Nagpur: Central Provinces (CP) Club, one of the most recognised properties for Nagpur’s food and leisure connoisseurs is under fire for its messy kitchen, unclean water tank and unhygienic cooking condition. Now the Food and Drug Administration (FDA) has issued a notice to the Club in which it has warned the facility of suspending the food licence from June 21 to July 5, 2016.
Violation of Food Safety Act
The notice has been issued following two inspections by the food safety officer (FSO), one on November 17, 2015, and another on May 18 this year that revealed as many as ten faults that are not permissible under the Food Safety Act.
A secret mission
Usually FDA shares such information with media but in this case it was kept under wraps even when the Club didn’t improve the conditions six months after the first inspection. FSO A D Raut found no improvement during the second inspection on May 18 and hence the assistant commissioner (food) N R Wakode issued a notice of licence suspension. The issue was brought to the fore by anti-adulteration activist Shahid Sharif.
Slack in notice!
Clarifying on why suspension was fixed from June 21 when notice was issued on May 20, Wakode said that as per the Act the affected party has to be given a month’s time for going in appeal with the higher authorities. “We are not supporting them. It is a provision in the law,” he said.
Caterer sings other way
D P Singh, owner of The Bakers, the catering company employed by the CP Club, told a newspaper that he was trying his best to comply with the deficiencies pointed out by the FDA. “Almost all deficiencies have been removed. The remaining ones, which basically include civil work like putting tiles, ducting etc will be completed within a week to ten days,” he said.
It is learnt that now the ball was in the court of the Food Commissioner at Mumbai as the local FDA’s job was over. The course of action of continuing with suspension of licence or revoking it would be commissioner’s decision.
CP Club consistently pverlooking norms
The ten deficiencies pointed out in the first inspection included dirty water storage tank, no medical examination reports of the workers to ensure they were medically fit for cooking and serving food, no pest control, both vegetarian and non-vegetarian foodstuffs were stored in same refrigerator, the club didn’t have report of water samples, waiters and chefs were found not wearing basic gear like apron, gloves, caps etc. Besides these, the kitchen was very dirty, the dustbins were left open, chimney had not been cleaned, the kitchen platform and the kitchen drain was smelling badly.