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Barbeque Nation gets FDA notice to improve hygiene

FDA begins checking on high-end eateries in second phase of cleanliness drive; over 1,000 establishments have been inspected and 200 served notices in the past year
Barbeque Nation, the popular eatery at Pali Hill, has been served an “improvement notice” by the Food and Drug Administration (FDA) department, following an inspection of the premises a few days ago. The notice was served after the FDA team found that the eatery lacked basic hygiene and cleanliness.

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The FDA team found that Barbeque Nation lacked basic cleanliness

 

The move is the second phase of an FDA drive to check top notch eateries, after officials found that several high end establishments were not adhering to accepted cleanliness standards.
“We inspected the place last month and found that the eatery lacked cleanliness and basic hygiene wasmissing.Forinstance,theirwater storage tank was not well maintained, and they were not segregating dry and wet waste. The eatery’s floor too was not kept clean,” said Suresh Deshmukh, Joint Commissioner, Food, FDA.
“After a thorough inspection my officers issued them an improvementnotice,askingthemtoimmediately make the necessary changes,” Deshmukh said, adding that the eateryalsofailedtoproducemedicalcertificates of their employees, which is mandatory for an eatery as per the Food Safety Standards Authority Act.
Between April 2012 and March 2013,theFDAhasinspected1,158establishments in the city and served improvement notices to over 200 eateries.
“In the first phase of our drive, we clamped down on smaller eateries and are now targeting top notch establishments. This should serve as a warning for eateries to implement the necessary changes, failing which they are likely to be penalized or even have their licence revoked,” Deshmukh said.
When contacted, Barbeque Nation admitted to the notice from FDA. Their spokesman said, “Yes, we had a thorough FDA inspection at our Khar outlet. They have sent us an improvement note on how to better the hygiene in our kitchen and restaurant, and we have begun implementing the suggestions. For example, we’ve started maintaining an ‘in and out’ register of all perishable items on a daily basis. We have also improved our garbage disposal system and are segregating the wet and dry garbage before disposing it.”

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