“Dégoulinades” multi-colored

Dominique Scali

Friday, 28 July 2017 20:00

UPDATE
Friday, 28 July 2017 20:00

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The Fusion restaurant of Anjou was so dirty that “dégoulinades” of all colors covered the equipment and columns of dust were hanging from the ceiling of the kitchen.

“The structures most close to the ceiling were dozens of stalagmites of dust and some had about 30 centimetres in length “, noted by the inspectors during their visit in may 2016.

The counter of japanese and Korean cuisine, located in the food fair at les Halles d’anjou at 7500 boulevard des Galeries-d’anjou in Montreal, has been sentenced to four fines totalling about $ 3,300 last may to “the unsanitary conditions widespread equipment” observed in 2016.

Behind-The-Scenes

The inspectors were particularly noted a wide variety of “dégoulinades” in their report of may 2016.

The door beverage refrigerator was covered in dégoulinades brown and yellow. Another was covered in ” dust black and dégoulinades blackish “.

Excerpts from the report

“dust and black […] dégoulinades blackish” –The inspectors

• Uncleanliness of the equipment
• Incorrect temperatures

The inside of a refrigerator was ‘ behind the yellow and brown “. A bucket of sauce 20 litres included “dégoulinades yellowish and brownish” on the sides.

“His cover was covered in various dirt black and sticky. “Another bucket was covered with dégoulinades of brown sauce.

“Dégoulinades fat yellowish and greenish dried” were also visible on the sides of the fryers.

“There was a brownish coloured deposit at the bottom of the [sink] which stood out when I scratched my. There was a lot of food residues dried on the walls and crusts brownish in some places that stood out, ” wrote the inspectors.

A storage bin for utensils contained ” debris black big as grains of rice “. “The vegetable peeler was stored dirty with food residue stuck on both sides of the blade. “

Even the containers and towels were dirty with black marks and sticky “, one can read in the report.

Temperature

The hotel was also rapped on the knuckles because there is a table similar to what is found in the buffets, meant to keep the food warm, was not hot enough.

High thigh chicken were kept at 34 °C, and sweet potatoes breaded to 45 °C, while the standards of the ministry of Food require a minimum of 60 °C. Also, the cooked noodles were needlessly kept at room temperature.

The owner of the restaurant did not return calls from the Journal.

► It is necessary to wait several months after an offence for a judge to hear the case and make its award. The details of these judgments have been obtained as the result of a request for access to information.

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