By Mariam Mokhtar
Do Malaysians really care about dirty restaurants or are they more interested in the taste of the food? We complain about dirty restaurants but some of us continue to patronise these places. Perhaps, Malaysians don’t care about hygiene as long as they can eat the food they are used to.
If you sit beside the smelly monsoon drain, which is blocked with rubbish, you don’t think about the drain and your proximity to it. You just want to be served quickly and savour the food.
The dirty rag which the waiter used to wipe a mess on the floor is then used to clean the table, and you think nothing of resting your hands and cutlery on the table. Very few of us request fresh cutlery, if the one we were given are encrusted with bits of hardened food. Others who find lipstick stains on the rim of the glass simply turn it around 180 degrees.
Diners who see a fly hovering over food, may find on closer scrutiny, that the fly has laid eggs – tiny clusters of pearly white lozenges, almost invisible to the naked eye. Have you ever wondered how many times the garnish adorning a dish has been used? You might wonder if the bread has been on parade in the bread basket.
I have seen rats scurrying up the curtain in a restaurant in Ipoh, but the patrons merely laughed at the “playful” rats, and carried on eating. Produce, like vegetables, is stored on the wet floor, next to the toilets but you shrug your shoulders and wait patiently for your meal. We have seen some hawker stalls in which dishwashing involves dunking dishes into a bowl of murky water, before being stacked up for re-use.
If the parts of a restaurant that you can see are dirty, what about the bits you cannot see? As a rough guide to the standards of hygiene, try and check the toilets. If the customer toilets are dirty, just imagine what the kitchens are like, where only members of staff are allowed.
Are government statistics available which tell us how many people fall ill through food poisoning every year, and in which establishments – school or staff canteens, stalls, restaurants or takeaways? How many people were admitted to hospital and how many died?
Out of all the cases of food poisoning, how many people actually file an official complaint? What was the outcome of the complaint? Is an apology sufficient? Should one be paid compensation as well? When does the Health Ministry get involved? Do the health inspectors ever perform surprise checks?
Does the Health Ministry inspect the premises following a complaint and verify that the restaurant kitchen is unhygienic, as was claimed? We know that bacteria are dangerous, but vindictive and spiteful people can spread rumours that are just as poisonous.
On 15 November, Ipohites were shocked to learn that their popular nasi kandar restaurant, Perniagaan Nasi Kandar Ayam Merah, on Jalan Yang Kalsom, famed for its “Nasi Ganja” had its operating licence revoked by the Ipoh City Council.
According to Mayor Roshidi Hashim, the joint raid was “part of a scheduled raid” and the operator “had scored insufficient points” and had been ordered to close for 14 days, by the health authorities. The raid was done at 5pm on Thursday November 14 and the order to shut immediately was issued then.
The allegations which prompted the closure were stated on Facebook by a woman, who called herself Ze Aida. She blogged that a nasi kandar outlet had put faeces in the food.
On Friday November 15, an outraged manager of Perniagaan Nasi Kandar Ayam Merah, Mohd Nihmathullah Syed Mustaffa, convened a press conference and denied the allegations of faeces in the food. His business has been operating since 1955 and he challenged the media and the woman who started the furore to provide evidence instead of making defamatory remarks.
By Saturday November 16, Ze Aida had retracted her allegation and issued a public apology. The authorities had also inspected the premises and had no objections to the store re-opening. On Monday, November 17, the restaurant was back in business to the delight of its customers, who said that they had not believed the allegations.
Why did Ze Aida start malicious rumours and begin three days of hell, for the ‘nasi ganja’ owner?
The manager, Mohd Nihmathullah should demand compensation from the authorities for acting in an unprofessional manner. Ze Aida’s allegation almost ruined his business and the livelihoods of the people he employs. The Health Ministry must learn to investigate allegations and not make knee-jerk reactions.