Wednesday, June 29, 2011

How unhygienic are our restaurants?

How unsafe and unhygienic are your restaurants? Use RTI to find out
May 11, 2011 11:16 AM Bookmark and Share
Vinita Deshmukh

If you can’t resist indulging at wayside eateries, or may be even swanky restaurants, you might not know it, but you could be paying for a bout of indigestion or something more serious like hepatitis-B. It’s because we don’t take food safety and hygiene seriously. Section 4 of the RTI Act can help you find out critical details about your favourite food places, so you can be more careful 
Last weekend, I was invited to a birthday lunch at a Gujarati thali restaurant where 'aamras' was being served unlimited! While the guests savoured the delicious feast, I was wondering about the hands that must have squeezed out the pulp!

Ever since an inspection of files at the health department of the Pune Municipal Corporation (PMC) revealed that even posh restaurants, some of them in five-star hotels, did not adhere to necessary food safety and kitchen and staff hygiene norms, I am cautious when eating out, and I try to spread the word about why one should avoid throwing so much money for poor service that could likely affect one's health, and probably threaten one's life also.

It all began last year, when we published a report on the increasing cases of gastroenteritis and stomach-related cases in Pune, and a couple of prominent doctors pointed to unhygienic eateries as the culprit. I asked Partha Sarathi Biswas, a young journalist and the bureau chief of IntelligentPune, the news weekly that I was managing then, to inspect documents pertaining to food inspection reports by food inspectors of the health department who monitor food quality and staff hygiene at restaurants, twice a year.

Partha invoked Section 4 of the Right to Information (RTI) Act five times, and collected inspection reports of nearly 300 restaurants located in different localities of Pune. Food inspectors of the health department, whose sole purpose is to check whether restaurants adhere to food safety and health standards, carry with them a form that is filled during an inspection. It contains a list of 29 items that the restaurant is expected to adhere to strictly under the BPMC (Bombay Provisional Municipal Corporation) Act.

To our surprise, such big names like Hotel Blue Diamond, Mainland China, Madhouse Grill, Green Plaza (in upper crust Koregaon Park) and Wadeshwar (an extremely popular udipi place on Fergusson College Road that is patronised by youngsters), were among the restaurants which were sent notices for the "area of the kitchen where food was prepared/cooked or sold and the area where utensils were washed-(found to be) not clean.'' (Note: These are inspection reports for various months in 2010. If any of these restaurants have improved their cleanliness, after receiving notices from the PMC, we welcome it.)

Most shockingly, none of the restaurants (which were inspected) had conducted medical examination of their staff even once, let alone on aregular basis. When asked, most of the restaurant managers had the audacity to say that they could not afford to do it. This means that we could be eating food served by, or even prepared by someone who is suffering from skin disease-let your imagination run if you care to understand the vulnerability of a customer paying good money for probable illnesses.

Parameters used for inspection 

When the food inspector goes on inspection, he checks on all the 29 parameters. After the inspection, the food inspector also jots down his own observations on the form. Then the establishment is sent a notice, to rectify the shortcomings that could be hazardous for customers who consume the food.

If it is found on a second inspection that the eatery is continuing to defy norms, the municipal commissioner can suspend the licence for a specific period, or even order the closure of the restaurant in serious cases of food safety violations.

Here are some jottings that Partha found on the inspector's forms:
> "Cobwebs noticed on the walls of the kitchen." - This observation was made by the food inspectors who checked the Green Plaza hotel on Baner Road.
> "Prepared food not covered properly before serving." - Taj Blue Diamond, Mainland China on DP Road and Shingri at Koregaon Park were ticked off for this by food inspectors.
> "Proper care is not taken to prevent the contamination of food by dust, insects, etc, where food is prepared." - Taj Blue Diamond, Shingri on Boat Club Road, Green Plaza in Koregaon Park and Mainland China on DP Road.
> "The kitchen and storeroom used for storing raw materials is not located at a safe distance from bathrooms, gutter or urinals, to avoid contamination of food." - Not through inspector's documents, but through word of mouth, Partha stumbled upon two big restaurants, Khyber and Mayur Thali on Jangli Maharaj Road, where the exhaust fans of the toilets opened out into the kitchen. Notices were served to these establishments and they promised to rectify this. (Note that this observation was made in the last quarter of 2010. If they have amended the placement of the exhaust fans, we welcome it.)

What did we do? 

While surfing the Internet, I stumbled upon an online form (image of the page is reproduced below) called the 'Food Illness Report Page' of the Los Angeles Public Health Department which citizens can fill online, if they believe that they have become sick from eating or drinking something, somewhere, and the department will inquire into the matter.



We approached the Municipal Commissioner of Pune, Mahesh Zhagde, and requested him to adopt a similar online process on the PMC's website. Mr Zhagde told us that "this is the best form of social audit" and he included it in the PMC's budget for 2010-2011. The online facility has not yet seen the light of day. Mr Zhagde was unceremoniously transferred, recently, for his stern action against illegal encroachments. We must pursue this matter with the new municipal commissioner, Mahesh Pathak.

You too can replicate this in your city, so that the local government is pressurised to check such practices and take corrective action.

(Vinita Deshmukh is a senior editor, author and convener of Pune Metro Jagruti Abhiyaan. She can be reached at vinitapune@gmail.com.)

2 comments:

  1. It is really different when you prepare food from home compared to a restaurant. There are lots of people involved like managers, caterers and especially the chefs or cooks who handle the food. So, it is really important for those people to take Food Hygiene Training for proper cleanliness of different foods they serve.

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