Serious violations of food safety standards have come to light at the Handi Restaurant within the Doon Club, one of the city’s largest and most prestigious clubs. A joint team ordered the immediate closure of the restaurant after discovering cockroaches and rats in the kitchen and storeroom, along with rotten vegetables, stale food items, and abysmal sanitary conditions in the freezers.
Operator Abhay Singh Negi has been issued a 14-day improvement notice. Acting under the guidance of the State Legal Services Authority, a joint team comprising the District Legal Services Authority and the Food Safety and Drug Administration conducted a surprise inspection of the restaurant, located on New Survey Road, Karanpur, on Tuesday. Rotten cauliflower, radish, capsicum, cabbage, and potatoes were found in the freezers.
The team also discovered rice that was approximately two days old, kneaded dough that was two to three days old, and ingredients for momos and chowmein that were about a week old. Food items were stored in uncovered vessels, and spice packets had been gnawed by rats. Soiled dishes and accumulated garbage dating back three to four days were found in the dishwashing area.
Drains were clogged, and the drainage system was in poor condition. Records regarding the medical fitness of employees, proof of pest control measures, and test reports for the water being used were not made available on-site.
**Stale food destroyed; three samples sent for testing**
The team ordered the destruction of five kilograms of stale rice, 15 kilograms of vegetables, two kilograms of momos, and stale chicken curry. Samples of paneer, milk, and prepared chicken curry stored in the deep freezer have been collected for testing. Further action will be taken based on the test reports. Seema Dungrakoti, Secretary of the District Legal Services Authority, stated that such irregularities at a prestigious institution like the Doon Club are a matter of concern. Given the frequent visits by VVIPs and other dignitaries, adherence to hygiene and food safety standards during food preparation and storage is mandatory.
The management has been directed to rectify deficiencies related to cleanliness, pest control, drainage, drinking water quality, and the medical fitness of staff within 14 days. A follow-up inspection will be conducted after this period.
Failure to make the necessary improvements could lead to legal action, including the suspension of the license. The inspection team comprised Senior Food Safety Officers Kapil Dev and Ramesh Singh, along with Designated Officer Manish Sayana. Doon Club President Manoj Suri was also present at the site.
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