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Jerusalem Grill Shawarma

14 - 9908 King George Blvd, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Jerusalem Grill Shawarma has been inspected 7 times by Fraser Health Authority since July 21, 2025. The most recent inspection, on August 7, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 5 separate inspections, most recently on August 7, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on July 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 21, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): QUATs surface sanitizer registered over 5000 ppm. This is a repeat violation.
      • Corrective Action(s): Do not use QUATs sanitizer over 200 ppm. Follow manufacturer's instructions when making a QUATs based sanitizer.
      • If you are unable to achieve this, use a different sanitizing chemical such as bleach.
      • Operator removed QUATs from premises.
      • Failure to comply may lead to further enforcement action.
      • Violation Score: 9
  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tabbouleh salad, vegetable salad, garlic sauce (made with milk), and hummus in inserts section of the prep cooler registered 9-10 C.
      • Corrective Action(s): Operator discarded these products.
      • Top inserts can be used to store potentially hazardous foods for a maximum of 2 hours after which they must be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): QUATs surface sanitizer registered 5000 ppm.
      • Chlorine/bleach surface sanitizer registered over 300 ppm.
      • Corrective Action(s): For QUATs, sanitizer must not exceed 200 ppm. Operator discarded QUATs sanitizer and stated they will no longer be using this product.
      • For chlorine/bleach, sanitizer must not exceed 200 ppm.
      • Operator made a fresh bleach solution at 100 ppm.
      • Use 1/2 tsp of bleach per litre of water to make a sanitizer solution of 100-200 ppm chlorine.
      • This is a repeat violation. Failure to comply may lead to further enforcement action.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Walk-in cooler temperature unable to maintain a temperature of 4 C.
      • Temperature ranged from 4 to 6.5 C throughout the inspection.
      • Internal temperature of various products checked:
      • -uncooked lamb at 5.5 C
      • -cooked chicken at 7 C
      • -rice at 7.5-8 C.
      • -pasteurized milk at 6 C.
      • 2. Top section of prep cooler unable to maintain a temperature of 4 C or below.
      • Corrective Action(s): 1. Service cooler so that the walk-in cooler is able to maintain a temperature of 4 C or below at all times.
      • Ensure foods such as pre-cooked chicken are reheated to 74 C before serving.
      • Rice were discarded.
      • 2. Top section of prep cooler must hold food at 4 C or below.
      • Recommend placing a lid on the foods, using ice or adjusting temperature further to ensure top section remains 4 C or below.
      • Correct immediately.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Surface sanitizer was too strong (registered over 10,000 ppm QUATs.
      • Corrective Action(s): Ensure sanitizer is made as per manufacturer's recommendations (200-400 ppm QUATs).
      • Fill bottles with a fresh solution.
      • Use test strips to verify the strength.
      • Reminder: do not mix bleach or QUATs together.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler at 7.5 C; prep cooler at 6 C.
      • Corrective Action(s): Service coolers so they are both at 4 C or below. Correct immediately.
      • Operator called a technician to come on-site at the time of inspection.
      • Operator adjusted temperature settings of prep cooler at the time of inspection.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler full of potentially hazardous foods (meats, dips) had an air temperature of 12 C.
      • Internal temperature of foods registered between 8 C to 13 C.
      • Corrective Action(s): Discard all potentially hazardous foods that have been in this cooler for more than 2 hours.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff stated bleach is used for manual warewashing however no bleach was available.
      • Corrective Action(s): Ensure premises is equipped with all equipment and chemicals required to carry out proper manual warewashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quats surface sanitizer registered at 10,000 ppm.
      • Corrective Action(s): Quats sanitizer must be diluted as per manufacturers instructions. Staff remade solution that registered 200 ppm Quats.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler had an ambient air temperature of 12 C.
      • Corrective Action(s): Service cooler so that it is able to maintain a temperature of 4 C or below.
      • In the interim, foods can only be stored in this cooler for a maximum of 2 hours after which they must be thrown away.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1/3rd bucket of sliced raw potatoes were soaked in water and stored at room temperature near deep fryer. Temperature recorded at 13C. Staff stated that bucket was stored outside 30mins ago. Please note that raw cut potatoes are considered potentially hazardous food and can grow bacteria/produce toxins when left outside at room temperature. Staff moved the bucket to walk in cooler during inspection.
      • Corrective Action(s): Please ensure that cold potentially hazardous food is stored in cooler at or below 4C.
      • Violation Score: 5
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Clean utensils were stored in handwash sink and mop sink at the time of inspection. Please note that these sinks are considered unsanitary and can contaminate the clean dishes/utensils. Staff moved the dishes to the dishwashing area for washing and sanitizing prior to storing them.
      • Corrective Action(s): Please store clean dishes/utensils in their designated storage space to prevent any risk of contamination. Use the sinks for their designated purpose.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff was observed washing dishes using 3 compartment sink. No sanitizer solution was prepared for sanitizing step. Issue was discussed and staff prepared 100ppm bleach sanitizer solution in 3rd sink.
      • Corrective Action(s): Please ensure that all food contact surfaces are properly washed and sanitized.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): In the back kitchen, handwash basin was used for clean dishes and was not accessible for handwashing. Staff removed the dishes during inspection.
      • Corrective Action(s): Please ensure that adequate handwash stations are available for employees and stocked with hot and cold water, liquid soap and single use paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 bags of potatoes were stored directly on the floor. This could result in potential food contamination. Operator moved the bags off the floor during inspection.
      • Corrective Action(s): Please follow safe food storage practices to prevent the risk of food contamination.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Stainless steel freezer recorded at ambient temperature between 3C to 4C. Operator called the technician during inspection.
      • Corrective Action(s): Please repair/service the freezer and ensure that it is able to maintain a temperature of -18C or below.
      • TO BE CORRECTED BY - July 22, 2025
      • Violation Score: 9

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