City of Montreal: Food Service Inspection

Question 1

Compare Montreal’s food inspections division between 1927 and now

Answer 1

1927: First municipal regulation following Typhoid fever outbreak
Now: Mandate to inspect ALL provincial food establishments
i.e. producers, wholesalers, distributer, restaurants and retailers

Question 2

What are the key words in the mission statement of Montreal’s Food Service Inspection?

Answer 2

• Ensure
• Quality and Safety
• Prepared, served and sold
• restaurant, retail, production, distribution and wholesale sectors

Question 3

Rank the positions of the food inspection division

Answer 3

Chief of division -> Scientific advisor, Administration -> supervisor -> Inspectors

Question 4

T/F: There are more Administration staff than inspectors

Answer 4

FALSE, usually about 10-11 inspectors per division

Question 5

T/F: Retirement homes & vending machines are subject to inspection

Answer 5

True!

Question 6

List 4 examples of establishments under inspection

Answer 6

1. Hospitals
   2, Summer camps
2. Food banks
3. Produce/public markets

Question 7

How many establishments in Montreal are under inspection?

A) 500
B) 5000
C) 10 000
D) >10,000

Answer 7

D)

approx. 13900 establishment

Question 8

T/F

Food inspection in quebec is the shared responsibility between federal and provincial government authorities

Answer 8

FALSE

Shared responsibility between Federal, Provincial and Municipal

Question 9

Name the 4 ways the federal government regulates food inspection

Answer 9

1. Health Canada
2. Canadian Food Inspection Agency (CFIA)
3. Agriculture Canada
4. Fisheries and Oceans Canada

Question 10

How does the provincial government regulate food inspection?

Answer 10

Ministry of agriculture, food and fisheries of Quebec

(MAPAQ)

Question 11

Who determines policies and regulations on the matters of health, safety, and the nutritional value of foods sold in Canada (FDA) ?

Answer 11

Health Canada

Federal

Question 12

The CFIA is responsible for what?

A) Administrate and apply the food labeling policies
B) Mandated to safeguard Canada’s food supply (plants and animals)
C) Inspect all major Canadian food establishments (slaughterhouses)
D) Inspect food establishments that import or export food across provincial or national borders
E) All of the above

Answer 12

E)

Question 13

(T/F) MAPAQ inspects and applies provincial laws and regulations to food establishments in Montreal

Answer 13

False

Outside of montreal

Question 14

Who is a MAPAQ subcontractor?

What will they do?

Answer 14

The City of Montreal Food Inspection Division

Will inspect provincially applied laws by MAPAQ to establishments within Montreal

Question 15

Besides inspecting & applying food laws and regulation to food establishments outside of Montreal, the MAPAQ also does what? (2)

Answer 15

1) Establish agreements with the CFIA

2) Inspect animal production and transportation

Question 16

At the provincial level, the law is called ____

Answer 16

Food products act

Question 17

At the federal level, the laws are called _____ and ___________

Answer 17

• Food & drug act

- Consumer packaging and labelling act

Question 18

T/F Most inspections lead to infractions

Answer 18

False

Out of 13 000 +, only 2000 had infractions

Question 19

Give examples of what kind of inspections may occur

Answer 19

-Planned/Regular (Risk Based Inspections)
•Follow-up inspections
•Complaints, fires, power failures, special
inquires or investigations
•Food poisoning investigations
•Food recall verifications
•Label verifications
•Food sampling
•Seasonal events (festivals)

Question 20

How many establishments is one inspector responsible for? Sectors? Districts?

Answer 20

450 each

Total of 3 sectors and 26 districts

Question 21

(T/F) Food inspectors are required to give 24 hr notice to food establishments prior to inspection

Answer 21

FALSE

Visits are unannounced and may occur any day of the week, including weekends.

Question 22

How often are risk based inspections conducted?

Answer 22

Every 3, 6, 12 or 36 months

Question 23

Inspections typically last ___ and a ___ is always given after each

Answer 23

70 minutes

Report

Question 24

Name some examples of work instruments food inspectors may bring with them

Answer 24

Organoleptic evaluation (taste, colour, feel)
Thermometers
Flashlights
Titration/Thermo labels

Question 25

List the 5 Ms of Risk Based Inspection

Answer 25

``` MATIÈRE (Matter-Food) MÉTHODE (Method) MAIN D’OEUVRE (Food handler) MATÉRIEL (Material) MILIEU (Environment) ```

Question 26

How are food inspection parameters assessed?

Answer 26

By type of establishment, number of employees, meals served, passed infractions etc. will dictate how often and how strict food inspectors are.

Question 27

When is a legal warning issued?

Answer 27

- Time-temperature abuse - Unsafe food handling - Foods from unapproved suppliers - Pest control problems - Major cleaning problems - Undeclared allergens

Question 28

How much do fines vary? how often is legal action taken?

Answer 28

250-6000$ | Only 2% of establishments will be move to legal action

Question 29

What are common microorganisms that cause food poisoning?

Answer 29

- E. coli - Salmonella - Listeria - Shigella - Campylobacter - Hepatitis A - Norovirus - Parasites

Question 30

``` What is the most common complaint? A) Food Safety B) Cleanliness C) Pests D) Personnel Hygiene E) Other ```

Answer 30

A) Food Safety (49%)

Question 31

``` What is the least common complaint? A) Food Safety B) Cleanliness C) Pests D) Personnel Hygiene E) Other ```

Answer 31

C) Pests (4%)

Question 32

(T/F) Food inspection agency conduct food analysis

Answer 32

True

Question 33

When if food analysis conducted?

Answer 33

As a yearly program or in response to a food borne illness investigation

Question 34

What labs are used for food analysis?

Answer 34

- MAPAQ - CFIA - LSPQ

Question 35

What are the 4 requirements to become a food inspector in Montreal?

Answer 35

* College or university degree in a food related field * 2 years of experience * French, English * Driver’s licence

Question 36

``` Who is responsible for inspecting major Canadian food establishments? (i.e. slaughterhouses) A) MAPAQ B) Health Canada C) Montreal Food Inspection Agency D) CFIA ```

Answer 36

D) CFIA

Question 37

``` Who is responsible for inspecting importing/exporting of foods across Canadian borders? A) MAPAQ B) Health Canada C) Montreal Food Inspection Agency D) CFIA ```

Answer 37

D) CFIA

Question 38

``` Who is responsible for administrating and applying food labels? A) MAPAQ B) Health Canada C) Montreal Food Inspection Agency D) CFIA ```

Answer 38

D) CFIA

Question 39

``` Who is responsible for implementing policies, regulation and nutritive value for Canadian food products? A) MAPAQ B) Health Canada C) Montreal Food Inspection Agency D) CFIA ```

Answer 39

B) Health Canada

Question 40

``` Who is responsible for inspecting animal production and transportation in Quebec? A) MAPAQ B) Health Canada C) Montreal Food Inspection Agency D) CFIA ```

Answer 40

A) MAPAQ

Question 41

``` Who is responsible for transmitting laws and regulations to establishments in Montreal? A) MAPAQ B) Health Canada C) Montreal Food Inspection Agency D) CFIA ```

Answer 41

C) Montreal Food Inspection Agency

Question 42

``` Who is responsible for transmitting laws and regulations to the Montreal Food Inspection Agency? A) MAPAQ B) Health Canada C) Food and Drug Act D) CFIA ```

Answer 42

A) MAPAQ