KUCHING: A total of 78 food premises in the division were temporarily shuttered due to unsanitary conditions and vermin infestation.
Kuching Divisional Health Officer Dr Johnny Pangkas said from January until October this year, they conducted inspections at 2,607 food premises in Kuching, Bau and Lundu.
Out of this number, 78 were temporarily closed for cleaning and remediation, including eight school canteens and kitchens, as well as three hotel kitchens.
The affected premises comprised 70 in Kuching, five in Lundu and three in Bau.
“If a food premises’ cleanliness falls below 60 per cent or poses a health risk, a 14-day closure order under Section 11 of the Food Act 1983 is issued.
“However, these premises can reopen before the 14-day period elapses if they meet the correction and improvement criteria outlined in Section 10 of the Food Act 1983, in addition to the initial closure order,” he said in an interview at his office today (Oct 23).
Furthermore, the divisional health office’s enforcement team has issued a total of 639 compound notices for various offences under the Food Regulations 1985 and Food Hygiene Regulations 2009.
Johnny said routine inspections of food premises are crucial to maintain high cleanliness standards and ensure food safety.
These inspections also guarantee that the premises are in compliance with the Food Hygiene Regulations 2009 and the Food Regulations 1985.
Asked whether clogged and dirty sewage around these premises contribute to the unsanitary conditions and vermin infestation, he acknowledged that cleanliness in the vicinity of the premises is crucial as it can attract cockroaches or rats.
“For instance, if waste is not disposed of properly in waste bins or is left near the premises, it can certainly lead to vermin infestations and affect the overall cleanliness of the premises.
“Aside from that, it can contribute to the spread of diseases like dengue if sewage flow is obstructed,” he said.
Johnny stressed that it is the responsibility of the premises owner or hawker to ensure their eateries or stalls are always clean and tidy.
He said emphasis should also be placed on cleanliness, food safety during food preparation, and the personal hygiene of food handlers.
