14 replies to this topic

[osmich]

Want to know what your favourite restaurant or coffee shop scored on their latest inspection? Perhaps they have had some infractions so how did they do on the follow up inspection? There are some pretty major infractions that many people do not think about but I do.

It's all right here. Once you are into the website just click on Food Facility Ratings.

http://www.healthspace.ca/viha

[gumgum]

This was the worst one I could find:

GLO EURO PUB & GRILL, RESTAURANT - Inspection Report

Inspection Information:
Facility Type: Food (Restaurant)
Inspection type: Routine
Inspection date: August 07, 2007
Number of critical violations: 3
Number of non-critical violations: 1

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.
Code Description
103 Critical Food Not Protected From Contamination - Other Sources
Keep all food items covered during storage.
105 Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Stand up cooler - in need of repair - awaiting parts. Two prep line coolers temperature (food) measured at 6°C and 5.2°C. Servicing/adjustment required.
107 Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
Large size quantities of soup, stock, etc. being cooled in walk in cooler. Ensure these items are pre-cooled (ice bath) prior to cooler storage and/or break product quantity down into smaller proportions.
118 Other (Specify)
Ensure all chemical spritz bottles are accurately labelled. Garbage storage room/bins need cleaning. Provide lids for grease storage barrels. Small chest freezer requires defrosting/cleaning. Ensure only food grade lubricants are used on food equipment. General sanitation in kitchen requires improvement.

Comments:

I'm sure there were worse.

[G-Man]

As a former restaurant worker I have seen FAR WORSE. That stuff is childs play. Most times we used to put the soup in buckets and lift it off the floor but I am sure it still took to long to cool.

[FunkyMunky]

It's a good idea to give restaurant patron's an idea of how much risk they are accepting when dining out but I question the value of this data. Rather than giving the public an easy to understand a code (High, Medium, Low or Safe, Unsafe), they simply make public the bureaucratic database that they use to manage the problem. Couldn't they just post a card in the shop window to indicate how competent they are?

[johnsonst]

I realize that John's Place is a local fave. But. I walked by tonight around 9pm. Lights were on. My friends and I watched at least 5 mice run back and forth beneath the tables... 

[G-Man]

Not a health issue per se but the placement of these tongs at a restaurant I went to last night did make me ask some questions that I really didn't want answered. Mainly what are the tongs for?

Attached Images

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[aastra]

 

what are the tongs for?

 

Tongs for nothing?

[VicHockeyFan]

The salad bar?

[Matt R.]

Salad tossing?

Matt.

[Jill]

Pulling wads of paper towel and other objects that shouldn't be flushed out of the toilet?

[Bingo]

Mainly what are the tongs for?

 

Retrieving false teeth.

[aastra]

 

Pulling wads of paper towel and other objects that shouldn't be flushed out of the toilet?

 

G-Man likes to feign ignorance (sometimes he does an excellent job of it) but I think you're probably right. They're just standard-issue toilet tongs.

[aastra]

I'll be honest, I'm a bit hurt that "tongs for nothing" didn't get any love. I feel like wokking away from VV altogether.

[G-Man]

If it makes you feel better, I did try out the line on my girlfriend but she was not really impressed.

[aastra]

I'll just say two tongs don't make a right and edit out the rest of my post. I don't want to have to report myself to moderators.

Edited by aastra, 10 June 2016 - 10:15 AM.