures for storage of cooked lahm bi ajeen to be submitted in writing to the district Environmental Health Officer (undersigned). BCCDC Guidelines for Using Time as a Public Health Control at Ambient Temperatures to be provided to operator as a reference, if planning on proposing using time as a food safety control.