Skip to content
Loading map…

Jerusalem Grill (Surrey)

105 - 15933 Fraser Hwy, Surrey · Restaurant

11 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): An opened bottle of mango smoothie concentrate was stored at ambient temperature. Bottle states "refrigerate after opening".
      • Corrective Action(s): Discarded. Ensure cold potentially hazardous food is maintained at 4C or less to limit the growth of potential pathogens.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A metal container of raw meat was stored above ready-to-eat food in the walk-in cooler.
      • Ice cream scoop stored in container of stagnant water with ice cream residue for extended period (hours).
      • Corrective Action(s): Corrected. Ensure raw meat is not stored above ready-to-eat food to help avoid potential contamination of food below.
      • Ice cream scoop and container washed and sanitized. As ice cream scoop is not used frequently, scoop to be washed and sanitized after every use.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator was not on site at start of inspection. No staff on site had FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Operator arrived on site during inspection (operator's FOODSAFE Level 1 equivalent certificate is valid to 2027-08-13). Ensure that at all times in the operator's absence, at least one staff member on site has valid FOODSAFE Level 1 or equivalent.
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): A hair was observed embedded in the chopping blades of the vegetable chopper.
      • Dried food debris observed on the parts of the robot coupe.
      • Corrective Action(s): Equipment placed into two-compartment sink / dishwashing area to be re-washed and sanitized. Ensure all equipment is properly washed, rinsed, and sanitized to help prevent contamination of food.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Food stored on ground (e.g. bag of dry food).
      • - Raw eggs stored above ready-to-eat food.
      • - Bleach water sanitizer was measured at over 200 ppm chlorine (test strip started to bleach out).
      • - Dry food (lentils) not properly covered.
      • - What appears to be white garbage bags are used for direct food storage.
      • Corrective Action(s): - Immediately remove all food from the floor to protect from potential contamination and to help facilitate cleaning.
      • - Immediately move raw eggs so that they are not stored above ready-to-eat foods as they may potentially crack/leak onto ready-to-eat food below.
      • - Bleach water santiizer diluted to 100 to 200 ppm chlorine. Ensure sanitizer is available at safe and effective concentrations for santiizing food contact surfaces (1/2 teaspoon bleach per litre of water).
      • - Ensure all foods are immediately covered to protect from potential contamination.
      • - Immediately discontinue the use of garbage bags for direct food storage. Only food grade bags (plastic intended for food storage) are to be used as garbage bags may contain odour suppressing chemicals or other chemicals not intended for food.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: One bottle of bleach water was unlabeled and another bottle (in the front area) had a faded label.
      • Corrective Action(s): Bleach water spray bottle was labeled. Ensure spray bottle with faded label is relabeled today. Ensure all chemicals such as cleaners and sanitizers are properly labeled to identify their contents to help prevent accidental contamination or other hazards.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Multiple single use containers were observed in the dish area drying racks.
      • Corrective Action(s): Containers discarded. Ensure single use containers are discarded after use. These containers cannot be effectively washed and sanitized and are not intended to be reused.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site have valid FOODSAFE level 1 or equivalent certification.
      • Corrective Action(s): Ensure that at all times in the operator's absence, at least one staff member on site has valid FOODSAFE Level 1 or equivalent certification. Have additional staff certified as necessary. Date to be corrected by: July 23, 2025.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice was observed in a large deep container (approx 8" deep container, over halfway filled) on a kitchen counter at the time of inspection. Rice was recently cooked and measured at an internal temperature of 53 degrees C.
      • Corrective Action(s): Ensure potentially hazardous food (for example, meat, chickpeas, rice, potatoes) is cooled rapidly after cooking to limit the growth of potential pathogens and the production of their toxins, which may potentially be heat-stable and survive cooking. Potentially hazardous food must be cooled from an internal temperature of 60 degrees C to 20 degrees C within two hours, then from 20 degrees C to 4 degrees C within the next four hours. This requirement will not be met if using deep containers. Rice was divided into shallow pans at time of inspection, to be placed into the walk-in cooler.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Five Lahm Bi Ajeen (Lebanese meat pies) were observed to be stored at ambient temperature. It was stated that pies were cooked at 12 PM today (approx 2 hours ago).
      • Corrective Action(s): Meat pies discarded due to lack of time tracking. Ensure time tracking is in place per your food safety plan, or store meat pies either at 4 degrees C or lower, or at 60 degrees C or hotter. Progressive enforcement discussed.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 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
    • 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
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 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
    • 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
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station was blocked with box on tomatoes and was not accessible at the time of inspection
      • Corrective Action(s): Ensure that handsinks are available at all times for warewashing. Do not block the handsinks
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions