It's not just Edmonton, Thankfully I worked in the biz for a long time, and when you see your delivery people, they tell you what's clean and what's not.
A lot of health issues in restaurants are comprised of bad habits and management over looking the health code.
An example,
Years ago when I worked at this restaurant, we knew what was supposed to what. The only time we ever=
- took temperatures
- took food 6 inches off the floor
- covered food in the walk in
Was when the health inspector walked in the door. It took me a miracle 2 mins to make it on par.
Another good example is we used to serve chicken livers, we drained them and left them in a stainless steel bowl on a shelf.
Now, there was always an open pastry batter directly below it.
One day, a colleague of mine dropped a liver in the batter.
I go to tell my boss, and he hit the roof over throwing out a 5gal pail of mix. "stir it in" He says to me. I did.
It's not really the staff, but the management.
SD