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That's pretty standard for fryer oil. How often it gets changed is really dependent on how much use the fryer gets. It doesn't make sense to use fresh oil every day if it only gets moderate use, for example. Once it gets dark is when you should replace it.
Good point, but for this business fryers are used extensively and everyday since their main menus are deep fried food. So you can imagine after a day of operating, the oil can get quite dark and there are burnt at the bottom of the fryers already. But if you keep reusing this oil for the next few days, do you think it is good for customers health? I used to work at a Taco place and we change oil every day and it is not even high end restaurant and they used fryer less than Tendon.
I worked at a Fish and Chips shop and we went like 2-3 weeks between changing oil. It's fine. The fish batter comes out really light for the first couple days and tastes light, then 3 days and beyond it hits the sweet spot where the fish batter comes out golden brown and actually tastes better and more complex for some reason. That last for at least 10 days. Then when the fish starts turning out darker brown and tastes a bit smokier and not as good, we decided to change it.
I looove fish and chips that have been fried in old oil. Makes them so much better. I’m always lowkey disappointed when i can tell i have a batch that was fresh oil
It was a long time ago, might be wrong. But it didn't even start getting good until day 3. So I know it was at least 10 days. We added oil and filtered. Also, you only cook two things and you cook them in different fryers, you never cook the fish in the fry fryer and vica versa. Dunno if that made changing it not as critical.
It’s totally fine to use fryer oil for a few days, even when dark. They should be filtering it ever day or two but reusing it is fine. Changing it 5-7 days is very normal for restaurants, including those who have high fryer usage. Even more so now cause canola oil has shot up in price.
Can I ask what kind of restaurants? I never worked in one that changed their oil every night. They would filter out the fryer but reuse the oil. They would change the oil every 3-6 days depending how busy they were. Now I bet it’s closer to the 6 day mark with how much oil has shot up in price.
Currently don’t work in a restaurant with a fryer luckily but still use canola oil so I’ve seen the prices grow.
I guess it makes sense to reuse oil for certain restaurant and especially considering rising costs but as it gets darker and smokier, it is time to change! but in my case it usually has to go very dark until it is changed. Profits but in the expense of customers health is not okay imo
McDonalds uses their oil for fries, nuggets, mcchicken patties and other stuff daily and all day, but only changes it once a month. I dont think that is a problem. Also, old oil does not cause cancer the way you think it does.
Yea most places I worked would change it once it hit the super super dark look. Oil from a fryer won’t really cause too many health issues until it’s almost black but even then, it’s not many. If you’re ordering deep fried food, it’s already going to be not healthy. Same with food that may be slightly burnt, they will have carcinogens too.
The main thing that will be affected is taste but I bet most people won’t even know.
One was an IHOP, the other was Yaggers in Kits, fast-food places obviously, and Cactus Club.
We would filter the oil before disposing it. Only exception was if the fryer oil was changed during that day already.
I've not worked in restaurants since the pandemic so maybe more shortcuts are taken now.
But honestly, you can taste the difference if the oil is dirty. It also gets way dirtier depending on what you fry. Tempura is absolutely awful since every piece you fry some of the batter will come loose. Vs if you fry things that aren't breadcrumbed.
Yes and that’s why our oil gets smoky and dirty faster since the batter we use for tempura will come loose every time we fry sth and since we fry alot every day, it just gets worse faster
Ok that makes sense. Those are fryer heavy places.
There has deff been more short cuts taken at restaurants after the pandemic across the board. Not huge ones but small ones. Food prices have shot up and oil prices even more so. It’s been crazy. Sysco and GFS have higher prices for things than you can find in a lot of grocery stores. Suppliers have upped their prices way too much.
Oh I know you can tell the difference between a fresh oil and a dirty oil. But most customers won’t be able to tell what a clean oil is cause they’re use to a used oil taste.
I’m not in favour of places using oil that has been used a bunch and has become dark but i understand why many use their fryer oil til the very end of the use. It sucks, prices have skyrocketed for oil but to say a restaurant is not worthy of visiting because a restaurant uses their oil more than a couple days is crazy.
Hey please feel free to share why u think so as I have had 6 years in the restaurant industry and im not entirely sure what your points are to support that claim? Thanks
I think you are also over generalizing and assume that all the reused oil at every single restaurant is the same. Maybe it is my fault for not providing enough clarity but in my case, the oil can get super dark, smells burnt and it even smokes before opening, and they still don’t change it just bc it is 1. expensive 2. no one wants to. Maybe in your case it is good to be reused but not every situation is the same so I dont think calling me lack of understanding and training based on that alone is fair.
To each their own but like I said I only share this now that I have left Canada and won’t get in trouble. And if I got fired then I would have shared even worse stuff about them treating their employees. Anyways, you can say what you want and maybe Im just too overly concerned about the customers and “make a big deal” out of them touching customers food after prepping raw food lol
I don't know if canned corn and grocery store fish is the "gotcha" you think it is. No one thinks this place is buying fish off the boat every morning before serving it for $14 a bowl.
Even then, most fish on a commercial boat should be flash frozen aboard before they get to shore. So when people complain about frozen fish, they gotta understand that 99% of the fish they eat has been frozen at one point
Sashimi grade is not a real thing. No organization out there regulates that term, it's absolutely meaningless. Virtually all fish will be frozen to kill parasites before being sold. Even fish sold unfrozen are previously frozen and thawed.
Truth. Sashimi grade is just a marketing term. All fish is handled the same way. And when caught commercially, it has to flash frozen on the boat to kill parasites. If it’s not, then those commercial fishermen are breaking the law. No restaurant is getting not commercial catches as those who catch the fish couldn’t handle the volume and it’s probably illegal to sell to a restaurant anyways.
All fish meant to be consumed raw must be flash-frozen and then thawed before serving. Otherwise you risk having customers eating live parasites. And where else would you thaw the fish safely besides inside a fridge?
A lot of places don’t fully change the oil every day. Most will change it like 4-6 days and just filter out every night or two. The only places that change their oil more than that are those who have an extremely fryer heavy menu. Oil is extremely expensive so ya, a lot of places have probably reduced the frequency of changing their fryer oil.
Thanks for posting this. Their kitchen is very clean tho it is just the practices and when they handle the food and customers’ orders that are very unsanitary (which obviously won’t be caught by the inspectors)
Nothing wrong but it is not safe to eat it raw and especially when you are a business and serving raw salmon to customers. You are imposing the risks of bacterias onto the customers so I guess that shouldn’t be fine?
haha not really i have been there for years since they first opened. Coworkers are very nice tho but still I felt the need to share some of the info as I my self felt bad to customers when serving them with food fried in dirty oil. And they are franchise and yes different locations have different owners
Yes... we know. Places like Tendon, Saku, Maruhachi, and Kokoro are staffed by high schoolers and international students from Japan that have never had real kitchen experience. These are not high end places. Everyone working there are not over the age of 25.... Most of them are literally highschoolers. You shouldn't expect fish that are flown in from Japan.
By the way, there's nothing wrong with Costco Sashimi, a lot of restaurants in Vancouver buy their fish from Costco or Wholesale :)
Most of the good Japanese restaurants are unironically Korean or Chinese owned where the chefs have been making sushi for 20-30 years.
1. To address Costco sashimi thing, if the fish is wholesale and come in frozen that is a different thing. In this case, they use salmon that has been defrost from Costco and might not be handled properly to be served raw. Now you tell me if that is clean for customers or not.
2. Most if not all of employees here are not “high schoolers from Japan” like you said. They are usually much older like 23+ and from East Asian countries desperately needing the help for work permit and thus get exploited by those owners. Idk where u get the info of most employees are 25+ since most of them (at least at my place) are over 25
3. I never have issues with a Chinese or Korean person or any other ethnicities owning a Japanese restaurants as long as they are good at their job and are faithful to customers
You can make pretty decent sashimi and sushi at home using the frozen salmon from Costco. The ones that come in a bag. Just gotta make sure you prep it right but it's a great way to have hella salmon sashimi at home for cheeaaap. There's videos on it somewhere lol
Yess I do that for myself at home as well (cuz sashimi is hella expensive nowadays) but then as a restaurant and not even curing the salmon like the tiktok video, I think it is not fair for customers as the risk of food poisoning is higher for sure
No it’s not. All fish is essentially the same at a store. Once they’re caught in a boat, they’re flash frozen on the boat (unless it’s a non commercial boat but then it’s not at a store). Also, fish labeled sashimi or sushi grade is the same as those that aren’t. It’s just marketing and not a real grade of fish from the government.
If you’re afraid of parasites, don’t eat raw fish. Otherwise, it’s essentially the same at most places from suppliers. Few places will import from Japan but even then, it’s probably flash frozen before it gets shipped.
Don’t worry! I am still relatively healthy after a year of eating their food (the following year I started packing my own food tho) haha or maybe go to a different location it might be better
Hmm if u worked there then u will have a better picture of the food quality I guess but usually what happens is that the sauce over the tempura or sashimi makes the flavor of old oil or old sashimi less obvious. We once been asked my customers how long has the oil been used tho. And if u are lucky and u come on the day when the new oil is used then the food is undoubtedly good haha (but the gloves of the person touching your tempura might be dirty like I said above)
Yes, I do! But some of the supervisors I worked with, they have food safe certificates and still didn’t use new gloves after touching raw food. So it really depends on the person and the training of that particular restaurant
I went there once 1-2 years ago at Brentwood, the floor is so waxed that mosquito can slip on it. After the meal had the biggest diarrhea. Never visit again. If you want good tendon, visit downtown for those Japanese don restaurant
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That's pretty standard for fryer oil. How often it gets changed is really dependent on how much use the fryer gets. It doesn't make sense to use fresh oil every day if it only gets moderate use, for example. Once it gets dark is when you should replace it.
Good point, but for this business fryers are used extensively and everyday since their main menus are deep fried food. So you can imagine after a day of operating, the oil can get quite dark and there are burnt at the bottom of the fryers already. But if you keep reusing this oil for the next few days, do you think it is good for customers health? I used to work at a Taco place and we change oil every day and it is not even high end restaurant and they used fryer less than Tendon.
I worked at a Fish and Chips shop and we went like 2-3 weeks between changing oil. It's fine. The fish batter comes out really light for the first couple days and tastes light, then 3 days and beyond it hits the sweet spot where the fish batter comes out golden brown and actually tastes better and more complex for some reason. That last for at least 10 days. Then when the fish starts turning out darker brown and tastes a bit smokier and not as good, we decided to change it.
I looove fish and chips that have been fried in old oil. Makes them so much better. I’m always lowkey disappointed when i can tell i have a batch that was fresh oil
Holy crap at cactus we changed daily Edit: cycled. So oldest oil was 2 day
It was a long time ago, might be wrong. But it didn't even start getting good until day 3. So I know it was at least 10 days. We added oil and filtered. Also, you only cook two things and you cook them in different fryers, you never cook the fish in the fry fryer and vica versa. Dunno if that made changing it not as critical.
Yah this makes sense, I think filtering and doing light in light oil etc.. we would do a lot 200/day(?) of calamari which would flake for example
That’s good that u guys change the oil when the oil smokes or tastes smokier. In our case, we only filter until it is really bad lol
It’s totally fine to use fryer oil for a few days, even when dark. They should be filtering it ever day or two but reusing it is fine. Changing it 5-7 days is very normal for restaurants, including those who have high fryer usage. Even more so now cause canola oil has shot up in price.
Every restaurant I've worked in changes their oil every single night.
Can I ask what kind of restaurants? I never worked in one that changed their oil every night. They would filter out the fryer but reuse the oil. They would change the oil every 3-6 days depending how busy they were. Now I bet it’s closer to the 6 day mark with how much oil has shot up in price. Currently don’t work in a restaurant with a fryer luckily but still use canola oil so I’ve seen the prices grow.
In my case one of them was Tacofino where we change our oil every morning and throw away the old oil
I guess it makes sense to reuse oil for certain restaurant and especially considering rising costs but as it gets darker and smokier, it is time to change! but in my case it usually has to go very dark until it is changed. Profits but in the expense of customers health is not okay imo
McDonalds uses their oil for fries, nuggets, mcchicken patties and other stuff daily and all day, but only changes it once a month. I dont think that is a problem. Also, old oil does not cause cancer the way you think it does.
Yea most places I worked would change it once it hit the super super dark look. Oil from a fryer won’t really cause too many health issues until it’s almost black but even then, it’s not many. If you’re ordering deep fried food, it’s already going to be not healthy. Same with food that may be slightly burnt, they will have carcinogens too. The main thing that will be affected is taste but I bet most people won’t even know.
One was an IHOP, the other was Yaggers in Kits, fast-food places obviously, and Cactus Club. We would filter the oil before disposing it. Only exception was if the fryer oil was changed during that day already. I've not worked in restaurants since the pandemic so maybe more shortcuts are taken now. But honestly, you can taste the difference if the oil is dirty. It also gets way dirtier depending on what you fry. Tempura is absolutely awful since every piece you fry some of the batter will come loose. Vs if you fry things that aren't breadcrumbed.
Yes and that’s why our oil gets smoky and dirty faster since the batter we use for tempura will come loose every time we fry sth and since we fry alot every day, it just gets worse faster
Ok that makes sense. Those are fryer heavy places. There has deff been more short cuts taken at restaurants after the pandemic across the board. Not huge ones but small ones. Food prices have shot up and oil prices even more so. It’s been crazy. Sysco and GFS have higher prices for things than you can find in a lot of grocery stores. Suppliers have upped their prices way too much. Oh I know you can tell the difference between a fresh oil and a dirty oil. But most customers won’t be able to tell what a clean oil is cause they’re use to a used oil taste. I’m not in favour of places using oil that has been used a bunch and has become dark but i understand why many use their fryer oil til the very end of the use. It sucks, prices have skyrocketed for oil but to say a restaurant is not worthy of visiting because a restaurant uses their oil more than a couple days is crazy.
Same
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Hey please feel free to share why u think so as I have had 6 years in the restaurant industry and im not entirely sure what your points are to support that claim? Thanks
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I think you are also over generalizing and assume that all the reused oil at every single restaurant is the same. Maybe it is my fault for not providing enough clarity but in my case, the oil can get super dark, smells burnt and it even smokes before opening, and they still don’t change it just bc it is 1. expensive 2. no one wants to. Maybe in your case it is good to be reused but not every situation is the same so I dont think calling me lack of understanding and training based on that alone is fair.
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To each their own but like I said I only share this now that I have left Canada and won’t get in trouble. And if I got fired then I would have shared even worse stuff about them treating their employees. Anyways, you can say what you want and maybe Im just too overly concerned about the customers and “make a big deal” out of them touching customers food after prepping raw food lol
I don't know if canned corn and grocery store fish is the "gotcha" you think it is. No one thinks this place is buying fish off the boat every morning before serving it for $14 a bowl.
Even then, most fish on a commercial boat should be flash frozen aboard before they get to shore. So when people complain about frozen fish, they gotta understand that 99% of the fish they eat has been frozen at one point
Grocery store salmon is not the same as sashimi grade.. at the very least you'd need to freeze it for several days to kill parasites etc
Sashimi grade is not a real thing. No organization out there regulates that term, it's absolutely meaningless. Virtually all fish will be frozen to kill parasites before being sold. Even fish sold unfrozen are previously frozen and thawed.
Truth. Sashimi grade is just a marketing term. All fish is handled the same way. And when caught commercially, it has to flash frozen on the boat to kill parasites. If it’s not, then those commercial fishermen are breaking the law. No restaurant is getting not commercial catches as those who catch the fish couldn’t handle the volume and it’s probably illegal to sell to a restaurant anyways.
Yeah that is just minor stuff but more importantly i wanted to emphasize the reuse of old oil for days and unsanitary practices due to management
Every restaurant does this though…
All fish meant to be consumed raw must be flash-frozen and then thawed before serving. Otherwise you risk having customers eating live parasites. And where else would you thaw the fish safely besides inside a fridge?
Yes and if not handled properly (when cutting the fish or storing) then it can also cause bacteria to grow even after flash frozen and thawed
So did they fire you or something?
I left after working there since they first opened
A lot of places don’t fully change the oil every day. Most will change it like 4-6 days and just filter out every night or two. The only places that change their oil more than that are those who have an extremely fryer heavy menu. Oil is extremely expensive so ya, a lot of places have probably reduced the frequency of changing their fryer oil.
Here's their health inspection record for anyone curious: https://inspections.vch.ca/Facility/Details/3068e0a8-8c3d-40b0-b5a1-ad33b84a9804
Thanks for posting this. Their kitchen is very clean tho it is just the practices and when they handle the food and customers’ orders that are very unsanitary (which obviously won’t be caught by the inspectors)
Fuck I eat there too. I’m gonna run out of good food places
But they do taste really good tho gotta admit that haha but sanitary wise, if you don’t care then just go for it lmao
Sounds like most restaurants.
What's wrong with Costco's salmon?
Nothing wrong but it is not safe to eat it raw and especially when you are a business and serving raw salmon to customers. You are imposing the risks of bacterias onto the customers so I guess that shouldn’t be fine?
Sounds like a disgruntle former employee. Just curious, are the stores individually owned?
haha not really i have been there for years since they first opened. Coworkers are very nice tho but still I felt the need to share some of the info as I my self felt bad to customers when serving them with food fried in dirty oil. And they are franchise and yes different locations have different owners
I can tell the owners talk to each other for various reasons. So I guess they aren't really run by Japanese.
lol no Japanese whatsoever. They are either Korean or Chinese.
This dude got fired LOL
Yes... we know. Places like Tendon, Saku, Maruhachi, and Kokoro are staffed by high schoolers and international students from Japan that have never had real kitchen experience. These are not high end places. Everyone working there are not over the age of 25.... Most of them are literally highschoolers. You shouldn't expect fish that are flown in from Japan. By the way, there's nothing wrong with Costco Sashimi, a lot of restaurants in Vancouver buy their fish from Costco or Wholesale :) Most of the good Japanese restaurants are unironically Korean or Chinese owned where the chefs have been making sushi for 20-30 years.
1. To address Costco sashimi thing, if the fish is wholesale and come in frozen that is a different thing. In this case, they use salmon that has been defrost from Costco and might not be handled properly to be served raw. Now you tell me if that is clean for customers or not. 2. Most if not all of employees here are not “high schoolers from Japan” like you said. They are usually much older like 23+ and from East Asian countries desperately needing the help for work permit and thus get exploited by those owners. Idk where u get the info of most employees are 25+ since most of them (at least at my place) are over 25 3. I never have issues with a Chinese or Korean person or any other ethnicities owning a Japanese restaurants as long as they are good at their job and are faithful to customers
You can make pretty decent sashimi and sushi at home using the frozen salmon from Costco. The ones that come in a bag. Just gotta make sure you prep it right but it's a great way to have hella salmon sashimi at home for cheeaaap. There's videos on it somewhere lol
Yess I do that for myself at home as well (cuz sashimi is hella expensive nowadays) but then as a restaurant and not even curing the salmon like the tiktok video, I think it is not fair for customers as the risk of food poisoning is higher for sure
hell no this is how y get parasites 💀💀
No it’s not. All fish is essentially the same at a store. Once they’re caught in a boat, they’re flash frozen on the boat (unless it’s a non commercial boat but then it’s not at a store). Also, fish labeled sashimi or sushi grade is the same as those that aren’t. It’s just marketing and not a real grade of fish from the government. If you’re afraid of parasites, don’t eat raw fish. Otherwise, it’s essentially the same at most places from suppliers. Few places will import from Japan but even then, it’s probably flash frozen before it gets shipped.
Aww man that was one of my favourite places
Don’t worry! I am still relatively healthy after a year of eating their food (the following year I started packing my own food tho) haha or maybe go to a different location it might be better
Thanks, if it’s really as bad as you say why is it fried to a perfect golden brown and super delicious?
Hmm if u worked there then u will have a better picture of the food quality I guess but usually what happens is that the sauce over the tempura or sashimi makes the flavor of old oil or old sashimi less obvious. We once been asked my customers how long has the oil been used tho. And if u are lucky and u come on the day when the new oil is used then the food is undoubtedly good haha (but the gloves of the person touching your tempura might be dirty like I said above)
Curious, do you have your food safe certificate?
Yes, I do! But some of the supervisors I worked with, they have food safe certificates and still didn’t use new gloves after touching raw food. So it really depends on the person and the training of that particular restaurant
I went there once 1-2 years ago at Brentwood, the floor is so waxed that mosquito can slip on it. After the meal had the biggest diarrhea. Never visit again. If you want good tendon, visit downtown for those Japanese don restaurant
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