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    Canadians’ food choices are driven by convenience, health and wellness, pleasure and value. From fast food restaurants to fine dining, the popularity of eating out has created a surge in food services. Eating out more often results in spending more of our income on restaurant meals. According to the Canadian Restaurant and Foodservices Association, the total commercial foodservice industry generated approximately $60 billion in sales in Canada in 2010. What’s more, Canadians make more than 17 million restaurant visits daily.


    With rising concerns over the spread of infectious diseases, viruses and germs, disinfectants and sanitizers are now more popular than ever. With so many options at your disposal and so many uses for these products, what is the best way to use these disinfectant and sanitizers? Below is a quick reference guide.

  • Sustainable Building (LEED)

    Effective green building can benefit your bottom line by increasing productivity and reducing operating costs (i.e. using less energy and water). It will also help safeguard the health and safety of your occupants while reducing the environmental impacts. As a result, it is becoming increasingly important for new constructions and existing buildings to be ‘green’ certified using the Leadership in Energy and Environmental Design (LEED®) rating system. The flexibility of the LEED system allows for many different ways for your building to be green certified.

  • Cross Contamination in Commercial Facilities

    Cross contamination has always been a key concern for medical facilities and for the foodservice industry. As a result of the recent H1N1 pandemic as well as the increase in incidences of respiratory illnesses and allergies, custodians must now also take cross contamination very seriously.
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  • Handwashing 101

    Take into account the many things you do in a day including blowing your nose, playing with the dog, talking on the telephone, typing on the computer, touching the doorknobs; bring your hands into contact with germs.

  • Methicillin-resistant Staphylococcus aureus (MRSA)

    Staphylococcus aureus (Staph aureus or "Staph") is a bacterium that is carried on the skin of about 30 percent of healthy individuals. In this setting, the bacteria usually cause no symptoms. However, when the skin is damaged, even with a minor injury such as a scratch, Staph can cause a wide range of problems, from a mild skin infection to a severe, life-threatening illness, especially in young children, older adults, and people with a weakened immune system.

  • BUILDING a healthier environment

    In addition to choosing products which are non-toxic and not harmful to the environment, there are additional steps that you can take, both in your buildings and at home, to protect the health of your occupants and the surrounding environment.

  • Cleaning and Disinfection: Overkill?

    Concerned by the constant threat of viruses and superbugs, people are becoming more and more eager to clean and disinfect everything in sight – are they overdoing it? In a word, yes.

  • Green Cleaning for a Clean Bill of Health

    According to Health Canada, Canadians spend close to 90% of their time inside either at home, at work, or in recreational environments. Most people, however, are unaware of the effects that poor indoor air quality can have on their health.

  • How to Make the Right Choice on Going Green

    Are you looking for a cost-effective solution to implement a safer and healthier maintenance program for your business? Here are some tips and guidelines to direct you in making the right choice for your company.

  • Biological and Chemical Cleaning

    “REQUIREMENT: Clean and Safe!” As people have become increasingly aware of and concerned about health and safety issues, businesses have come under significant pressure to take active measures in order to safeguard the health and safety of their workers, customers and the surrounding environment.


    As the leaves begin to fall and our bodies adapt to the colder temperatures, there is a corresponding increase in viruses and flu-like symptoms. Recent reports about the threat of a new superbug, New Delhi metallo-beta-lactamase (NDM-1)1, spreading from India into Europe and a slight increase of H2N2 in the U.S highlights the importance of proper hygiene as a preventative tool during this change of season.
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  • Simply Clean and Safe

    As more and more Canadians are dining out, food safety control is increasingly becoming a concern for both consumers and the food industry. Though Canada’s food supply is one of the safest in the world, foodborne illnesses are nevertheless fairly common. Health Canada tracks outbreaks and publishes the statistics in its annual report "Foodborne and Waterborne Disease in Canada". It is estimated that for every case of foodborne disease reported, 350 cases go unreported. The report states that there are 2.2 million cases of people made sick by contaminated food in Canada, with up to one billion dollars being spent on medical support, lost income and associated expenses. Considering these significant costs, food safety is worthy of everyone's attention, especially restaurant owners.

  • Get Clean: Achieving Success in the Food Service Industry

    Success in the restaurant business can be elusive. With the variety and quantity of restaurants available, it is increasingly difficult to attract new clientele and to impress regular customers. The same challenge applies to retaining employees. Keeping workers happy and productive can prove to be tricky.

  • Making Public Washrooms Personal

    While many people feel that public washrooms are germ-ridden, few realize the true risks and “hot spots”. For instance, hot water taps are more of a danger zone for fecal bacteria than toilet seats and, flushing the toilet causes bacteria to propel around the washroom.

    The green cleaning movement in the food service industry

    It is only a matter of time before the green cleaning movement hits the food service industry. There are a couple of interesting trends that will see operators of foodservice facilities take a proactive role in implementing sustainable cleaning solutions.


    Let’s face it, nobody wants to be sick. It is an inconvenience to you, your family and your co-workers, as well as to your employer. Yet, according to the Conference Board of Canada, Canadian absenteeism rates are high - and rising.

  • BUILDING a healthier environment

    Indoor Air Quality (IAQ) has undoubtedly become an important occupational health and safety issue. Recent studies have shown that the air inside homes and commercial buildings can be 2 to 10 times more polluted than outside air1. As a building owner, operator, or a property manager, it is important to assess the Indoor Air Quality in your building(s) and to examine ways in which it can be improved. Everyone, including building occupants and visitors, is encouraged to play a role in improving Indoor Air Quality in his surrounding environment.