Restaurants earn clean bill of health

January 6, 2005
Vancouver Island News Group
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Education and enforcement are, according to this story, credited with a significant change in the health of restaurants in Nanaimo, B.C. over the last five years.

David Coombe, the supervisor of Central and North Island environmental health services, was cited as saying that last year only one restaurant was closed by the health department, and none in the last six months, adding, "We've found that enhanced inspections have resulted in much fewer closures. With very few exceptions, they're doing a good job."

Coombe was further cited as noting that mandatory training, such as the Food Safe program, has also helped with compliance to health standards, adding, "We require always a person on shift with food safe training."

From a computerized system, health inspectors receive a list of restaurants and food outlets to check, as well as a list for follow- up inspections. Inspectors review food safety plans, which includes storage and cooking temperatures, plus preparation techniques for all food.

Equipment is checked to ensure it's running properly, such as dishwashers using hot enough water and coolers at the correct temperature.

Inspectors also check the health of employees, their attire and their training.

The comprehensiveness of inspections and the frequency of follow-up visits depend on the level of compliance among food outlets, their size and what they offer customers.