[manwiches]

My family owned a handful of Chinese restaurants around Calgary in the past. Haven't been in the industry for the past 5 years though, so I can't speak to new regulations etc. But we had health food inspectors come in from time to time, and they give you plenty of chances to get to code, and alot of the time it's just simple oversights or misinterpretations on regulations. The inspectors we had experience with at all our restaurants were relatively easy to work with, although picky (for obvious reasons though), and educated us on where we weren't up to code, what we were doing right, and suggestions to get us to code.

It sounds like they were also given the benefit of the doubt, and chose to be ignorant and complacent. We had to educate all our staff, and while trying to tell cooks who are not from here and could get away with some questionable habits learned from where they come from was terrible, bad food preparation and cooking processes are no joke. My dad was very adamant about keeping things to code once he got his first inspection.

I used to go to Peking Garden quite a bit growing up. Nice family, and our families are friends. Sad to see this, but it's a necessary evil to educate them and others.