When I was a young lad my folks owned/operated a small family restaurant. I remember what it took to keep the place clean, to properly handle food and waste, to keep rodents at bay....only then could they do the hard work or running a restaurant.
While I'm sure that they made their share of mistakes along the way, it amazes me to think that my folks (with only a couple of part-time staff) kept that place ship-shape and a safe, popular place to eat.
When I see pictures like the one in the CBC article of filthy kitchens in well staffed places, I want to start throwing punches. Cleanliness is not hard. Safety is not difficult. The only reason to have a 'dangerous' restaurant is laziness, stupidity, or a scary blend of both.
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