UK council warns there’s no hiding for food outlets flouting the law

Food outlets found to be flouting the law will face the full weight of legal powers Bradford Council has warned.

bradford.councilThe message comes as a new report revealed the local authority’s Food Safety Team prosecuted 18 food outlets and issued a further 75 warning notices in 12 months.

In the last financial year, four premises chose to close voluntarily, one was given an emergency prohibition order and on one occasion officers were forced to seize unsafe food.

The environmental health team in Bradford dealt with 831 reports of contagious disease during the year, including 673 cases of food poisoning – 96 of which were caused by salmonella bacteria, 107 cases of gastroenteritis and 35 cases of dysentery.

In one study, conducted with the Food Standards Agency (FSA) to test the quality of imported fresh herbs, a sample of mint failed a test for E. coli as it was contained an organism associated with fecal matter.

“The Council works hard to ensure that members of the public are not put at risk when eating out, and that food businesses in the district operate with the highest standards of hygiene.

“We provide lots of advice and guidance for food businesses and work with them to help them achieve and maintain the required standards.

“However if businesses fail in their responsibility then we will not hesitate to use the law to protect the public,” a Council spokesman.

UK take-away shut down after 14 people sickened with Salmonella

The Woks Cooking eatery on Richard Hesketh Drive in the Westvale area of Kirkby was shut down on Monday after 14 people caught Salmonella.

woks.cookingA number of people – suffering from fever, diarrhoea and vomiting – were diagnosed with food poisoning.

One man told the ECHO he had spent a night in intensive care after his kidneys failed.

Speaking from his sick bed in Fazakerley hospital, he said he was “lucky to be alive”.

He said: “I went to intensive care and my kidneys failed. I also spent four nights in critical care.

“I bought special fried rice and a couple of days later I was ill. I had severe diarrhea and I was vomiting. I called the doctor and the ambulance came out for me. I felt awful.”

Another of those affected by the outbreak was Paula Pierce’s 24-year-old daughter, who ended up on morphine.

Paula, who manages the nearby Railway pub, told the ECHO: “My daughter Chantelle had a steak and kidney pie and hot and sour soup from there a week Monday ago. She wasn’t feeling well later on. She went to the doctors on the Tuesday and was diagnosed with food–poisoning.

A spokesman for Knowsley Council said: “The premises are closed subject to an Emergency Prohibition Order.”

The council said it was investigating a number of cases of Salmonella infection linked to a takeaway establishment in Knowsley.

To date there have been 14 laboratory confirmed cases.

Dr Alex Stewart, from the Cheshire & Merseyside PHE Centre said: “Investigations are still on-going and all public health measures have been put in place.”

Queensland Health says rating schemes a matter for local governments; top franchises and well-known restaurants among Brisbane eateries slapped with fines for dodgy hygiene and health practices

Sometimes I wonder what Queensland Health does, other than publish error-filled food safety information. follow-up on the 50 people that got sick from shiga-toxin producing E. coli at the state fair last year, no follow-up on the 240 who got sick from Salmonella linked to raw-egg mayo last year, and just no follow up at all.

According to The Courier-Mail, cockroaches in the kitchen, rat droppings in the deep fryer and Salmonella are just a few of the nasties that Brisbane’s food safety inspectors are finding on the menu at some of the city’s most popular restaurants.

Top franchises and well-known restaurants were among the eateries slapped with a whopping total of $600,000 in fines for dodgy hygiene and health practices during the 2013-14 financial year.

The revelations follow the DM jazz cafe being fined $25,000 in the Brisbane Magistrates Court this week after a customer found a live cockroach in the chicken and mushroom risotto.

Food safety inspectors slapped more than 30 restaurants and cafes with fines as part of the city council’s EatSafe program in a bid to clean up the industry.

The Beach House was fined $30,000 in December after rat droppings were found in the deep fryer, as well as accumulated grease on the floor and wall surfaces in the kitchen.

The Gap Tavern, owned by the ALH Group, was fined $28,000 for cleanliness issues including having live cockroaches in November 2013.

ALH Group spokesman said the organisation took food safety very seriously and had already taken steps to address the issues raised by the council.

“We have a robust ongoing audit process,” he said.

Major cities and tourist destinations throughout the state are hiding details about restaurants prosecuted for repeated dodgy hygiene practices, which could include insects crawling through the kitchen and food contamination.

There is now pressure on them to follow Brisbane City’s Council’s lead by naming and shaming eateries that flunk inspections and introducing a star rating system for food safety.

Diners on the Gold Coast and in Cairns could be eating at restaurants repeatedly fined for breaching health standards but wouldn’t know because their councils refuse to reveal who they are.

Queensland Health Health Protection Unit boss Sophie Dwyer said food safety rating schemes were a matter for local governments.


Palm Beach, Florida not enforcing ordinance requiring restaurants post a sign about their inspections

What good is restaurant inspection disclosure if the results aren’t publicly accountable?

Palm Beach County in Florida passed an ordinance to make diners aware of a state law that allows you to ask for a restaurant’s inspection report. In our tests, the majority of restaurants do not follow the state law. 2007, Palm Beach County took the state law a step further and required restaurants post a sign in their window, door or menu to let you know you could ask for the inspection report. This came after NewsChannel 5 revealed dirty kitchens. Seven years later, our hidden cameras found restaurants breaking that rule too.

“I remember when the ordinance came up that they had to post it. I was all excited,” explained diner Fran Green.

She said she rarely sees the signs now.

We went to 12 restaurants, from chains to fast food, and looked at their menu and in their window. We found no sign of the signs.

“That’s unbelievable,” explained Green.

“I’m not surprised,” explained Dave Aronberg.

Aronberg was a state representative when he fought to get the ordinance passed.

“I think it’s just because they don’t know about the ordinance,” explained Aronberg.

Don’t know and may not care because we found the county hasn’t enforced the signs. Nobody has been fined over it.

It’s voluntary and sucks: Brisbane’s EatSafe program adopted by other Australian councils

Brisbane City Council’s food hygiene rating system EatSafe has been adopted by other councils, a move that has been hailed as proof of the success of the often-maligned program.’s not proof of anything, other than bureaucratic self-congratulation.

The program, developed by the LNP administration in 2010, replaced an annual visit by council food safety inspectors to all Brisbane food vendors with one that awards them a star rating.

Restaurants awarded a three star rating still receive a yearly inspection, while those awarded a four star rating receive a visit from council officers every second year.

Those with a five star rating are inspected every third year.

According to lifestyle chairman Krista Adams, four councils – two in Queensland and two in Tasmania – have now adopted the system pioneered in Brisbane, which she said brings a greater degree of transparency to the city’s restaurants, cafes and takeaway food sellers.  

Cr Adams said 91 per cent of the city’s more than 6000 food outlets had been deemed by EatSafe inspectors to be operating at a three star level or above.

However, her comments promoting the success of the program came in the same week it was revealed a South Bank restaurant awarded four stars had been prosecuted over a woman finding a cockroach in her risotto in April last year.

Council Opposition Leader Milton Dick described the reduction in annual visits as a “cop out. … It’s more PR than actually tackling food safety standards in Brisbane.

“In principle it is sounds good but in practice it doesn’t deliver what it says it will.”

‘These ladies been cooking for like 30 years and it’s a language barrier’ Ocha Thai Cuisine and 7-11 Bar

Health inspectors said the restaurant in this week’s Dirty Dining needs a talking to. They’re concerned their history of failing routine health inspections puts the public at risk.

Ocha Thai Cuisine and 7-11 BardThe Thai restaurant is a repeat offender. The good news? This time they don’t have roaches. That’s what shut them down the first time we were there. What’s got health inspectors so worried now?

They found enough problems to give a 37-demerit “C” grade to Ocha Cuisine on Las Vegas Boulevard near Charleston.

Inspectors found employees touching ready-to-eat food with bare hands. There was also food stored on the floor, excessive sticky build-up on soda nozzles and raw meat thawing at room temperature with dirty dishes.

When we paid them a visit, it was deja vu all over again. Manager Larry Xaypanya said much of the problem was due to broken equipment.

Last year, the owner blamed their problems on cultural differences with the way things are done in their kitchen.

Larry said that’s still an issue, “We’re family-owned and it’s kinda hard to tell the family anything, because these ladies been cooking for like 30 years and it’s a language barrier, you know? But now they understand.”

Restaurants in Jersey city went years without inspections

Probably sit down jobs.

Food safety is serious business, which is why New Jersey, like other states, regulates retail food handling and mandates annual inspections of restaurants, cafeterias and stores that serve meals or sale prepackaged foods.

sit.down.job.sopranoBut in this Union County city, the status of restaurant inspections might be hard for some diners to stomach. City officials say they are taking action.

For the past several years, just a fraction of the city’s eateries have been visited annually by an inspector. In many cases, restaurants and grocery stores have gone years without being inspected, a Courier News and Home News Tribune investigation found. The ignored businesses include restaurants that handle so-called “potentially hazardous foods,” such as fish and poultry, which can harbor toxic microorganisms if not stored or prepared properly.

The list of ignored sites includes school cafeterias, soup kitchens and a nursing home.

In one case, the newspapers found a fried chicken restaurant — Crown Fried Chicken on West Front Street — that was last inspected in 2009.

The newspapers also found that many records for 2012 were missing or did not exist without explanation.

Sometimes there was no record of a required follow-up visit of a restaurant that failed to pass an initial inspection because of gross or potentially unsafe conditions. For example, an inspection in 2012 of Royal Fried Chicken reported that the bathrooms “had poor general cleanliness” and what the inspector believed looked like pigeon feces on the kitchen floor (an employee explained to the inspector that it was dried chicken seasoning).

A 2011 inspection of the Twin City Supermarket found that a walk-in fridge was rusty and moldy and raw and bloody meats were stored on a shelf above a shelf of vegetables. A cook was seen using his bare hands to mix a bowl of beans and cheese. A fly trap was located above fruit platters. And human feces was smeared all over a toilet and floor of the men’s restroom, which the inspector said was immediately cleaned.

The lack of inspections was one reason the city in May hired a fulltime health officer for the first time in years. The hiring was a rare example of accord between Mayor Adrian Mapp’s administration and the City Council, which often are at odds.

Horror stories on the menu in south New Zealand

Vermin, food past its best before date and no hand-washing facilities in kitchens are just some of the horror stories uncovered in Invercargill eateries and shops.

barf.o.meter.dec.12A report commissioned by the Invercargill City Council has uncovered the dirty secrets in 39 food premises in the city.

The damning document shows the problems are not just isolated to takeaway shops, with three grocery stores, a delicatessen, a health shop, cafes, restaurants and dairies all involved in the sting.

Invercargill City Council environmental health manager John Youngson said the report was a surprise and a disappointment, a sentiment shared by the hospitality industry.

Among the problems listed in the report are food being stored in refrigerators and freezers with temperatures too high, ice cream scoops not dried properly, encouraging bacterial growth, and in one case a mice infestation was found.

Three premises did not have hand-washing facilities and two premises did not have soap, towels and nail brushes for washing hands with.

Youngson’s biggest concern was the four food premises with high-risk temperature issues, a danger for food poisoning, he said.

Invercargill Mayor Tim Shadbolt said he was shocked by the report, which he had not seen, and would move swiftly to fix the issues.

Eateries will now have to provide food management plans and the council would look at bringing in a rating system, so people could easily see how the food premises scored on health and safety.

Hospitality New Zealand board member and Winton publican John McHugh said he believed the rating system would be extremely effective.

This may help.

Filion, K. and Powell, D.A. 2011. Designing a national restaurant inspection disclosure system for New Zealand. Journal of Food Protection 74(11): 1869-1874

The World Health Organization estimates that up to 30% of individuals in developed countries become ill from contaminated food or water each year, and up to 70% of these illnesses are estimated to be linked to food service facilities. The aim of restaurant inspections is to reduce foodborne outbreaks and enhance consumer confidence in food service. Inspection disclosure systems have been developed as barf.scaletools for consumers and incentives for food service operators. Disclosure systems are common in developed countries but are inconsistently used, possibly because previous research has not determined the best format for disclosing inspection results. This study was conducted to develop a consistent, compelling, and trusted inspection disclosure system for New Zealand. Existing international and national disclosure systems were evaluated. Two cards, a letter grade (A, B, C, or F) and a gauge (speedometer style), were designed to represent a restaurant’s inspection result and were provided to 371 premises in six districts for 3 months. Operators (n = 269) and consumers (n = 991) were interviewed to determine which card design best communicated inspection results. Less than half of the consumers noticed cards before entering the premises; these data indicated that the letter attracted more initial attention (78%) than the gauge (45%). Fifty-eight percent (38) of the operators with the gauge preferred the letter; and 79% (47) of the operators with letter preferred the letter. Eighty-eight percent (133) of the consumers in gauge districts preferred the letter, and 72% (161) of those in letter districts preferring the letter. Based on these data, the letter method was recommended for a national disclosure system for New Zealand.

Kansas figuring out how to do restaurant inspections

The Kansas Department of Agriculture is working to improve and clarify with inspectors its food safety standards after The Topeka Capital-Journal pointed out some inconsistencies in its enforcement.

restaurant.inspection“Quality and consistency are two of our biggest priorities,” said Adam Inman, assistant program manager in the department’s food safety division. “We always take opportunities to improve whenever we can.”

The discrepancies might seem technical — down to the difference between the two types of critical violations — but for restaurants, that technicality can mean the difference between a year-long break from inspections and a follow-up visit in two weeks.

Follow-up inspections are important because they can start the legal process. One failed follow-up visit leads to a summary order. A second can result in fines.

Also, The Topeka Capital-Journal every two months runs a slideshow featuring the restaurants that recently required a follow-up visit. That kind of publicity is bad for restaurants, especially when people look only at the number of violations and not the content, said Lee Atwood, owner of Big’Uns Grill, 1620 S.W. 6th.

“The general person doesn’t know what a foundation violation is,” he said. “That makes a restaurant look bad.”

Technology catches up: smartphone QR codes to be used in Pasadena restaurant grades, Longo’s beef in Canada

Chapman says QR barcodes are so … 2010.

I wanted to do the equivalent using a url so people could find out what went into a product back in 2000. some producers and companies are better at this food safety thing, and, as a consumer, I’d want to know that.

I can’t at retail.

But the technology is catching up to the idea, and in the past week, the Pasadena Department of Public Health announced that it will launch a new restaurant grade database and implement new restaurant rating placards including a QR barcode so diners can scan it with their smartphone and see more information about the restaurant’s inspection on the department’s new restaurant database.

The new restaurant inspection placards will display whether the restaurant passed, failed or passed conditionally, and will also display the numerical score out of 100 that the restaurant received.

Rather than using the letter grade system that the rest of Los Angeles County restaurants use, Pasadena has long used a numerical grading system. Previously, the scores were available online with a pass/fail notice in the window, however, this is the first time the numerical grade would be displayed in the window of a restaurant.

Retailer Longo’s in Ontario has partnered with VG Farms to provide local beef to all Longo’s and Market stores.

This will complete Longo’s offering of Ontario-raised meat, which up until this point included chicken, turkey, pork, lamb and veal. Rosanne Longo, brand ambassador for Longo’s, said the Toronto-area grocery chain searched long and hard to find the right beef farm to work with.

VG Farms is owned by the Van Groningen family. Up until now, VG Farms’ beef was only available at two family stores in Stoney Creek and Simcoe, Ont., in addition to small stores. This will be the first time the farm’s beef will be widely available.

“We’ve expanded our business because we identified that in the Ontario market there was nobody offering a true or authentic farm-to-fork program,” said Cory Van Groningen, owner and the eldest of the four brothers running the farm. “The program we’ve initiated with Longo’s is based on a lot of the best practices we’ve developed over the years.”

VG Farms uses a scientific method to measure the physical tenderness level of the beef, and each package features a QR code to allow shoppers to trace the Ontario farm where the cattle originated, its age and diet.

To familiarize themselves with the product, Van Groningen said 45 meat experts along with senior executives from Longo’s came out to VG Farms to take a tour and try the product for themselves.

Now include that food safety info. The technology is there.