Bukit Panjang steamboat stall apologises after employee is caught slicing raw fish on the floor

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A steamboat stall assistant at a Bukit Panjang coffeeshop was caught on camera casually descaling and slicing raw fish on the filthy floor at the back of the stall. He was cutting the fish right beside an open drain.

The Chinese daily visited the stall to investigate ans found that the spot where the employee was slicing fish was near a bucket of unwashed dishes, beside a dirty rubbish collection point.

The netizen who shot the video and circulated it online later commented: “The surroundings were so dirty. Just watching it made me feel disgusted.”

A representative of the stall, 43-year-old Mr Liu, has since apologised to all customers for the stall employee’s behaviour, calling the act a “momentary lapse of judgement on the young worker’s part.”

He added that the stall takes food hygiene very seriously and that food handlers are expected to wash all ingredients thoroughly before it is cooked.

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82 comments

  1. I would like to believe it was a one off thing and the management knew nothing of it. Carry on I am listening. Maybe owner is a RC member so why worry even get caught. Now what? What actions are contemplated by the authorities?

  2. Yek!!!!So lousy kitchen staff u hired!!!!Send ur staff to take up wda food hygience couse!!!!Now video show then apologise..If no video?Isnt just continoue???Sack ur staff!!!!Vomit steamboat stall!!!!

  3. Ah Soh says:

    Where got check now. I wonder where have the 6 months for A grade, 3 months for B grade, 6 weeks for C grade, and 3 weeks for D grade inspection schedules gone. (known as the 6363 schedules). Are these still being adhere to? If yes how can this state of affair been allowed to happen?

  4. David Yeo says:

    When we eat out, it’s a risk we take. For every one unhygienic case that is exposed, you will never know how many goes unnoticed. Do your own evaluation on the stalls you are going to patronise. We cannot totally depend on the environment officers or the conscience of food operators not to adopt unhygienic ways of preparing food.

  5. A representative of the stall, 43-year-old Mr Liu, has since apologised to all customers for the stall employee’s behaviour, calling the act a “momentary lapse of judgement on the young worker’s part.”

    He added that the stall takes food hygiene very seriously and that food handlers are expected to wash all ingredients thoroughly before it is cooked.
    That’s what they all say when caught. You believe?

    1. Quite hard to believe that the rep or owner not aware of the worker patterns. Eating outside is never clean. I ever saw a Japanese stall worker cut fingernails on top of a pot of soup at novena sq. Some workers no common sense. Once i ate ban mian a green laundry peg inside my noodle soup. Cos stalls always use laundry pegs f markings on the order. NEA/AVA shud banned all these unsafe pegs n also check on workers whats the purpose of wearing cap. For beauty or for hygiene n protection of hair drop? Why workers pony tail n curly long hair out of the cap n swing left n right?

  6. Renga Samy says:

    This is the SOP of many food outlets – indlge in unhygienic practices and when get caught play the oft-repeated line, we take hygiene seriously blah blah blah This only goes to show that food operators have no fear or respect for NEA.

    NEA should be firm in their handling of errant food operators. One hygiene violation and their licence should be cancelled. Their current A B C D system is outdated and should be withdrawn, Either a food outlet is clean or it is dirly. No halfway measure.

  7. Lim Andrew says:

    Chop on the floor, complaint dirty, on the wooden chop board complain board has germ, use plastic chop board, complaint no wear gloves, wear gloves, complain use aginomoto, no put msg, complain soup no taste. Anyway fish also comes from muddy water hor.

    1. Lim Andrew says:

      Come if you have mudskippers i show you how to steam, maybe you know ppl in ponggol to acknowledge, no bluff you. Small one we use as fish bait, big ones we consume. Fyi, I was a fisherman then.

    2. Ismail Tan says:

      Lim Andrew you siao is it? Salmonella is real. You need 100 degrees to kill it. Steamboat never reach 100 degrees because of the broth inside.

      More importantly you really no problem eat food prepared on toilet floor and boots on? Seriously ah?

      Also people can die from food poisoning like last time the geylang rojak incident. You can don’t mind but i gurantee you won’t feed your family.

      Pluse which edible fish live in mud? You eat mudskipper ah? You got see prepare cook fish put mud inside also? Wah piang leh bro.

      Restaurant need to be hygenic.

  8. NEA should initiate enforcement action toward this irresponsible food stall owner for not caring food hygiene and food safety. Why NEA Hawker Center Division HCD is playing dumb trick?

  9. Kris Chee says:

    Easier to fault the staff then admit it’s a practice. If not caught, serve straight to customers coz water bill has increased and likely to think since it’s steamboat, the boiling soup would have already ‘killed’ the germs……disgusting.

  10. Facebook Profile photo
    Gary Seet ( User Karma: 0 ) says:

    “He added that the stall takes food hygiene very seriously and that food handlers are expected to wash all ingredients thoroughly before it is cooked.” Hahahahahah yeah sure. Sounds like government speak he he

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