Dirty Dining - Alberta’s restaurant inspections a recipe for foodborne illness? An investigation by the Edmonton Journal and MacEwan University’s journalism program

"Are there not enough inspectors? Is it a budget situation? Because playing around with health and safety is a dangerous, dangerous game”

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Edmonton Journal has teamed up with MacEwan University to explore ongoing issues in how food safety standards are enforced, including lengthy gaps between inspector visits, repeat problems on follow-up, and calls to reform both the inspection system and public access to health information. 

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 • Day 1: Investigation shows gaps in the food inspection system

 • Day 2: Restaurant workers sound the alarm on food safety risks

 • Day 3: Chefs back call for inspection system reform 

Mandatory Food Safety Training

In 2003, a University of Alberta study found health authorities needed to allocate more resources to food establishments, such as increased food handler education and increased inspection frequency.

A 2009 study from the University of Guelph compared food establishments with mandatory food handler certification to those without any certified food handlers. The research found that establishments requiring certification were nearly twice as likely to avoid infractions during inspections. 

Similarly, a 2008 study of more than 4,000 restaurants, published in the Journal of Food Protection, found that restaurants with certified kitchen managers were overall less likely to record food safety infractions.

Postmedia contributors: Matthew Black, Keith Gerein and Nathan Griffiths

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MacEwan University contributors: Chris Allen, Rebekah Brunham, Brooklyn Burns, Steve Lillebuen, Raynesh Ram, and David Slater

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With additional reporting by Izzy Crozier, Kaitlyn Evans, Lucy Gordon, Edith Juru, Natan Leong, Lexus Morgan, Liam Newbigging, Ryan Reed, Jackson Scherger, and Evan Watt.

Inspections

In Ontario, high-risk establishments, such as hospitals and restaurants that serve fresh meat, poultry and seafood, are required to be inspected at least three times a year. Moderate-risk establishments, such as fast-food outlets, are inspected twice a year. Even low-risk food establishments, which serve only pre-packaged foods, are inspected annually.

In Toronto, the DineSafe model adopted a clear checklist to create consistency and clarity for restaurant owners. The system groups everything into eight steps: temperature in one group, hand washing, pest control. The Eight Steps To A PASS:

1. Food Temperature Control 

2. Protect Food from Contamination

3. Employee Hygiene & Hand-washing

4. Maintenance and Sanitation of Food Contact Surfaces & Equipment

5. Maintenance and Sanitation of Non-food Contact Surfaces & Equipment

6. Maintenance and Sanitation of Washrooms

7. Storage & Removal of Waste

8. Pest Control

The eight steps checklist is disclosed it to the operator on what the health inspector is looking for when they come in. If the eatery passes all eight steps, it gets a green rating, which is displayed in the restaurant window, making it easy for customers to know the score.

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