Health Issues - Restaurants in Edmonton

hornyitalian06

New member
May 5, 2006
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Edmonton
In the Edmonton journal on the weekend, there was an artical about the poor condition of several eating outlets in the Edmonton area:eek: :mad: . I think Capital health should inform the public on regular basis about the condition of all restaurants in the Edmonton;) :cool: . In a California, they have their restaurants rated, A, B, C, with A being the best.
 

shedevil

Banned
Jul 19, 2005
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A SAVAGE LUST GARDEN
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
 

hornyitalian06

New member
May 5, 2006
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Edmonton
I agree with you shedevil;) . It is not the employees fault but the management is to blame to inforce the cleanliness of his or her establishment:cool: .
 

hazbeen

New member
Jun 3, 2003
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Comments

When I lived in Las Vegas a few years back the review journal(there daily) used to report resturant closures . It would list resturant say what was wrong in resturant ,give closure lenght and fine amount. I would sure think twice about ever eating again in a resturant that had been closed due to vermin infestations(mice,rats or roaches).
 

Guardian Angel

Active member
Feb 26, 2006
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I'm in this business and there are too many restuarants and too few inspectors to do anything about it. It's unfortunate, but not much can be done to correct the offenders, cause the next time the CHA can re-visit based on the numbers, could be more than a year away.

If you are worried about the establishments you freguent, ask the manager for a tour of the kitchen. If they refuse, don't eat there.

G.A.
 
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