On April 13, 2017 the Orange Racist Misogynist US President’s Mar-a-Lago resort was found to have at least thirteen health violations.
This article is not about the current US President, who seems to waste too much time at a resort that improperly disposes of fish parasites and stores food on rusty shelves, thus causing health risks to his fellow wealthy white male gasbags.
This article is about food safety.
Anyone who has endured severe nausea, vomiting, cramping and diarrhea after what seemed to be a safe and pleasant restaurant meal knows that food poisoning and food safety are no laughing matter. Food poisoning can cause hours or even days of discomfort and in some cases, even death. It is for this reason that food safety is so important.
In Canada, food safety is a major priority and every food-related industry is affected. Since the process of food inspection spans farming to fisheries to restaurants to the production of processed foods, this article is going to focus specifically on restaurant and food service safety and inspection.
Food safety and inspections relating to restaurants and food services in Canada are generally handled by the provincial authorities, though when there’s a big city involved, the provinces often delegate to municipal authorities, as in the case in Quebec.
In Quebec, restaurant and food safety is handled by primarily by the Ministère de l’Agriculture, des Pecheries et de l’Alimentation (MAPAQ). MAPAQ delegates responsibility for food safety inspections in Montreal to the City of Montreal’s department of food inspection. Both organizations must enforce the Quebec Food Products Act.
The Quebec Food Products Act is a law that covers basic food safety in the province of Quebec. It defines food as anything that can be used to feed man or animals, including beverages but excluding anything alcoholic, which falls under the Act respecting the Société des alcools du Québec. Ice and bottled water are also considered food as per the act if they are intended for sale by volume or for preserving or preparing food. This information is not only useful for those charged with enforcing the law, but also handy for anyone arguing with a loved one about whether or not their favorite snack food is actually “real food”.
The term “restaurateur” as per the act refers to anyone who serves or sells meals or refreshments for consumption. This includes operators of schools and establishments governed by the Act respecting health services and social services, the Act respecting health services and social services for Cree Native persons, the Act respecting the Québec correctional system, and the Government and their departments or agencies.
The rules for food safety as per the Act are clear.
No one can prepare, keep for sale, purchase, sell, and resale or give as promotional items food that is unfit for human consumption, so deteriorated as to be unfit for human consumption, or if the safety of the food is “uncertain”.
Facilities used for food preparation and the vehicles used to transport it must be clean and sanitized. Machinery used in food preparation must be in good working order, designed for their intended use, and permit the cleaning and disinfecting of the machine when necessary. People involved in food preparation must comply with hygiene and sanitation rules prescribed by government regulations.
The City of Montreal’s Food Inspection Department has been around since 1927 and is now charged with enforcing the Act in the city. Their team of forty inspectors works to protect food consumers by ensuring the quality and safety of food prepared in restaurants, retail establishments, and in the transformation, preparation, storage, and distribution of food sectors. The City’s food inspection team is also responsible for temporary establishments, such as food stands set up for special events like the Montreal Jazz Festival, Grand Prix, and Just for Laughs.
The job of the inspectors is to inspect food and food related businesses and activities in terms of health risks and safety. They can also advise food business operators on good food safety practices, and conduct food quality and safety analyses.
As they have been charged by MAPAQ with enforcing the Act, the City’s food inspectors can charge and impose penalties on those in violation of the Food Products Act, which consist of fines ranging from two hundred and fifty dollars to two thousand dollars for a first offense, with fines increasing for every subsequent offense.
The City often imposes fines in response to complaints, which can be made by anyone witnessing unsanitary conditions at a restaurant or retail food seller, or following the consumption of food at an establishment that made the person sick. You can either phone in a complaint at 514-280-4300, or fill in an online form available at the City of Montreal’s website. In order to successfully submit a complaint online, all you need to provide are your name and contact info, the name and address of establishment, and the date and a brief description of the incident. The information provided is considered confidential and once a complaint is received, the City inspectors should respond within twenty-four hours.
Want to try a new restaurant or café but doubtful of its cleanliness? The City of Montreal has a page allowing you to see if a place has previously been cited for food safety violations. You can search for it according to the name of the place, the address, the street, city, or type of business. Just remember that a previous citation for health violations doesn’t necessarily mean the place is not up to code now.
The City of Montreal gets about 1900 complaints a year for everything from unclean conditions, to spoiled food, to vermin, to illness following food consumption. In a city that thrives on vibrant restaurant culture, food safety is a major priority, so don’t be afraid to give them a call the next time your food makes you sick.
* Featured image by Michela Simoncini, Creative Commons