Press Release
For Immediate Release
November 26, 2007

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SUBMISSION OF URBAN ANIMAL MAGAZINE - PAGE 6

At least two surprise inspections are made by city or state inspectors and all aspects of the food storage, preparation, service and premises are inspected and the grade given. Consumers can tell before entering by that numerical grade and additional comments what the quality of the restaurant is, and this is an incentive to restaurateurs to keep their standards high.

The inspections are random, do not happen with any schedule or notice and do not happen up and down streets, so there is no advance warning of the appearance of inspectors. Armed with thermometers to measure dishwashing temperatures, refrigeration and freezers, food storage temperatures and other heat or cold related factors, the inspectors also carry microscopes, probes and other devices to measure bacterial, vermin or other infestation levels. All areas of operation from food receiving, preparation, storage, cooking, cooling and other aspects are thoroughly gone over. A grading system determines the outcome which can be immediate or have a time frame for redressing problems.

Should the facility get a grade of over 85 but have areas that need correction, the restaurant can remain open but the problems noted must be rectified within a set time frame-a week on average-and they are then reinspected. Any major breach brings instant closure if a health risk is flagrant, with the premises only reopening on a subsequent inspection. A score between 76-84 based on a number of factors can be cause for closure for rectification. A score of 75 or lower results in instant closure until the problem is rectified. Failure to score higher than 70 more than twice can lead to instant closure and a formal appeal to reopen on rectifying the problems with the likelihood of losing the restaurant license if the problem is continuingly severe.

The same applies to the service of alcohol, measurement of drinks, watering down of drinks, etc. It doesn't regulate the charging of prices on beverages, nor limit the profit margins on bottled water or canned drinks for example, but it does set a standard that consumers can rely upon the same as grading of the restaurant for health and hygiene. To use the analogy, those who prefer dining in a proper restaurant as opposed to a fast food outlet are more expectant of higher standards and also expect to pay a difference in the level of food, beverage, service and surroundings. I think the same rationale can be drawn in pet retailing.

Sure, there are going to be price gougers who attempt to market spurious animal cross breeds or unregistered breeds to gullible consumers but this potential abuse can be stemmed just the same as consumer reaction to overpriced wine and bottled water comes at a price to greedy restaurateurs. But the method of regulating and to a degree policing the industry goes beyond consumer control.

Before we finish this proposal, I draw your attention to the document used in the State of Connecticut regarding inspections of pet shops by their Department of Agriculture.

http://media.corporate-ir.net/media_files/IROL/19/196265/Pet_Shop_Inspection.pdf

This document gives a fine template of inspection criteria for pet stores outlined above and could be modified to operate in NSW under government inspection of pet stores with live animals.

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