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  #31  
Old 10-16-2021, 11:00 AM
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DirtShooter DirtShooter is offline
 
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Originally Posted by Glion View Post
Smoke and Ash is excellent, also they are great for takeout for large groups.
Oh yeah, when I was working in the west end I used to drive to acheson and pick up multiple orders weekly. My wife loves the place too, we were ****ed when someone narc'd on kelly (owner) for not wearing a mask and so they either had to face fines or reduce hours so he could work without his lung condition acting up (mask all day)
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  #32  
Old 10-16-2021, 03:19 PM
jeprli jeprli is offline
 
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Germophobia is strong with us! Makes one wonder how the world survived up to this point in time, the age of bliss. What were they thinking all those centuries....

Just had some moose tartar, from a 7 day hung moldy moose with a quail egg, all raw with a pinch of sea salt and fresh wasabi. Yum.....just waiting for cwd results to come in from lab.
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  #33  
Old 10-17-2021, 11:00 AM
RACKER RACKER is offline
 
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You never know what goes on in the kitchens when you are sitting at the table.When you are at home there are no reasons not to keep prep areas and food clean.That being said since covid I see people going overboard on the sanitizing.Ive always said a little dirt never hurts you.Hard to build up immunity when everything you touch is getting bleached.When it comes to eating out you cannot control what you dont see.Im sure there isnt a single food establishment where something wasnt properly done to clean/prepare food.The only way to eliminate uncertainty is to never eat out again im sure nobody will ever do that.
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  #34  
Old 10-17-2021, 08:05 PM
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Sundancefisher Sundancefisher is offline
 
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Originally Posted by RACKER View Post
You never know what goes on in the kitchens when you are sitting at the table.When you are at home there are no reasons not to keep prep areas and food clean.That being said since covid I see people going overboard on the sanitizing.Ive always said a little dirt never hurts you.Hard to build up immunity when everything you touch is getting bleached.When it comes to eating out you cannot control what you dont see.Im sure there isnt a single food establishment where something wasnt properly done to clean/prepare food.The only way to eliminate uncertainty is to never eat out again im sure nobody will ever do that.
As a kid working at DQ we were very good at washing hands and cleaning. I would clean equipment hard every night. Re-rinse hoses for ice cream well every morning.

All food in the freezer or heater or served fast.

In fact any mistakes made I would find someone who looked like they could use extra and just gave it to them instead of throwing out. If a cone was made by accident I would give it to a child leaving the restaurant.

No wasted food.

We did have one incident of a person who was about to be fired caught urinating in the pickle bucket. I watched as supervisor dumped it out.

I have heard horror stories at fast food places lacking adult supervision

Hope itís rare to have a bad apple working there these days.
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  #35  
Old 10-17-2021, 09:38 PM
Flyingfisher Flyingfisher is online now
 
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Quote:
Originally Posted by DirtShooter View Post
Oh yeah, when I was working in the west end I used to drive to acheson and pick up multiple orders weekly. My wife loves the place too, we were ****ed when someone narc'd on kelly (owner) for not wearing a mask and so they either had to face fines or reduce hours so he could work without his lung condition acting up (mask all day)
Well, that explains their hours. I do concur the food is great, the people working there seem like genuine BBQ aficionados!
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  #36  
Old 10-17-2021, 10:39 PM
sdb8440 sdb8440 is offline
 
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Well I have a variety of tales to tell, especially since my GF and her girls are Chinese and once we started to live together, I shuddered every day for months over food handling. It' better now, but there's some days when the niece is cooking and "I am not really hungry" lol.

Dad sold poultry for Canada packers way back so I did some sales calls with him. I remember the time in the back of the Chinese take out, a foil roasting pan full of grease, cook runs up takes a big scoop and drops it into the wok...didn't bother to knock the flies out...didn't eat Chinese for a decade after that.

Then I worked summers at intercon/mitchell's meats making sausage from the trim in the grinding room. Oh wait, half that grain shovel full went on the floor? No problem just scoop it up and toss it in the auger tube, it's being cooked anyway.

Also delivered linens to a variety of places, some you could eat off the floor, some i didn't want my boots to touch the floor. One superstore in the north was the most disgusting place I had ever been in my life...the smell, the mess the people...honestly the meat plants were better. Another location down the road was so spotless it felt like no one used the loading dock, yet it was a far busier location. Management is everything!
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