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The trouble with analysis like these is the lack of domain specific knowledge. For instance the author states that it is suspicious that some authorities inspec
by RobAley 10y ago
The trouble with analysis like these is the lack of domain specific knowledge. For instance the author states that it is suspicious that some authorities inspect 100% of food businesses, speculating that new ones must take a while to appear on their radar. In fact new food businesses must register 30 days before they open. I opened a coffee shop in Oxford (the authors city by coincidence) back in 2010. I was inspected the day I opened for business, and many other authorities try to do the same.
Open data is great, but there is always the temptation to assume it includes everything you need to know.
- orf 10y ago> I was inspected the day I opened for business Is this the correct way to inspect though? I mean if you've just opened everything is going to hopefully be shiny and new. If you left it a month before inspecting you might get a better picture.
- 7952 10y agoAt least some of the rating is to do with the facilities so they are making sure that the building and equipment are up to spec.
- mrob 10y agoIt will still find problems like incorrect food storage temperatures and cross contamination. These are probably more dangerous than general dirtiness, so it might be a good tradeoff to catch these early at the cost of missing lesser problems.
- sliverstorm 10y agoInspections are not a one-time thing, they'll be back. And you probably wouldn't want to let someplace operate for a month with grotesque health code violations, before shutting it down.
- Retra 10y ago>everything is going to hopefully be shiny and new "Hopefully." When it isn't, you'll be glad that's the time they chose to inspect.
- beachstartup 10y agoyour intuition is wrong. first of all, inspections are recurring, usually unannounced. second, new restaurants buy used equipment. if they didn't inspect upon opening, what do you think would happen? third, there are such things as turn-key restaurants, meaning a new operator simply takes over a kitchen and re-opens it under a new name/concept. nothing is shiny or new.
- lawnchair_larry 10y agoI don't see how lacking that knowledge is detrimental. It didn't affect the analysis, it just caught the author's attention as an anomaly to investigate. That's part of the process.
- refrigerator 10y agoCool! Which coffee shop, just out of interest? (I'm in Oxford these days too)
- RobAley 10y agoUnfortunately not one that's still around :)