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Friday, 21 February 2025

 


CBC Documentaries

The story of Toronto's bizarre 1985 'patty wars': when the government tried to rename the beef patty

The Canadian government claimed Jamaican patties did not match the technical definition of beef patty

The front page of Jamaica's Sunday Gleaner on Feb. 17, 1985: "Canada bans the 'patty'." (CBC / Patty vs. Patty)

In 1985, the Canadian government tried to stop Jamaican bakeries and restaurants from using the term "beef patty." Patty vs. Patty, a new documentary from CBC Short Docs, tells the story of Toronto's bizarre patty wars: when the city's patty vendors refused to change the name of their beloved snack, and made international headlines along the way. At the time, Canada's Meat Inspection Act classified a beef patty as what goes in a hamburger. It could contain only meat and seasoning and it couldn't be encased in dough or a crust. Therefore, a Jamaican patty — widely known as a flaky pastry with a spiced beef filling — didn't meet the criteria. 

Patty vendors faced fines of more than $11,000 in today's dollars for not complying

Michael Davidson was the manager of his family's bakery, Kensington Patty Palace, in 1985. His parents had opened the bakery after moving to Toronto from Jamaica in the 1970s.

Michael Davidson was the Manager of Kensington Patty Palace in 1985. In the documentary Patty vs. Patty, he shares his side of the story in the fight to call Jamaican beef patties…well, patties. (CBC / Patty vs. Patty)

In February of 1985, Davidson's parents were on vacation in Jamaica when he received a visit from a food inspector from Consumer and Corporate Affairs. 

Inspectors visited at least eight patty vendors that month, demanding that they rename beef patties to, well, anything except "beef patty." The officials threatened fines of $5,000 (more than $11,000 in today's dollars) if the shops didn't comply by changing their menus, packaging and signs.

In the documentary, Davidson recalls that the associated costs of changing the bakery's name and sign, and registering a new business name would have cost the business $10,000 (roughly $22,500 in 2022 dollars). 

"The unnecessary burden that we were being placed under would have brought the business to a premature end," Davidson says in the documentary. 

Kensington Patty Palace in 1985. (CBC / Patty vs. Patty )

Despite the threat of fines, the vendors resisted. They banded together and refused to sell the patty under any other name. Davidson became their representative. 

He found himself at the centre of the controversy when community outrage propelled the story into the media spotlight. Davidson made headlines in newspapers and on local TV news.

The Patty Summit 

Politicians got involved; lawyers got involved; the Jamaican consulate got involved. "People would call them and say, 'Oh, this part of our heritage is being destroyed,'" recalls Davidson in the documentary. 

Eventually, bureaucrats from Consumer and Corporate Affairs and representatives for the patty vendors met at a so-called "patty summit" on Feb. 19, 1985. 

In the end, a compromise was made: while vendors couldn't use the term "beef patty," they could call their product a "Jamaican patty."

On Feb. 23, 1985, Davidson and Kensington Patty Palace held a celebration at the store. "It was a day in which we invited everyone to come down and celebrate with us," says Davidson.

Feb. 23 is now known as Patty Day in Toronto, in commemoration of the day it became OK to call them Jamaican patties. 

Told from Michael Davidson's perspective, Patty vs. Patty weaves together first-hand anecdotes, archival footage and satirical re-enactments to tell this story of bureaucracy gone amok, community resistance and a delicious pastry — officially known as the Jamaican patty ever since. Watch Patty vs. Patty on YouTube.

Thursday, 3 October 2024

 News Toronto Star And Drink

Jim Chan, Toronto food safety head who ushered in DineSafe, retiring

After 36 years on the job, this city’s most recognizable face of food safety is leaving his post in October.

1 min read
jim_chan_4

Jim Chan displays a tray of ungraded eggs seized from a Toronto restaurant.


He told us it was safe to dine in Chinatown’s eateries during SARS, and we followed his advice.

When he helped usher in DineSafe more than 10 years ago, we heaved a collective sigh of relief.

And, every time this city’s been hit by a culinary crisis — 2010’s Listeria outbreak, Pusateri’s 2011 vermin situation, this summer’s cronut-borne illness at the CNE — he’s been there to guide us through – calmly and with a bit of humour.

What will Torontonians do without Jim Chan?

After 36 years on the job, this city’s most recognizable face of food safety is leaving his post in October.

“We’ll miss him terribly,” Toronto Public Health spokesperson Kris Scheuer says.

“With food safety you need someone you can trust; who can explain information; that’s reliable and honest and can tell you the truth. He has that trust level with people.”

Chan – his official title is Manager of Healthy Environments – is sweet and mustachioed and began his career at TPH at 19 years old after studying Microbiology at the University of Guelph. He’s since become the go-to spokesperson when food crisis or controversy hits.

It’s probably only a coincidence that he’s leaving this year — the 100th anniversary of the Canadian Institute of Public Health Inspectors.

“After 36 years in public health . . . started in Kent Chatham Health Unit in 1977 as a health inspector in training, and joined TPH in September, 1977 . . . it’s been a rich and challenging career and I enjoyed every part of it,” he tells the Star.

“I finally decided to take my retirement on Oct. 31, 2013.”

Chan, a senior food inspector, has spent the better part of four decades getting to the bottom of food-borne illnesses in this city, at restaurants, in hot dog carts, grocery stores. He’s put his extensive expertise to use on joint investigations with the Ontario Ministry of Agriculture and Food and helped educate restaurant owners, staff and many more about proper hygiene and food safety. We owe him thanks for helping make sure recalled food items don’t end up on the shelves in our grocery stores.

It’s Chan we might think about when we glimpse that Green Pass on restaurant windows.

It’s probably his depth of experience — been there, seen that, know what to say about it — that’s made him successful at his job, Scheuer says.

Also, his push for transparency about food safety — especially when a series of Toronto Star articles pushed for it too. 

Michele Henry

Michele Henry is a Toronto-based reporter for the Star, writing health and education stories. Follow her on Twitter: @michelehenry.

Tuesday, 24 September 2024

 

News BarrieToday 


Two Barrie restaurants cited for health violations after inspections

Health inspectors also found issues with outdoor spa and whirlpool at Ramara resort, as well as outdoor pool at Collingwood yacht club
18062024sndhuinspectionstock
Inspectors from the Simcoe Muskoka District Health Unit are responsible for...

Several Simcoe County facilities were forced to close briefly earlier this month after routine inspections by the Simcoe Muskoka District Health Unit found they were failing to ensure the premises were operated and maintained free from conditions that may be an immediate health hazard.

An Aug. 9 inspection at Teriyaki Experience, located on Bayfield Street in Barrie’s north end, determined the restaurant was failing to keep frozen food in a frozen state, failing to maintain the premise free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food and failing to maintain potentially hazardous foods at internal temperature of 4 Celsius or lower. 

As a result of that inspection, a health hazard order was served and the premises was closed.

A follow-up inspection on Aug. 12 found no infractions; therefore the health hazard order was rescinded and the restaurant was allowed to reopen.

Elsewhere in Barrie, an Aug. 16 inspection of Tim Hortons at 657 Cundles Rd. E. resulted in a health hazard order and an order to close after it was determined it was failing to ensure premises is operated and maintained free from conditions that may be an immediate health hazard.

A follow-up inspection the next day determined there were no violations. The order was rescinded and the restaurant was allowed to reopen.

Fern Resort, located in Ramara, was forced to close its outdoor spa and whirlpool after an Aug. 1 inspection determined several infractions, including:

  • Failure to ensure total bromine was maintained between 5 ppm to 10 ppm 
  • Failure to keep daily record of estimated number of bathers
  • Failure to ensure public spa was kept clean
  • Failure to ensure public spa was free from slipperiness
  • Failure to ensure public spa was disinfected
  • Failure to operate and maintain premises free from conditions that may be an immediate health hazard
  • A health hazard order was served

That same inspection also prompted the immediate closure of the resort’s wading pool, after it was determined there was a “failure to ensure appropriate cyanuric acid concentration, as well as a failure to operate and maintain the premises free from conditions that may be an immediate health hazard." 

A follow-up inspection on Aug. 2, for both the spa and the wading pool, found all violations had been addressed. The health hazard order was rescinded.

A routine inspection on Aug. 7 of the outdoor pool at Collingwood’s Cranberry Surf Yacht Club found the facility failed to “ensure premises is operated and maintained free from conditions that may be an immediate health hazard.” The online report from the health unit noted a failure to ensure the emergency phone was operational. 

The pool was ordered to close immediately and a health hazard order was served.

Education was provided at the time of the inspection, according to the health unit. The order was later rescinded and the premises reopened. 

Maple Canadian Pub, located in Port Severn, was issued an order to close after a routine inspection on Aug. 9 cited numerous “critical” and “non-critical” infractions, ranging from the failure of maintaining the premise free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise or adversely affect the wholesomeness of the food.

Also noted in the health unit's online report was the failure to maintain handwashing stations with adequate supplies; failure to provide adequate number of handwashing stations; failure to provide adequate refrigeration space for food storage; failure to maintain equipment, utensils and or multi-service articles of sound and tight construction; failure to maintain the premises in a clean and sanitary manner; failure to use or provide test reagent to determine concentration of sanitizer; failure to ensure utensils are sanitized mechanically as prescribed in the regulation; failure to clean and sanitize multi-service articles after each use and as often as necessary; failure to equip sanitary facility with a supply of soap and detergent; and failure to keep sanitary facility clean and in good repair.

The report also noted a failure to practise safe food handling to ensure food is safe to eat, failure to maintain an internal temperature of potentially hazardous food maintained at 4 C or lower, and failure to maintain refrigeration and hot-holding equipment.

As a result of the health hazard order, equipment/product was seized and destroyed. Education was also provided and training was recommended.

A follow-up inspection on Aug. 12 determined that all but one of the issues had been addressed and further education was provided. The health hazard order was rescinded and the restaurant was allowed to reopen.

Scopa Pizza, located in Bala, was ordered to close following an Aug. 12 inspection that found the Muskoka restaurant was not in compliance with several health and safety criteria. These included not maintaining the food premises with clean floors and/or in good repair; failing to maintain handwashing stations with adequate supplies; failing to to maintain equipment, utensils and or multi-service articles in good repair and or safe condition; failing to protect against entry, harbouring and breeding of pests; failing to ensure cloths and towels used for food service, cleaning, drying or polishing utensils or cleaning food contact surfaces are clean and good repair; failing to ensure racks, shelves or pallets are clean and designed to protect against contamination; and failure to ensure the presence of food handler or supervisor during all hours of operation.

Training was recommended by the inspector and the restaurant was later reopened.

For more information on health unit inspections, click here

Monday, 2 September 2024

 BBC News


Pub food handlers told not to 'scratch backsides'

Steve Beech & Caroline Lowbridge
BBC News, Derby
BBC Bulls Head in Denby, on a partially cloudy day with an empty car park.BBC
The inspection identified multiple food hygiene problems at the Bulls Head

A pub has been closed after inspectors found multiple food hygiene problems, including a food handler who was observed repeatedly scratching his bottom.

The Bulls Head in Denby, Derbyshire, was told to improve its procedures following the inspection, including an instruction that food handlers "must not repeatedly touch/scratch their backsides".

The pub group which owns the public house said it had since closed the premises and removed the former landlady, who reportedly ordered an inspector to leave the premises.

A spokesperson for WJS Group said: "We have now recruited a couple to take on the Bulls Head and will fully comply with environmental health procedures."

'Repeated bottom scratching'

The inspection report, addressed to the former landlady, states: "Your food handler [redacted name] scratched his backside through his shorts several times, touched his face and dirty equipment, but failed to wash his hands after touching those items.

"This may lead to contamination of food."

Under a heading stating "action required", the report states: "Food handlers must not repeatedly touch/scratch their backsides then prepare food. Wash hands after such behaviour."

It also says: "If there is an issue that causes repeated bottom scratching, that food handler must not work in the kitchen until the problem is resolved so they do not repeatedly scratch/touch their bottom."

Sign outside Bulls Head, with an empty car park behind it
The pub is currently closed

Two environmental health officers from Amber Valley Borough Council made an unannounced visit to the pub on 23 July.

The visit was to check progress following a previous food hygiene inspection, and to investigate a complaint regarding hygiene.

One of the officers reported that the woman in charge threatened to call police.

"When I informed you that food production must stop, you told me several times to leave, and threatened that if I did not leave, you would call the police to have me removed from the premises," the officer wrote in a letter to the woman.

"I reminded you that I was carrying out my duties in accordance with food law and that I was authorised to do so."

Other problems identified during the inspection included:

  • Prawns being left to defrost on a sink drainer and being exposed to contamination, "for example by the flies in the premises"
  • Several food items being past their use by date or mouldy
  • Food handlers not washing their hands
  • The woman in charge rinsing her hands under a tap then wiping them on her dress
  • The only cleaning cloth provided being a tea towel, which "looked dirty and smelled of dirt/mould"
  • The same sole tea towel being used to wipe food preparation surfaces, clean, and also dry hands
  • Food cooking and food storage areas and equipment being left dirty
  • Raw meat being stored on top of salad and half an uncovered melon
  • Food including milk, raw meat and potatoes being stored on the floor
  • Sinks, hand basins, taps, doors, door handles and equipment being dirty