In a recent surprise inspection, food safety officials discovered a disconcerting situation at the popular Halo Cocktail Bar and Kitchen in Jubilee Hills. The findings revealed expired food items, improper labelling, and hygiene lapses that raised serious concerns.

Expired Food Items Found

The commissioner for food safety’s task force visited the Halo Cocktail Bar and Kitchen on Tuesday, only to uncover a range of issues. Among the most alarming discoveries were expired food products stored within the establishment. These included:

1. Golden Rings: Expired golden rings were found in the kitchen, posing a risk to patrons.
2. Malabar Parotta: The popular South Indian flatbread was also past its expiration date.
3. Bean Sauce: Expired bean sauce was stored in the refrigerator.

Labeling and Hygiene Lapses

In addition to the expired items, the inspection team noticed several other concerning factors:

1. Unlabeled Ingredients: Food ingredients like corn flour, vinegar, black pepper, and tea powder lacked proper labels. Clear labelling is essential for transparency and consumer safety.
2. Vegetarian and Non-Vegetarian Cross-Contamination: The team observed that vegetarian and non-vegetarian food items were stored together. Proper separation is crucial to prevent cross-contamination.

Missing Medical Fitness Certificates

While the outlet possessed the original copy of the Food Safety and Standards Authority of India (FSSAI) license, it lacked medical fitness certificates for its food handlers. Ensuring the health and well-being of those handling food is essential to maintaining food safety standards.

Industry Concerns and Recommendations

Venugopal, the general secretary of the Telangana State Hotels Association, emphasized the importance of adhering to hygiene protocols. He acknowledged that most food establishments exhaust their stock within a day, but those with deep freezers storing meat must remain vigilant. Venugopal also expressed concern about surprise inspections during busy hours, catching workers and owners off guard.

The association, representing over 6,000 food outlets, including hotels, restaurants, bars, and bakeries, aims to follow FSSAI guidelines rigorously. However, Venugopal highlighted the need for consistent safety norms across all food vendors, including roadside stalls.

Conclusion

The incident at Halo Cocktail Bar serves as a wake-up call for food establishments to prioritize food safety, labelling, and hygiene practices. Consumers deserve confidence in the food they consume, and it is the responsibility of every eatery to uphold these standards.