The Food Safety and Quality Unit, Department of Environmental Health, Ipoh City Council (UKKM MBI), together with the Council Member for Zone D, Clr. Puan Zuraidah Binti Zakaria, conducted a Food Premises Inspection Operation to ensure compliance with the provisions under the Food Establishment Licensing By-Laws (Ipoh City Council) 2017, the Food Act 1983, and the Food Regulations 1985. This operation was carried out in the Botani and Bandar Siber areas earlier this morning.
The main objective of this operation was to raise awareness about the importance of maintaining a clean environment in food premises, especially restaurants, to ensure the safety of food served to customers. Additionally, the personal hygiene of food handlers was also monitored, including checks on anti-typhoid vaccination records and the Food Handler Training Certificate (SLPM).
The modus operandi of this operation focused on the 3E approach: Engagement, Education, and Enforcement, to ensure compliance with the licensing conditions under the Food Establishment Licensing By-Laws (Ipoh City Council) 2017.
A total of five (5) restaurant premises were inspected and graded. Hygiene inspections and star ratings for toilets in each restaurant were also conducted, with all inspected premises receiving a rating of four (4) stars or higher. Two (2) of the inspected premises met the required licensing conditions, while three (3) others failed to comply with warning notices issued during previous inspections.
Several violations were identified, including the failure of restaurant operators to install and maintain grease traps to prevent drainage system contamination, expired anti-typhoid vaccinations, and food handlers without the required Food Handler Training Certificate (SLPM). Some restaurant operators also failed to implement effective pest control measures.
Warnings and verbal reprimands were issued to the inspected restaurant operators, reminding them to adhere to all established regulations at all times.
The Council urges the community, particularly restaurant operators, to prioritize cleanliness and safety in their business premises. This awareness is crucial in ensuring the hygiene and safety of the food served, in line with the required compliance standards.
Source:MBI
