The province currently has a small team of public health inspectors responsible for around 5,000 food establishments. (Image Credit: ID 413542244 © Yuri Arcurs | Dreamstime.com)

By paNOW Staff

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If you’ve ever wondered what goes on behind the kitchen doors of your favourite eatery, there’s an easy way to find out: the public health reports online highlight any issues found during routine inspections.

A quick search of your favourite restaurant could show it is not in compliance with maintenance and general sanitation, or even pest control, as was the case earlier this year when a customer in Saskatoon found a cockroach on her sandwich.

Provincial Director of Public Health Kevin Kappell said while the reports provide transparency, an infraction doesn’t mean patrons should permanently avoid a restaurant.

“When we identify infractions at a facility operating with a valid license, it doesn’t necessarily mean the food is unsafe to eat. Really, we’re just looking at identifying areas for improvement, supporting ongoing compliance with the legislation,” he said.

He explained a pest-related infraction, for example, may not indicate an active infestation. It could just be evidence of pests, like droppings, or the absence of an integrated pest management plan, which is a requirement.

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“They might have garbage sitting outside of a door outside and that will lead pests into a facility. Or, there’s structural design issues that are leading to pests entering the building…so, lacking weather stripping on doors, cracks in the foundation…those sorts of things.”

Kappell said other issues captured in reports like areas ‘not kept clean or in good repair’ are often non-critical in nature. He cited examples like dirt or grease buildup in a walk-in cooler vent, accumulation of grease on range goods and under counters or equipment.

“Such issues don’t pose an immediate health risk but do indicate areas for improvement.”

The province currently has a small team of public health inspectors responsible for around 5,000 food establishments.

“The aim is for non-seasonal restaurants [to be inspected] twice per year, seasonal restaurants once per year and then follow-ups really are determined based on what the findings are.”

High-risk situations are followed up on within a few days. In low-risk situations, it could be a few months.

Kappell said it’s very common for restaurants to receive minor infractions at some point in their operation.

Common reasons for a restaurant to have its license suspended include lack of hot water, lack of handwashing facilities, sewage backups in the facility or gross pest infestations.

While some restaurants have had licenses suspended – meaning they aren’t able to operate – Kappell said, to his knowledge, a restaurant being formally charged under the Public Health Act hasn’t happened. Compliance has always been achieved through existing enforcement measures.

Kappell reminded the public that the inspection reports online are really just a snapshot of the time in which an inspector was in that facility; it doesn’t capture the conditions before or the conditions after. In other words, the reports online are there for transparency, not terror.

“Restaurants operating with a valid license are considered safe to operate and the public should trust that inspectors follow up and address issues through enforcement processes.”

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panews@pattisonmedia.com