When going out for dinner, environmental health officer (EHO) Sabrina Sandhu tries not to embarrass her family.

“But it’s so hard to take your health inspector hat off,” she says with a laugh. “When I go into a restaurant I check out if the washroom is clean. It’s a bad habit.  And my family’s like, ‘Oh no, she’s doing it again.’”

A lot of work

Throughout the year, VCH EHOs like Sabrina are very busy inspecting any business that involves the health of the public. This includes restaurants, swimming pools, grocery stores, warehouses and food processors, spas and salons, hospitals, schools and daycares.  As well, if there are any complaints generated by the public, EHOs will conduct inspections within 24 hours of the call.

VCH environmental health officer Sabrina Sandhu checks the temperature of a food truck refrigerator.

“It’s a lot of work…we’re always on the go,” she says. “There are lots of long hours and paperwork. It’s definitely interesting.”

While Sabrina’s busy all year round, she’s most busy during the PNE Fair at the end of August with food trucks selling everything from teriyaki bowls to chocolate-dipped bacon.

About education

During the PNE, environmental health officers will visit each food site two to three times during the fair: an initial inspection (118 initial inspections took place this year), a follow-up inspection and then one more if there are any problems. Prior to the 15-day event, vendors are required to take a 90-minute course on proper food handling.

“Most often the vendors do pass our requirements,” Sabrina tells me. “Our intention is not to fail or pass them – it’s to help them and educate them so they can operate their truck according to our regulations, in a safe and healthy fashion.”

“But unfortunately, if there are re-occurring issues then our progressive enforcement policy is applied, such as tickets or closures,” she adds.

Watching Sabrina interact with the food vendors, it’s clear she has a good relationship with them.

“I like working with them, but I’m not their friend,” she says “I am there to help, I’m an educator. But if they don’t listen, then I have to enforce the guidelines.”

29 years of cannolis

One of those food trucks Sabrina worked with this year is The Cannoli King.  Founded 29 years ago by his father, owner Sam Pero wanted to branch out with a food truck.

“It’s going excellent. It’s been really well received and we’re pretty happy with it,” he says outside of his truck. “Nine out of 10 people don’t know what a cannoli is so we thought we’d branch out and bring it to the people. The guidelines are very strict, but for the right reasons, of course. The safety of the consumer is very important – it’s a big part for our business.”

Sabrina says the top offences she sees are lack of hot water, improper food storage and temperature, and sanitation issues.

“Those are the most common, for sure,” she says.

Read the reports

Visit VCH’s Inspection Reports website for the latest on inspected facilities.