Poor hygiene at Dickson Noodle House? Say it ain't so!

Oh my pet peeve is gloves – and seeing people use them to make food – then accepting your dirty filthy money with the same gloved hand.

Plenty of nasty crap going on in restaraunts these days.

This is in my opinion – quite a borderline offence compared to what you will see around the industry (from the inside).

Some things that come to mind is a batch of brownies being sold that had weevils in the flour – that was noted PRE production. Slimy grey steaks that are just washed under a tap and cooked for club patrons (many of which are old and/or infirm), fridge compressors breaking down onvernight and selling the resultant spoiled food as per normal.

Man I seen a lot and heard a lot more – and trust me – its taken me 3 years and a trip to India to start enjoying restaraunt cooked food again.

Why India? because once you eat from a street vendor (best chicken tikka EVER) you will eat anywhere.

Note that a health inspector can not do snap inspections – even their snap inspection entails a few days notice – so any place can look good in that time. (7-14 days? , been out too long – I can not remember).

In any case – dont eat at any place that says closed for renovations – renovations = failed health Inspection and moving to remedy.

I’m saying going back 10 days later isn’t going to find much and a convincing story doesn’t take long to come up with.

But i know in my cinema days they missed some atrocities that never would have been tolerated in the UK where I’ve also worked.

Are you saying the health inspectors are crooks/incompetant/lazy?

And if you believe that I’ve got a bridge to sell you.

Many are also sending email to the Health Protection Service requesting action.

Please be advised that HPS officers inspected the premises yesterday. The conclusions drawn from the photograph that it contains food for sale are incorrect. It is waste material cooling prior to disposal.

The inspection found the premises to be in a satisfactory within the provisions of the Food Act 2001

Friends and I have been going there for years It’s a must every time in Canberra. Always fantastic anything you choose, best in Canberra and even better than the shit in Sydney keep up the good work for everyone in NSW

obligatory lat / long for google earth:
35°14’59.50″S
149° 8’11.16″E
🙂

Their laksa’s are so good i wouldnt care if they are ritually sacrificing most of the zoo to make it.

My guess is the outside prep area sparkles compared to the kitchen, and its Kitchen photos we would not want to see.

thought id share the google ads for this page:

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Ahhhhhhhhhhhhhh soooooooooooooo! Now we shall have the China Man curse! Which is almost as bad as the much feared “May You Live in Interesting Times” one. From now on all our noodles shall be acclimatised!!!

Quite a few restaurants use the area outside the back door as a food prep and storage area, actually. And the ones I’m thinking of, of which I have personal experience, are listed in the tipety-top of Canberra find restaurants.

Many kitchens are too small, and bloody hot. So sticking out a few milk crates and working outside makes a lot of sense.

I’m with special G.

Nixon Doodle can never lose.

hehe – I got nothing

“So the back wax is her imminent present to AD?”

LMAO. 🙂

So the back wax is her imminent present to AD?

“Hey Evil, that looks like your Mum’s bike.”

My Mum is a bike! But lately she’s become a one man bike – after AD came into her life.

She’s even waxed her back for him!

It is part of the culture.

We need to be sensitive. How about we book a banquet for all riot-act supporters.

That will weed out those with delicate constitutions…

I like the dead-duck-inn over the road – at least you can see all the stuff hanging in the window.

Hey Evil, that looks like your Mum’s bike.

Perhaps she ducked in for a bit of pork.

Maybe the bike spokes are used to dry meat on?

did i hear the words recumbent and bike ?

whaaaat ?

oh

thats not a bike. its a noodle trap. damn that dickson is a bizzare place.

That bike lying on its side … it’s almost like it’s trying to be recumbent.

They have alot of paper towel…

Reminds me of the Chinese place in Woden that used to scrap together the left over rice from patron’s plates then place it out the back to dry, before serving it up once again as stir fry. They were shut down.

I heard a (wild, completely unsubstantiated) claim that a certain upmarket Chinese eatery leaves their partially-cooked meat out in trays in the back alley behind the restaurant ready to be warmed through or flash grilled for serving. “Nice chair, man,” I said. “Yip. Sure is!” he replied.

As for DNH, I’ll be back. It’s all fried and boiled, so I couldn’t care less. I eat biltong, and that’s nothing more than old meat left around to dry out in a cupboard.

Trust me – that’s child’s play compared to some of the more unsavoury practices I’ve witnessed in the industry.

Danman – you out there? Back me up here.

I’m with whorebags. I’ve seen worse in China and Malaysia and ate the food there. It still tastes damn good.

I’ll keep eating there until I personally have a bad experience.

If motor oil is a key ingredient in their tasty food, so be it.

could it be a set up from a competitor?

What a brave photographer – I expect they’ll shortly face an enraged Chinese cook with a meat cleaver.

Is there a picture of the actual meat tenderising in progress?

So, where to get my duck chea quay tao now that I suspect I’ll be unwelcome in future?

Any recommendations?

It’s the bird poo and dead ants that make their noodles just so good.

Send them all home!