Restaurant violations: Canada's Restaurant Secrets (CBC Marketplace)
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- เผยแพร่เมื่อ 7 ก.ย. 2014
- Originally broadcast April 11, 2014
When we're eating out, we expect the places that make our food to be as clean as possible. But almost two million of us get sick every year. What's happening behind the scenes?Marketplace goes undercover in some of your favourite chains to reveal Canada's Restaurant Secrets. We've pored over thousands of inspection reports from coffee shops, fast-food and family dining restaurants and we'll reveal who comes out on top. Celebrity chef Roger Mooking joins us for a crash course in kitchen hygiene.
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I was a chef from '76 to 2000. I’m not making light of a serious mental health condition but the first head chef I worked under had OCD and was a germaphobe. It was a blessing as they were the hygiene levels that became my norm. He made Ramsey look a total wimp, but he also set my standards for my quality of food.
Nice how you elieviat your self from this, then toss Gordon Ramsey's name into the mix
So you think a chef wanting to keep everything clean, is a mental illness?
I know why I wouldn't eat at a restaurant if you paid me...
Same for my husband who worked in a nursing home restaurant where the strict food inspector had previously dealt with a terrible outbreak in London Ontario. This inspector did thorough inspections .
The reason people still show up to work sick is because if they don't, they'll probably get fired for calling out or missing work. It's not right but it's very true.
Angelina Albano Yup. Miss a days work at Walmart you get a point. Flu requires another 24 hours AFTER fever breaks before return. But ding 2 points now (2days).
So show up sick, infect many, so you can have a piece of a job, riiiiggghhhttt😲🤮
No benefits too.
@@robocoastie qq1
Just give your boss the flu on purpose and watch him not come in
As someone who worked in restaurants one of the biggest issues that leads to this kind of uncleanliness (besides just pure laziness) is that 9/10 we are severely understaffed and therefore have no time to properly clean because we have so many orders to do. I've had my boss yell at me more than once because I stepped off the line to wash my hands while we were busy. One of times raw chicken fell onto the counter so I stopped everything I was doing to sanitize the area but got bitched at for "wasting time" and not making food.
If any of you see that a restaurant is pretty busy but you think you're gonna wait anyways I say DO NOT and go somewhere else less busy because SO MANY corners are being cut in the kitchen to keep the food coming out and the money coming in.
yep this comment is %100 TRUE. LOL JUST TRY STEPPING OFF THE LINE TO DO ANYTHING WHEN ITS BUSY & UNDERSTAFFED HAHA ITS LIKE YOU STARTED A MUTINY
Unfortunately the flip side is also true- if you go to a very slow restaurant they're likely running on very little labor, and have much older food/ingredients
I would have reported the restaurant's unsanitary condition and quit. Either the managers jump in to help during short staff or employees will quit.
As a guy who has worked in restaurants for many years, this is absolutely true. If you knew what's going on in the back, you probably wouldn't want eat there! Stay safe and eat at home!
@Simz Zxy It's funny that you say that, I have seen the same thing in many places and now I try getting a good picture of it to send to Corporate or maybe Health department if it's really nasty. If they don't care what you can easily see, just imagine what else is going on. More people need to report issues and by law if you ask a food establishment to see their latest inspections report, they are required to show you by law.
@Simz Zxy that's how it should be in the United States. But as far as I know it's just on request. I think most people don't know that they can ask, and I wish more people did.
Haven’t eaten at either restaurant chain I worked at since I stopped cooking
You still need what’s known as a dinesafe displayed inside your restaurant for everyone to see. The hidden things that happen in the kitchen you’ll never know. The secrets are never revealed except to our loved ones. Next time you’re out try to find the back door or area where the staff go to relax on break, think how nasty that area is, you need to remember how many shoes and people are back there not to mention that gets tracked through the restaurant. One place I have seen the owner replaced the parking lot due to how nasty the back area was
Yep the back of the house is disgusting
Watching this show makes me understand why Gordon's always angry at stuff
Yep.
Exactly.
but who puts salad in a microwave!?
...'' What''s A...'' GORDON''''
@Sharmein Alireza Gordon is angry at you?
I’m American and this is more interesting than our food shows we need this on tv
Same bro
American cooking and baking shows generally suck. They always exaggerate, whether it be colors, drama, sound effects 🙄
We love are American naibours !
Yeet
@@schokococoa575 ...AND THEY HAVE YOUR >>>>UN-DEVIVIDED....Attention...made ,,,you ...LooK...made...you...Look...made you ...LooK...he...he...he... LoL.... .....
Once you've worked at a restaurant, you won't ever want to eat out again. You'll be more careful where you eat.
Once you've worked at a restaurant you get a better understanding of where not to eat is more like it.
There are a lot of responsible restaurantéers, chefs and servers out there.
@@johnblackhem1941 facts, my manager is super sensitive to messes and screams at me if she sees a single mess
@@johnblackhem1941 facts, my manager is super sensitive to messes and screams at me if she sees a single mess
I’d say working in a restaurant makes you a lot more aware of the ins and outs, who’s doing it right and who’s doing it wrong
@@johnblackhem1941 jakalqa aa hq331131
Those red, yellow, and green signs in the front are a pretty good idea. I can definitely see it motivating restaurants to clean up. Nobody would want to go to a restaurant with a yellow sign out front.
Aight so mom was right when she said we have food at home smh
chelle Gwyn mmmm home boiled potatoes :)))
@Don Mega ...its HOW ...penicillan...was...DISCOVERED... !!! ....
Buzz James Smh = shaking my head
XD
"he's a stickler in the kitchen" keeps his watch No mate. NO JEWELRY. AT ALL, THAT IS THE RULE.
Why do I like Canadian news so much? I'm American!
it's not really news.. but yes, I'm American as well, and I find this very interesting
i can only imagine how bad amarican resturants are
Lol
I'm Scottish and I still watch this
me to.
but when employees do call in sick their boss cuts their hours as a threat so they go to work sick anyway so its on the boss not the employees in that re guard .
Most ppl are to poor to miss a day, they live paycheck to paycheck. So if their not dying they go to work. Because the bill's are still due.
I used to be a working student back in college. The crew members of that fast food chain where I worked were pretty nasty. During my training week, there was this one customer who complained about her fried chicken that was still bloody inside. She was upset. Instead of just replacing her order, the crew took the chicken and tossed into the dirty sink and then popped it into the deep fryer and then served it back to the customer.
I was shocked.
This happens at other places i'm sure. And people tip....servers expect/entitled to being tipped?? 🤦 We hear we should tip or we're tight or stay home and cook. You think they care in kitchens when you eat out? NO.
The "fail, conditional, pass" cards placed in public view is a fantastic idea.
+YellowRoseOvTx it's like singapore's ABCDEF system.
ABC (DE??) F? Oh my goodness lol. If youre making less than a C, you've failed in my book.
+YellowRoseOvTx They've been doing it for years in London.
+YellowRoseOvTx whats your book called?
+Bob Jones A or bullshit.
I work at a Tim Horton’s and the biggest problems are:
1. The lack of staff on shift: We always had the exact amount of people to man each station, so when we needed to do breaks or clean it was almost impossible.
2. The time pressure for each order to be less than 30 seconds, we were rushed for every order so it killed our cleanliness and customer service.
3. The changing of standards, almost every week there would be a new standard on how to do something. It got so confusing you never knew what was the correct way.
And I bet snotty customers don't help... you guys don't get enough credit for your work. I wouldn't survive a day in food service!
They should hire one person just to clean up after cooks and servers
Yeah I've been boycotting Tim Hortons for 4 years now
@@chicoandthem4n what is wrong with Tim Hortons?
My McD's has the exact same problems. Just add in a complete lack of any sort of serious training.
A fast food restaurant I worked at had a hand-wash sink just inside the door to the area behind the counter. It didn't matter if you washed your hands in the bathroom or not, you DID have to wash your hands before you went back to work. But at another restaurant, people would sweep and mop the floor with food prep gloves on, and did not change gloves before going back to prepping sandwiches. That's when I quit, because management would not listen.
Growing up my father always address all of us girls to tie our hair back. When we are cooking. You never know your hair might fall into food. It’s a habit every time I cook and keeping washing my hands when handling anything in between.
I noticed the even Gordon Ramsay doesn't wear a hairnet on his shows.
When I used to work at a restaurant I used to wash my hands every time. I would go to the bathroom wash my hands there and open the door with a napkin. Then I'd go to the small sink we had in the front of the restaurant and wash my hands again. I had some clients tell me that they noticed I would wash my hands a lot. I treated my customers with germ-free hands like I wish they would treat me.
Depends on the place, both kitchens I worked in were really strict about it. Nobody ever handled food without washing their hands. Some definitely don't care, especially those who are staffed by teenagers, but many do enforce basic hygiene.
Then there's that one guy who comes in after he does an oil change
Eridania...thank you, for keeping great hygiene.
Thank you
I got fired for "wasting time and dishes" by cleaning up stuff and my hands too much
So.. here's the problem.. the kitchen staff- and the management team. Employees are FORCED to come in sick- I can personally attest to this.. You are threatened with your job.. the very job you may need to support a child/children.. if you do NOT come in to work. If you are not actively vomiting, or do not have a doctor's note or hospital validation that you are unwell ENOUGH (nope, a common cold isn't considered an excuse) then you had better either be at your shift on time, or lose your job. As far as hand washing, the only time it is really REQUIRED- is after restroom use, and I know I washed my hands regularly, but I can't say with certainty that I didn't- at some point- unintentionally transfer germs and bacteria. Mind you, I was in the food+drink business for about 14 years.. if not longer. That doesn't take the blame off of anyone- but it does lend a slightly different perspective. (To be clear- I was a dishwasher, hostess, server, bartender and manager at different points in my restaurant employment "career") You are given a firm "talking to" and occasionally would be reprimanded if you weren't "moving fast enough".. which is ALWAYS the main concern over sanitation. It was ALWAYS WORST at "corporate" or "chain" locations.
S/o to all the employees who had to come in to work when they were still vomiting. Happened when I worked at Kona Grill. The server begged the manager to go home. The dude was literally pale in the face, he was so sick. Manager screamed at him for wanting to go home. Like, the dude was the idea employee, rarely took time off.
Oh, and I feel you about the corporate/ chain location thing, too. Those are always the worst when it comes to employee morale. It's about appearances only.
A sick employee should always be given the go-ahead to go home. Contamination issues-it should be obvious. Not rocket science, and there's a compassion and caring component as well
I worked in 2 restaurants in the 80's (One, pasta maker, chef, and kitchen mgr.., one in Chinese resto as waitstaff, almost right next door to the Pasta place!). Both employers were reasonable and kind; each had a small and close staff. The owner and chef at the Chinese place, and her daughter, were always so kind and convivial. I guess I lucked out
Shawnne I Quick yep, when I used to work at McDonald’s I’d give three days notice and when I had an infection I was forced to come in. I made a lot of coworkers sick as well. They threatened to fire me which I couldn’t afford at the time, thankfully now I don’t need to work and still have money /support for school
MAjYQSammi I think the point of the show is that management isn't properly training employees on cleanliness or enforcing standards.
Why don't businesses let sick people stay home
I work at a grocery store produce dept. We throw out a huge amount of moldy rotten food, and overall we're pretty good about sanitation, but we can't catch everything. So always double check before you buy, and always cook at home.
"Can you make this?!"
'shows garnished plate of cat food'
i think the most surprising thing about violations is that i got sick from starbucks and ive tried all the other chains in canada except moxies and i didnt get sick
I like the two retired health-inspectors featured. We need more government employees like these!
Since they are retired, they are probably not accepting bribes anymore. Probably.
Our Ontario Government cut the number of food inspectors. Also, the nursing homes, restaurants were sometimes warned in advance so they had staff work late to clean way above the kitchen's normal standards.
Where is Karen when you need her?
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@Tron ...oh...my Bad...your DUMBAss was Talking About...Food...My...BAD...
Jag of Jokester...BUT i Thought HER Name was ...MeLissa...
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A dine safe program is something I would appreciate! Especially when my best friend and I got food poisoning after eating at a Denny's Restaurant for brunch where we both became violently ill after having salads
Oh no!! I always get Denny’s salads! My daughter and I love them! That makes me very disappointed
There are lots of cooks that do not rinse the lettuce.
As someone who has worked in the food industry a health inspection report usually means nothing. My place of work had a 98 but there was usually black mold under the ice machine and even pink mold IN the ice machine. Whenever I was there for almost 2 years I wasn't taught until the last few months to maybe clean the inside of the ice machine. It's usually really never cleaned. Regardless we did clean every night but its usually the ice that you should be worried about. Also take into consideration that was just MY place of work. I am not speaking for all places that serve food, I am just saying to be cautious.
Imagine if they brought Gordon Ramsay along...
SHUT IT DOWN!
Whut thu fock is this, this is the most disgustin food evur
IT'S F*CKING DISGUSTING!
Intrested 0707 YOU DONKEY
YOU FILTHY PIG
Of course we show up to work sick. We can get in serious trouble or even be terminated if we take too many sick days. Oh also a lot of these violations occur because of management. They try to have the minimum amount of employees to save money. So you're running a skeleton crew all the time, expected to do the work of almost twice the people you have. And when it gets ultra busy you can get yelled at for following proper safety and health procedures because it takes way too long and the customers are screaming petulantly for food. The frontline employees are not entirely blameless, of course. But if they were properly staffed and supported I gurantee kitchens would be much cleaner and healthier. Being pulled in a million different directions while being constantly yelled at and under pressure can honestly make you not care and to just try and work faster to make the yelling stop.
I will say the comraderie you can forge with you fellow frontline kitchen grunts is great, though. The only upside.
Xaevryn - I once worked as a contract employee in a gov't office. I got a severe case of the flu (think Walking Dead) but, because my contract didn't include sick days, I went to work anyway. Coughing and sneezing all over the place, barely able to stand, I went to see my supervisor in his small office. My supervisor took one look at me and, from the far corner, told me to get the hell out and that he would clock me in and out until I didn't look like an extra from 'Night of the Living Dead' anymore.
Next time you get sick, sneeze directly on your boss. It works wonders.
In our world both Canada and America we need to re-evaluate how we treat things like colds and flus. We wouldn’t need massive vaccinations of the flu shot if we’d let people stay at home while sick, we wouldn’t have HUGE outbreaks of nasty viruses if we would let people stay at home. Or home from school. I find it quite disgusting. I go to therapy, and during my group sessions sometimes they’ll be someone there like “OH I’m so sick” well DONT SHOW UP THEN. Then the whole group I’m worried about every time I breath I am inhaling virus monsters. Anyways we need to do paid sick leave, like actual sick leave. Until you’re better than you can come back. It would prevent the spread of the flu and cold.
What's a sick day?
I work at a fast food chain that usually has a skeleton crew especially between 2 to 5 pm. It is very difficult to do the tasks you need to such as clean tables or remember to wash your hands before making something like ice cream. I do try my best to be hygienic but I can only do some much without getting in trouble for being slow.
That’s exactly why I stopped working in restaurants. I thought it was a one off, until I realized every restaurant tries to short staff as much as possible. It isn’t productive in any way and only adds to the high turn over rate. It’s laughable when they try to claim that it’s completely normal to do everything yourself and that you’ll get used to it. Warning to anyone hesitating to leave, do it!
I worked in restaurants part time during my pre-mortuary college years along with the family funeral home. I can tell you, the funeral embalming room would be a better place to cook than the restaurant kitchens I've seen..
Every time I hear about outbreaks and people being hospitalised or passing, it's hard to put a name and face on the people affected by outbreaks caused by unhygienic kitchens. It was great that the show actually reached out to this group of people.
Don't ever eat at small busy restaurants people. My first job as a teenager was washing dishes for a local family run restaurant. That place was always packed and super busy during lunch and dinner. The cooks were cooking non-stop, it was busy but worst of all, they were too busy to get stuff in the fridge and freezer when needed. So who was the one that got them more meat, fish, veggies, fruits, and whatever? It was me. The dish washer boy. Here am I cleaning dirty dishes with rubber gloves, then one of the cooks will ask me to get them more steak. First few months, I would take off my gloves, clean my hands REAL QUICK because taking my time to clean my hands throughout was a big No No, they would yell at me to hurry the f--- up if I don't get the steak ASAP, then run to the freezer, grab a bunch of frozen steaks with my bare hands, put them in a plastic container and bring it to them. Looking back, I feel kinda bad that I didn't just wash my hands better before touching frozen meats, vegetables and fish. But at least I cleaned them a little with soap.
But then they recruited another guy to help with the dirty dishes and he NEVER cleaned his hands. I mean NEVER!!! They would ask him to go get some food from the fridge or freezer, he'd take off his rubber gloves while he's walking to the get the food, touch them with his dirty hands that were in sweaty rubber gloves for who knows how long, and hand them over to the cook. I never said anything and they never said anything to him either. WTH??? Why? Because the cooks didn't do it either! Sometimes the cooks would restock on their own foods from the freezer/fridge and they wouldn't clean their hands either.
So how do they get away with it? Well, one thing I always found weird is how my boss always knew the day the inspectors were coming. That didn't make any sense! Why don't inspectors do surprise visits??? How come every morning when I start my shift, my boss was able to tell me: "Okay, clean the place up really nice, the inspectors are coming in a few hours." ..... like what!?!?! He knows they're coming today? My gawd.
Ever since I quit working there and I never went to eat there ever again, told my whole family and friends to never eat their either, and even today I don't trust any small family run restaurants.
Kreeded Cool story bro but you shouldn't judge all "small busy restaurants" because of an anectodal example or experience.
+Kreeded To be honest, all of those steaks would be fine. If they were actually frozen, the bacteria likely died. It shouldn't permeate the meat anyway and would just get killed by the cooking.
+Kreeded You dont need experience working in a kitchen to know that they aren't washing their hands at every possible moment in any given restaurant. Instead of avoiding all small resturants, use your experience to recognize these places on a case by case basis, rather then a general rule of thumb. I say this because you will surely miss all of the best places!
+Kreeded i've worked at multipal family owned resturants, and multipal pizza places...i've done kitchen work, delivery and host, i can tell you every single restuarants that i worked for is at least as bad as the worst one shown in this show, my boss would yell at me if i wash my hands after cleaning the table and before serving the food....i would run out to do delivery and handle cash then come back to the kithchen and asked to help mix the salad without washing hand, i always want to wash my hands but everytime i do it, my boss take it as me being slacking or not being efficient...you know rush hours in resturants, every seconds counts, people are hungary out there waiting!
+Kreeded Inspectors always tell you ahead of time when they are coming. That's why your boss always knew. They notify him first.
My dad had a restaurant and any time somebody made three violations they were fired.
RKade gaming your dad is a true buisnessman. Only a fool would hang on to staff that continue to violate health and safety code
your dad sucked at running a resurant lol. thats why he HAD one and doesnt anymore lol.
haha
@@asrr62 that's actually pretty normal and acceptable, considering people do have to be trained.
@Andy Theber Also, some are minor compared to others. 2-3 sounds fair.
3 is way to many, so is 1
I was a server for 3 years. I hated when I would have to clean the bathrooms during my shift because customers would see you in the bathroom cleaning and assume the worst. I always had 2 aprons per shift with me. One I'm wearing and one in a bag for emergency. If I had to clean the bathroom or something spilled all over it, i would wash hand, pull out my clean apron, wash hands again after placing the dirty one away and continue. Thankfully our server station was in customer view so they would see me do this and feel better but boy those bathroom bump into were terribly awkward.
I have a culinary diploma and I've worked in 5 star restaurants, buffet restaurants, cafes and hotel restaurants. And any chef worth their salt will tell you, you do NOT use rings, watches or any kind of accessory on our hands. Also, we have very high standards of cleanliness in the kitchens with basic cleanings everyday and thorough cleaning every week. We also sanitize our knives and boards everyday. So this video made me insanely mad.
As a Canadian and a consumer I love CBC marketplace, I hope it will continue to broadcast this show for more decades to come.
I love the marketplace because it let customers know what is going on at these places I have some stories myself with the fast food business. I am not one tobe silent when I see something that is wrong I will speak up, they have to know what they are doing is wrong and people should not be afraid to spend up even if you have to embarrassed whoever.
I'm from the Philippines, but I am absolutely loving Canada news and the secrets they reveal whether it's about food, hospitals, food ingredients, or whatever else they investigate. The honesty is refreshing.
Nina Dee live in u.s. I like watching cbbc marketplace too🤖
CBC is not known for honesty. Marketplace is sometimes ok, just don't get your main news there.
.
My solution is to hire a "Inspector" full time
to ensure cleanliness all the time with everything.
It'll probably be less expensive to just maintain and properly clean equipment. Like keeping a fridge thermometer is that expensive and a manager can just check it at some interval
@Jan Lizon daily, and not outsourced.
@@javiervelasquez8002
The issue is you are working with something that is organic so there's no time intervals like when a machinery is malfunctioning and an issue in how the work is done. You either end up with the "cop" - state, where everyone's goal is to fire the other guy by finding out when they do wrong or having a foreman whose job is to be the scapegoat everyone hates.
I've been in the industry for so long and was kind of upset that there is an actual issue with manager's making employees work even if they say they are sick. No matter where I worked.
When I've worked in restaurants when I've tried calling out sick they forced me to come in. It didn't just happen to me. It happens at a lot of places. If it happens to you report it!
Where did this happen to you?
I can only imagine how many violations a school cafeteria has 🤮
THEY SHOULD DO THIS
Yeah. Our children are getting the germs too.
Yeet
Probably about 0
Aron Raiders...right...its ...Why ...They are NOW CLOSED ...Down...!?...
I haven't eaten in any kind of restaurant for almost 5 years because I knew somehow this is what they do behind the scenes. You can imagine what it is like in Chinease and Indian resturants.
I’ve given up restaurants now been 33 days
Lost weight feel satisfied
However I went to a few restaurants because of social interactions. I tried to order stuff like shrimp cocktail 🍹 instead of crap
I remember working in the back of a nice, well known restaurant in Calgary decorating cakes. One day I was walking into the big walk-in cooler carrying a tray of cakes when I stepped in (wearing my very dirty, food caked working shoes) right into a very large open shallow container of gravy that had just been made and cooling off. I felt terrible and went immediately and told the kitchen Manager. You know what he said? Ahh don't worry about it I won't tell anyone if you don't hahahaha.... I was gobsmacked and made sure he realized what I had actually done and how disgusting that was as well as showing him my very dirty shoes. It didn't make any difference, they used the gravy. I have seen and heard a lot more and this is why I rarely and I mean rarely ever go out to eat.
I will continue to love home made food
once worked for McDonald's and I have seen a burger pattie being cooked next to the other half of grill being cleaned. All the chemicals were bubbling next to the patties.
Jim youtube gross
Did you at a least take it off and throw it away?
Gear ʕ•ᴥ•ʔ nope.
Jim youtube ... Well done
I was a kid back then.. I didn't know any better
I worked at Wendys, and I can proudly say everyone was very competent in their duties. Wendys took pride in training employees. This was in the okanagan. I never knew restaurants had such problems when I got different jobs. It disturbed me sometimes, the lack of consideration sometimes.
I'm sure this guy would have found 50 violations.
Just remember if you've been waiting for your food for over 15 min, your food was or is mostly sitting under a heat lamp. You can tell this by the plate will be pipping hot but your food obviously isn't. Every restaurant should have their food handlers whether you work in a legit kitchen or at a Tim Hortons. Where ever there is food you should have full training on food safety.
I drove taxi on weekends in Toronto years ago while attending college. I received a radio call to pick up a food order at a Chinese restaurant on Danforth Avenue. As I waited by the side kitchen door for the order I saw 2 Chinese workers use a pail right beside a crate of vegetables as a urinal. Lots of "splashing." When done, they simply "gave it a shake," zipped up and went back to cooking. No had washing. I left without the order and contacted my dispatcher who called the customer. She was thankful I called the City Health Department Monday morning.
Rob Tro good job👻
I'm really surprised by the bucket. It's easier just to use the side of the building, nothing to clean up, and the rain will clean it eventually.
I trained firefighter/medics for most of my career. A big part of that training was personal/patient protection. The simple act of putting on and taking off gloves properly, was a class in itself. Yes, we were dealing with potentially infected patients and contacting fluids. But, the measures we took, are no more important, than what restaurant workers should do. I’ve had food poisoning from a local fast food location, as did the other firefighters I worked with. I never want that again. Proper training should be confirmed and tested on regularly. Restaurants failing to do that should be subject to BIG fines and employees who ignore it, fired !
I agree, I work in Healthcare and we are trained to do the same procedures with the gloves how to use PPE and alot more. Sometimes you would see a few people doing the wrong thing and if you corrected the person it's like you shouldn't tell him or her how to do their job.
GLOVES IS A STAR
This video is a eye opener. My family and I will start eating at home. I know that my kitchen is clean.
That first walk-through is still a lot cleaner than a pizza place I know of in Yankton, South Dakota. From mold growing on walls to mistreatment of food prep to stacking clean and dirty dishes onto the floor I got to see it all. Most inspections the Health Inspectors would never even get past the front counter they would just talk to the owner and manager because they were 16 year old business buddies.
My and my mom used to watch documentaries but our series got old when we found Marketplace it brought back old joy of finding a new show
Who cares?
Not me
Yup, and we need to see what other sheet is happening right in front of our eyes.
I used to work at that North Bay, Ontario Harvey's/Swiss Chalet while attending College, long before this episode aired. I didn't even stay for a week and I never ate there again. Surprised.. but not really surprised that this location made the list.
Yeet
Worked at a restaurant as a prep cook and also a line cook, I came from a culinary school background so I had good practices but some of the cooks there had zero prior experience.
I saw some nasty work habits and while I don't condone some practices I can see how standards slip when you get a dinner rush. Some people just work filthy and don't clean as they go, we had a guy on fry station who worked like a complete slob and by the end of the night his station was a mess..
We did all do a full clean every night after service but I'm sure there are restaurants with a lot less concern for how their kitchen is ran. All in all the restaurant i worked at was pretty clean but even still there were some iffy situations I encountered
In the UK every place that serves food to the public has to be examined and graded 1-5 (5 being the best) by the Food Standards Agency with the score having to be displayed in a visible place. I'm amazed that all of Canada doesn't have a similar system. Pretty good way of choosing where to go and where to avoid as well.
So my husband, kids and I are at a Chinese buffet. We go and get our soup first and when we get back to the table my husband is just sitting there with an empty bowl. He immediately says with a low voice, "Don't eat your soup!" I asked why and he said he saw a large roach in it when he went to get some. The owner of the restaurant walked by and he asked him to please come over and he proceeded to whisper in his ear what he discovered. After an apology, the owner goes over to the container of soup and scoops out the roach and goes in the back to dispose of it. We all sat there in silence. After a minute or so he comes back out and starts clearing off a table. My husband then announces we are leaving and will not eat there. As we all get up to go, the owner comes over and asks us why we were leaving. Can anybody guess why??? Give up?? Ok, so after the owner scoops out the roach and disposes of it he DOES NOT empty the soup container. He leaves it there for others to eat out of. Ewww! This time, I answered him as to why we were leaving only I, said it so everyone in there could hear me. That made me ill just thinking about it.
They think about money, nothing else.
lost in thoughts agreed🎱🤖☃❄️
Hopefully you did the right thing when you instantly got outside - quickly called the health department so other people don't get sick!!!!!
I wouldn't eat from a buffet at all. You're not just relying on the staff to be hygenic, but other customers too and some people have disgusting habits as well as viruses like the common cold. For the same reason I don't buy non-bagged bread rolls from the deli section in my local shop (I do know and trust the shop staff who bag them). I once saw a woman rifle through every single bread roll with her hands, not the tongs, before choosing one. If she thought that was ok I shudder to think what her general hygiene practices are like. People sneeze into their hands too then handle food. It's just disgusting.
I was waiting in the parking lot at a restaurant the cook came out the back door, did the old farmers hanky to clear his nose wiped his fingers on his apron then lit a smoke!! Euw!!
Celebrity chef talking about food safety.
Wears a watch while prepping foods 😂
Alex Hayungs that watch carries alot of germs
@@ebonyeyed08ti Watch it !
And a ring!
Never cooked before huh?
alex logan I’ve been a restaurant manager 4 years, I have my ServSafe food handler certification and ServSafe Manager certification, I’m EcoLab tested, IRGC Licensed, & work in a four diamond hotel steakhouse, but no I’ve never cooked 😂
As someone who's worked in a restaurant with DineSafe I would never trust the signs. Our whole building was a mess and we always got a pass. Inspectors would come in talk with the owner on like a 10 minute tour and that would be it. I don't think I've ever seen anything lower than a full pass locally, and knowing people who still work in the service industry there are 100% a handful of places that shouldn't be open at all.
I stopped eating out altogether. I go to the grocery store and cook my own food the way I want it.
wait til you see what grocery stores do to food.
@@benjamingossman1285 I know what you mean! The food in grocery stores are not always that good either!
As a line cook that gets murdered at a busy restaurant everyday I just want to say thank you.
@@nighthawk_1 there's no where safe!:)
60% show up to work sick? Most likely because you are only allowed a certain number of days off and depending on the employer you need to give a certain headway on the time off or / and a doctor's note which can cost up to $40 per note per day.
In the food service industry, the number has got to be higher than 60%.
The manager could assign tye worker to non-food related duties like cleaning
In Ontario your employers are obligated to pay for any sick notes they request.
Wal Mart is an example. You DONT get paid on day one of you call in. Day 2 is paid for. Day 3 you need a doctor's note.
@@pinkythechihuahua3156 problem is, doctors don’t take walk-ins. You have to have an appointment which could be 2 to 3 days later.
Don't ever get ice from a restaurant, it's ALWAYS FILTHY!
or lemons\limes or ice for that matter
Not if its a well run restaurant
*****
I'd have to see that with my own eyes. Then again if someone wants clean food, they need to make it all themselves.
your filthy
pete a
LOL
I worked in the food industry for so many years and I can vouch for everything in this video, looking back, I was not ONCE trained to health code and proper cleanliness and sanitation, a lot of these issues all goes onto the head of the kitchen and the restaurant manager
That's funny because in Minnesota KFCs are some of the nastiest fast food places. I had a buddy who worked there in highschool, talked about how the MANAGER started a food fight with raw chicken, cleaned it up and told them to cook it.....
I live in America, but I think this Canadian Marketplace series is GREAT! I'm going to keep following the various episodes.
I’ve been hardcore binge watching marketplace for like 5 days now. Can’t get enough.
I was a cook in a few restaurants I've seen owner's take food off of guess plates and reheat them for someone else plate made me sick. Also food inspectors get side kicks for doing a pass. I got out of cooking and moved on. And when you report them some never get checked out but you will be let go for the smallest thing you do wrong.
Jim Chan is the hero we didn’t know we needed.
I don't want to eat out ever again after this. Thanks CBC from the US, we must have the same or worst problems.
mr. clean chef is wearing a ring and a watch, jewelry is a huge breeding ground and not supposed to be worn while handling food.
No his allowed its a like normal band if it was like with studs and diamond then he wouldn't be allowed
+Freespeech Guru it's just as gross ad having artificial finger nails. Another breeding ground...gives me the shivers just thinking about it.
The food biz is so fast paced that you forget sometimes i guess
he probably takes them off when he cooks...
I was thinking the same thing
I worked at the distilleraly one year and they literally grabbed a hose and sprayed down the bathroom to clean it..no cleaning supplies AT ALL!!! I QUIT 😂
What’s wrong with hosing down the bathroom
I got food poisoning this summer 2021, in the US. 30+ states reported bad onions from Mexico. It felt like labor pains in my stomach. Didnt want to go to hospital due to covid. I had some aloe vera juice. Took a few sips and watery food came up. It was a big relief. It took about a month to feel better. I watched what I ate to keep my stomach calm.
I almost never eat out because I have gotten food poisoning so many times after eating at restaurants or fast food. Just cook for yourself. Its safer and the ingredients are much better.
Draco , what? If you buy fresh veggies and meat that will always be healthier than completely processed foods in a restaurant where they claim to serve 100% chicken when they really don't
I live all the way in Florida and watch all marketplace videos
I feel like they're great and informative regardless of what country it's from
The chef asked, "can you make this?" Well, I need the recipe, but I can definitely plate it on one of those dishes he has, because I have a whole set of those exact dishes. They hold a lot of food.
Stop! You have me hooked on your shows, keep up the great work and the undercover investigations coming. I'll be enjoying them in Chicago.👏🏽✌🏽
You need to do a documentary about the refrigerator semi trucks that Bring the food. Most of the time the food gets all warm and the refrigeration units don’t function properly
oh noooooo!
Maybe so I’m the older days but I drive one of those reefers(refrigerated trailer) and every shipper i go to make sure to ask for a receipt that shows you cleaned that trailer out. Don’t get me wrong, not saying it can’t happen but last couple years they’ve stepped up their “clean” game
Not true, i am a shipping mgr for the largest pork company in the world and we use a thermometer alarm that we out in all the trailers if it gets above 18°f the transporters have to pay for it ....
You are so correct. My employer gets deliveries all the time, food and non-food items, and our food service guys are adamant about food temps. I can’t say everyone is.
That is what causes food poisoning for the most part, inappropriate cooliing BEFORE handling. Other countries actually use their hands to cook and those countries are heathier than we are! Transporting foods long distances is insane, we need to have small farmers back to supply our towns and cities with real foods that nourish our bodies. Sad part is, people are so used to eating frankefoods they don't care anymore.
These videos are informative, I don't live in Canada but it's opened my eyes to a lot of issues.
@faith kibet same here i live in the USA and shows like this was normal in the 80s, 90s now nothing like this.
I worked in a fancy and expensive restaurant, there was sand in the kitchen, unpacked and unlabeled meat in the freezer, overdue products etc.
The inspectors used to call in advance the owner (so long surprise) and anyways when they came, they never did anything to fix these issues, giving the restaurant the top grade possible.
This happened in Scandinavia, not in some weird obscure place. As others said, learn how to cook and eat at home:-)
It is so sad that these changes have not been made in 8 years time.
Food training for all food handling should be taught in our schools, so everyone can eat safely.
Great show 👍🏽
So there is no grading system? A huge cleanliness incentive in the U.S. is not wanting to have a bold red 'F' in the front window of your restaurant.
Right they should of did that sooner
In the UK every restaurant has to have a hygiene rating from 0 (lowest) to 5 (highest). I live in London and have literally seen restaurants with a 0 rating.
@@1dogissky 0 rating wow. how do they stay in business? did you go there to eat ? Im American living in the state of Kentucky. yes KFC haha
kystars 😂 I don’t know it was the funniest thing I’ve ever seen. Fast food chains and posh restaurants are usually a 5, but those corner shop chicken stores are 0-4.
@@1dogissky The thing I think is this.. we know we eat at many restaurants, fast food places and others our whole life.. and luckily it hasn't killed us. so we know we are never going to get perfect food. I just stay away from the places I hear to much negative about or a place I got sick at.
I think they missed an opportunity to review the company that prepares the food that Starbucks serves
Their sandwiches used to make me sick
Oh my god! As a cook for 16 years, it grosses me out. I've never worked in fast food, only family restaurants and pubs. But I have my fare share of stories to tell. At moxie's; I was working on line and someone was cooking chicken wings. They were cooked properly, but they dropped one on the floor and the boss said '5 second rule', the guy picked it up off the dirty floor(with dirty mats where people walk on and food on the floor), washed it off, threw it back in the deep fryer, covered it with sauce and served it. Alot of sneezing and no hand washing.
I honestly wouldn't really care if the chicken wing was washed off and refried. No chance of live bacteria after that.
Anyone who has worked in a kitchen knows restaurants are aware of when health inspectors are coming. At every restaurant but one, ive ever worked at, we knew a week or two ahead of time. The only time i didnt know ahead of time was mcdonalds, in 2+ years we never saw the inspector. If you are afraid of it happening, it is happening. Watch the movie waiting if youre curious what happens in restaurants.
i have OCD... can't go without washing my hands every few minutes... maybe i should go into the food business :D
Gplay u will go mad. Because u will be fixing all their shits. ....
Gplay same bro it’s therapeutic for me almost
I'm actually working in restaurants and I'm washing mine hands all the time, sometimes i and some of colleagues think i have OCD, though i also think those colleagues commenting on my hand washing should rather not work in kitchen
I'd imagine most people don't wash their hands not due to laziness or ignorance but it's more about you know... Speed...
That non-capitalized I triggers my OCD.
This is absolutely grody! I work in hospitality and have done so for ages. Being hygienic is NOT only the responsibility of a manager/company, but it is also on us as an employee and a human being serving other human beings to be respectful. When you're at home, you wash your hands (may be sometimes you do, sometimes you don't) but at the end of the day, you want to eat the best, and feed the best, healthiest and cleanliest foods to YOURSELF, your friends/family and/or visitors. It's basic respect and decency.
Working as a caterer and as a server, I always cleaned my hands, made sure utensils, plates, washing room, tables, pantries, ovens (behind ovens) and every other nook and cranny was always clean. It's basic respect. Serve others, how you would like to be served.
Aa a former Burger King cook, none of this surprises me. We had literal sewage backing up in the drains in the kitchen and still kept making food. The whole kitchen was literally flooded.
I have worked at so many restaurants and I will say that I have NEVER worked in a place that followed regulations properly. It was always a sudden "there's an inspector coming in" scramble to make everything right. Always hated it, I rarely eat out anymore unless it's a big chain. Those weren't perfect but they were much more diligent than local restaurants.
I wish you would've brought Gordon Ramsey. That's gonna be the laugh of my day.
These documentaries (this one, the fake online ads, etc.) are great!
/ hi.
Got To Love That_Gelding1 month ago
/ hi.
high
I was just watching the one about personal ads and different prices for customers based on what their profile says they're most likely and least likely to buy. So I was searching for a headset I was looking at purchasing and going onto many sites and now I keep getting ads for that company for different models, maybe I will get a deal on the one I wanted soon hopefully.
I totally agree I watch them every day 50% of there viewers are from me lol
Went to a Swiss Chalet on Yonge Street in Toronto quite a few years back before cell phones, Dinner was hot, tasted good. Ordered a coffee and that's when it soured. I told the waitress there was a problem with my coffee and she asked what it was. I told her that the pink lipstick on the edge of the cup wasn't mine. I didn't order another and the manager's response when it was still on the final bill? Well you ordered one, not my fault you chose not to drink it. Never ever went back there again.
Nothing like ordering a take out from a restaurant and a day later seeing a red closed sign in the window. Ewwww.
stay health, eat at home
Or let Gordon Ramsay cook something for you.
Cooking is fun and it doesn't have to take a long time, learn some basic recipes, and flip out at the weekends. Your wallet will be fatter, and you thinner and healthier!
@@NickanM i always say, if some dumb chef who can't even wash his hands can cook something, why can't i ?
I do make my own food. I started in 2014, sometimes I eat out but only when a friend invites me
You haven’t seen their series about expired/mislabeled meat. Dam if u do damned if u don’t
Garbage on the floors is a health hazard for employees , they could slip! Canada needs to step it up and make mandatory food safety classes for food serving employees across the board! Also company's need to be less greedy and actually get enough people to staff their stores especially at night
Also have good management help a ton
Yep especially when California actually has mandated grade cards for the windows of restaurants by the health department.
Amanda I love you
Canada DOES have a system in place. The Canada food Safe Training/ Searving It Right program. Every cook /chef/ server must take this every 2-3 years.
@@ontheroadwithyode390 Actually California has both grade in window, and food safe training program.
I got food poisoning twice- once on the BC ferry (1000 Island Dressing). I know it was the dressing, it was sitting out, warm & it was the only thing I ate that the other two people with me didn’t. I also got violently sick after eating at a MacDonalds in NE Calgary (McChicken). Don’t eat a McChicken that has been sitting in a warmer! The time in Calgary I ended up needing an IV because I got so dehydrated from being sick for a few days. Both happened over 30 years ago.
I worked at a KFC a few years back. I was instructed by my manager/supervisors to wash my hands as much as possible
Before prepping chicken
Between putting chicken in the cooker
Before after putting chicken in the cooker
Before taking chicken out of the cooker
We also had a completely separate fridge for the raw chicken
Least # of Violations to Most
1. Starbucks
2. KFC
3. A&W
4. Subway
5. Pizza Hut
6. Tim Horton’s
7. Swiss Chalet
8. Wendy’s
9. McDonald’s
10. Second Cup
11. Moxie’s
You’re welcome 😉
Yeah this show is dumb
Moxie's - is the only upscale place in there, how ironic
I had to Google Moxie's, the menu looks good too bad it's the worst 😖
Thanks for list!! Appreciated!!
What about Boston restaurant
That Moxies restaurant could be in an episode of Kitchen Nightmares with ramsay.
I worked at it for years and the entire time it never once passed a health inspection.
As a restaurant owner I can't emphasize enough to all my staff & kitchen staff that if they want to work for me, health & hygiene are No1.
They are trained from day one to clean as you go, all day long. This is the only way to keep an exceptable standard.
and your asian wife as well
don't forget to mention you married an asian
Man I wish chick fil a was in this because the one I worked at oh boy the cleanliness and care doesn’t exist when food is made
The Subway at 9:13 is at 3453 Victoria Park Ave, Scarborough, ON M1W 2S6, which is LITERALLY 5 minutes away from where I live. I have been there before, and I didn't realize how unsanitary it was until now!
Home cooked meals should be the number one choice.
As a 2nd choice, places with open view kitchens are best recommended. Kitchen staff tends to be more careful about how they handle your meal, due to the fact, that they know they are being watched by customers.
However, in most restaurants, that's not possible. So, the third alternative is to always bless your food before you consume it if eating out.
You stills will never see the back of the house ( prep areas) Blessing your food? Useless
I worked in a restaurant for 25 years & I remember the worst violation I'd ever seen which I had no idea it could really happen but our soup warmers which there were 2 for this family restaurant, they each held one soup of the day & a standard soup carried daily, the one I'm talking about was a tomatoes based soup left on the "warmer" over night on low which we never used that setting because it was too low. We kept our lunchtime soups on high to keep them at the correct temperature, but this tomato based soup was left on low over night, no one noticed that the soup was even there because we covered the hole we would drop the large pot into with a lid when the soup pots were removed to keep things from falling into the hole so around 11am when the lunch rush was just beginning, the new kitchen cook saw there was already soup in the one warmer, put one in the other warmer turned it to high, checked the one that was already there, saw it was boiling so looked to turn the heat down but the hear was on low, the soup was near cold but bubbling...after investigation, it was a bacteria bubbling in the tomato based soup not a boiling temp!! Botulism can make people very sick & even the new cook noticed the problem before it was served to anyone!! I was working in the lounge the day before but have customers come into the lounge for lunch so I had seen that soup in there the day or 2 before!! Certain days we only used the soup warmers on the left, this was on the right!! Awful is all I could sat seeing soup boil or bubble when it was barely even warm!! That company is now closed & out of business!!
This confused me
I love how Canada has a good health inspection for restaurants.
this happened ~15 years ago. my family and i were staying in a 5 star hotel in switzerland and they organised a restaurant tour, they have 4-5 restaurants, it was so welled organized and clean you could from the ground.
Do you think they would organise a tour if they were not clean?