Algoma Public Health posts restaurant inspections online

NEWS RELEASE

ALGOMA PUBLIC HEALTH

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Effective February 18, 2010, Algoma Public Health (APH) will post food inspection reports online.

To view the reports please click here.

We look forward to your feedback.

“Inspection reports have always been available to the public but they had to be searched for manually. These reports are now easily accessible electronically and can be searched by city, restaurant name or street name,” said Sherri Cleaves, director of environmental health programs.

Public Health Inspectors (PHIs) work with owners/operators to ensure safe food handling occurs at all times.

Food premise inspections are primarily an opportunity for education although enforcement interventions can be exercised.

Routine inspections involve a small percentage of the operation time of a restaurant so the benefits of training staff and operators in food safe strategies are important.

In addition to the food premise inspections, PHIs take a multifaceted approach to food safety that includes:

- Certifying food handlers through formal training (467 certified foodhandlers were working in restaurants during inspections in 2009).

- Issuing Eat Smart awards to high schools with trained operators and healthy menu choices.

- Educating staff and management.

- Providing handouts, website and information packages.

- Reviewing floor plans to ensure adequate facilities for handwashing and cleaning.

- Issuing temporary food permits for special events.

- Conducting food recalls.

- Responding to complaints or suggestion of illness originating from a restaurant or event.

The following are some key areas of safe food handling which apply to restaurants and in the home as well.

In fact, home food preparation is also a major source of foodborne illness:

- Always thoroughly wash vegetables and fruits before eating.

- Avoid cross contamination of raw meats and ready to eat foods (cutting boards and sinks).

- Cook all food to proper internal temperatures (see the website for the temperatures).

- Serve food hot and on the same day prepared.

- Reheat all food to > 74’C.

Also, many confirmed cases of foodborne illness in Ontario originate from manufacturing plants from ready to eat foods such as deli meats or produce.

It is the combined approach to food safety education and inspections strategies that help reduce the incidence of illness in our community and the partnership with restaurant owners.

With all the food safety strategies in place, Algoma District had significantly less confirmed foodborne illnesses reported from 2004-2008 versus Toronto or the province.

A request for information/consumer complaint form is available online.

The public can also still call their local APH office and ask to speak to a Public Health Inspector if they have any questions or concerns.

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