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Friday, 3 April 2015

Behind The Kitchen Door - Food Safety Inspection & Restaurant Secrets they don't want you to know.

Dirty Dining - What really going on behind the kitchen door in a restaurant?
Jim Chan




Food establishments closed by health inspectors - see photo evidence of food safety and health hazard infractions - Health Inspector's Notebook





Kitchen counter - Improper food storage & contaminated ice

Kitchen - Cooking area with dirty & mouldy walls, no soap & paper and no running water supply at the hand sink


Kitchen - Refrigerator not working, raw meat on top of ready-to-eat food, food items not covered to prevent contamination.


Kitchen - Dirty floor, walls, equipment, utensils placed on dirty floor surface, raw meat in dish washing sinks.


Kitchen - Raw meat left at room temperature in sink with a blocked drain. Sewage backing up into sink (left side)


Dirty washroom




Refrigeration unit - Boxes of meat stored on dirty floor surface, food not covered to prevent contamination


Garbage storage behind restaurant - Spoiled food, liquid waste, garbage and junks blocking hallway (also a fire hazard), flies, cockroaches, mice & rats found.




Dish washing room - Dead rat under the sink

Food storage area - Live cockroach on food



Check out this CBC Marketplace video & join Health Inspector Jim on an inspection trip and see gross sanitary conditions in some restaurants and the way your food is being handled by some restaurant staff.





Closures by health inspector usually get front page media coverage





Photos in this article - Property of Jim Chan (copy right)



How to get a PASS 
from 
public health inspector





25 comments:

  1. This comment has been removed by a blog administrator.

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  2. Thanks for the comment Longwell, only a small % of operators are bad food handlers. Most operators concern of food safety and their customers' health. Thanks for sharing the link.

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    1. Thank you so much John. I just checked out your page & also visited & liked your Facebook page, very nice retro products. You may like to check out my comics page too https://www.facebook.com/pages/Health-Inspectors-Notebook/584714684935666

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  5. Hi, I am working in the food business and have been cooking for a long time. Recently, I was in a friend's restaurant helping her to clean up after the health inspector closed it for food & cleaning problems. My friend was upset at the inspector as she claimed the inspector was too tough and no experience in cooking. When I came into her restaurant, the first thing I found was a smell of sewage and in the kitchen, I saw problems just like those pictures in your posts. I think inspectors have a tough job dealing with such problems. I would be upset if the inspector did not closed this restaurant.

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    1. Thank you for your nice comment. Yes, many times when we have to take legal actions against operations that are not in compliant with food safety laws, they often get defensive or abusive against health inspectors. Instead of keeping their food establishments clean and obey food safety rules, these operators rather argue instead of learning the proper way to run a clean & safe food business.

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  6. Your blog is very informative and gracefullyyour guideline is very good and yammy and testy your food.Thank you.
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    1. Thank you so much on the nice comment. We all should love good, tasty & safe food.

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  7. Great post! Probably only decent amount of kitchen were something like on the video. Just wondering how the employees will do their job in place full of chaos like that...

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    1. Thank you so much. From my experience, only a small percentage of food establishments is really bad (in Toronto, the food safety compliance rate on inspection records indicated 92% in full compliant). However, less than 5 % of the owners/managers are bad operators but they give health inspectors 95% of the problems.In many cases, employees are scare to speak up at work but many would send complaint messages to health dept. about their employers.

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  8. Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it restaurant in Satyaniketan

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  9. Thank you for the message Mona Jha.

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  10. It's really disgusting to know. Every food providing firm should have safe food quality audits. There are many food safety consultants who provides complex SQf audits to food producing firms. One should get the audits done.

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    1. Thanks Ankit for the comment. I agree as there are many professional quality control services that can do regular audits for food businesses as well as food safety training for managers & staff on how to keep food safe & in compliant with sanitation requirements etc. Often after we closed a food premises and fined the operator thousands of dollars, we always told the operator that it is much cheaper to get an audit done regularly & correct infractions before a health inspector walks in (unannounced). They just need to follow the 10 steps to get a PASS http://healthinspectorsnotebook.blogspot.ca/2015/04/how-to-get-pass-from-public-health.html

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    2. Are you working as a consultant in the field or you area health inspector?

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    3. Hi Ankit, I'm just doing some consulting work projects on public health & food safety, mostly for the media when they have questions on their projects. I retired from Toronto Public Health in Oct. 2013 after 36 years as a health inspector. This is one of the project for the TV project on food safety inspection http://www.cbc.ca/marketplace/blog/jim-chan-health-inspector-notebook (some of the videos are on the lower right side of their page).

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    4. okay Sir. food safety is really a big issue. It can't be ignored. I appreciate your work and the knowledge you are providing. There are so any food safety consultant also present if anyone needs.

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  11. Hi, I am working in the food business and have been cooking for a long time. Recently, I was in a friend's restaurant helping her to clean up after the health inspector closed it for food & cleaning problems. My friend was upset at the inspector as she claimed the inspector was too tough and no experience in cooking. When I came into her restaurant, the first thing I found was a smell of sewage and in the kitchen, I saw problems just like those pictures in your posts.

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  12. Very nice summary of dirty restaurants. I have worked in a few restaurants when going to college and have been cleaning up after sloppy chefs that toss food around, spilling soup and sauces and expected other kitchen staff to clean up after them. We are too busy with our own work and often dirts left till next day and when we come in the next mroning, we can see roaches and mice feeding on the food etc., often look like the pictures in your post.

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