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

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.

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.

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 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.

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.

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 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.