Suva, Fiji – A widespread inspection of restaurants across the Nausori-Nasinu corridor and Lami areas of Fiji has revealed significant breaches of food safety standards, prompting calls for more stringent regulations and enforcement. A joint operation conducted over the past week by the Consumer Council of Fiji and health inspectors from the Nausori, Nasinu and Lami Town Councils resulted in violation notices being issued to all 93 restaurants surveyed.
The findings, described as “appalling and hazardous” by Consumer Council Chief Executive Seema Shandil, point to a systemic disregard for basic hygiene practices within the Fijian food service industry. The inspections uncovered a range of issues, from fundamental cleanliness concerns to potentially dangerous food handling procedures.
Inspectors documented widespread problems including greasy equipment, dirty floors, and unsanitary conditions in food preparation and storage areas. Perhaps most concerning were reports of pest infestations, with flies, cockroaches, rats, and even cats observed in and around kitchens. These conditions raise serious questions about the potential for foodborne illnesses and the overall health risks posed to consumers.
Beyond the physical state of the kitchens, the inspections also highlighted unsafe food handling practices. These included uncovered food, the potential for cross-contamination between raw and cooked items, the presence of rotten produce, improper thawing methods, and the misuse of food warmers. Some establishments were found to be operating without essential facilities such as hot water, adequate ventilation, clean personal protective equipment, or even valid health and business licenses.
Shandil emphasized the severity of the situation, stating that the uncovered conditions represent a blatant disregard for hygiene standards, and the people who pay to eat there.
She further illustrated the extent of the problem with stark examples, noting that when a kitchen becomes a laundry room, or black, carcinogenic oil is served as ingredients, the business has failed its most basic moral and legal obligation.
The Consumer Council is now advocating for the introduction of heavier spot fines and a “name and shame” policy for restaurants found to be in violation of health regulations. Currently, Shandil argues, the existing fines are insufficient to deter non-compliance, with some businesses seemingly treating health violations as a predictable cost of doing business.
The Council intends to collaborate with health inspectors to issue fines and abatement notices, with the possibility of permanent closure for establishments that fail to address the identified issues.
The scale of the problem, with all 93 inspected restaurants receiving violation notices, suggests a widespread issue that extends beyond isolated incidents. The inspections, conducted between and , 2026, focused on areas with high population density and significant restaurant activity. The Consumer Council’s call for more robust enforcement reflects a growing concern about the potential public health implications of lax food safety standards.
The situation raises broader questions about the capacity of local authorities to effectively monitor and regulate the food service industry in Fiji. The joint operation between the Consumer Council and the town councils demonstrates a proactive approach to addressing the problem, but the sheer number of violations suggests that more resources and stricter oversight may be required to ensure consistent compliance.
While the immediate focus is on addressing the violations identified in the recent inspections, the Consumer Council’s long-term goal is to foster a culture of food safety and accountability within the Fijian restaurant industry. The proposed “name and shame” policy, while potentially controversial, is intended to exert public pressure on businesses to prioritize hygiene and food safety standards. The effectiveness of this approach will likely depend on the level of public engagement and the willingness of consumers to support businesses that demonstrate a commitment to safe food handling practices.
The findings come at a time when food safety is increasingly recognized as a critical public health issue globally. Concerns about foodborne illnesses, contamination, and the integrity of food supply chains are prompting governments and regulatory bodies around the world to strengthen food safety standards and enforcement mechanisms. Fiji’s current situation underscores the importance of proactive monitoring, robust regulations, and effective enforcement to protect consumers and ensure the safety of the food supply.
