Restaurant violations: Canada’s Restaurant Secrets (CBC Marketplace)

Restaurant violations: Canada’s Restaurant Secrets (CBC Marketplace)

(♪♪)>>Erica: Hey, Canada, I’m Erica Johnson.>>Tom: And I’m Tom Harrington. This week we’re serving up a “Marketplace” special, a first test of its kind.>>Erica: We’re going undercover…like never before! Inside some of your favourite restaurant chains… Revealing what they don’t want you to see.>>When they were doing the chicken, they brought it out, there was a cooked mouse in there.>>Go, go, go.>>Tom: An industry keeping you in the dark.. Why don’t you give people more information?>>Erica: Canada’s biggest restaurant inspection ever. Find out how your favourite chain ranks.>>Tom: So sit tight… We’re about to lift the lid on Canada’s restaurant secrets. (♪♪)>>Erica: We’re in downtown Vancouver. Heading to a restaurant stakeout This is a marketplace staffer… But today… She’s a server… Undercover…>>Sorry.>>Erica: Rigged with a hidden camera.>>Ready ready ready. Five chocolate brownies back here.>>Erica: To get access to a place diners don’t normally get to go.>>Sort through this.>>Erica: A kitchen in chaos.>>Quickly wipe it. As long as it looks clean.>>Erica: And a restaurant nightmare.>>What the f— how old is this s—. I don’t remember seeing it today, that’s for sure.>>Erica: Canadians love eating out. We spend about two thousand dollars a year per household on those meals, but are we getting more than what we pay for? Have you gone out somewhere and eaten something and thought this is not sitting right.>>It’s just one of those feelings, where a couple hours later you’re on the toilet.>>I have found a hair in my food.>>That’s not very appetizing. What stories have you heard?>>If you dropped something, you would almost sometimes put it back in the deep fryer to kind of clean it off and then put it back in.>>When they doing the chicken, they’re brought it out and there was a cooked mouse in there.>>Like, this is weird. Like, apple crisp is not supposed to be chewy. She pulls it out, it’s a Band-aid. OHH! She was trying to chew through the Band-aid.>>We just went out for lunch.>>Erica: So without too much detail, can you describe… You know you ate, you get back to your hotel…>>You spend a lot of time in the toilet. And violently so it’s not very nice.>>Tom: Meet award winning restaurant owner Roger Mooking. He’s a stickler in the kitchen.>>You know, you want every customer to be satisfied, leave really happy. Feel full like they’ve have a great time, and you don’t want anybody going home feeling sick, that’s a chef’s worst nightmare.hef’s worst>>Tom: Celebrity chef Roger Mooking’s a judge and host on Popular cooking shows.>>Tom and Erica can you make this?>>Tom: Woah, seems we’re in for a challenge.>>Erica: Hey Chef Mooking…>>Hello, Erica and Tom.>>Tom: Hi Chef, Welcome to our test kitchen. But not critiqueing our cooking, he’s making sure we’re keeping up with safe food handling practices. To help us do that, he’s setting up a cooking competition.>>Tom and Erica, your challenge today is to make me an unforgettable meal. Make me proud. And you have to do it before time runs out. Have you ever worked in a kitchen as a cook before?>>Erica: I’m really wishing I had.>>Tom: At home.>>Please open your baskets. (♪♪)>>Now these are some of the ingredients you’re going to use to make my special recipes. Moosho pancakes and cashew spiced chicken.>>Tom: Nice.>>You have 60 minutes. Your time starts now. (♪♪) No one has washed their hands has washed their hands I’m watching. Don’t forget I’m watching you so please be mindful of how you’re handling your foods.>>Tom: You’re right Chef but you know what? I think it’s safe to say Erica and I are going to make a few mistakes in here.>>Erica: Maybe more than a few Tom, but you know, when we’re eating out we expect the places that make our food to get it right.>>Tom: Absolutely right about that. The reality is, almost two million of us get sick from eating out every year. (♪♪)>>Erica: So who’s out there, trying to protect us? People like Jim Chan, a Toronto health inspector for almost 40 years. Have you ever inspected this place?>>This place, yes, last time I was here, it was pretty good.>>Erica: Jim’s retired now but we’ve recruited him for our kitchen patrol.>>Always look for hidden area.>>Erica: We want the inside scoop on a good restaurant inspection.>>If we look at just the corner, itís nice and clean.>>Erica: He doesn’t miss a spot. How about the cutting board?>>The cutting board. Okay, now this one, I would probably make a recommendation for them to get a new one.>>Erica: But that’s small potatoes. Chan’s got an eagle eye on everything. From thorough handwashing… To thermometers… Properly stored garbage… And safely handled food…. Any slip-ups? Inspectors like him’ll write them up In a report as major violations, health hazards that could make make you sick. (♪♪)>>Tom: And those inspection reports are key to our restaurant checkup. In the biggest investigation of its kind, Marketplace has analyzed almost 5000 of them. A year’s worth. Five cities, Ottawa,Toronto, Regina, Calgary and Vancouver 13 popular coffee shops, fast food joints and family dining chains in the country. A statistician crunched the numbers so we could rank your favourite places to eat. From the least number of health violations, to the most. Hygiene issues, dirty food handling, unsanitary kitchen conditions. You might be stunned to learn some of the unsavoury secrets behind the food you’re served. But we’ll show you how to protect yourself.>>Erica: Jim chan spent decades protecting us from food that bites back. He’s been at centre stage for some major food poisoning outbreaks.>>We continue to monitor the closure.>>Erica: He helped solve last year’s cronut burger mystery at the Canadian National Exhibition where more than two hundred people got sick. But that’s not all. What’s one of the worst things you ever saw during your time?>>I think one of the worst one I ever had to do was at the food court that the health inspector shut down, because of a heavy rat infestation. So when we actually do the inspection at that time, we actually saw live rats running around.>>Erica: Live rats?>>Yeah, that’s right. For the health inspector to walk in and see live rats running around, wow, that’s an eye opener. (♪♪)>>Erica: We’ve got another eye opener for you, the first restaurant secret revealed in our check up. Out of almost 5,000 inspection reports, about one in four have at least one major violation. Almost a quarter of them had at least one major violation if not more. What do you think of that?>>There’s a lot of documentation on hand washing. To me, that’s crucial, because, you know what we do with our hands. Imagine all the bacteria, the germs or even pathogens can go onto the surface of the food preparation area, or can go directly onto your food. (♪♪)>>Erica: That’s right, our restaurant check up reveals handwashing is one of the most common problems. We want to see for ourselves. So we’re back at our undercover stakeout at a Vancouver Moxies. It’s a popular Canadian chain. During her shifts, our marketplace server hardly sees anyone wash their hands. Hand into the bowl of fries. Our server’s told those are for customers. Hmmm, wiping the plate? Makes you hope her hand is clean. (Coughing)>>Erica: No hand washing here! Seems there’s more talk about high heels than food safety.>>Are your heels comfortable?>>Yeah.>>Erica: Yet almost everyone here handles food.>>If I handle food out there, my hands should be clean.>>Erica: In fact, this location has lots of bad inspection Reports. Our undercover server tries washing her hands but…>>The water stays cold.>>Erica: We discover inspectors have told Moxies to fix the hot Water… Twice. They finally did. But now? There’s no hot water again. What’s the message in that restaurant where employees talk to you about her hair, her makeup, how high her heels are, but is never told to wash her hands.>>The first thing I would always say to people is that before you open your restaurant, make sure your staff are properly trained.>>Erica: Some restaurant chains have rigorous training courses, but good hygiene habits often come down to how specific outlets are managed. At this Toronto subway, this server sneezes, takes cash, then puts on gloves.>>Yeah, that’s where she sneezed. She used her hand to catch the sneeze. Lots of people think glove, there’s, wow, this is great, protecting my hand, but in between, I didn’t see any hand Washing. Imagine that she took out some clean gloves with dirty hands. And then soils the surface while putting it on, and then she actually was making a sandwich for you.>>Erica: It’s all over the glove.>>Yeah. That’s right.>>Erica: Proper hand washing would mean clean hands and clean gloves and a sneeze-free sandwich. Speaking of sneezing, an American study of restaurants, estimates 60% of employees show up to work sick. At this Toronto Wendy’s watch how a food server picks her nails, then places food in a bag. Not good. But at another Wendy’s…>>See that hanging there, STOP, wash your hands.>>Erica: We spot a sign reminding staff to wash their hands. So a manager has been talking to employees in there about what’s important for food safety?>>As long as the manager enforces it on a regular basis, staff will do it. It will become a habit.>>Erica: Just what Chan likes to see…>>I give them a pretty good rating on this one.>>Tom: How does your restaurant rate? (To make a mooshoo pancake you gotta break some eggs). Find out which chains kick off our countdown with the least violations. (♪♪)>>Tom: And after the break, you’re about to see what happens when things really go wrong.>>It felt like razor blades in my stomach.>>Tom: How can you dine safe? Learn five ways at (♪♪)>>Tom and Erica 15 minutes have passed. You have 45 minutes remaining. I can tell you have a little more experience perhaps than Erica just by the way you manhandle the wisk.>>Tom: Thank you so much Chef, thank you.>>Erica: Wow. Weíre cooking up a storm with celebrity chef Roger Mooking. But he’s not testing our culinary skills .>>See this is what happens. Everybody gets trapped in the cycle of cooking but unless we want to serve a side of botulism, we have to wash our hands.>>Tom: Okay, Chef, you’re right. It’s a crash course on kitchen hygiene 101.>>You know in a professional kitchen, your beautiful locks although coiffed wonderfully for television would pose a little bit of an issue, you realize that.>>Erica: I do realize that. If you ever hire me in one of your kitchens, Iíll put a hair net on. Deal.>>Deal.>>Tom: Man, It’s a good thing we’re not in the biz! But we have sifted through almost 5,000 restaurant inspection reports, from 13 popular chains in 5 cities. And ranked them from fewest major violations to most. So let’s start our countdown. For the fewest violations, it’s a close call between Starbucks and KFC! Our restaurant check-up reveals (drum roll)>>Tom: Starbucks with 11 violations per 100 inspections. So maybe the caffeine’s not the only jolt you’re getting. Next on the list for violations? KFC Known for its herbs and spices…it has 13 violations. So what other restaurants and coffee shops are serving up more than you ordered? We’re just setting the table…more of our list later.>>Erica: Back in Vancouver at Moxie’s.>>Welcome to Moxie’s West Georgia.>>Erica: Our Undercover server gets a tour.>>So, all the way back here is the staff bathroom. It’s pretty gross. And, like, the ceiling caved in a while ago.>>Erica: A staff bathroom that’s cluttered? In inspection land, that’s a no no. Our server’s shown the tricks of the trade.>>You’re always supposed to use a tray. A lot of servers don’t but it looks better, it looks cleaner.>>Erica: Just watch these hygiene habits. A chef scratches his back — no handwashing. This server touches her hair, then the glasses! Might not seem a big deal, but a sure way to spread germs.>>Tom: So what’s the worst that could happen? Well, I’m on the way to North Bay, Ontario, to show you. Cause when things went wrong here, they went horribly wrong. It happened at this Harvey’s/Swiss Chalet. They share the same kitchen. And back in 2008, more than 200 people got sick after eating here.>>The restaurant has been closed for nearly two weeks. Health officials say they know the ecoli came from inside. But they still donít know the source.>>Tom: For the first time, we’re bringing together some of the victims.>>I ordered my usual cheeseburger, everything on it, with fries and a root beer.>>Yeah, actually Harvey’s was my favourite too. Like that’s where do you want to go? Harvey’s. Yeah, not anymore. They do make a great burger.>>Tom: They share stories of a favourite meal, gone bad.>>I ate there twice that week. And it was maybe the day after the second day that I got severely sick.>>Tom: How was the pain?>>It was pretty, pretty intense and pretty scary.>>The worst part about it, I feel, was just not knowing what it was. You know, you’re bleeding and you’re feeling absolutely horrible. But in that time, you’re lying in bed not understanding what the issue is with you, your mind runs away with you and you start To feel, like, what could this be?>>Tom: Most ended up in hospital some with the same strain of e-coli that killed seven people in the Walkerton water crisis. Did any of you fear you would die?>>I thought I was. I was so scared that I didn’t know what was going to happen. And because of my age, I thought maybe it was going to affect me first. And, yeah, because some other people they were younger, and I thought well, they’re bouncing back sooner. Like, they’re leaving before I am. And some of them are coming in and the next day they’re gone and I’m still there. That fear is there.>>The numbers keep climbing.>>Tom: The cause of the e-coli was never determined. A dirty onion dicer was one theory. An infected employee, another. Or perhaps an outside source. How has this experience affected your trust of eating out, restaurants, fast-food, that sort of thing?>>It’s made me really gun-shy now. Like, I’m really more sensitive to it.>>You have no choice but to trust the people who have prepared this for you. Like, everything can look fantastic, but, a couple days later you might see a couple of very alarming symptoms.>>We all went through the same level of pain and I thought I was crazy for feeling that much pain but we all went through it.>>I felt safe going to restaurants, and I swore then because I was in such pain that I would never eat out ever again.>>Tom: Daniel gaugen is part of a class action lawsuit against The restaurant.>>The thing is, I never got an apology from them right? And that’s probably what made me angry.>>Tom: We’re pulling up near The Harvey’s. When you see it, what goes through your mind.>>just to go near it, and being in front of it and everything, it’s… It brings back the memories, I guess.>>Tom: Have you been back here since?>>No, I haven’t.>>Tom: It’s taken almost six years, but Daniel and others just reached a settlement.>>Hurry up. Time’s running out. Just like a real restaurant, it is a pressure cooker.>>Erica: Back in our test kitchen, tom and i are racing against the clock.>>Erica please be mindful, Keep your station as clean as possible.>>Erica: All right, I will try.>>Smelling good.>>Erica: It might, but Chef Mooking is more concerned about cross contamination. okay. I’ve got a cutting board Chef Mooking.>>You’ve got a cutting board and a clean knife.>>Erica: And I do not have a clean knife.>>Get me a clean knife. Let’s help her out here a little bit, tidy up.>>Erica: He’s making sure we’re not messing up.>>Just get a little kinda color going on it. And get spices working into the chicken.>>Tom: Okay.>>Beautiful, beautiful Erica. You changed the cutting board. Very important. Phew.>>Tom: You can eat off the floors in her house!>>Yeah?>>Tom: Yeah, I’ve seen them doing it.>>Erica: I wouldn’t go that far.>>Iíll watch you do it! Time is ticking!!>>Erica: Kitchen staff are also rushing at this Vancouver Moxie’s and our undercover server spies something curious.>>What the f—, I wonder how old this s— is.>>Erica: This guy turfs food scraps left behind…who knows when.>>I don’t remember seeing it today, that’s for sure.>>Erica: It’s the same shelf where serving trays are stored. At the restaurant’s bar, is this the makings of cross contamination? We ask retired health inspector Jim Chan for his take.>>First thing you see is that the ice scoop is actually in the ice, with the handle in there too, so that’s cross contamination.>>Erica: What’s all this going through?>>Again, you see all kinds of like those are like hoses or tubes that go into the juice machine or the soft drink. Again, they should not be in touching the ice, because in that’s how cross contamination can occur.>>Erica: The germs on the scoop can get in the ice. Meant for your drink. Same goes for the orange juice carton.>>They shouldn’t be sitting in the ice where being used for food and drinks.>>Erica: The violations are adding up. Watch how this guy cleans his hands with a rag.>>like, I see on the video that he used it to wipe a dirty surface, then he used it to wipe his hand. I didn’t see any handwashing after that and to me, you actually using a dirty cloth to dirty a clean counter. So again, that’s a crucial infraction, and that’s how bacteria can spread from one surface to another.>>Erica: In our checkup, family dining restaurants fare the worst when it comes to cross-contamination. But things aren’t squeaky clean For fast food either. At this Toronto subway, an employee wipes down kitchen equipment, then a cutting board.>>So you have a dirty cloth and now you’re contaminating the food contact area. So, again, could cause contamination to the meat, to the garnish and everything they store at that counter.>>Tom: And that’s a major violation. We’re counting those down at your favourite places to eat or grab a coffee. So far starbucks has the fewest. Kfc is second. Next on the menu, A&w with 17 major violations per 100 inspections. Subway loads up with 18. Some of its calgary locations busted for using dirty kitchen cloths. Pizza hut delivers 20. And Tim Horton’s rolls up 21 per 100 inspections. Many major violations for lack of handwashing supplies. When we come back, an insider dishes the dirt.>>Erica: Did you have to clean some bathrooms?>>Oh, yeah, all the time>>Erica: And also serve customers?>>Oh yeah.>>Erica: Would you have time or be told to wash your hands well in between?>>I would hope I did that but I can’t guarantee that every time I did.>>Erica: And our countdown continues as we reveal more of Canada’s restaurant secrets.>>Tom: Now its your turn to spot the violation. Rate your favorite restaurant at (♪♪)>>Smelling pretty good in here, Tom is slightly ahead of the game. He’s starting to consider his mooshoo pancakes. We’ll see how that really goes.>>Tom: We’re in our test kitchen with award winning restaurateur and celebrity chef roger mooking. It just adds to the whole experience. While we kick up a storm, he’s making sure we handling food safely.>>So how do you know when the chicken is safe to feed the public.>>Tom: I’m thinking when its no longer pink and the juices are clear.>>You should bring it up to 74 degrees celsius.>>Tom: How would I know if it’s that temperature.>>Well, there’s a thermostat and it should reach that for 15 seconds at least. You’ve been boiling it for quite a long time like this, you will be safe.>>Tom: Okay. When dining out, proper food temperature is critical to keep us from getting sick. (♪♪)>>Erica: How cold is this?>>A little bit below 4 degrees so pretty good.>>Erica: Retired health inspector Jim Chan says thermometers are key too. No old cooking techniques allowed.>>You don’t really want to use your finger to say it’s cooked.>>Erica: Once cooked, foods gotta stay at least 60 degrees until served and can’t sitrees around any longer than an hour, max. And cold food? No more than four degrees, Add improper hand washing into the mix and…>>Within hours, you may have an outbreak.>>Erica: In our restaurant checkup, we sift through almost 5000 inspection reports and Discover…. Family dining and fast food chains are neck and neck for lots of food temperature violations. (♪♪)>>Erica: So, we buy lunch to check out those temps. First up, to test cold, egg salad sandwiches from second cup.>>Thanks so much.>>Erica: Remember, four degrees is the target temp.>>So the probe goes into the middle of the egg salad, it’s showing 13.4. That’s actually the danger zone between 5 degree to 59 degrees celsius, that’s the danger zone.>>Erica: Next, we pick up lunch from Mcdonaldís, the world’s largest restaurant chain. (♪♪)>>Erica: How cold’s the milk?>>So the reason we check, The milk because milk is a dairy product and so they should be keeping it at 4 degress celcius or below, and stopping around 10.4, 10.3. Okay, that means the refrigeration temperature needs a double look. If a health inspector was doing a inspection in a restaurant, they measure the refrigeration temperature, and then measure a cold product like this. And if it’s this degree, that would become a crucial infraction.>>Erica: Not good. How about the burgers? Some are fine. But from this Mcdonald’s? Remember, they should be at least 60 degrees.>>This one is about 35.>>Erica: Not nearly hot enough.>>So for 34.8 degrees celsius, internal temperature of the meat, it’s too low. If this burger is being kept for longer than an hour or so, it potentially could be risk for food poisoning.>>Tom: Order up!!! The major violations are piling up. We’re lifting the lid on Canada’s restaurant secrets. Crunching almost 5000 inspection reports. Our countdown takes us to swiss chalet. Not quite done to perfection with 29 major violations per 100 inspections. Wendy is at 30. And Mcdonald’s won’t be lovin’ This…>>Your chicken combo.>>Tom: 33 major violations per 100 inspections. Putting it closer to the top of our list of restaurants with the most violations! Now, many chains invest in their own safe food handling programs. But there’s no set standard. By law our undercover moxie’s Server has to take an on-line course to serve alcohol. We’ll drink to that. But she’s a server. What about food handlers? For them, in some provinces, training is optional.>>Erica: Domenic Losito says that needs to change. So you used to inspect places like this.>>Yes, quite a lot of them.>>Erica: He was a Vancouver health inspector for almost 40 years. Now he teaches food safety. People who serve alcohol have to have special certifications. Do you think food handlers should have special certifications too?>>Ideally they should. I mean what the system is right now and itís kind of a hodgepodge across Canada, but it’s mainly train the manager, train the owner, maybe train down to a supervisory level and then they have to take that knowledge and impart it into their staff. And itís a bit of a hit and miss situation.>>Erica: Take moxies as an example. Remember this scene? And she’s playing with her hair and then she touches the wine glasses.>>Well, again, another case of cross contamination. The hair does pick up lots of bacteria. (♪♪)>>Erica: Management won’t let Servers put their hair back, and no one tells them not to touch it.>>Tom: After the E.Coli outbreak in Ontario, talk of making training maditory went nowhere. People who got sick say it’s time to act. Do you believe restaurants do a good enough job in training their staff on things like care of food and health.>>I’ve worked in a couple kitchens, and the training, like, that they give you is just they sit you down with hours and hours of videos, and just kind of leave you on your own, “okay, watch these and, you know, let us know when you’re done.”>>I think that’s the most inexpensive ways of training.>>Yeah. I think it would be better if there was a lot more, kind of, hands-on 101 showing you exactly how to do it and what to do.>>Tom: After the outbreak, this Harvey’s/Swiss chalet says it did retrain staff.>>I think that it kind of helped moving forward, like, with managers, like, taking a closer look and saying, hey, we don’t want something like this happening. So, let’s make sure that our staff know exactly what they’re dealing with. And make sure they know what they need to do and do it. And probably put someone in charge of it. (♪♪)>>Erica: Even though management can make a difference when it comes to a culture of cleanliness, some places just don’t get it. And that takes us back to this moxie’s. A manager tucks into the fries. How’s that for a role model? (♪♪) Meanwhile…>>I just have to make a comment. Are the washrooms shared with the hotel or something? The door locks are broken, there’s no toilet paper, there’s stuff all over the floor.>>Oh, really?>>Okay, I’ll clean it up.>>Erica: Our uncover server checks out the problem.>>The handle doesn’t lock. The water is cold, eh? Iíll throw out my garbage in this trusty shopping bag. Out of order.>>Erica: I catch up with a former server from that moxie’s… Sarah Cooney. So you were a host, did you have to clean some bathrooms?>>Oh yeah, all the time.>>Erica: And also serve customers?>>Oh yeah.>>Erica: Would you have time or be told to wash your hands well in between?>>I would hope I did that, but I can’t guarantee that every time I did.>>Erica: And when she tried to speak up, she says it made no difference.>>Because there was such a high turnover in managers, you couldn’t really get your point across if you saw something going on that shouldn’t beg going on, or if there is a problem or they needed to order more things. It didn’t have all the tools necessary to do our job so.>>Erica: Like what?>>There was this thing called Wine Tuesdays, so it’s half price wine. On Tuesdays. So at the beginning of your shift you’d horde all your wine glasses to make sure no one else took them. And when those ran out we would take them from the dirty dish pits and wash them by hand.>>Erica: You were washing glasses by hand, just in the sink?>>Yes. We would use soap. Weíd try to be as hygienic as possible but when a restaurant is completely full and you have a minute to get this glass of wine and you’re running around like a chicken with your head cut off trying to find a glass to serve it in, you just do what you have to do.>>Erica: Not sterilizing glasses in a dishwasher is a major violation. Did you ever raise your concerns with anyone?>>I did call, Moxie’s has a hotline, and I called their hotline twice, in two periods pretty far apart. And I think the next week, we got one an extra rack of wine glasses. I was excited because oh my god, something happened but it didn’t fix the problem. I mean, 25 more glasses of wine doesn’t really solve the big issue. (♪♪)>>Erica: When we come back, Find out how this restaurant gets away with cutting corners.>>It’s just unacceptable.>>Erica: Really, you think this Place should be closed?>>Yup.>>Erica: And why it doesn’t have to be that way.>>Tom: Do you have a restaurant secret? Join the conversation now on facebook and on twitter. (♪♪)>>Time is running out. Very, very quickly.>>Tom: Thank you, chef.>>Erica: Celebrity Chef Roger Mooking is cracking the whip.>>Please don’t let me down, you really have to start thinking about plating your dishes.>>Erica: He’s making sure we’re handling food safely when cooking in our test kitchen.>>10 minutes ladies and gentlemen. There are zero moo shu pancakes.>>Erica: Oh my gosh we have to make the pancakes. This is crazy!>>I don’t know what this is. But it’s kind of soppy, on an area where we shouldn’t be an doing cooking you know, and it’s kind of a problem. (♪♪)>>Erica: In our restaurant check-up of almost 5000 inspection reports, we’ve noticed a troubling pattern of repeat violations. In Calgary, major health violations, inspection after inspection. Take this subway — cited three times for contaminated cleaning cloths. And this Mcdonald’s — three times for food temperature issues. A Tim Horton’s was told five times to fix its fly infestation. So what about that Moxie’s in Vancouver? Its inspection reports show violations time and time again. Sure it can be busy, but problems still need to be fixed. And at another Vancouver Moxie’s, violations pile up, too. From improper cleaning to dirty kitchen knives and food temperature issues. Seems this location isn’t cleaning up its act, either. We show retired inspector Domenic Losito inspection reports from both Moxie’s. He says when restaurants don’t clean up their act, inspectors should come down harder. How serious do you think some of these violations are?>>One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one, it’s at the top ofo the list.>>Erica: And that one keeps coming up, “inadequate refrigeration.”>>Yeah. I mean, it’s in at least twice here, so there must be other incidents of that kind, and, I mean, that’s just not — This should not be tolerated and I honestly I’m shocked that it’s taken this long and still they’re not anywhere any further ahead.>>Erica: With all these repeat violations, losito can’t repeat believe the inspector hasn’t cracked down. Isn’t it time something happens here?>>Well, It’s well past time. Let’s see when was the first one? August 8th, it’s almost like weekly inspections, I would be hauling this inspector into my office going why are we wasting our time and breath with this guy and he you know, and nothing’s changing.>>Erica: We show losito hidden camera footage from our undercover server, and the inspector in those reports keeps mentioning sticky floors, get the garbage up off the floors.>>Yeah, well –>>Erica: Does it look like they’re listening?>>At least try to get the garbage in the garbage can, but I think I would have walked into this place, walked back out and filed a closure notice right Away. I just– it’s just not acceptable.>>Erica: Really?>>Erica: You think this place should be closed?>>Yeah. Yeah. It should, given the repeat events. We need to protect the public and we’re not there to keep the business operating we’re there to protect the public, the bottom line. (♪♪)>>Tom: The bottom line? In Toronto repeat offenders are on the run. Thanks in part to retired health inspector Jim Chan. He played a key role in creating the city’s Dinesafe program. At the front door — a sign customers can easily see.>>No one wants this.>>Tom: Based on a health inspection, restaurants are graded with a closed, ‘conditional pass’, or ‘pass’.>>Almost like telling a customer that you’re safe, “Please come in.”>>Tom: Toronto’s dinesafe program has been around for almost 13 years. And Chan says it’s a huge motivator to fix problems quickly.>>Imagine the operator want to post the yellow card for 48 hours, he or she would be calling the inspector the next day to make sure his stuff is being corrected to get re-inspected. So that’s part of the motivation when you have the 3 colour cards.>>Erica: But in most canadian Cities, you wouldn’t have a clue how well restaurants do. The info’s either not available at all, or it’s only posted on-line. Nothing to tell me how this place does. But do diners know that information even exists? Have you ever heard of this website?>>No I haven’t.>>Erica: That has health inspection reports?>>No. I have no knowledge in that and I worked in the serving industry.>>Erica: The health authority says that you donít need these passes at the door because you can always go online and look up the history of the last inspection report.>>No one’s gonna do that. That’s crazy.>>Erica: You’re not gonna go to the website.>>No. When I’m hungry and I want to eat something Iím going to look to see where I am and see what’s around.>>Erica: But when we tell them About the dinesafe program… What do you think of a system like this?>>I think it’s probably good for consumers. Not necessarily for the restaurant.>>You know, I’m not really in favour of a lot more bureaucracy but I obviously would like to eat safely.>>I prefer a visual sign.>>I would prefer visual too.>>Itís very transparent, okay. The operator can actually see what the customer’s seeing, so if you don’t want customer to see something bad written on the report, make sure you correct it before the health inspector walks in.>>Erica: Where’s the motivation in a city like vancouver or calgary, for them to get better?>>You know, like I said, there’s a choice for the health Units to increase the level of disclosure. Also operators also know that not everyone look at the website or have time to look at the website, so if nobody knows, why would I improve? (♪♪)>>Tom: Restaurants Canada represents the industry. It says programs such as dinesafe can’t reflectas accurately how complex inspections are. But an interview, is not on the menu. (♪♪)>>Tom: No sign of a Dinesafe program in North Bay. If there was, Nicky and John Hervieux might be more willing to eat out. Both got sick during that 2008 ecoli outbreak.>>So don’t cut too much onion ok please?>>It’s already cut.>>Tom: And John’s bout with food poisoning led to health problems that forced him to stop teaching. You say you’ve lost a lot. And you remember your life before you sat down and had that meal. What was that life like compared to what it is now?>>It was normal, now it’s not. When you were sick I was very stressed, I was sad. I was scared that you were dying. That you were going to die, that by summertime I wouldn’t have any husband and well — >>Tom: He made it.>>Yeah, so far we’re still together, almost 30 years.>>Go, go, go, go, go.>>Tom: When we come back, chasing down some answers. Why don’t you give people more information about their clean restaurants?>>Erica: And revealing the number one offender in our restaurant countdown.>>Tom: Get the dish on your restaurant at (♪♪)>>Erica: We’ve been checking out some of your favourite restaurants, fast food spots and coffee shops, using almost 5000 inspection reports from five different cities, crunching the numbers and ranking them.>>Tom: Well now it’s time for the final countdown. But first, let’s refresh your memory. (♪♪) Starbucks has the fewest major violations per 100 inspections.>>One piece of chicken, $1.99.>>Erica: K.F.C. comes next. Followed by A&W, Subway, Pizza Hut and Tim Hortons. (♪♪)>>Tom: With more violations, We have Swiss Chalet, Wendy’s, and McDonald’s.>>I got 20 nuggets, filet o fish, quarter pounder 2 large fries.>>Erica: Boston pizza, Canada’s largest casual restaurant, comes in at 36 major violations per 100 inspections. And The Keg’s on par.>>Tom: We’re down to the final two in our countdown. In second place, it’s Second Cup.>>Just a small regular coffee>>Tom: With 40 major violations per 100 inspections. (♪♪)>>Tom: And that brings us to the number one offender on our list.>>Ready,ready, ready! Five chocolate brownies up here.>>Erica: You guessed it.>>Welcome to Moxie’s West Georgia.>>Erica: Moxies! Almost half of the inspections we looked at have at least one major violation. Its locations in Regina, Toronto, and Ottawa do okay. But repeat violations in Calgary and Vancouver drag down the chain’s overall ranking. We ask moxie’s head office for an interview — several times. They have no appetite to speak with us.>>Tom: We’re still hungry for answers though. So I’m on the way to the head office of the Canadian Restaurant and food services association. Now known as Restaurants Canada. It represents the industry. We want to share the results of our countdown. We also want to know why the association is against posting Easy to see inspection results. We ask for an on-camera interview, multiple times. Every time, the answer is no.>>Here we go.>>Tom: So we catch up with restaurants Canada president Garth Whyte as he comes to work.>>Go, go, go, go, go.>>Tom: Tom Harrington from marketplace. Why don’t you give people more information about their clean restaurants. Why donít you let people know? why do you make it so hard? (♪♪)>>Tom: The head of the association serves up silence. As for restaurants Canada, we’ve got our own grading system for them. Well, I think weíll have to give Mr. Whyte and the CRFA, a fail Enforcement action taken by order of “marketplace.” If you dine out here are some tips. Washrooms can be a sign of a restaurant’s cleanliness, check them out. See something you don’t like in the way your food’s being handled? Speak to the manager — call your local public health. And check out our website. We’ve got plenty more safe dining tips there. (♪♪)>>Less than a minute, plate your food! 5, 4, 3, 2, 1. Hands off. Time is up. Let’s see how it goes.>>Tom: Back in our test kitchen, will Erica and I get a passing grade from Chef Mooking?>>Erica: Chef Mooking, I present to you cashew spiced chiken, and moo shu pancakes. Singular, I could only make one. (Laughter)>>Tom: And Chef, ditto. Cashew spiced chicken, and moo shu pancakes. Two! Just thought I’d add that, two.>>Okay, enough chitchat, time to taste.>>Erica: I’m a bit nervous.>>Tom: Looks good.>>Now this pancake, check this out. She made it a little on the thick side, so you can see that itís actually raw here in the centre. That’s not a good thing.>>Erica: It is not. Normally I would not serve that pancake.>>Tom: This one is a little darker, and the arugula I just laid as more of a decoration.>>Unfortunately, both of your dishes, Tom, yours especially, is under-seasoned.>>Tom: I think that’s fair.>>But the upside is..!>>Erica: Taste isn’t everything. The celebrity chef gives us some good marks for kitchen cleanliness.>>Hard earned!>>You’re not kidding.>>Toast! We do have food, and for that I think we should be blessed and fortunate. Congratulations.>>Tom: Thank you Chef Mooking. You made it in the time allowed.>>Erica: Thank you for your guidance. And let’s toast to the end of our season.>>Tom: Indeed.>>Erica: Weíll be working on stories over the summer. So email us your ideas!>>Tom: And stay connected with us on Twitter and Facebook. Bon Appetite! (♪♪)>>Erica: Not bad.>>Tom: Now, how the hell does this work? What the hell is this? Do I do this? Oh, yeah, I guess that’s how I do it.>>I hope she reads the whole recipe quickly before she starts, because she has runned the risk of burning the spices.>>Erica: Im sorry, what was that?>>Nothing, nothing at all. (Laughter)>>So Canadian of them to share like that.>>Tom: Wait until knives come out.>>Garlic, garlic.>>Erica: My garlic is chopped, I pre-chopped it. Oh, psyched!>>Hurry up time is running out.>>Tom: I heard ya.>>Do you know how that cashew chicken tastes?>>Tom: No freaking idea. At this point I just hope it doesn’t kill ya.>>Hurry up time is running out!>>Tom: Oh, put a sock on it, Chef. (♪♪) (♪♪)

100 thoughts on “Restaurant violations: Canada’s Restaurant Secrets (CBC Marketplace)”

  1. So you spend 50% of your shift washing your hands. If I drop my Porterhouse steak at home and my dog gets to it before I do then we are fighting for it. I live by the 2 hour rule.

  2. i've been a waitress (server) at few restaurants before and mostly I've seen this from our line cook when you try to tell them this they get angry/mad why server and line cook don't get along at some restaurant, it just sad. Thats why better to cook at home at list you know its clean and safe to eat, and if you are going for a long hours trip pack your self a homemade snack save you money and not risking your health.
    Love watching this show Am learning a lot tru them. Thank you

  3. Thats why i Cook our own food, because clean and healthy. My husband says, u clean and wipe your Kitchen 8x a Day 😁😁😁😁

  4. I work in a restaurant even before working there I would always notice how gross people who handle food actually are

  5. I live in riverside county in California. Our health department is the toughest; Any restaurant scoring less than 90 percent on an inspection fails. The B and the C grade cards say on them, “THIS ESTABLISHMENT DOES NOT COMPLY WITH MINIMUM SANITARY STANDARDS.”

    Fail two inspections in two years , you have to go to an administrative hearing and get yelled at.
    Fail three in two years, ya have to pay for monthly reinspections for a year or possibly have your license suspended or taken away depending on the administrative decision.
    Fail four, ya LOSE YOUR LICENSE.

    Any questions?

  6. In case anyone wants the link to the online diner rating site:

  7. Salad bars and buffets are the worst of all. People sneezing, coughing, wiping their snotty nose and picking their butts. Then everyone touching the serving tools.

  8. If you want a fresh burger in mcdonalds, just ask for it with a slight alteration. So get it without pickles or no lettuce, anything like that and they'll have to make a new one for you, instead of grabbing one from the slide thing

  9. I'm not a germaphobe or clean freak, but 28:29: if I saw the washroom in that state, I wouldn't sit down to eat. Maybe it's from having worked in a restaurant in the past, but that's a good indicator of the general attitude and dedication the establishment has towards cleanliness.

  10. It's funny if people are surprised about this. As if the people that work in these types of places are not ignorant and lazy as it is. So why are people surprised? Plus way more than half of the people I am 100% hate their job. If you hate your job, you won't be giving it your all.

  11. As a former fast food worker, I have 2 suggestions for ensuring a safe meal. 1. Don’t complain about your food and ask them to recook it – if you don’t like it don’t return to the restaurant . Employees take it very personally and will do something to your food out of spite.
    2. Don’t go to the restaurant about an 1 hour before closing.- employees aren’t thinking about food safety or service, They’re thinking about going home.They will cut corners horribly so they don’t make to much of a mess to clean. And /or they will get angry and possibly do something like spit in your food. My coworker was so mad about a late rush that he purposely dropped a burger patty on the floor and put it in a burger. Just my 2 cents.

  12. I found an industrial grade staple in my salad at Aalto’s once. Showed it to the waitress. All she did was say “ oh.” No visit from Mgr, no apology, NOTHING! Haven’t been back since! That’s been over 10 years!

  13. My sister was a waitress in a Winnipeg restaurant, and there were no adults in the back kitchen. Even the manager was only 21 years old. She said no one making the food washed their hands, they coughed into their hands then their hands went into making someone's salad, guys would spill salad, meat, veggies onto the floor, then pick it up and put it on the plate, etc.

  14. Be careful too of buffets. At the Health Sciences Centre in Winnipeg, I was in the cafeteria, and a mentally ill man went up to the soup/salad buffet and proceeded to dip the ladle into the soups, then into his mouth. I told management, and they said thank you. The guy eventually left after trying all the soups. NO ONE came to remove the big silver soup containers. I had to run up to someone and told them to put down the ladle, that a man was using it as his own private spoon. Still no employee came over. Finally a man who heard what I said got angry, then very loudly demanded an employee come over and remove the soup containers. This was a few years ago.

  15. Canadians man, so nice, you could screw their girlfriends and they would apologize if they didn't make you breakfast afterwards. " oh soory aboot that bud, next time she'll fix ya some eggs ey"

  16. I have a hard time believing anything I see on state owned television, first clue people. The gov't owns the TV station. Propaganda anyone?

  17. Oh my! I stayed at that hotel a few years ago. My colleague was eating at Moxies and telling me how good it was. I declined to eat there mostly because it was expensive, and that kind of food not particularly healthy [ at its best ] Little did I know just how unhealthy. Thank goodness I made the right choice. Found a real nice Japanese restaurant just around the corner, open kitchen you could see that it was clean.

  18. My husband and I eat out at least 5-7 times a week. Every once in a while I do get really sick after eating, or even get sick all day the next day. I stopped eating from Subway because I'd get sick 20 minutes after eating at least 4 times.

  19. I ate at a store , that had a hot food section , bought a chicken breast, ate it by the time ,I got to my mom's house I was sick , was puking at 4am and was sick for 2 days afterwards will never by anything in there hot foods section, they will put foods on or about pill dates in the hot food area, just beware consumers

  20. First thing i noted: no hair nets, no hand washing. Were these contest foods washed. Baskets put on table from the floor where food was to be prepared. I have quit eating out.

  21. yak…rhis disgusting…i live in Macau, a really small city in south of china…but we dont have this probems in our hut…kfc…you name it… you can even take a look of the kitchens here… cause they are so open and spacious…the dont hide anything

  22. Gross,like everywhere! But I love your Canadian accent!!!!!!Could listen to it all the time, even about dodgy food places 🙂

  23. After re watching this I've changed my mind. They're not over exaggerating at all. Ebola would be terrible

  24. the kfc by my house had workers preparing mashed potatoes on a tray on a garbage can. they got shut down for 2 weeks

  25. A… "Chef" who washes his hands not even till the wrists and leaves his bacteria covered watch on while doing it? He's contaminating every plate he touches, for sure.

  26. The inspector was very confused. He said between 5 degree celsius to 59 degree celsius (that is Fahrenheit!) So I think he meant between 5 degree celsius to 14.5 degree celsius. I guess that he must be tired and made that mistake. IF IT IS 59 degree celsius, YOU WON'T WANT TO EAT that sandwiches because it will be 148 degree Fahrenheit and succumbed with bacteria!!! DO some math here please!

  27. I was in a Subway and my server started to put onions on a sandwich. I said not to put onions on, and she took the onions off and put them back after they had been on meat in the sandwich, which is cross contamination. I emailed Subway about it, and they immediately got back to me about it.

    If you want to know about cleanliness, apps such as Zomato can help. I have the most reviews of any Zomato member in the Fraser Valley, and they check to see if you are accurate.


  29. I don't think I'll be going out to eat anytime soon.Like forever.Thanks so much for the info, it is very very valuable.

  30. If this is happening in Canada, in my country probably is 9/10 probably are with great violation. And my paremts still try to make me enjoy a meal with them, and almost always kick me back at the evening

  31. Chef Mooking's, you souldn't cook with the watch on and, the ring sould be covered!!! You sould know better. Busted!!!!

  32. … that 'Chef' made gray goop on a plate sprinkled with basil yet displayed it like it look appetizing. It did not.

  33. I have been in most Vancouver Restaurants and, Cardero's is by far the best one in my opnion! At Cardero's you can everything that is happening in the kitchen👍Dom Francesco on Burrard has the most disgusting kitchen that I ever seen, also rats walking in the restaurant.

  34. I make my own food, but in every restaurant , they should wear gloves. Hairy sweaty hands making your pizza, or holding the bun too long while making your burger ha ha.. no thank you

  35. Moxies is the most disgusting canadain chain restaurant bar none. We ate there for the first time a few months ago and the food was so bad and old we sent everything back and left.

  36. I rarely buy restaurant food for this reason… Food that's left to go rotten and made to look and taste edible. Home-cooking is best!

  37. Mac Donald’s burgers are always room temperature am I the only one that thinks that mc Donald’s serves there burgers cold

  38. I got violently sick early Christmas morning after I was done wrapping my grandbabies presents, had knee surgery schedule for the 26 and have to cancel. I had eaten a sausage and muffin and half of a hash brown which I usually will not eat the hash browns. I vomited violently within 45 minutes after eating. I had gone to 24 hour fast food restaurants Americans favorite, to this day I don't like eating out. No one cares anymore especially about hand washing.

  39. Since when is KFC known for its herbs and spices? Is Canadian KFC higher quality that in the US? What other secrets are our brothers and sisters in the great white north keeping from us?

  40. binging this show lately and the only thing i dont care for is that "try to talk to a CEO part" you always get the same thing …walking/driving away without a word or "you need to leave"

    we all know why this stuff happens… money corrupts and noone is innocent of that, myself included

  41. The woman and guy who were cooking cashew chicken at the studio, she needs to have her long dark hair tied
    back. Who needs to find a long black hair in their food because she is flipping her hair back all the time.
    Gross. Also no long sleeves while cooking. Skin is easier to keep clean that fabric.

  42. This is why I never eat at restaurants. Super expensive and then you get sick. Fast food is ten times safer which is funny.

  43. I saw a young chinese waitress clipping her fingernails on the restaurant floor…when she had tables up front. I could hear the loud "SNIP" metalic click of the fingernail clippers! I looked at her in horror. At least she could have picked up the nail clippings ? ! This was in MIAMI LAKES FLORIDA chinese restaurant

  44. If your sick and your in a restaurant kitchen you are required to show up to work I HAVE A serv safe certificate and you Do not work around found
    1- Do dishes but can't put them away
    2- Take out trash
    3-mop up the floor

  45. Funny they temp it in the car since food doesn't stay cold or hot while it sits in your car or when you hold the milk your hands warm it up

  46. honestly the big violations, yeah, pretty bad. but stuff like touching your hair, face, ect. small stuff, doesn't bother me. We're humans, we've evolved to withstand viruses and bacteria. I am sooo far from a germaphobe and have always shared food and drinks with friends and just not cared. Now i never get sick, never get infections, never have any immune issues. yeah some stuff is gross but ehhhh. as long as it tastes good haha

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