听说 小肥羊 现在给老年优惠了。。。。。。
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你"hotpot88"应该更清楚啊, 小肥羊 不是叫"Mongolean Hot Pot"吗?
你们和市政府最近卫生检查结果摆平了吗? 几个星期前看Ottawa Citizen,你们的大名在卫生问题名单上前列. 当时看了 Ottawa Citizen那个结果,吓了一跳. 市政府这些人和中国的城管没什么两样.
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哈, 还真有人要认真.
那就search 一下, 报纸上有个问题名单排名表'critical deficiencies', 有很多家被点名, Feb 6, 2010 Ottawa Citizen.
这是个连接,
http://www.ottawacitizen.com/story_print.html?id=2531317&sponsor=
Special report: Food for thought
One-in-four Ottawa restaurants had 'critical deficiencies'
By Glen McGregor, The Ottawa CitizenFebruary 6, 2010
City of Ottawa public health inspectors, such as Michelle Desjardins, above, have written up more than 1,500 area food premises since January 2009 for not complying with regulations. Infractions ranged from a failure to keep food cold to storing toxic substances in the kitchen.
Photograph by: chris mikula, the ottawa citizen, The Ottawa Citizen
Insect and rodent infestations. Undercooked meat. Sloppy dish-washing. Employees who don't clean their hands properly.
Those are among the food safety hazards discovered this past year by City of Ottawa health inspectors who check the conditions at restaurants, cafeterias, pizza shops and even hot-dog wagons.
Enforcing provincial food safety rules is a struggle, a Citizen analysis of inspection records shows. About 44 per cent of area restaurants and take-out places were cited for a failure to comply with health regulations in the past year.
Worse, one in four was flagged for what the city calls "critical deficiencies" that could contribute to food-borne illnesses and potentially jeopardize customers' health.
Public health inspectors have written up more than 1,500 local food premises since January 2009 for not complying with the regulations. Infractions ranged from a failure to keep food cold to storing toxic substances in the kitchen.
And 863 food premises -- the majority being restaurants or take-out shops -- were reported to have critical problems such as not cooking food to a high enough temperature or allowing contamination of ready-to-eat foods by raw food or toxic chemicals.
Of restaurants with inspection results posted on the city's website, the
Mongolian Hot Pot on Bank Street near Billings Bridge was the most-often cited for critical deficiencies.
The restaurant allows patrons to cook food in pots of boiling broth at their tables. Manager Lina Qu said when they opened last year, there were issues with customers cooking their food to the correct temperature. The problem has since been resolved, she said.
"We have instructions for our first-time customers -- every item, how long to cook," she said. Health inspectors were satisfied with the instruction sheet, Qu said.
Other problems found at the restaurant were corrected during the inspection, the reports note.
"I don't think our kitchen is dirty," Qu said. "Anytime you come in here, it's very clean."
The last inspection of the Mongolian Hot Pot, in October, found no problems.
Inspectors made a series of visits to Kelly's Welcome in Richmond over a week in November and found "significant evidence of insect/rodent infestation" among numerous other issues.
Kelly's, then under previous ownership, was cited for 12 critical deficiencies under the Ontario Food Premises Regulations.
The pub appears to have corrected its problems, however. After nine visits by health inspectors, it got a clean review on Nov. 26.
New owner Lea Weiher admits the pub had difficulties before she and her husband took it over last month.
"It was pretty dreary and gross when we came in here," she said. The problems have been fixed and Kelly's passed a health inspection in January, Weiher said.
While many of the problems inspectors find are serious, some restaurants are cited repeatedly for smaller issues that are still considered critical.
For example, patrons of Le Café might be surprised to learn the fine dining spot at the National Arts Centre, favoured by cabinet ministers and government mandarins, was cited for five critical deficiencies over a three-day period in September before getting a clean report five days later.
NAC spokeswoman Rosemary Thompson said the kitchen had problems with a broken refrigerator door handle that took three days to get fixed and a rubber gasket on fridge that had to be special ordered and took two weeks to receive. She said Le Café takes safety inspections seriously and acted quickly to correct the problems.
"Everything that needed to be done was done," she said.
Since April, the city has made its food inspections available online through a searchable database called EatSafe. Users can type in the name or location of the restaurant to see inspection results (ottawa.ca/eatsafe).
The city does not rank restaurants based on safety, but the Citizen extracted the inspection data for more than 5,000 food premises to determine which were found deficient most often.
The analysis found 54 restaurants or take-outs with five or more critical deficiencies reported since last January (see list).
Critical food safety problems must be corrected right away. Many problems are fixed during the inspection, or by the time the inspector returns the following week.
The city warns that poor inspections in the past do not necessarily indicate problems with the current or future conditions.
The city inspects any establishment where food products are served -- butcher shops, bakeries, retirement homes, school cafeterias, hospitals and even brew-it-yourself operations.
The Ontario Restaurant Hotel and Motel Association worked with the city when the EatSafe website was developed. The association wanted to make sure the city would quickly re-inspect restaurants with infractions and get the updated records online, says Mike Ziola, president of the ORHMA's Ottawa chapter.
Ziola, owner of Biagio's Italian Kitchen on Richmond Road, said it's important that the people reading the reports online understand the difference between critical deficiencies and non-critical infractions.
"It could be a cracked tile. To the public that's coming out to eat, it has no impact on the health and safety of the food they're eating."
Ziola doesn't think Ottawa needs the colour-coded food safety system used in Toronto, where restaurants are required to post a green, yellow or red warning sign based on their most recent inspection.
"Essentially, a yellow is a red," he said. "I don't know why they even have a yellow."
The Citizen analysis shows that food premises in the ward of Gloucester-Southgate turned in the worst performance, with about 30 per cent found with critical deficiencies at least once last year.
Kitchissippi ward, which includes the Wellington Street and Richmond Road strips, had the lowest rate of critical deficiencies, with just nine of the more than 300 eateries showing serious problems.
In general, fast-food take-outs like Dairy Queen and Burger King fared better than sit-down restaurants, which had a proportionately higher rate of food safety problems.
The failure to use thermometers to verify cooking and storage temperatures was the most-cited critical infraction. Unsafe storage of food and unclean conditions were also common problems.
About the series
Enforcing provincial food safety rules is a struggle, a Citizen analysis of inspection records shows.
Today: One-in-four Ottawa restaurants had 'critical' food safety issues.
Sunday: Some of the city's shawarma restaurants have shaky records on food safety.
Monday: A look at eateries in Chinatown.
Fast food facts
City of Ottawa public-health inspectors make regular inspections of Ottawa food premises and also respond to complaints from the public. Inspectors check to ensure compliance with the Ontario Food Premises regulations, which define safe handling and preparation of food products. The city classifies "deficiencies" in complying with the regulations as either critical or non-critical.
According to the city's website, examples of critical deficiencies include:
- "Hazardous foods -- such as poultry, meat, fish and shellfish -- are not cooked to the proper internal temperature required to kill potentially harmful bacteria (e.g. E. coli and salmonella)."
- "The same types of hazardous foods are not refrigerated or frozen enough to stop the growth of harmful bacteria."
- "Ready-to-eat foods contaminated by being in contact with raw foods, chemicals or pesticides."
- "A potential for food contamination due to insect or rodent infestation at the food establishment."
Non-critical infractions are those involving the sanitary condition of the premises, but do not contribute to food-borne illness, including:
- "Cleaning and maintaining food preparation equipment is impeded by either their design or how they are arranged in the kitchen."
- "Food handlers are not wearing clean aprons and/or hair restraints."
- "Lack of approved testing methods to measure the sanitizer concentration in the dishwashers."
- "Insect and vermin-proof containers are not provided where required."
- "Garbage has not been removed to maintain clean, sanitary conditions on the premises."
Establishments that don't correct their problems can be ticketed, fined or ordered to close, if necessary.
-- Glen McGregor
