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.
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).
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.
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
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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.
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.
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
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.
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.
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.
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.
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.
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
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.
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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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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 😂
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 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!
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
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!
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.
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!!
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..
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
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.
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 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 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
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.
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.
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.
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.
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.
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
Hair nets don't always protect things when girls have their hair in a pony tail sticking out of it, or their bangs coming out... totally defeats the purpose
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.
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!
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
There is a practice that I saw in a lot of places in the States and in Canada, where they take one condiment bottle and add it to another half full bottle. But I never thought anything about it. Then one night I used a bottle, never have I used the bottles before. 5 minutes after I ate. I was sweating, my stomach hurt like crazy and 15 minutes later I was on my way to the hospital. I got there and could not leave the bathroom, I was sick at both ends of my body.$ 5,000 USD and I got told I had very bad food poisoning. Never use those bottles of condiments. Come to find out people lick them and when they add one to another they can pass on all kinds of nasty things. I keep condiment packs in my bag now.
I once got food poisoning from a bottle of ketchup. I know for a fact it was the ketchup, because that was the only thing I ate the whole day that I didn't feed to the toddler I was taking care of, and I was the only one in the whole house that got sick. Wouldn't wish that mess on my worst enemy!
I worked n food service 4 about 20 year's i always always washed my hands constantly my hands looked old but i really didn't care. I wanted 2 make sure no one would get sick from my prepping food or cooking. Never crossed contaminated my food always wore gloves always changed them out when needed
I'm Irish and I've been binging too. It's so strange how different it is to Irish/UK TV but in the most subtle of ways. Like I've never heard of that celebrity chef or the hosts before. It's its own little world in a bubble. I like these folks 👍 😂
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 😂
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!
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.
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.
The guy at 4:12 whos a judge on popular cooking shows washes his hands but his large wristwatch is a bacteria growing factory sitting directly above the chicken curry he is preparing .Wristwatches an jewelry should be removed .
6 лет назад
Steve Smith i think earrings and necklaces are safe. But not rings and bracelets
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.
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.
@@jx5hficus176 I've worked in over 16 restaurants and they are nasty for the most part. Red Lobster, most of the family owned restaurants, Applebee's, the Ponderosa I worked at was extremely disgusting, Golden Corral. There are a few that are exceptionally clean. A few. However, they are correct about nasty employees.
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.
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 😉
The same can be said for people, but once the questioning begins everyone wants their right to privacy, right? How much money do you have in the bank? How much you make per year? Where do you live? Have you ever been charged or convicted of a crime? Have you ever committed a crime? Please answer these questions. Thanks for participating
@@EuroGuy85 No, the same can not be said about people. You won't give away a good part of your salary and trust decision on someone you don't know or trust, or that is doing their most to hide information. Government is public and its function is to serve. Citizens are private entities, governments are not. Guess I'll keep participating.
So are businesses and they don’t owe you an ounce of information. As for the government, let me know when you find out what’s in Area 51! Please give me your ig so I can follow your progress, and post pictures ok? Thank you for participating, and keep up the good work. 👍
@@EuroGuy85 Nope, businesses have to comply to the same set of rules anyone has, even when they're private. If they have to be transparent in order to fulfill a requirement for that kind of business they have to or else they close. Think about sanitation practices as an example. Again, I guess I'll keep up the good work and participation, it's always fun to educate people.
Doctors, lawyers and media are businesses; they don’t have to share patient, client and sources with anyone. Doctors and lawyers are protected by patient and client privilege; and journalists’ sources are protected by the 1A. Are you going to give me your ig account to follow you when you ask the dod to let you into Area 51 so you can share the wealth of information and educate the whole country and maybe the world as to what’s inside that government “training” facility? Much appreciated.
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
@@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.
The chocolate milk my daughter got with her happy meal was completely curdled and rotten and I didn’t know until after she drank half of it 🤦🏼♀️😡she was 3 at the time
@@Ghoobrr you clearly didn’t read the comment thread, I explain why we had to go there. On top of it why is it your business where I take my kids? So your mom shaming me for having screaming kids on a 6 hour trip and are only option was McDonald’s?? You obviously don’t have children. Anything else to complain about?🤦🏼♀️
When you start the video, showing the health inspector, inpetcting the place and saying it's "pretty good" and on the video you can see cupboards on a fridge, don't think it's a way to start!! That's my opinion!
CBC News I'd love to see the marketplace series air in the USA! Most of what airs is applicable to the US as well as Canada! Please contact our local television stations in Greenville, SC USA....WYFF TV, WHNS TV, WSPA TV, WLOS, WMYA, WYCW, or South Carolina Educational TV (SCETV)
jgvid That is interesting information, I had NO idea that was possible. I would suppose they could refuse based on private property laws of course, if they are not going to serve you.
jgvid I would like that law to be in England, as a person with a heart condition I have to be very very careful not to get ill and eating out is a concern of mine, I tend to go to the place I have been going to for many years, I can go back to watch them prepare food anytime and it's comforting to know you can see for yourself how clean the place and workers are
Gordon Ramsay wears one even while cooking along with many contestants and other world famous chefs as well. It's great for timing those crucial seconds.
@@G0DofRock Yes, yes and YES! You NEVER wear jewelry while prepping and cooking food, it's not only a food safety hazard, it's a personal safety hazard since they can get caught in things!
Very first thing I noticed was the loose watch Mooking was wearing - makes me sick thinking about the crud falling onto the cooked food whilst dishing-up!
Maybe true, I'm sure. But it doesn't worry Me. The ring is WASHED along with his hands every time he washes them! And since he has Money I know that the ring is Real and won't rust! It's only getting cleaned. And with the watch, I'm sure he just showed up to this episode Just For The Show! So just came as he was. And because a watch is placed on your Wrist & is not an unwashable thing on your hands, it isn't the hugest threat to your food! Thank God at least he WASHES his hands! As we see & already knew that MOST people don't even bother to even *think* of it let alone do it! Js
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.....
The 60% show up sick thing is because more likely than not they'll get fired. I had a friend that was sick and tried to call to not go in and they said if he didn't he would be fired without that weeks pay.
What’s interesting is all the talk about training. In my experience, people know how and when to wash their hands and temperature zones and etc; it’s that they don’t care or don’t take the time because management doesn’t care or take the time to ensure they’re doing it. You can have all the special training and certifications in the world but unless you either have immense integrity or management who follows through, things like this will happen. The only way to prevent an outbreak is by bettering yourself, if you’re an employee, or seriously cracking down if you’re a manager. But either way, this stuff happens at an individual level.
A few years ago I took a career break and worked with adults who had learning disabilities in their own homes. We got excellent training and I stuck to the rules, my colleagues did too (was lucky to be part of a great team). We kept their homes spotless, fridge temps checked and logged daily, food dates observed etc. One older lady occasionally had seizures, which happened once - it was serious, she was hospitalized - during my time there. Turns out it was triggered by a chest infection. I would have been horrified if I had caused such a thing by being too lazy to wash my hands or had cooked food improperly. We didn't get paid any more than restaurant workers and were constantly busy, but watching this I guess we cared more.
My grad class had sort of a graduation party where subway catered us, everyone got food poisoning including all of the teachers in my entire school that had the leftovers got it as well, when my principle asked subway about it they told her NOT TO WORRY ABOUT IT! This situation never got any media attention or anything
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.
A secret investigation about nurses taking care of patient's post surgical wounds in a similar fashion would make one never feel safe in many hospitals. Nurses are left alone in rooms to "care" for patients very often do not realize how often they cross contaminate a patient's wounds during dressing changes. It is epidemic.
Patients being unsafe is nothing knew. Years ago, doctors would perform autopsies and then go delivery babies without washing their hands. This was before places of employment were understaffed to bring in bigger profits. If they had actually read the bible and followed it they would have saved countless lives! Numbers 19:11, 12
@@uckyouyoutube4087 ...great example except please show me proof of this statement. Autopsies are a new thing, they were not regularly preformed until around the 1950s. Dissecting a corpse was illegal up until the late 1800's and that was just over 100 years ago. Oh yeah and remember Leviticus 15 19-30 says if a woman is on her period she mush be separated from everyone, anything she lays on,sits on, wears, or touches including people, and if people touch anything that touched her all of that is unclean. 7 days after she stops bleeding she will still be unclean, and the 8th day after shes fully stopped she must bring 2 turtles or 2 young pigeon to the priest to be sacrificed to god because she defiled herself before the god who made her and must atone for her sins.
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.
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
