Restaurant violations: Canada's Restaurant Secrets (CBC Marketplace)
Video Statistics and Information
No captions available for this video.
Channel: CBC News
Views: 2,200,564
Rating: 4.6589699 out of 5
Keywords: Canada’s Restaurant Secrets, Marketplace (Award-Winning Work), Canadian Broadcasting Corporation (TV Network), Food, Cooking, cleanliness, food safety, Food Poisoning (Disease Or Medical Condition), Fast Food (Cuisine), family restaurants, restaurant inspections
Id: ghCOVjAILxo
Channel Id: undefined
Length: 45min 1sec (2701 seconds)
Published: Mon Sep 08 2014
Please note that this website is currently a work in progress! Lots of interesting data and statistics to come.
To be honest, this is how all restaurants are. Everything is so fast paced and rapid, you need to cut corners because "what you can't see won't hurt you" and what does hurt you gets you a gift card and sent on your way.
Do I agree with it? No.
6 out of 6 restaurants I've worked in does some questionable things, and this is all the departments from dishpit, to cook, to waiter.
Reason being is because everything is time sensitive. Customers/managers get pissed at waitresses/waiters. Waitresses/waiters get pissed at cooks, cooks get pissed at bussers and dish pitters. Everyone is pissed off and hostile all the time which leads to bad work ethic.
This is quite old. Did you just get sick at one of those restaurants?
Im a Chef of 15 years and have worked in most upscale casual restaurants including one of the moxies in question. This is rampant in most chain and "upscale casual" restaurants for several reasons. The biggest reason is leadership or lack of it from the regional chefs down to the head chefs and sous. All restaurants like Earls, Cactus Club, Milestones and Moxies etc have thorough systems, line check procedures and sanitation programs , even internal audits that when followed can mitigate nearly all violations. These chefs and sous chefs are expected to work for 9-10 hours a day and both the chefs and cooks get paid very little and these kitchens can be very high stress environments. Its now standard practice to hire unqualified food handlers who lack food safe, whimis and red seal certification as the turn over is extremely high, often with people quitting or getting fired before they are properly trained. I worked at an upscale casual restaurant in Toronto a while back and we had to post a yellow violation on our front door due to one, and only one violation. A prep cook was rinsing off some cilantro in a sink designated as a hand washing sink. It was in the kitchen and there was virtually no possibility of anyone getting contaminated or poisoned, but we had to display the yellow violation. It was embarrassing for all of us and had a negative impact on sales, so I have mixed feelings about the Toronto system. I don't work for any of these restaurants anymore but out of all the kitchens I've worked in, Cactus club and Earls are the most organized and clean with amazing training and focus on sanitation and cleanliness. Leadership was very good too.
I really wish Vancouver would adopt Toronto's food inspection system.
Published on 8 Sep 2014 Originally broadcast April 11, 2014
Maybe it got fixed since then?
How old is this video? I swear I've seen another identical video where marketplace went undercover into a Vancouver Moxies.
/r/kitchenconfidential
/r/talesfromyourserver
You know, it's a slap in the face to their customers to not maintain a clean kitchen in a region of Canada where wages are among the lowest.
Would it kill them to hire the staff necessary to maintain a clean kitchen? The cost of doing so is a hell of a lot cheaper than the negative press this is generating.
Just bad business decisions all around. If I were a shareholder, I'd be pissed.