It’s that time of the year. It’s interesting. The EOHU has changed its access to information about food inspections. There also seem to be less of them.
Is one inspection(not counting direct follow ups) enough? Also, just because an eatery has a Green Pass sticker doesn’t mean that all are equal. Some have a multitude of infractions and still get the green.
Likewise, there are a smattering of underground caterers in the area that are falling between the cracks and risking health issues to the public.
So CFN has crunched through and here are a sampling of eateries with at least 5 infractions. Some are very surprising. Some not so much.
Cornwall Motor Speedway had an inspection on July 26th that resulted in a few issues.
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Food is held at 4°c (40°f) or less or 60°c (140°f) or higher | Corrected During Inspection |
What was more disturbing was their required follow up a few weeks later.
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repair | Not In Compliance |
| Food is held at 4°c (40°f) or less or 60°c (140°f) or higherKeep potentially hazardous foods at an internal temperature of 4°c (40°f) or less |
Chartwell, a Senior’s facility on Amelia had some problems.
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesEnsure hand wash basin is only used for handwashing | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Corrected During Inspection |
| Food contact surfaces washed/rinsed/sanitized after each useEnsure appropriate concentration of sanitizing agent is used to sanitize food contact surfacesProvide a test kit to determine the concentration of the sanitizing agent | Corrected During Inspection |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationCover all food in storage |
Cedars in Cornwall Square had a rough day.
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Food contact surfaces properly designed, constructed, installed and maintainedMaintain cutting boards, blocks, tables in a clean and sanitary manner | Not In Compliance |
| Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the foodFood handlers must wash hands as often as necessary to prevent contamination of food or food areasFood handlers must refrain from any other conduct that could result in the contamination of food or food areas | Corrected During Inspection |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationDo not store food directly on the floorCover all food in storage |
The Jet Set Pub at NAVCAN sounds like it had some turbulence the day of its inspection.
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Food contact surfaces properly designed, constructed, installed and maintainedEquipment/utensil(s)/multi-service articles must be suitable for their intended purpose | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Mechanical ventilation operable where requiredVentilation system requires thorough cleaning | Not In Compliance |
| Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the foodFood handlers must wash hands as often as necessary to prevent contamination of food or food areas |
Jack Lee’s had issues, but I still love their mini egg rolls.
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Not In Compliance |
| Food contact surfaces washed/rinsed/sanitized after each useWash, rinse, sanitize equipment/utensils after each use or as often as necessaryApproved sanitizing agent is used to sanitize food contact surfacesEnsure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces | Corrected During Inspection |
| Food is held at 4°c (40°f) or less or 60°c (140°f) or higherKeep potentially hazardous foods at an internal temperature of 4°c (40°f) or lessAdjust or repair the refrigeration unit immediately. do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°c (40°f) or lessProvide adequate refrigerated space for hazardous food storage | Corrected During Inspection |
| Food protected from potential contamination and adulterationStore foods in containers that can be readily cleaned and sanitizedStore food in corrosion resistant containers |
Heritage Manor on Vincent Massey had FOUR visits!
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair | Not In Compliance |
| Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate foodStore all toxic/poisonous substances in a compartment separate from food, working surface or utensil | Corrected During Inspection |
| Food protected from potential contamination and adulterationDo not store food directly on the floor |
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are kept clean and in good repair | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair | Not In Compliance |
| Food protected from potential contamination and adulterationStore raw foods separate and below cooked/ready-to-eat foods |
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent |
With a hot mess on their last inspection of 2019.
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide paper towels in a dispenser at hand washing station in food preparation area | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent |
Heartwood Long Term Care
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Corrected During Inspection |
| Cloths and towelsMaintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repair | Not In Compliance |
| Mechanical ventilation operable where requiredVentilation system requires thorough cleaning | Not In Compliance |
| Food contact surfaces washed/rinsed/sanitized after each useApproved sanitizing agent is used to sanitize food contact surfaces | Not In Compliance |
| Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse using another approved sanitizing agent used at the concentration in accordance with the manufacturer’s instructions.Provide a test kit to determine the concentration of the sanitizing agent | Not In Compliance |
| Food protected from potential contamination and adulterationStore raw foods separate and below cooked/ready-to-eat foodsStore foods in containers that can be readily cleaned and sanitized |
The Scary Glengatrian Inspection
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area | Corrected During Inspection |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairMaintain cutting boards, blocks, tables in a clean and sanitary manner | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Sanitary maintenance of and provision of required supplies in staff/public washroom facilitiesMaintain sanitary facilities in accordance with the design, construction and installation requirement in ontario regulation 332/12 (building code)Clean and sanitize washroom(s) at least once per day or as often as necessary | Corrected During Inspection |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationDo not store food directly on the floorCover all food in storage |
Their follow up wasn’t much better.
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area | Corrected During Inspection |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight constructionMaintain cutting boards, blocks, tables in a clean and sanitary manner | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent |
What is it with Senior’s facilities in Cornwall? Parisien Manor
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboards | Not In Compliance |
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesEnsure hand wash basin is only used for handwashing | Corrected During Inspection |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairMaintain cutting boards, blocks, tables in a clean and sanitary manner | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair | Not In Compliance |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationDo not store food directly on the floorStore raw foods separate and below cooked/ready-to-eat foodsStore foods in containers that can be readily cleaned and sanitizedStore and handle ice used in processing food or drink in a sanitary manner |
Lounge 58 Bar & Grill
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight constructionEnsure equipment/utensil(s)/multi-service articles must be corrosion-resistant and non-toxicMaintain cutting boards, blocks, tables in a clean and sanitary manner | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Corrected During Inspection |
| Lighting adequate for food preparation and cleaningProvide adequate lighting for food preparation and cleaning | Not In Compliance |
| Mechanical ventilation operable where requiredVentilation system requires thorough cleaning | Not In Compliance |
| Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse using a clean chlorine solution of not less than 100 parts per millionProvide a test kit to determine the concentration of the sanitizing agent | Corrected During Inspection |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationCover all food in storage |
Panda Restaurant
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure floors or floor coverings are kept clean and in good repair | Not In Compliance |
| Food contact surfaces properly designed, constructed, installed and maintainedMaintain cutting boards, blocks, tables in a clean and sanitary manner | Not In Compliance |
| Food is held at 4°c (40°f) or less or 60°c (140°f) or higherPotentially hazardous food must not reach an internal temperature above 4°c (40°f) or below 60°c (140°f) for more than two hours | Corrected During Inspection |
| Food protected from potential contamination and adulterationCover all food in storageStore foods in containers that can be readily cleaned and sanitizedStore food in corrosion resistant containers |
New Pizza King was the only facility in Cornwall that was actually closed by Inspectors. It was allowed to re open.
| Every food premise shall be operated and maintained free from potential/immediate health hazardsPremises must be free from every condition that may be a health hazard | Not In Compliance |
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are kept clean and in good repair | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair | Not In Compliance |
| Adequate protection against the entry of insects, birds, rodents, and other pestsEvidence of contamination of food or food contact surfacesEvidence of significant insect/rodent infestationContact licenced pest control operator for insect/rodent/pest treatment and control | Not In Compliance |
| Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary conditionCollect and remove garbage as necessary to maintain sanitary conditions | Not In Compliance |
| Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating | Not In Compliance |
| Food protected from potential contamination and adulterationStore foods in containers that can be readily cleaned and sanitized |
Re opening Inspection
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are kept clean and in good repair | Not In Compliance |
| General housekeeping is satisfactoryRemove all materials and equipment not associated with the daily operation of food premise | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary conditionCollect and remove garbage as necessary to maintain sanitary conditions | Not In Compliance |
| Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating |
Sunnyside Up
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide soap in a dispenser at hand washing station in the food preparation area | Corrected During Inspection |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair | Not In Compliance |
| Food protected from potential contamination and adulterationDo not store food directly on the floor |
Sandfield Place – yet another Senior’s facility
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide paper towels in a dispenser at hand washing station in food preparation area | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Not In Compliance |
| Food contact surfaces washed/rinsed/sanitized after each useEnsure appropriate concentration of sanitizing agent is used to sanitize food contact surfacesProvide a test kit to determine the concentration of the sanitizing agent | Not In Compliance |
| Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating | Not In Compliance |
| Food is held at 4°c (40°f) or less or 60°c (140°f) or higherKeep potentially hazardous foods at an internal temperature of 4°c (40°f) or lessPotentially hazardous food must not reach an internal temperature above 4°c (40°f) or below 60°c (140°f) for more than two hours | Not In Compliance |
| Thermometers used to verify food preparation and storage temperaturesProvide probe thermometer to measure internal temperature of potentially hazardous foods | Not In Compliance |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationStore raw foods separate and below cooked/ready-to-eat foods |
Riverside Restaurant
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide soap in a dispenser at hand washing station in the food preparation area | Corrected During Inspection |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight constructionMaintain cutting boards, blocks, tables in a clean and sanitary manner | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Not In Compliance |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Cloths and towelsMaintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repairCloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose | Corrected During Inspection |
| Mechanical ventilation operable where requiredVentilation system requires thorough cleaning | Not In Compliance |
| Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the foodFood handlers must wash hands as often as necessary to prevent contamination of food or food areasFood handlers must refrain from any other conduct that could result in the contamination of food or food areas | Corrected During Inspection |
| Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating | Corrected During Inspection |
| Food protected from potential contamination and adulteration |
You’d think a joint part owned by a city councilor (Justin Towndale) wouldn’t keep toxic stuff near foods, right?
The Stomping Grounds
| Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate foodStore all toxic/poisonous substances in a compartment separate from food, working surface or utensil | Corrected During Inspection |
| Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million | Not In Compliance |
| Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating | Not In Compliance |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulteration |
The Care Center
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight construction | Corrected During Inspection |
| Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Cloths and towelsMaintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repairCloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose | Corrected During Inspection |
| Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse at a temperature not lower than 82°c (180°f) for minimum 10 secondsProvide accurate indicating thermometer for wash cycleProvide accurate indicating thermometer for rinse cycle | Not In Compliance |
| Thermometers used to verify food preparation and storage temperaturesProvide refrigeration units with accurate indicating thermometers that may be easily read | Not In Compliance |
| Food protected from potential contamination and adulterationProtect all food from contamination and adulterationCover all food in storageMake ice used in processing food or drinks from potable waterStore and handle ice used in processing food or drink in a sanitary manner |
Thum’s Kitchen
| The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure walls, ceilings and passageway are tight, smooth and non-absorbent | Not In Compliance |
| Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairMaintain cutting boards, blocks, tables in a clean and sanitary manner | Corrected During Inspection |
| Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent | Not In Compliance |
| Mechanical ventilation operable where requiredVentilation system requires thorough cleaning | Not In Compliance |
| Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate foodStore all toxic/poisonous substances in container bearing identifying label | Corrected During Inspection |
| Food protected from potential contamination and adulterationCover all food in storage |
Gets one thinking WTF is going on in the food services industry.
You all would not want to know what goes on in the food industry even to the food that we purchase in the super markets. It is best to remain ignorant or none of us would be eating at all.
We don’t remain ignorant we learn where we can buy food, etc. that can be trusted. If you stay ignorant you might as well eat out of the gutter ditch. This goes for everything in life, not just food. You learn who you can trust and who you cannot trust.
Hugger if you and anyone else knew the truth the restaurants would be empty as old Mother Hubbard’s Cupboard. My former supervisor’s father used to do the inspection of the restaurants and he sure had many stories to tell. When I heard his stories along with some others I never ever ate from restaurants after that. Ignorance is bliss in a way.
Is that all? There must be more
Jacques; Admin just highlighted establishments with 5 or more infractions.
In a sense I agree with Jules (shocker, I know!!). But I’m sure if household kitchens were held to the same standards that food premises are held to that are inspected by the EOHU there would be some shocked home owners and family members.