VIHA restaurant health inspections and how they scored

[osmich]

Want to know what your favourite restaurant or coffee shop scored on their latest inspection? Perhaps they have had some infractions so how did they do on the follow up inspection? There are some pretty major infractions that many people do not think about but I do.

It's all right here. Once you are into the website just click on Food Facility Ratings.

http://www.healthspace.ca/viha

[gumgum]

This was the worst one I could find:

GLO EURO PUB & GRILL, RESTAURANT - Inspection Report

Inspection Information:
Facility Type: Food (Restaurant)
Inspection type: Routine
Inspection date: August 07, 2007
Number of critical violations: 3
Number of non-critical violations: 1

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.
Code Description
103 Critical Food Not Protected From Contamination - Other Sources
Keep all food items covered during storage.
105 Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Stand up cooler - in need of repair - awaiting parts. Two prep line coolers temperature (food) measured at 6°C and 5.2°C. Servicing/adjustment required.
107 Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
Large size quantities of soup, stock, etc. being cooled in walk in cooler. Ensure these items are pre-cooled (ice bath) prior to cooler storage and/or break product quantity down into smaller proportions.
118 Other (Specify)
Ensure all chemical spritz bottles are accurately labelled. Garbage storage room/bins need cleaning. Provide lids for grease storage barrels. Small chest freezer requires defrosting/cleaning. Ensure only food grade lubricants are used on food equipment. General sanitation in kitchen requires improvement.

Comments:

I'm sure there were worse.

[G-Man]

As a former restaurant worker I have seen FAR WORSE. That stuff is childs play. Most times we used to put the soup in buckets and lift it off the floor but I am sure it still took to long to cool.

[FunkyMunky]

It's a good idea to give restaurant patron's an idea of how much risk they are accepting when dining out but I question the value of this data. Rather than giving the public an easy to understand a code (High, Medium, Low or Safe, Unsafe), they simply make public the bureaucratic database that they use to manage the problem. Couldn't they just post a card in the shop window to indicate how competent they are?