Restaurant violations: Canada's Restaurant Secrets (CBC Marketplace)
TLDRIn a groundbreaking investigation, 'Marketplace' goes undercover in Canada's favorite restaurant chains to expose the unsanitary practices that put customers at risk. With hidden cameras and a retired health inspector, the show reveals shocking findings, including cooked mice in chicken dishes, inadequate handwashing, and rampant cross-contamination. The special also highlights the lack of consistent food safety training and calls for a national standard. The report ranks popular dining spots based on health inspection data and offers practical advice for consumers to dine safely.
Takeaways
- 🕵️♂️ Erica and Tom, from 'Marketplace', conducted an undercover investigation into the cleanliness and safety practices of Canada's restaurant chains.
- 🐭 Shockingly, a cooked mouse was found in a chicken dish during one of the inspections, revealing the potential for contamination in the food preparation process.
- 👀 The investigation, which is the largest of its kind in Canada, analyzed nearly 5000 restaurant inspection reports across five major cities.
- 🍽️ Handwashing was identified as one of the most common problems, with many food handlers not washing their hands properly or at all before handling food.
- 🔍 Inspectors look for a range of issues including thorough handwashing, proper food storage, clean kitchens, and the use of thermometers to ensure food safety.
- 🚫 Repeated violations were found in some restaurants, with some locations having ongoing issues despite previous warnings from inspectors.
- 🌡️ Food temperature is critical for safety; cooked foods must be kept at least 60 degrees Celsius, and cold foods at 4 degrees or below to prevent the growth of harmful bacteria.
- 🤮 Almost two million people get sick from eating out each year, highlighting the importance of proper food handling and cleanliness in the food industry.
- 👩🍳 Celebrity chef Roger Mooking emphasized the importance of safe food handling practices, including the use of clean utensils and avoidance of cross-contamination.
- 🏢 The episode also highlighted the need for better training and management in restaurants to ensure that all staff are aware of and follow food safety protocols.
- 📉 The investigation ranked restaurant chains based on the number of health code violations, with Starbucks and KFC having the least, and Moxie's being the chain with the most violations.
Q & A
What is the main focus of the 'Marketplace' special mentioned in the transcript?
-The 'Marketplace' special focuses on an undercover investigation into the hygiene and food safety practices of popular restaurant chains in Canada, revealing the secrets and violations that occur behind the scenes.
What shocking discovery was made during the preparation of chicken at one of the restaurants?
-During the preparation of chicken at one of the restaurants, a cooked mouse was found in the dish.
What is the role of celebrity chef Roger Mooking in the special?
-Celebrity chef Roger Mooking serves as a judge and host on popular cooking shows and in this special, he ensures that the hosts, Erica and Tom, are following safe food handling practices during a cooking competition.
What is the significance of the number '5000' in the context of the investigation?
-The number '5000' refers to the almost 5000 restaurant inspection reports that were analyzed by the 'Marketplace' team across five Canadian cities as part of their investigation.
What was one of the major hygiene issues discovered during the investigation?
-One of the major hygiene issues discovered was inadequate handwashing among food handlers, which is crucial for preventing the spread of bacteria and germs.
What was the reaction of the public to the E. coli outbreak linked to a restaurant in 2008?
-The public reaction included fear and loss of trust in dining out. Some victims ended up in the hospital, and the incident led to a class action lawsuit against the restaurant.
Why did the 'Marketplace' team conduct a cooking competition?
-The cooking competition was set up by celebrity chef Roger Mooking to test Erica and Tom's ability to prepare a meal while adhering to safe food handling practices, thereby demonstrating the challenges and importance of maintaining hygiene in a professional kitchen.
What was the role of Jim Chan in the special?
-Jim Chan, a retired Toronto health inspector with almost 40 years of experience, was recruited by the 'Marketplace' team to provide expert insights into the inspection process and to highlight the importance of thorough inspections.
What was the general public's awareness of the health inspection reports and the Dinesafe program?
-The general public seemed largely unaware of the health inspection reports and the Dinesafe program. When informed about it, they expressed a preference for a visual sign system and acknowledged the value of such transparency for consumer safety.
What was the response of the Canadian Restaurant and Foodservices Association (CRFA) to the 'Marketplace' special?
-The CRFA, represented by its president Garth Whyte, did not agree to an on-camera interview and remained silent when confronted by Tom Harrington from 'Marketplace' about the lack of transparency regarding restaurant cleanliness.
What tips were provided to consumers for safe dining?
-Consumers were advised to check the washrooms for cleanliness, speak to the manager or call local public health if they see improper food handling, and to visit the 'Marketplace' website for more safe dining tips.
Outlines
🕵️♂️ Undercover Restaurant Investigation
Erica Johnson and Tom Harrington introduce a special 'Marketplace' investigation going undercover in popular restaurant chains to reveal hidden truths. They discuss disturbing findings including a cooked mouse in chicken and emphasize the lack of transparency in the industry. The program highlights the importance of restaurant inspection and ranks Canada's biggest chains based on their inspection results, also showing the public how their favorite places measure up in terms of cleanliness and food safety.
👀 Inside the Restaurant Inspection Process
The segment delves into the meticulous process of restaurant inspection with a focus on handwashing, use of thermometers, proper storage of garbage, and safe food handling. It discusses the consequences of violations such as major health hazards and the importance of inspection reports in ensuring public safety. The analysis of nearly 5000 reports across five Canadian cities reveals the prevalence of issues like inadequate handwashing and the lack of hot water for proper sanitation in some establishments.
🍽️ Restaurant Hygiene Practices Exposed
This part of the script covers the importance of hygiene in the food industry, discussing how common practices like wearing gloves or handling food after touching other surfaces can lead to contamination. It highlights the findings from the undercover operation at a Vancouver Moxies, where poor handwashing and other unsanitary practices were observed. The script also touches on the role of management in enforcing hygiene standards and the public's right to know about restaurant cleanliness.
🤒 The Dangers of Unsanitary Conditions
The narrative recounts a severe incident where over 200 people fell ill after eating at a shared kitchen of Harvey's and Swiss Chalet, with the cause of the E. coli outbreak remaining undetermined. The emotional testimonies of victims highlight the lasting impact on their trust in the food industry and the importance of maintaining high standards of cleanliness and food safety. The episode also emphasizes the need for transparency and the potential benefits of visible inspection reports for the public.
🏆 The Test Kitchen Challenge with Celebrity Chef
Erica and Tom participate in a cooking challenge with celebrity chef Roger Mooking, who emphasizes the importance of safe food handling practices in a professional kitchen. The duo learns about the proper techniques for cooking and handling food to prevent foodborne illnesses. The segment underscores the responsibility of chefs and kitchen staff to maintain high standards of hygiene and the potential consequences of negligence.
🔍 Examining Repeat Violations and the Need for Stricter Enforcement
The script addresses the issue of repeat violations in restaurants, particularly focusing on a Subway outlet and a McDonald's with recurring problems. It discusses the opinions of a retired health inspector on the need for stricter enforcement and the importance of timely correction of violations for public safety. The segment also covers the challenges of maintaining cleanliness during busy periods and the role of management in setting and enforcing standards.
🏅 The Results of the Restaurant Inspection Countdown
The culmination of the investigation is presented, ranking popular restaurant chains based on their inspection violations. Starbucks and KFC have the fewest violations, while chains like Swiss Chalet, Wendy's, and McDonald's have more. The episode concludes with a discussion on the need for improved food safety training and the importance of hands-on training for food handlers. It also addresses the lack of willingness from Restaurants Canada to engage in on-camera interviews and proposes tips for safe dining.
Mindmap
Keywords
💡Restaurant Inspection
💡Food Safety
💡Undercover Operations
💡Cross-Contamination
💡Handwashing
💡Food Temperature
💡Health Violations
💡Restaurant Chain
💡Foodborne Illness
💡Public Health
💡Training and Certification
Highlights
Erica Johnson and Tom Harrington go undercover in a 'Marketplace' special to reveal the secrets of Canada's restaurant chains.
A cooked mouse was found in a chicken dish at one of the establishments.
Industry insiders keep customers in the dark about restaurant inspection results.
Canada's largest restaurant inspection ever conducted, ranking chains based on health code violations.
Hidden cameras capture kitchen chaos and unsanitary conditions in a popular Canadian chain.
Canadians spend about $2,000 annually per household on dining out, but may not be getting value for their money.
Food handlers are often caught not washing their hands, despite handling food directly.
Celebrity chef Roger Mooking emphasizes the importance of safe food handling practices in a cooking competition.
Almost two million people fall sick from dining out each year, highlighting the importance of restaurant hygiene.
Health inspector Jim Chan shares his expertise on what to look for in a good restaurant inspection.
Marketplace analyzed almost 5000 inspection reports from five cities to rank restaurant chains by health code violations.
Handwashing documentation is crucial, as many violations relate to inadequate hand hygiene.
A former server reveals the lack of time and training for proper food handling and cleanliness.
Toronto's Dinesafe program publicly posts restaurant inspection results, but such transparency is not common across Canada.
Moxie's restaurant chain has repeat violations and poor management response to inspection reports.
The need for mandatory food handler training is highlighted by experts due to repeated health code violations.
E. coli outbreaks, such as one in 2008 affecting over 200 people, demonstrate the severe consequences of poor restaurant hygiene.
Marketplace provides tips for diners to ensure their safety when eating out, including checking washrooms and speaking up about concerns.
Transcripts
Browse More Related Video
Funeral home markups and upselling: Hidden camera investigation (CBC Marketplace)
Is your makeup harmful? Testing big brands for 'forever chemicals' (Marketplace)
a scary science data story
Why Family Courts Fail Protective Mothers & Children: 20 Common Mistakes in Evaluations Judges Miss
What I Wish I'd Known Before I Went to Disney World in 2024
Video 1 – Asbestos Hazards, Risks and Identification
5.0 / 5 (0 votes)
Thanks for rating: