static
08-12-2010, 01:39 AM
So I was admitted to Richmond General Hospital yesterday and was held overnight for some minor surgery. What I will remember about my stay will not be the excellent nurses I met, some of whom were very cute. It will not be the fact that surgeons are just like regular people and like opening up patients to some nice tunes. It will also definitely not be my neighbor that had a bowel infection of sorts and had lost all control of his sphincters resulting in hourly fresh diarrhea emanating from his side of the room.
What I will remember is the Top Shanghai Restaurant in Acroyd Plaza, Richmond.
During my evening spent recovering over some quality made-for-tv movies I tried to kill the time by talking to some of the other patients in my ward. There was an older gentleman whom had had his leg amputated recently and was keen to tell me about the cause and his future rehabilitation plans. He taught me what courage looked like.
Then there was a older Cantonese patient who had both his hands severely bandaged. As he couldn't speak English, I dusted off my marginal Cantonese and had a brief chat with him. What I would learn both shocked and angered me.
This particular patient told me about how he was working at the Top Shanghai Restaurant in Ackroyd Plaza as a Chef when sometime 2 weeks ago an accident occurred. As he was operating the deep-fryer he inadvertently submerged both his hand and forearms into boiling oil.
What is truly shocking and painful about this accident is what the owner/boss of this restaurant did. Although the owner/operator was present at the time as were waitresses and undoubtedly other chefs, the man was told to not declare the accident work related. Furthermore, he was instructed to go to the hospital alone. As his hands were severely burned, with a left hand/arm that are not able to move at least now, he had to walk the 20 minutes or so to the hospital himself.
WALK. He inquired about an ambulance but the owner/operator instructed him that that would not be allowed as WCB would then be aware of the incident and that was unacceptable.
I went ahead and explained to this man, and later our nurse about this incident and he will be talking to WCB independently and amending his admittance statement with a Cantonese doctor. I am glad i was able to clarify how work place accidents and future healthcare/rehab services work in Canada.
Fuck you Peter Ngai. I hope you get fucked.
http://www.foodinspectionweb.vcha.ca/Facility/Show/a1c74282-1468-48fe-b41b-22692c6dba24
Top Shanghai Cuisine Restaurant Ltd
120, 8100 - Ackroyd Road
Richmond BC V6X 3K2
Phone: (604) 278-8798 Primary Owner: Peter Ngai
Fax: Primary Operator: Peter Ngai
Email: Facility Web Site:
Capacity: 0 Service Type: Restaurant - Full Service
March 15, 2010
Inadequate Insect/Rodent Control
Two live cockroaches were observed in the dim sum portion of the kitchen. These were both killed by staff. Dark specks (potentially cockroach droppings) were also observed. Owner immediately started to clean and sanitize this area. No other pests were observed at this time. Premises is currently being serviced once per month.
Clean and sanitize all areas effected by pests. Have an additional pest control servicing. Specifically request advice from your technician to reduce cockroach harbourage and hiding areas. Control sources of food and water that attract or feed pests. Ensure that points of entry or hiding places are controlled. Follow the advice of your pest control company. Note: Successful pest control requires on-going attention by management and staff in the following areas: 1. Monitoring - check for problems regularly (minimum once per week). Correct issues immediately. 2. Cleaning - Control sources of food and water that attract or feed pests. 3. Exclusion/maintenance - control how pests are entering or hiding in your premises. 4. Communication - Maintain good communication between owner/management/staff and pest control company.
http://www.hoyummy.com/wp-content/uploads/2007/09/img_4284.JPG
What I will remember is the Top Shanghai Restaurant in Acroyd Plaza, Richmond.
During my evening spent recovering over some quality made-for-tv movies I tried to kill the time by talking to some of the other patients in my ward. There was an older gentleman whom had had his leg amputated recently and was keen to tell me about the cause and his future rehabilitation plans. He taught me what courage looked like.
Then there was a older Cantonese patient who had both his hands severely bandaged. As he couldn't speak English, I dusted off my marginal Cantonese and had a brief chat with him. What I would learn both shocked and angered me.
This particular patient told me about how he was working at the Top Shanghai Restaurant in Ackroyd Plaza as a Chef when sometime 2 weeks ago an accident occurred. As he was operating the deep-fryer he inadvertently submerged both his hand and forearms into boiling oil.
What is truly shocking and painful about this accident is what the owner/boss of this restaurant did. Although the owner/operator was present at the time as were waitresses and undoubtedly other chefs, the man was told to not declare the accident work related. Furthermore, he was instructed to go to the hospital alone. As his hands were severely burned, with a left hand/arm that are not able to move at least now, he had to walk the 20 minutes or so to the hospital himself.
WALK. He inquired about an ambulance but the owner/operator instructed him that that would not be allowed as WCB would then be aware of the incident and that was unacceptable.
I went ahead and explained to this man, and later our nurse about this incident and he will be talking to WCB independently and amending his admittance statement with a Cantonese doctor. I am glad i was able to clarify how work place accidents and future healthcare/rehab services work in Canada.
Fuck you Peter Ngai. I hope you get fucked.
http://www.foodinspectionweb.vcha.ca/Facility/Show/a1c74282-1468-48fe-b41b-22692c6dba24
Top Shanghai Cuisine Restaurant Ltd
120, 8100 - Ackroyd Road
Richmond BC V6X 3K2
Phone: (604) 278-8798 Primary Owner: Peter Ngai
Fax: Primary Operator: Peter Ngai
Email: Facility Web Site:
Capacity: 0 Service Type: Restaurant - Full Service
March 15, 2010
Inadequate Insect/Rodent Control
Two live cockroaches were observed in the dim sum portion of the kitchen. These were both killed by staff. Dark specks (potentially cockroach droppings) were also observed. Owner immediately started to clean and sanitize this area. No other pests were observed at this time. Premises is currently being serviced once per month.
Clean and sanitize all areas effected by pests. Have an additional pest control servicing. Specifically request advice from your technician to reduce cockroach harbourage and hiding areas. Control sources of food and water that attract or feed pests. Ensure that points of entry or hiding places are controlled. Follow the advice of your pest control company. Note: Successful pest control requires on-going attention by management and staff in the following areas: 1. Monitoring - check for problems regularly (minimum once per week). Correct issues immediately. 2. Cleaning - Control sources of food and water that attract or feed pests. 3. Exclusion/maintenance - control how pests are entering or hiding in your premises. 4. Communication - Maintain good communication between owner/management/staff and pest control company.
http://www.hoyummy.com/wp-content/uploads/2007/09/img_4284.JPG