New Threat to Our Food Safety

What’s at risk with cuts being made to the Canadian Food Inspection Agency? PSAC Agriculture Union President Bob Kingston discusses.

View the Video

Information :

Auditor-General critical of OMAFRA

The Auditor-General's report is highly critical of several food-safety aspects of the Ontario Ministry of Agriculture, Food and Rural Affairs. Jim Romahn - Special to Postmedia Network The Auditor-General’s report is highly critical of several food-safety aspects of...

CFIA cancels licences of 3 companies in massive meat recall

Companies no longer able to slaughter food animals or prepare meat products The Canadian Press The Canadian Food Inspection Agency says it has cancelled the licences of three companies tied to a massive meat recall that ensnared nearly 900 beef and veal products. The...

Communiqué

  For immediate release 28 October, 2019 Ryding-Regency shows Canada’s food safety system is not working (Ottawa) – The trend to food industry self-policing of safety programs allowed the Ryding-Regency abattoir to pump hundreds of potentially contaminated products...

Beef recall No. 21 and counting in Canada

Food Safety News As government officials remain mum on details, they have posted the 21st in a string of beef recalls related to an ongoing E. coli investigation. The newest does not name a recalling company. It says “industry” is recalling the products. Just as with...


New Threat to Our Food Safety

What’s at risk with cuts being made to the Canadian Food Inspection Agency? PSAC Agriculture Union President Bob Kingston discusses.

View the Video

Information :

Auditor-General critical of OMAFRA

The Auditor-General's report is highly critical of several food-safety aspects of the Ontario Ministry of Agriculture, Food and Rural Affairs. Jim Romahn - Special to Postmedia Network The Auditor-General’s report is highly critical of several food-safety aspects of...

CFIA cancels licences of 3 companies in massive meat recall

Companies no longer able to slaughter food animals or prepare meat products The Canadian Press The Canadian Food Inspection Agency says it has cancelled the licences of three companies tied to a massive meat recall that ensnared nearly 900 beef and veal products. The...

Communiqué

  For immediate release 28 October, 2019 Ryding-Regency shows Canada’s food safety system is not working (Ottawa) – The trend to food industry self-policing of safety programs allowed the Ryding-Regency abattoir to pump hundreds of potentially contaminated products...

Beef recall No. 21 and counting in Canada

Food Safety News As government officials remain mum on details, they have posted the 21st in a string of beef recalls related to an ongoing E. coli investigation. The newest does not name a recalling company. It says “industry” is recalling the products. Just as with...


Le 29 novembre 2012, l’Agence canadienne d’inspection des aliments a prétendu que notre syndicat avait proféré des affirmations mensongères relativement à une note de service qui ordonnait aux inspecteurs des aliments au travail à l’usine de XL Foods d’ignorer certains contrôles de salubrité des aliments pour la viande destinée au marché canadien, tout en s’assurant que ces mêmes tâches d’inspections étaient effectuées sur la viande destinée au marché japonais.

Nous citons ici des extraits de cette note de service :

« Lorsque vous vous trouvez à ce poste de travail, assurez-vous que les carcasses qui ne remplissent pas les conditions pour le Japon ne soient pas soumises à l’inspection de la moelle épinière et de la dure-mère, des défauts d’OCD et des ingestas mineurs (n’en tenez pas compte) ».

Aussitôt que cette note de service a été portée à notre attention, nous y avons vu une source possible de problèmes de santé publique, et nous l’avons immédiatement signalée aux hauts responsables de l’ACIA et au ministre, l’honorable Gerry Ritz.

En conséquence, l’ACIA a émis une nouvelle directive pour corriger la précédente, en fournissant des consignes beaucoup plus claires aux inspecteurs.

Mais après que les médias aient rapporté ces faits, l’ACIA prétend aujourd’hui qu’elle n’a jamais approuvé ou ordonné à ses inspecteurs d’appliquer un double standard… l’un pour la viande destinée à l’exportation et l’autre pour le marché canadien.

Plutôt que de reconnaître une erreur locale qui a depuis été corrigée, l’ACIA nie simplement l’évidence, alors que sa note de service originale parle d’elle-même. Ils ont bel et bien prétendu que leur intention n’était pas celle exprimée dans la note de service, mais ils ne peuvent nier ce qui est écrit. Si des ingesta visibles ont atteint ce point et qu’on n’en pas tenu compte, comme il est clairement ordonné dans la directive, les procédures subséquentes de lavage entraîneront probablement une propagation de la contamination, et la rendront invisible, au moment même où la carcasse aura terminé le cycle d’inspection, de telle sorte qu’une carcasse contaminée sera ou bien transformée sur place ou sortira de l’usine.

Nous sommes déçus de constater que l’ACIA a choisi d’attaquer la crédibilité de ceux qui ont attiré son attention sur ce problème, plutôt que de le corriger simplement et de poursuivre son mandat de protéger l’approvisionnement alimentaire des Canadiens. Nous espérons que cette réaction ne découragera pas non plus des employés d’identifier et de signaler d’autres erreurs similaires à l’avenir.

New Threat to Our Food Safety

What’s at risk with cuts being made to the Canadian Food Inspection Agency? PSAC Agriculture Union President Bob Kingston discusses.

View the Video

Information :

Auditor-General critical of OMAFRA

The Auditor-General's report is highly critical of several food-safety aspects of the Ontario Ministry of Agriculture, Food and Rural Affairs. Jim Romahn - Special to Postmedia Network The Auditor-General’s report is highly critical of several food-safety aspects of...

CFIA cancels licences of 3 companies in massive meat recall

Companies no longer able to slaughter food animals or prepare meat products The Canadian Press The Canadian Food Inspection Agency says it has cancelled the licences of three companies tied to a massive meat recall that ensnared nearly 900 beef and veal products. The...

Communiqué

  For immediate release 28 October, 2019 Ryding-Regency shows Canada’s food safety system is not working (Ottawa) – The trend to food industry self-policing of safety programs allowed the Ryding-Regency abattoir to pump hundreds of potentially contaminated products...

Beef recall No. 21 and counting in Canada

Food Safety News As government officials remain mum on details, they have posted the 21st in a string of beef recalls related to an ongoing E. coli investigation. The newest does not name a recalling company. It says “industry” is recalling the products. Just as with...


Le 29 novembre 2012, l’Agence canadienne d’inspection des aliments a prétendu que notre syndicat avait proféré des affirmations mensongères relativement à une note de service qui ordonnait aux inspecteurs des aliments au travail à l’usine de XL Foods d’ignorer certains contrôles de salubrité des aliments pour la viande destinée au marché canadien, tout en s’assurant que ces mêmes tâches d’inspections étaient effectuées sur la viande destinée au marché japonais.

Nous citons ici des extraits de cette note de service :

« Lorsque vous vous trouvez à ce poste de travail, assurez-vous que les carcasses qui ne remplissent pas les conditions pour le Japon ne soient pas soumises à l’inspection de la moelle épinière et de la dure-mère, des défauts d’OCD et des ingestas mineurs (n’en tenez pas compte) ».

Aussitôt que cette note de service a été portée à notre attention, nous y avons vu une source possible de problèmes de santé publique, et nous l’avons immédiatement signalée aux hauts responsables de l’ACIA et au ministre, l’honorable Gerry Ritz.

En conséquence, l’ACIA a émis une nouvelle directive pour corriger la précédente, en fournissant des consignes beaucoup plus claires aux inspecteurs.

Mais après que les médias aient rapporté ces faits, l’ACIA prétend aujourd’hui qu’elle n’a jamais approuvé ou ordonné à ses inspecteurs d’appliquer un double standard… l’un pour la viande destinée à l’exportation et l’autre pour le marché canadien.

Plutôt que de reconnaître une erreur locale qui a depuis été corrigée, l’ACIA nie simplement l’évidence, alors que sa note de service originale parle d’elle-même. Ils ont bel et bien prétendu que leur intention n’était pas celle exprimée dans la note de service, mais ils ne peuvent nier ce qui est écrit. Si des ingesta visibles ont atteint ce point et qu’on n’en pas tenu compte, comme il est clairement ordonné dans la directive, les procédures subséquentes de lavage entraîneront probablement une propagation de la contamination, et la rendront invisible, au moment même où la carcasse aura terminé le cycle d’inspection, de telle sorte qu’une carcasse contaminée sera ou bien transformée sur place ou sortira de l’usine.

Nous sommes déçus de constater que l’ACIA a choisi d’attaquer la crédibilité de ceux qui ont attiré son attention sur ce problème, plutôt que de le corriger simplement et de poursuivre son mandat de protéger l’approvisionnement alimentaire des Canadiens. Nous espérons que cette réaction ne découragera pas non plus des employés d’identifier et de signaler d’autres erreurs similaires à l’avenir.
Ottawa (le 26 septembre 2012) – Les autorités américaines ont fermé leur frontière à des produits de l’établissement XL Foods de Brooks en Alberta, contenant la bactérie E. Coli 0157 :H7, plusieurs jours avant que les consommateurs canadiens n’en soient informés et qu’un retrait du produit en question du marché ne soit effectué au Canada.

Selon un bulletin du « Food Safety and Inspection Service » du ministère de l’Agriculture des États-Unis, l’établissement XL Foods a été retiré de la liste le 13 septembre, soit quatre jours avant le retrait du marché au Canada des minerais de bœuf et autres produits connexes potentiellement contaminés. En étant « retirée » de la liste, l’entreprise en question ne peut expédier ses produits vers les marchés américains.

« Voici une preuve de plus que bien trop de pouvoirs ont été dévolus à l’industrie pour qu’elle s’auto-réglemente, ce qui explique ce délai inacceptable », a déclaré Fabian Murphy, premier vice-président national du Syndicat de l’Agriculture, AFPC.

Bien que l’Agence canadienne d’inspection des aliments soit investie du pouvoir d’imposer le retrait d’un produit, elle en fait peu d’usage, préférant plutôt persuader les entreprises de procéder à un retrait « volontaire » de produits dangereux, un mécanisme qui prend trop de temps.

Les tests microbiologiques d’une cargaison de produits de l’entreprise XL à destination des États-Unis par des inspecteurs américains à la station d’inspection de Sweetgrass au Montana, avaient tout d’abord révélé un résultat positif pour la bactérie E. Coli.

Les gouvernement canadien et américain négocient actuellement au niveau fédéral la suppression du programme d’inspection aux frontières qui a pourtant permis de déceler le problème. L’Initiative « Par-delà de la frontière » permettrait à certains établissements canadiens de transformation des viandes d’éviter les inspections traditionnelles aux frontières. Ce programme  est actuellement à l’essai.

« L’entreprise XL Foods est l’exemple parfait des raisons pour lesquelles il nous faut impérativement maintenir et renforcer les inspections des aliments aux frontières, et non pas les éliminer. Ottawa devrait donc annuler ce projet pilote et rejeter une fois pour toutes cette idée dangereuse », a ajouté Fabian Murphy.

– 30 –

Renseignements : John Chenery 416-532-8218

New Threat to Our Food Safety

What’s at risk with cuts being made to the Canadian Food Inspection Agency? PSAC Agriculture Union President Bob Kingston discusses.

View the Video

Information :

Auditor-General critical of OMAFRA

The Auditor-General's report is highly critical of several food-safety aspects of the Ontario Ministry of Agriculture, Food and Rural Affairs. Jim Romahn - Special to Postmedia Network The Auditor-General’s report is highly critical of several food-safety aspects of...

CFIA cancels licences of 3 companies in massive meat recall

Companies no longer able to slaughter food animals or prepare meat products The Canadian Press The Canadian Food Inspection Agency says it has cancelled the licences of three companies tied to a massive meat recall that ensnared nearly 900 beef and veal products. The...

Communiqué

  For immediate release 28 October, 2019 Ryding-Regency shows Canada’s food safety system is not working (Ottawa) – The trend to food industry self-policing of safety programs allowed the Ryding-Regency abattoir to pump hundreds of potentially contaminated products...

Beef recall No. 21 and counting in Canada

Food Safety News As government officials remain mum on details, they have posted the 21st in a string of beef recalls related to an ongoing E. coli investigation. The newest does not name a recalling company. It says “industry” is recalling the products. Just as with...


Le 29 novembre 2012, l’Agence canadienne d’inspection des aliments a prétendu que notre syndicat avait proféré des affirmations mensongères relativement à une note de service qui ordonnait aux inspecteurs des aliments au travail à l’usine de XL Foods d’ignorer certains contrôles de salubrité des aliments pour la viande destinée au marché canadien, tout en s’assurant que ces mêmes tâches d’inspections étaient effectuées sur la viande destinée au marché japonais.

Nous citons ici des extraits de cette note de service :

« Lorsque vous vous trouvez à ce poste de travail, assurez-vous que les carcasses qui ne remplissent pas les conditions pour le Japon ne soient pas soumises à l’inspection de la moelle épinière et de la dure-mère, des défauts d’OCD et des ingestas mineurs (n’en tenez pas compte) ».

Aussitôt que cette note de service a été portée à notre attention, nous y avons vu une source possible de problèmes de santé publique, et nous l’avons immédiatement signalée aux hauts responsables de l’ACIA et au ministre, l’honorable Gerry Ritz.

En conséquence, l’ACIA a émis une nouvelle directive pour corriger la précédente, en fournissant des consignes beaucoup plus claires aux inspecteurs.

Mais après que les médias aient rapporté ces faits, l’ACIA prétend aujourd’hui qu’elle n’a jamais approuvé ou ordonné à ses inspecteurs d’appliquer un double standard… l’un pour la viande destinée à l’exportation et l’autre pour le marché canadien.

Plutôt que de reconnaître une erreur locale qui a depuis été corrigée, l’ACIA nie simplement l’évidence, alors que sa note de service originale parle d’elle-même. Ils ont bel et bien prétendu que leur intention n’était pas celle exprimée dans la note de service, mais ils ne peuvent nier ce qui est écrit. Si des ingesta visibles ont atteint ce point et qu’on n’en pas tenu compte, comme il est clairement ordonné dans la directive, les procédures subséquentes de lavage entraîneront probablement une propagation de la contamination, et la rendront invisible, au moment même où la carcasse aura terminé le cycle d’inspection, de telle sorte qu’une carcasse contaminée sera ou bien transformée sur place ou sortira de l’usine.

Nous sommes déçus de constater que l’ACIA a choisi d’attaquer la crédibilité de ceux qui ont attiré son attention sur ce problème, plutôt que de le corriger simplement et de poursuivre son mandat de protéger l’approvisionnement alimentaire des Canadiens. Nous espérons que cette réaction ne découragera pas non plus des employés d’identifier et de signaler d’autres erreurs similaires à l’avenir.
Ottawa (le 26 septembre 2012) – Les autorités américaines ont fermé leur frontière à des produits de l’établissement XL Foods de Brooks en Alberta, contenant la bactérie E. Coli 0157 :H7, plusieurs jours avant que les consommateurs canadiens n’en soient informés et qu’un retrait du produit en question du marché ne soit effectué au Canada.

Selon un bulletin du « Food Safety and Inspection Service » du ministère de l’Agriculture des États-Unis, l’établissement XL Foods a été retiré de la liste le 13 septembre, soit quatre jours avant le retrait du marché au Canada des minerais de bœuf et autres produits connexes potentiellement contaminés. En étant « retirée » de la liste, l’entreprise en question ne peut expédier ses produits vers les marchés américains.

« Voici une preuve de plus que bien trop de pouvoirs ont été dévolus à l’industrie pour qu’elle s’auto-réglemente, ce qui explique ce délai inacceptable », a déclaré Fabian Murphy, premier vice-président national du Syndicat de l’Agriculture, AFPC.

Bien que l’Agence canadienne d’inspection des aliments soit investie du pouvoir d’imposer le retrait d’un produit, elle en fait peu d’usage, préférant plutôt persuader les entreprises de procéder à un retrait « volontaire » de produits dangereux, un mécanisme qui prend trop de temps.

Les tests microbiologiques d’une cargaison de produits de l’entreprise XL à destination des États-Unis par des inspecteurs américains à la station d’inspection de Sweetgrass au Montana, avaient tout d’abord révélé un résultat positif pour la bactérie E. Coli.

Les gouvernement canadien et américain négocient actuellement au niveau fédéral la suppression du programme d’inspection aux frontières qui a pourtant permis de déceler le problème. L’Initiative « Par-delà de la frontière » permettrait à certains établissements canadiens de transformation des viandes d’éviter les inspections traditionnelles aux frontières. Ce programme  est actuellement à l’essai.

« L’entreprise XL Foods est l’exemple parfait des raisons pour lesquelles il nous faut impérativement maintenir et renforcer les inspections des aliments aux frontières, et non pas les éliminer. Ottawa devrait donc annuler ce projet pilote et rejeter une fois pour toutes cette idée dangereuse », a ajouté Fabian Murphy.

– 30 –

Renseignements : John Chenery 416-532-8218
Pour publication immédiate

Ottawa, 7 juin 2012 — Le projet de loi sur la sécurité des aliments présenté cet après-midi est un pas dans la bonne direction en vue d’améliorer la sécurité de nos aliments, selon le Syndicat Agriculture qui représente les inspecteurs fédéraux des aliments.

« En général, le projet de loi annonce un bon départ, mais nous devons nous assurer que le mécanisme d’appel annoncé ne fournisse pas à l’industrie trop de pouvoir pour saper le travail des inspecteurs de l’Agence canadienne d’inspection des aliments, » dit Bob Kingston, président du syndicat.

Pour que la loi ne demeure pas uniquement un exercice sur papier, le gouvernement doit s’assurer que l’ACIA a des ressources d’inspection conséquentes. Actuellement, l’ACIA n’a pas des ressources suffisantes pour assurer le respect des nouvelles réglementations, en particulier du côté des aliments importés.

Rappelant que le nombre des inspecteurs des viandes transformées avait presque doublé, de 225 à 400, après que l’ACIA eût réétudié ses besoins en ressources d’inspection suite à l’éclosion de listériose chez Maple Leaf, Kingston a prédit qu’une révision similaire des autres programmes d’inspection de l’ACIA produirait un résultat comparable.

« Pour nous assurer que tous les systèmes de salubrité des aliments fonctionnent correctement afin de minimiser les risques associés aux aliments courus par les Canadiens, l’ACIA doit doubler ses effectifs d’inspection », continue Kingston.

Les compressions budgétaires courantes visant la fonction publique entraîneront la mise à pied d’une centaine d’inspecteurs.

Le projet de loi propose d’augmenter les pénalités financières imposées aux entreprises qui enfreignent la loi.

« Nous espérons que les amendes plus fortes proposées par le gouvernement enverront à l’ACIA le message qu’elle doit prendre plus au sérieux la mise en vigueur de la loi et les poursuites qui en découlent. Pour l’instant, il est fréquent que l’ACIA laisse tomber des poursuites prêtes à être entamées, à peu près sans raison, » dit Kingston.

« Le gouvernement a fait une annonce importante au paln politique en déposant le projet de loi sur la sécurité des aliments. Il a maintenant la responsabilité de fournir à l’ACIA les ressources qui lui permettront de mettre en vigueur la nouvelle réglementation, et qui offriront à la direction de l’ACIA les moyens d’adopter une attitude de prévention, » conclut Kingston.

New Threat to Our Food Safety

What’s at risk with cuts being made to the Canadian Food Inspection Agency? PSAC Agriculture Union President Bob Kingston discusses.

View the Video

Information :

Auditor-General critical of OMAFRA

The Auditor-General's report is highly critical of several food-safety aspects of the Ontario Ministry of Agriculture, Food and Rural Affairs. Jim Romahn - Special to Postmedia Network The Auditor-General’s report is highly critical of several food-safety aspects of...

CFIA cancels licences of 3 companies in massive meat recall

Companies no longer able to slaughter food animals or prepare meat products The Canadian Press The Canadian Food Inspection Agency says it has cancelled the licences of three companies tied to a massive meat recall that ensnared nearly 900 beef and veal products. The...

Communiqué

  For immediate release 28 October, 2019 Ryding-Regency shows Canada’s food safety system is not working (Ottawa) – The trend to food industry self-policing of safety programs allowed the Ryding-Regency abattoir to pump hundreds of potentially contaminated products...

Beef recall No. 21 and counting in Canada

Food Safety News As government officials remain mum on details, they have posted the 21st in a string of beef recalls related to an ongoing E. coli investigation. The newest does not name a recalling company. It says “industry” is recalling the products. Just as with...


Le 29 novembre 2012, l’Agence canadienne d’inspection des aliments a prétendu que notre syndicat avait proféré des affirmations mensongères relativement à une note de service qui ordonnait aux inspecteurs des aliments au travail à l’usine de XL Foods d’ignorer certains contrôles de salubrité des aliments pour la viande destinée au marché canadien, tout en s’assurant que ces mêmes tâches d’inspections étaient effectuées sur la viande destinée au marché japonais.

Nous citons ici des extraits de cette note de service :

« Lorsque vous vous trouvez à ce poste de travail, assurez-vous que les carcasses qui ne remplissent pas les conditions pour le Japon ne soient pas soumises à l’inspection de la moelle épinière et de la dure-mère, des défauts d’OCD et des ingestas mineurs (n’en tenez pas compte) ».

Aussitôt que cette note de service a été portée à notre attention, nous y avons vu une source possible de problèmes de santé publique, et nous l’avons immédiatement signalée aux hauts responsables de l’ACIA et au ministre, l’honorable Gerry Ritz.

En conséquence, l’ACIA a émis une nouvelle directive pour corriger la précédente, en fournissant des consignes beaucoup plus claires aux inspecteurs.

Mais après que les médias aient rapporté ces faits, l’ACIA prétend aujourd’hui qu’elle n’a jamais approuvé ou ordonné à ses inspecteurs d’appliquer un double standard… l’un pour la viande destinée à l’exportation et l’autre pour le marché canadien.

Plutôt que de reconnaître une erreur locale qui a depuis été corrigée, l’ACIA nie simplement l’évidence, alors que sa note de service originale parle d’elle-même. Ils ont bel et bien prétendu que leur intention n’était pas celle exprimée dans la note de service, mais ils ne peuvent nier ce qui est écrit. Si des ingesta visibles ont atteint ce point et qu’on n’en pas tenu compte, comme il est clairement ordonné dans la directive, les procédures subséquentes de lavage entraîneront probablement une propagation de la contamination, et la rendront invisible, au moment même où la carcasse aura terminé le cycle d’inspection, de telle sorte qu’une carcasse contaminée sera ou bien transformée sur place ou sortira de l’usine.

Nous sommes déçus de constater que l’ACIA a choisi d’attaquer la crédibilité de ceux qui ont attiré son attention sur ce problème, plutôt que de le corriger simplement et de poursuivre son mandat de protéger l’approvisionnement alimentaire des Canadiens. Nous espérons que cette réaction ne découragera pas non plus des employés d’identifier et de signaler d’autres erreurs similaires à l’avenir.
Ottawa (le 26 septembre 2012) – Les autorités américaines ont fermé leur frontière à des produits de l’établissement XL Foods de Brooks en Alberta, contenant la bactérie E. Coli 0157 :H7, plusieurs jours avant que les consommateurs canadiens n’en soient informés et qu’un retrait du produit en question du marché ne soit effectué au Canada.

Selon un bulletin du « Food Safety and Inspection Service » du ministère de l’Agriculture des États-Unis, l’établissement XL Foods a été retiré de la liste le 13 septembre, soit quatre jours avant le retrait du marché au Canada des minerais de bœuf et autres produits connexes potentiellement contaminés. En étant « retirée » de la liste, l’entreprise en question ne peut expédier ses produits vers les marchés américains.

« Voici une preuve de plus que bien trop de pouvoirs ont été dévolus à l’industrie pour qu’elle s’auto-réglemente, ce qui explique ce délai inacceptable », a déclaré Fabian Murphy, premier vice-président national du Syndicat de l’Agriculture, AFPC.

Bien que l’Agence canadienne d’inspection des aliments soit investie du pouvoir d’imposer le retrait d’un produit, elle en fait peu d’usage, préférant plutôt persuader les entreprises de procéder à un retrait « volontaire » de produits dangereux, un mécanisme qui prend trop de temps.

Les tests microbiologiques d’une cargaison de produits de l’entreprise XL à destination des États-Unis par des inspecteurs américains à la station d’inspection de Sweetgrass au Montana, avaient tout d’abord révélé un résultat positif pour la bactérie E. Coli.

Les gouvernement canadien et américain négocient actuellement au niveau fédéral la suppression du programme d’inspection aux frontières qui a pourtant permis de déceler le problème. L’Initiative « Par-delà de la frontière » permettrait à certains établissements canadiens de transformation des viandes d’éviter les inspections traditionnelles aux frontières. Ce programme  est actuellement à l’essai.

« L’entreprise XL Foods est l’exemple parfait des raisons pour lesquelles il nous faut impérativement maintenir et renforcer les inspections des aliments aux frontières, et non pas les éliminer. Ottawa devrait donc annuler ce projet pilote et rejeter une fois pour toutes cette idée dangereuse », a ajouté Fabian Murphy.

– 30 –

Renseignements : John Chenery 416-532-8218
Pour publication immédiate

Ottawa, 7 juin 2012 — Le projet de loi sur la sécurité des aliments présenté cet après-midi est un pas dans la bonne direction en vue d’améliorer la sécurité de nos aliments, selon le Syndicat Agriculture qui représente les inspecteurs fédéraux des aliments.

« En général, le projet de loi annonce un bon départ, mais nous devons nous assurer que le mécanisme d’appel annoncé ne fournisse pas à l’industrie trop de pouvoir pour saper le travail des inspecteurs de l’Agence canadienne d’inspection des aliments, » dit Bob Kingston, président du syndicat.

Pour que la loi ne demeure pas uniquement un exercice sur papier, le gouvernement doit s’assurer que l’ACIA a des ressources d’inspection conséquentes. Actuellement, l’ACIA n’a pas des ressources suffisantes pour assurer le respect des nouvelles réglementations, en particulier du côté des aliments importés.

Rappelant que le nombre des inspecteurs des viandes transformées avait presque doublé, de 225 à 400, après que l’ACIA eût réétudié ses besoins en ressources d’inspection suite à l’éclosion de listériose chez Maple Leaf, Kingston a prédit qu’une révision similaire des autres programmes d’inspection de l’ACIA produirait un résultat comparable.

« Pour nous assurer que tous les systèmes de salubrité des aliments fonctionnent correctement afin de minimiser les risques associés aux aliments courus par les Canadiens, l’ACIA doit doubler ses effectifs d’inspection », continue Kingston.

Les compressions budgétaires courantes visant la fonction publique entraîneront la mise à pied d’une centaine d’inspecteurs.

Le projet de loi propose d’augmenter les pénalités financières imposées aux entreprises qui enfreignent la loi.

« Nous espérons que les amendes plus fortes proposées par le gouvernement enverront à l’ACIA le message qu’elle doit prendre plus au sérieux la mise en vigueur de la loi et les poursuites qui en découlent. Pour l’instant, il est fréquent que l’ACIA laisse tomber des poursuites prêtes à être entamées, à peu près sans raison, » dit Kingston.

« Le gouvernement a fait une annonce importante au paln politique en déposant le projet de loi sur la sécurité des aliments. Il a maintenant la responsabilité de fournir à l’ACIA les ressources qui lui permettront de mettre en vigueur la nouvelle réglementation, et qui offriront à la direction de l’ACIA les moyens d’adopter une attitude de prévention, » conclut Kingston.

Le ministre Ritz

Sujet

Réunions internes du personnel de l’ACIA

« Il n’y aura pas de changements affectant les inspecteurs de première ligne »The Hill Times – 23 avril 2012
Compressions affectant les inspecteurs de première ligne
« Je ne sais pas comment vous pouvez couper 10 % de votre budget et ne pas toucher au personnel de première ligne. »
«… il n’est pas question qu’à aucun moment, nous mettions en danger la sécurité des aliments. » CBC Radio, The House – 14 avril 2012

« les programmes ne sont pas touchés. »

The Hill Times – 23 avril 2012

sécurité des aliments
« Le second volet de ceci est la préautorisation des viandes importées. De la même manière, nous le faisons pour la viande et pas pour aucun autre produit. Et la question se pose encore une fois : pourquoi le ferions-nous pour la viande et pas pour aucun autre produit? »
L’ACIA « continuera à effectuer des vérifications ponctuelles une fois les produits rendus sur les tablettes, assurera le suivi et vérifiera que les étiquettes sont exactes et qu’elles comportent les informations dont les consommateurs ont besoin »CBC Radio, The House – 14 avril 2012
protection des consommateurs
« …une révision en profondeur de notre programme relatif à l’étiquetage au sens large [est en cours] dans l’ensemble de l’Agence. Quant aux conséquences, au même titre que la modernisation de l’inspection, que la réforme législative et réglementaire, cela se traduira par un nouveau programme relatif à l’étiquetage. Quant à la nature et la structure de ce programme d’étiquetage, je n’en ai aucune idée. »
« du côté des viandes, les étiquettes sont toujours sujettes à pré-approbation, elles sont vérifiées avant que quoi que ce soit ne parvienne sur les tablettes. »CBC Radio, The House – 14 avril 2012
Approbation avant la mise en marché des étiquettes de viande 
« Est-ce que cela fait partie de nos responsabilités? »

du nouveau système d’inspection

… nous travaillons actuellement à la réorganisation (re-engineering) de notre processus d’inspection. Le nouveau modèle d’inspection actuellement proposé va modifier radicalement nos activités de vérification, de vérification de conformité et d’application de la loi, en matière d’inspection.

« Je crois qu’il n’y aura plus un groupe dédié à la viande, un groupe dédié au poisson, ou un groupe dédié à l’étiquetage. Je ne crois pas qu’on va retrouver une telle organisation à l’avenir. Nous aurons du personnel qui accomplira une série d’activités. »

« nous devrions envisager de travailler avec les associations. Inviter l’industrie à jouer un rôle (dans la mise en vigueur de la loi.) »

 des impacts des compressions budgétaires

« L’idée de réorganiser notre manière de procéder en matière de conseil sur les programmes allait se produire avec ou sans le nouveau cadre budgétaire. Ce que le budget a fait c’est nous forcer à prendre nos décisions. »

« L’autre enjeu majeur à ce propos, c’est comme pour tout le reste, c’est que nous n’avons pas assez de bras pour faire tout ce que nous souhaitons faire.»

 
Pour publication immédiate 
Ottawa, le 24 avril 2012

Les coupures de l’Agence canadienne d’inspection des aliments dans ses programmes de salubrité sont cachées au public au milieu des communications contradictoires émanant du ministre et de ses hauts fonctionnaires à propos des compressions et modifications aux programmes. C’est l’opinion émise aujourd’hui par le Syndicat Agriculture de l’AFPC, qui représente les inspecteurs fédéraux des aliments.

Alors que le ministre Ritz proclame que les inspecteurs de première ligne ne seront pas affectés par les compressions budgétaires, les cadres de l’ACIA commentent « Je ne sais pas comment vous pouvez couper 10 % de votre budget et ne pas toucher au personnel de première ligne. »

Cette contradiction et certains détails des compressions et des modifications de programmes ont été révélés la semaine dernière à l’occasion de réunions d’information internes du personnel, où les cadres de l’ACIA ont révélé que des pressions de l’industrie, combinées à la pénurie des ressources à l’ACIA, sont derrière des projets visant à :

  • éliminer le programme spécial de pré-autorisation des viandes importées, une décision qui diminuera l’effort d’inspection accordé à ces produits importés à haut risque ;
  • mener à une révision en profondeur du programme de Protection des consommateurs, tout en suspendant des volets du programme portant sur la vérification de l’étiquetage des aliments, des menus de restaurants et de l’échantillonnage de la teneur nutritive des aliments, qui protègent les consommateurs des affirmations mensongères et des informations inexactes dans les épiceries et les restaurants ;
  • éliminer l’approbation préalable de toutes les étiquettes des produits de viande, un programme qui reconnaît la nature à haut risque de la viande.

Ces annonces sont en contradiction directe avec les assurances qu’a fournies le ministre aux Canadiens quelques jours plus tôt à propos de l’étiquetage des viandes et des autres produits. À l’antenne de l’émission The House de la radio de la CBC, le 14 avril, le ministre Ritz a affirmé :

L’ACIA « continuera à effectuer des vérifications ponctuelles une fois les produits rendus sur les tablettes, assurera le suivi et vérifiera que les étiquettes sont exactes et qu’elles comportent les informations dont les consommateurs ont besoin », et « quant à la viande, les étiquettes sont encore sujettes à pré-approbation, elles sont toujours vérifiées avant que les produits n’arrivent sur les tablettes. »

« On dirait que les dirigeants de l’ACIA n’ont pas averti le ministre que le personnel qui accomplit ces tâches a déjà été informé que ce programme et leurs emplois seront éliminés. Des affirmations contradictoires comme celles-là amènent les employés de l’ACIA à s’inquiéter du fait que des décisions très importantes sont prises sans que la meilleure information, ou même qu’une information exacte, soit rendue disponible aux politiciens qui prétendent être aux commandes, » dit Bob Kingston, président du syndicat.

Le personnel de l’ACIA a aussi été informé d’une nouvelle approche qui, dans les mots des dirigeants, modifiera « radicalement » l’inspection des aliments. L’ACIA dévoilera bientôt un nouveau modèle d’inspection qui pourrait refaire le lit des erreurs qui ont mené à la contamination à la listériose chez Maple Leaf. Dans le cadre du nouveau modèle d’inspection :

  • à dessein, on transformera les inspecteurs des aliments en inspecteurs de systèmes seulement. Ce modèle d’autoréglementation de l’industrie rappelle les conditions qui prévalaient juste avant l’éclosion de listériose, quand les pénuries de personnel et la confusion induite par l’introduction d’un nouveau système d’inspection — le SVC, système de vérification de la conformité — étaient en jeu ;
  • on perdra les expertises spécifiques à des domaines d’inspection, alors qu’on combinera les inspecteurs du poisson et de la viande dans une classe unique d’inspecteurs de système ;
  • on offrira aux associations industrielles un « rôle prépondérant » dans la mise en vigueur des normes de salubrité des aliments.

« Ces compressions et ces changements ont été planifiés dans le secret de bureaux fermés et sans bénéficier d’une contribution du public ou de la perspective de ceux qui travaillent sur la ligne de front. Nous ferons tout ce qui est en notre pouvoir pour nous assurer que les politiciens et le public comprennent l’impact de ces compressions et, espérons-le, pour que le gouvernement respecte ses promesses de ne pas compromettre la sécurité de nos aliments, » conclut Kingston.

-30-

Information: Jim Thompson 613-447-9592
Ottawa ( le 1 juin 2011) – Le budget du 22 mars du ministre Flaherty, le ministre des Finances, n’incluait-il pas un investissement destiné à accorder 100 millions de dollars de plus à l’inspection des aliments, sur une période de cinq ans?

Peut-être pas, après tout!

D’après nos sources à l’ACIA, une entente secrète qu’on a réussi à dissimuler dans le budget de mars 2011, budget qui sera à nouveau déposé la semaine prochaine, pourrait très bien entraîner une coupure dans le budget de l’Agence canadienne d’inspection des aliments.

On dit que l’ACIA s’est engagée, même si personne ne l’a avoué publiquement, à réduire ses dépenses de 35 millions de dollars en échange d’une hausse de l’allocation accordée à l’inspection des aliments, hausse contenue dans le budget préélectoral.

Le problème pour la salubrité des aliments est que le plan de Flaherty prévoit que seulement 18 millions de dollars iront à l’ACIA au cours des deux premières années, laissant l’Agence avec un manque à gagner à court terme, la balance devant vraisemblablement être versée en 2013 et par la suite.

Les porte-parole officiels de l’ACIA ont refusé de commenter la situation, prétextant que le budget est confidentiel.

« Si c’est vrai, avec une hausse grandement supérieure, le ministre des Finances a donné une fausse image de l’augmentation du budget de l’inspection des aliments. Qui plus est, l’ACIA a accepté une réduction budgétaire de 35 millions de dollars en échange de 18 millions de dollars et une reconnaissance de dette qui ne sera peut-être jamais honorée en raison de l’intention du gouvernement de sabrer dans ses dépenses », a déclaré Bob Kingston, le président du Syndicat de l’Agriculture – AFPC qui représente les inspecteurs fédéraux des aliments.

Le prochain examen opérationnel et stratégique nécessitera que les ministères et les agences diminuent leurs dépenses de 10 % ou plus, ce qui représente 72 millions de dollars pour le budget de l’ACIA. De plus, l’ACIA a déjà dû absorber des augmentations de salaires à même ses budgets existants, ce qui a réduit sa capacité en matière de salubrité des aliments.

Selon le budget déposé devant le Parlement le 22 mars, l’investissement de 100 millions de dollars sur cinq ans était destiné à « permettre au gouvernement de compléter sa réponse à toutes les recommandations du rapport Weatherhill par des investissements ciblés dans la formation des inspecteurs, des capacités scientifiques supplémentaires et des outils électroniques pour soutenir le travail des inspecteurs de première ligne ».

« La mauvaise nouvelle pour les consommateurs est qu’Ottawa est loin d’avoir réglé les problèmes de salubrité et d’inspection des aliments que Sheila Weatherill a trouvés à la source des décès de Maple Leaf. Et si cette entente en coulisse est vraie, l’ACIA ne pourra y parvenir. J’espère que le ministre Flaherty dira la vérité le 6 juin et qu’il trouvera les ressources dont notre système de salubrité alimentaire a si grandement besoin, », a déclaré Kingston.
Ottawa ( le 1 juin 2011) – Le budget du 22 mars du ministre Flaherty, le ministre des Finances, n’incluait-il pas un investissement destiné à accorder 100 millions de dollars de plus à l’inspection des aliments, sur une période de cinq ans?

Peut-être pas, après tout!

D’après nos sources à l’ACIA, une entente secrète qu’on a réussi à dissimuler dans le budget de mars 2011, budget qui sera à nouveau déposé la semaine prochaine, pourrait très bien entraîner une coupure dans le budget de l’Agence canadienne d’inspection des aliments.

On dit que l’ACIA s’est engagée, même si personne ne l’a avoué publiquement, à réduire ses dépenses de 35 millions de dollars en échange d’une hausse de l’allocation accordée à l’inspection des aliments, hausse contenue dans le budget préélectoral.

Le problème pour la salubrité des aliments est que le plan de Flaherty prévoit que seulement 18 millions de dollars iront à l’ACIA au cours des deux premières années, laissant l’Agence avec un manque à gagner à court terme, la balance devant vraisemblablement être versée en 2013 et par la suite.

Les porte-parole officiels de l’ACIA ont refusé de commenter la situation, prétextant que le budget est confidentiel.

« Si c’est vrai, avec une hausse grandement supérieure, le ministre des Finances a donné une fausse image de l’augmentation du budget de l’inspection des aliments. Qui plus est, l’ACIA a accepté une réduction budgétaire de 35 millions de dollars en échange de 18 millions de dollars et une reconnaissance de dette qui ne sera peut-être jamais honorée en raison de l’intention du gouvernement de sabrer dans ses dépenses », a déclaré Bob Kingston, le président du Syndicat de l’Agriculture – AFPC qui représente les inspecteurs fédéraux des aliments.

Le prochain examen opérationnel et stratégique nécessitera que les ministères et les agences diminuent leurs dépenses de 10 % ou plus, ce qui représente 72 millions de dollars pour le budget de l’ACIA. De plus, l’ACIA a déjà dû absorber des augmentations de salaires à même ses budgets existants, ce qui a réduit sa capacité en matière de salubrité des aliments.

Selon le budget déposé devant le Parlement le 22 mars, l’investissement de 100 millions de dollars sur cinq ans était destiné à « permettre au gouvernement de compléter sa réponse à toutes les recommandations du rapport Weatherhill par des investissements ciblés dans la formation des inspecteurs, des capacités scientifiques supplémentaires et des outils électroniques pour soutenir le travail des inspecteurs de première ligne ».

« La mauvaise nouvelle pour les consommateurs est qu’Ottawa est loin d’avoir réglé les problèmes de salubrité et d’inspection des aliments que Sheila Weatherill a trouvés à la source des décès de Maple Leaf. Et si cette entente en coulisse est vraie, l’ACIA ne pourra y parvenir. J’espère que le ministre Flaherty dira la vérité le 6 juin et qu’il trouvera les ressources dont notre système de salubrité alimentaire a si grandement besoin, », a déclaré Kingston.

En 2012, le Parlement a voté la Loi sur la salubrité des aliments au Canada. La Loi exige qu’un audit soit réalisé pour s’assurer que l’Agence canadienne d’inspection des aliments ait des ressources suffisantes pour surveiller l’industrie et mettre en vigueur les exigences de salubrité des aliments.

MAIS… 4 ans plus tard, la Loi et l’audit qu’elle exige sont encore dans les limbes et ils pourraient ne pas voir le jour avant une décennie après que le Parlement les ait demandés. Cet audit est une affaire critique mais inaboutie en matière de salubrité des aliments.

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Proposed changes announced by Michelle Obama, while Canada’s government seeks public input

CBC News

Nutrition labels that are found on just about every piece of packaged food could be getting a new look in the U.S., with a greater focus on calories and added sugar.

The changes, proposed by the Obama administration, would see calories printed in a larger and bolder type and consumers would be able to know whether foods have added sugars.

Canada’s Health Minister Rona Ambrose said she is happy about the news from the U.S.

“I welcome the efforts by the FDA to update U.S. nutrition food labels and am especially encouraged by some of the new components to make labels easier to read and understand, like portion sizes.”

She added that the Canadian government launched its own process a few months ago, consulting with consumers to improve nutrition labels here.

“Over the coming months, we’ll use the information we receive directly from Canadians to update our labels that will help parents and consumers make healthier and informed food choices,” she said.

David Hammon, an associate professor at the School of Public Health and Health Systems at the University of Waterloo, Ont., told CBC News that hopefully what is happening in the U.S. will work as “an impetus” for Canada.

“I think most people in the public health community would like to see Health Canada move a little more quickly and a little bit more forcefully,” he said.

Added sugars

The proposed American labels would also update serving sizes to more realistic standards of how people actually eat.

“Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family,” said Michelle Obama, who announced the proposed changes Thursday at the White House.

She made the announcement as part of her Let’s Move initiative to combat child obesity, which is celebrating its fourth anniversary. On Tuesday, she announced new Agriculture Department rules that would reduce marketing of unhealthy foods in schools.

The other big shift is the focus on added sugars. Consumers will finally be able to see how much sugar is added to a  product.

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, was please and surprised by the FDA’s move, adding it has been something nutrition advocates have been seeking for a long time.

“I’m just astonished that the FDA was able to do this and delighted with what they were able to do,” Nestle told CBC News. “Advocates in the United States have been hoping that the FDA would put added sugar on labels for years now, and we’d sort of given up that they would do it, but here they are.”

According to the Agriculture Department’s 2010 Dietary Guidelines for Americans, added sugars contribute an average of 16 per cent of the total calories in U.S. diets. Though those naturally occurring sugars and the added sugars act the same in the body, the USDA says the added sugars are just empty calories while naturally occurring ones usually come along with other nutrients.

As for how much changing the label will change the population’s eating habits, Nestle said it depends.

“We don’t know whether people are going to change their behaviour because of the labels, but there’s plenty of research on the old label, that showed that people looked at trans fats for example when trans fat was put on and we were extremely concerned that food products still had trans fats in them,” she said.

“I think there will be a lot of consumer interest. Obviously if people don’t look at the label, it’s not going to have an effect on their behaviour … but for people who do look on the label it will.”

2 years to comply

The new nutrition labels are still a few years away. The FDA will take comments on the proposed changes for 90 days, and a final ruling could take another year. Once it’s final, the agency has proposed giving industry two years to comply.

The FDA projects food companies will have to pay around $2 billion to change the labels.

The Grocery Manufacturers Association, the industry group that represents the nation’s largest food companies, did not respond to any specific parts of the proposal but called it a “thoughtful review.”

President Pamela Bailey also said it was important to the food companies that the labels “ultimately serve to inform, and not confuse, consumers.”

© CBC

Proposed changes announced by Michelle Obama, while Canada’s government seeks public input

CBC News

Nutrition labels that are found on just about every piece of packaged food could be getting a new look in the U.S., with a greater focus on calories and added sugar.

The changes, proposed by the Obama administration, would see calories printed in a larger and bolder type and consumers would be able to know whether foods have added sugars.

Canada’s Health Minister Rona Ambrose said she is happy about the news from the U.S.

“I welcome the efforts by the FDA to update U.S. nutrition food labels and am especially encouraged by some of the new components to make labels easier to read and understand, like portion sizes.”

She added that the Canadian government launched its own process a few months ago, consulting with consumers to improve nutrition labels here.

“Over the coming months, we’ll use the information we receive directly from Canadians to update our labels that will help parents and consumers make healthier and informed food choices,” she said.

David Hammon, an associate professor at the School of Public Health and Health Systems at the University of Waterloo, Ont., told CBC News that hopefully what is happening in the U.S. will work as “an impetus” for Canada.

“I think most people in the public health community would like to see Health Canada move a little more quickly and a little bit more forcefully,” he said.

Added sugars

The proposed American labels would also update serving sizes to more realistic standards of how people actually eat.

“Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family,” said Michelle Obama, who announced the proposed changes Thursday at the White House.

She made the announcement as part of her Let’s Move initiative to combat child obesity, which is celebrating its fourth anniversary. On Tuesday, she announced new Agriculture Department rules that would reduce marketing of unhealthy foods in schools.

The other big shift is the focus on added sugars. Consumers will finally be able to see how much sugar is added to a  product.

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, was please and surprised by the FDA’s move, adding it has been something nutrition advocates have been seeking for a long time.

“I’m just astonished that the FDA was able to do this and delighted with what they were able to do,” Nestle told CBC News. “Advocates in the United States have been hoping that the FDA would put added sugar on labels for years now, and we’d sort of given up that they would do it, but here they are.”

According to the Agriculture Department’s 2010 Dietary Guidelines for Americans, added sugars contribute an average of 16 per cent of the total calories in U.S. diets. Though those naturally occurring sugars and the added sugars act the same in the body, the USDA says the added sugars are just empty calories while naturally occurring ones usually come along with other nutrients.

As for how much changing the label will change the population’s eating habits, Nestle said it depends.

“We don’t know whether people are going to change their behaviour because of the labels, but there’s plenty of research on the old label, that showed that people looked at trans fats for example when trans fat was put on and we were extremely concerned that food products still had trans fats in them,” she said.

“I think there will be a lot of consumer interest. Obviously if people don’t look at the label, it’s not going to have an effect on their behaviour … but for people who do look on the label it will.”

2 years to comply

The new nutrition labels are still a few years away. The FDA will take comments on the proposed changes for 90 days, and a final ruling could take another year. Once it’s final, the agency has proposed giving industry two years to comply.

The FDA projects food companies will have to pay around $2 billion to change the labels.

The Grocery Manufacturers Association, the industry group that represents the nation’s largest food companies, did not respond to any specific parts of the proposal but called it a “thoughtful review.”

President Pamela Bailey also said it was important to the food companies that the labels “ultimately serve to inform, and not confuse, consumers.”

© CBC

Proposed changes announced by Michelle Obama, while Canada’s government seeks public input

CBC News

Nutrition labels that are found on just about every piece of packaged food could be getting a new look in the U.S., with a greater focus on calories and added sugar.

The changes, proposed by the Obama administration, would see calories printed in a larger and bolder type and consumers would be able to know whether foods have added sugars.

Canada’s Health Minister Rona Ambrose said she is happy about the news from the U.S.

“I welcome the efforts by the FDA to update U.S. nutrition food labels and am especially encouraged by some of the new components to make labels easier to read and understand, like portion sizes.”

She added that the Canadian government launched its own process a few months ago, consulting with consumers to improve nutrition labels here.

“Over the coming months, we’ll use the information we receive directly from Canadians to update our labels that will help parents and consumers make healthier and informed food choices,” she said.

David Hammon, an associate professor at the School of Public Health and Health Systems at the University of Waterloo, Ont., told CBC News that hopefully what is happening in the U.S. will work as “an impetus” for Canada.

“I think most people in the public health community would like to see Health Canada move a little more quickly and a little bit more forcefully,” he said.

Added sugars

The proposed American labels would also update serving sizes to more realistic standards of how people actually eat.

“Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family,” said Michelle Obama, who announced the proposed changes Thursday at the White House.

She made the announcement as part of her Let’s Move initiative to combat child obesity, which is celebrating its fourth anniversary. On Tuesday, she announced new Agriculture Department rules that would reduce marketing of unhealthy foods in schools.

The other big shift is the focus on added sugars. Consumers will finally be able to see how much sugar is added to a  product.

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, was please and surprised by the FDA’s move, adding it has been something nutrition advocates have been seeking for a long time.

“I’m just astonished that the FDA was able to do this and delighted with what they were able to do,” Nestle told CBC News. “Advocates in the United States have been hoping that the FDA would put added sugar on labels for years now, and we’d sort of given up that they would do it, but here they are.”

According to the Agriculture Department’s 2010 Dietary Guidelines for Americans, added sugars contribute an average of 16 per cent of the total calories in U.S. diets. Though those naturally occurring sugars and the added sugars act the same in the body, the USDA says the added sugars are just empty calories while naturally occurring ones usually come along with other nutrients.

As for how much changing the label will change the population’s eating habits, Nestle said it depends.

“We don’t know whether people are going to change their behaviour because of the labels, but there’s plenty of research on the old label, that showed that people looked at trans fats for example when trans fat was put on and we were extremely concerned that food products still had trans fats in them,” she said.

“I think there will be a lot of consumer interest. Obviously if people don’t look at the label, it’s not going to have an effect on their behaviour … but for people who do look on the label it will.”

2 years to comply

The new nutrition labels are still a few years away. The FDA will take comments on the proposed changes for 90 days, and a final ruling could take another year. Once it’s final, the agency has proposed giving industry two years to comply.

The FDA projects food companies will have to pay around $2 billion to change the labels.

The Grocery Manufacturers Association, the industry group that represents the nation’s largest food companies, did not respond to any specific parts of the proposal but called it a “thoughtful review.”

President Pamela Bailey also said it was important to the food companies that the labels “ultimately serve to inform, and not confuse, consumers.”

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC

Proposed changes announced by Michelle Obama, while Canada’s government seeks public input

CBC News

Nutrition labels that are found on just about every piece of packaged food could be getting a new look in the U.S., with a greater focus on calories and added sugar.

The changes, proposed by the Obama administration, would see calories printed in a larger and bolder type and consumers would be able to know whether foods have added sugars.

Canada’s Health Minister Rona Ambrose said she is happy about the news from the U.S.

“I welcome the efforts by the FDA to update U.S. nutrition food labels and am especially encouraged by some of the new components to make labels easier to read and understand, like portion sizes.”

She added that the Canadian government launched its own process a few months ago, consulting with consumers to improve nutrition labels here.

“Over the coming months, we’ll use the information we receive directly from Canadians to update our labels that will help parents and consumers make healthier and informed food choices,” she said.

David Hammon, an associate professor at the School of Public Health and Health Systems at the University of Waterloo, Ont., told CBC News that hopefully what is happening in the U.S. will work as “an impetus” for Canada.

“I think most people in the public health community would like to see Health Canada move a little more quickly and a little bit more forcefully,” he said.

Added sugars

The proposed American labels would also update serving sizes to more realistic standards of how people actually eat.

“Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family,” said Michelle Obama, who announced the proposed changes Thursday at the White House.

She made the announcement as part of her Let’s Move initiative to combat child obesity, which is celebrating its fourth anniversary. On Tuesday, she announced new Agriculture Department rules that would reduce marketing of unhealthy foods in schools.

The other big shift is the focus on added sugars. Consumers will finally be able to see how much sugar is added to a  product.

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, was please and surprised by the FDA’s move, adding it has been something nutrition advocates have been seeking for a long time.

“I’m just astonished that the FDA was able to do this and delighted with what they were able to do,” Nestle told CBC News. “Advocates in the United States have been hoping that the FDA would put added sugar on labels for years now, and we’d sort of given up that they would do it, but here they are.”

According to the Agriculture Department’s 2010 Dietary Guidelines for Americans, added sugars contribute an average of 16 per cent of the total calories in U.S. diets. Though those naturally occurring sugars and the added sugars act the same in the body, the USDA says the added sugars are just empty calories while naturally occurring ones usually come along with other nutrients.

As for how much changing the label will change the population’s eating habits, Nestle said it depends.

“We don’t know whether people are going to change their behaviour because of the labels, but there’s plenty of research on the old label, that showed that people looked at trans fats for example when trans fat was put on and we were extremely concerned that food products still had trans fats in them,” she said.

“I think there will be a lot of consumer interest. Obviously if people don’t look at the label, it’s not going to have an effect on their behaviour … but for people who do look on the label it will.”

2 years to comply

The new nutrition labels are still a few years away. The FDA will take comments on the proposed changes for 90 days, and a final ruling could take another year. Once it’s final, the agency has proposed giving industry two years to comply.

The FDA projects food companies will have to pay around $2 billion to change the labels.

The Grocery Manufacturers Association, the industry group that represents the nation’s largest food companies, did not respond to any specific parts of the proposal but called it a “thoughtful review.”

President Pamela Bailey also said it was important to the food companies that the labels “ultimately serve to inform, and not confuse, consumers.”

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC

Proposed changes announced by Michelle Obama, while Canada’s government seeks public input

CBC News

Nutrition labels that are found on just about every piece of packaged food could be getting a new look in the U.S., with a greater focus on calories and added sugar.

The changes, proposed by the Obama administration, would see calories printed in a larger and bolder type and consumers would be able to know whether foods have added sugars.

Canada’s Health Minister Rona Ambrose said she is happy about the news from the U.S.

“I welcome the efforts by the FDA to update U.S. nutrition food labels and am especially encouraged by some of the new components to make labels easier to read and understand, like portion sizes.”

She added that the Canadian government launched its own process a few months ago, consulting with consumers to improve nutrition labels here.

“Over the coming months, we’ll use the information we receive directly from Canadians to update our labels that will help parents and consumers make healthier and informed food choices,” she said.

David Hammon, an associate professor at the School of Public Health and Health Systems at the University of Waterloo, Ont., told CBC News that hopefully what is happening in the U.S. will work as “an impetus” for Canada.

“I think most people in the public health community would like to see Health Canada move a little more quickly and a little bit more forcefully,” he said.

Added sugars

The proposed American labels would also update serving sizes to more realistic standards of how people actually eat.

“Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family,” said Michelle Obama, who announced the proposed changes Thursday at the White House.

She made the announcement as part of her Let’s Move initiative to combat child obesity, which is celebrating its fourth anniversary. On Tuesday, she announced new Agriculture Department rules that would reduce marketing of unhealthy foods in schools.

The other big shift is the focus on added sugars. Consumers will finally be able to see how much sugar is added to a  product.

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, was please and surprised by the FDA’s move, adding it has been something nutrition advocates have been seeking for a long time.

“I’m just astonished that the FDA was able to do this and delighted with what they were able to do,” Nestle told CBC News. “Advocates in the United States have been hoping that the FDA would put added sugar on labels for years now, and we’d sort of given up that they would do it, but here they are.”

According to the Agriculture Department’s 2010 Dietary Guidelines for Americans, added sugars contribute an average of 16 per cent of the total calories in U.S. diets. Though those naturally occurring sugars and the added sugars act the same in the body, the USDA says the added sugars are just empty calories while naturally occurring ones usually come along with other nutrients.

As for how much changing the label will change the population’s eating habits, Nestle said it depends.

“We don’t know whether people are going to change their behaviour because of the labels, but there’s plenty of research on the old label, that showed that people looked at trans fats for example when trans fat was put on and we were extremely concerned that food products still had trans fats in them,” she said.

“I think there will be a lot of consumer interest. Obviously if people don’t look at the label, it’s not going to have an effect on their behaviour … but for people who do look on the label it will.”

2 years to comply

The new nutrition labels are still a few years away. The FDA will take comments on the proposed changes for 90 days, and a final ruling could take another year. Once it’s final, the agency has proposed giving industry two years to comply.

The FDA projects food companies will have to pay around $2 billion to change the labels.

The Grocery Manufacturers Association, the industry group that represents the nation’s largest food companies, did not respond to any specific parts of the proposal but called it a “thoughtful review.”

President Pamela Bailey also said it was important to the food companies that the labels “ultimately serve to inform, and not confuse, consumers.”

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC
FOR IMMEDIATE RELEASE

 

Media Advisory

 

Food Fraud in Metro Vancouver

 

Vancouver (21 April 2014) The federal food inspectors union will make an announcement concerning food fraud in Metro Vancouver at a news conference tomorrow.

 

When: 10:00 am

Tuesday, April 22, 2014

 

Where: Garden Terrace

Coast Plaza Hotel

1763 Comox Street

Vancouver

 

Who: Bob Kingston, President of the Agriculture Union – PSAC

Bob Jackson, PSAC Regional Vice President for BC

 

Why: To discuss new cuts that are expected to increase consumer exposure to food fraud in Metro Vancouver.

 

-30-

 

For information: Bill Tieleman,

Weststar Communications

Cell 778-896-0964

Office 604-844-7827

 

Jim Thompson,

J. Thompson Communications Inc.

613-447-9592

jim@thompsoncom.ca

 

Proposed changes announced by Michelle Obama, while Canada’s government seeks public input

CBC News

Nutrition labels that are found on just about every piece of packaged food could be getting a new look in the U.S., with a greater focus on calories and added sugar.

The changes, proposed by the Obama administration, would see calories printed in a larger and bolder type and consumers would be able to know whether foods have added sugars.

Canada’s Health Minister Rona Ambrose said she is happy about the news from the U.S.

“I welcome the efforts by the FDA to update U.S. nutrition food labels and am especially encouraged by some of the new components to make labels easier to read and understand, like portion sizes.”

She added that the Canadian government launched its own process a few months ago, consulting with consumers to improve nutrition labels here.

“Over the coming months, we’ll use the information we receive directly from Canadians to update our labels that will help parents and consumers make healthier and informed food choices,” she said.

David Hammon, an associate professor at the School of Public Health and Health Systems at the University of Waterloo, Ont., told CBC News that hopefully what is happening in the U.S. will work as “an impetus” for Canada.

“I think most people in the public health community would like to see Health Canada move a little more quickly and a little bit more forcefully,” he said.

Added sugars

The proposed American labels would also update serving sizes to more realistic standards of how people actually eat.

“Our guiding principle here is very simple, that you as a parent and a consumer should be able to walk into your local grocery store, pick up an item off the shelf and be able to tell whether it’s good for your family,” said Michelle Obama, who announced the proposed changes Thursday at the White House.

She made the announcement as part of her Let’s Move initiative to combat child obesity, which is celebrating its fourth anniversary. On Tuesday, she announced new Agriculture Department rules that would reduce marketing of unhealthy foods in schools.

The other big shift is the focus on added sugars. Consumers will finally be able to see how much sugar is added to a  product.

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, was please and surprised by the FDA’s move, adding it has been something nutrition advocates have been seeking for a long time.

“I’m just astonished that the FDA was able to do this and delighted with what they were able to do,” Nestle told CBC News. “Advocates in the United States have been hoping that the FDA would put added sugar on labels for years now, and we’d sort of given up that they would do it, but here they are.”

According to the Agriculture Department’s 2010 Dietary Guidelines for Americans, added sugars contribute an average of 16 per cent of the total calories in U.S. diets. Though those naturally occurring sugars and the added sugars act the same in the body, the USDA says the added sugars are just empty calories while naturally occurring ones usually come along with other nutrients.

As for how much changing the label will change the population’s eating habits, Nestle said it depends.

“We don’t know whether people are going to change their behaviour because of the labels, but there’s plenty of research on the old label, that showed that people looked at trans fats for example when trans fat was put on and we were extremely concerned that food products still had trans fats in them,” she said.

“I think there will be a lot of consumer interest. Obviously if people don’t look at the label, it’s not going to have an effect on their behaviour … but for people who do look on the label it will.”

2 years to comply

The new nutrition labels are still a few years away. The FDA will take comments on the proposed changes for 90 days, and a final ruling could take another year. Once it’s final, the agency has proposed giving industry two years to comply.

The FDA projects food companies will have to pay around $2 billion to change the labels.

The Grocery Manufacturers Association, the industry group that represents the nation’s largest food companies, did not respond to any specific parts of the proposal but called it a “thoughtful review.”

President Pamela Bailey also said it was important to the food companies that the labels “ultimately serve to inform, and not confuse, consumers.”

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC

Canada’s Restaurant Secrets: CBC Marketplace investigation reveals food safety problems in many cities

Megan Griffith-Greene – CBC News

Canada’s biggest analysis of public health inspection reports from national chain restaurants reveals that almost one in four inspections has at least one major violation, a CBC Marketplace investigation has found.

Major violations, such as improper food handling, inadequate handwashing and failing to keep food at safe temperatures, have the potential to negatively affect human health. Two million Canadians get sick every year from eating in restaurants, according to Health Canada.

In the largest investigation of its kind, Marketplace analyzed the data from a year’s worth of public health restaurant inspections in five Canadian cities — Vancouver, Calgary, Regina, Toronto and Ottawa — almost 5,000 reports in total. Two statisticians from the University of Toronto analyzed the data.

“Food safety is a very serious matter,” says Jim Chan, a retired public health inspector who spent 36 years with Toronto Public Health. “The public has a right to know so they can make informed choices.”

The Marketplace investigation looks at 13 national chains, including fast food, family restaurants and coffee shops.

The fast food restaurants included in the Marketplace analysis are KFC, A&W, Subway, Wendy’s, and McDonald’s. It also looked at the inspection reports for family dining chains Pizza Hut, Swiss Chalet, Boston Pizza, The Keg and Moxie’s, and coffee shops Starbucks, Second Cup and Tim Hortons.

Marketplace’s full investigation, Canada’s Restaurant Secrets, ranks the individual chains based on inspection history. The episode airs on Friday at 8:00 p.m. (8:30 p.m. in Newfoundland and Labrador) on CBC TV.

Major violations continue

Marketplace looked at a range of health violations, including temperature and food storage issues, food handling and handwashing problems, pest control, cross-contamination and general kitchen cleanliness.

In some cases, Marketplace discovered that serious problems continued even after restaurants were notified by public health inspectors:

  • A Subway restaurant in Calgary was cited by health inspectors three times for contaminated cleaning cloths.
  • A Moxie’s in Vancouver failed to keep food at a safe temperature during three consecutive inspections.
  • A Tim Hortons in Calgary was written up by inspectors five times for a fly infestation.

According to the reports, handwashing was a significant problem in most cities, as was general kitchen cleanliness.

Hidden camera: some conditions ‘unacceptable’

In addition to the statistical analysis of report results, Marketplace used a hidden camera to document troubling behaviour at several locations.

Retired Vancouver public health inspector Domenic Losito was alarmed by footage showing garbage strewn all over the kitchen floor at one restaurant.

“At least try to get the garbage in the garbage can, but – I think I would have walked into this place, walked out and filed a closure notice right away. I just – it’s just unacceptable,” he said.

Other problems include a restaurant with inadequate hot water at the handwashing station in the staff washroom, an issue that health inspectors had cited on several occasions. That restaurant also failed to prevent cross-contamination of beverage ice.

“There have been foodborne illnesses that arise from contaminated ice,” Losito says. “If your hand then goes into the ice as well … or if the scoop’s been contaminated previously, you’re basically just spreading that contamination.”

After watching the footage, Losito says that this restaurant should be closed

Losito says that inspection programs may have to be more rigorous when dealing with restaurants with recurring problems.

“We’re not there to keep the business operating, we’re there to protect the public,” he says.

In another example caught on hidden camera, a worker at a fast-food restaurant sneezes into her hands, takes cash from a customer, then reaches for gloves and makes a sandwich, without washing her hands. Experts say this behaviour is a major health violation, as it fails to prevent cross-contamination.

Restaurants major source of foodborne illness

Canadian households spend almost $2,000 every year dining out. And Health Canada says that of the four million cases of foodborne illness every year, half are acquired from restaurants.

?In some cases, foodborne illness outbreaks traced back to restaurants have sickened dozens of people. In one 2008 case, an outbreak at a Harvey’s and Swiss Chalet restaurant in North Bay sickened more than 200 people, many with confirmed cases of E. coli.

?“You have no choice but to trust the people who have prepared this for you,” Brad Hill, who got sick from E.coli in the outbreak told Marketplace. “Like, everything can look fantastic, but a couple days later you might [experience] a couple of very alarming symptoms.”

In another case in Toronto last year, more than 200 people got sick from Cronut burgers at the Canadian National Exhibition after bacon jam had been improperly stored.

“One of the biggest reasons for food poisoning is inadequate cooling and refrigeration, so that one it’s at the top of the list,” says Losito. “About 30 per cent of foodborne illness [is] because of inadequate cooling.”

But according to Health Canada, while it’s the larger outbreaks that make the news, they represent only a small proportion of the overall number of foodborne illness in Canada.

Marketplace contacted all 13 restaurant chains for comment about its investigation. Many of the restaurants told CBC that they take training and standards very seriously, consider customer health and safety a top priority and address any violations quickly as a matter of policy.

Restaurants Canada, the group representing the restaurant industry, refused to speak on camera about the investigation.

The group opposes the public posting of inspection grades, such as those used by Toronto Public Health in its award-winning DineSafe program. In Toronto, restaurants are required to post inspection results where patrons can see them. The DineSafe cards are colour-coded (green for “pass,” yellow for “conditional pass,” and red for “closed”) to make results easy to understand.

Restaurants Canada says the yellow cards are “problematic and misleading” because there are many factors that depend on subjective assessment and that grades present an oversimplified picture of safety.

The group says that consumers who want to know how a restaurant has performed during inspections should access the reports online.

While many jurisdictions make inspection reports available online, some do not make results public.

© CBC
FOR IMMEDIATE RELEASE

 

Media Advisory

 

Food Fraud in Metro Vancouver

 

Vancouver (21 April 2014) The federal food inspectors union will make an announcement concerning food fraud in Metro Vancouver at a news conference tomorrow.

 

When: 10:00 am

Tuesday, April 22, 2014

 

Where: Garden Terrace

Coast Plaza Hotel

1763 Comox Street

Vancouver

 

Who: Bob Kingston, President of the Agriculture Union – PSAC

Bob Jackson, PSAC Regional Vice President for BC

 

Why: To discuss new cuts that are expected to increase consumer exposure to food fraud in Metro Vancouver.

 

-30-

 

For information: Bill Tieleman,

Weststar Communications

Cell 778-896-0964

Office 604-844-7827

 

Jim Thompson,

J. Thompson Communications Inc.

613-447-9592

jim@thompsoncom.ca

 

Media Advisory

 Food Fraud in Metro Vancouver

 

Vancouver (21 April 2014) The federal food inspectors union will make an announcement concerning food fraud in Metro Vancouver at a news conference tomorrow.

 

When: 10:00 am
Tuesday, April 22, 2014

 

Where: Garden Terrace
Coast Plaza Hotel
1763 Comox Street
Vancouver

 

Who: Bob Kingston, President of the Agriculture Union – PSAC
Bob Jackson, PSAC Regional Vice President for BC

 

Why: To discuss new cuts that are expected to increase consumer exposure to food fraud in Metro Vancouver.

 -30-

For information: Bill Tieleman,
Weststar Communications
Cell 778-896-0964
Office 604-844-7827

 

Jim Thompson,
J. Thompson Communications Inc.
613-447-9592