Trust Your First Impression
Your senses are your first line of defence. When you walk into a restaurant, take a moment. Does it smell clean or is there a damp, musty odour? Look at the floors. Are they clean and dry, especially in the corners? A restaurant that pays attention to the cleanliness
of its main dining area is more likely to maintain high standards in the kitchen. If the entrance is dirty or has standing water, it's a red flag. The high humidity during the monsoon makes any dampness a potential breeding ground for mould and bacteria.
The Crucial Restroom Test
It might feel like an odd detour, but a quick visit to the restroom can tell you a lot about the restaurant's overall hygiene standards. A dirty restroom with overflowing bins, wet floors, and a lack of soap or paper towels often indicates that the establishment's attention to detail is poor. The logic is simple: if the management isn't ensuring a clean environment for its customers, it's unlikely they are enforcing strict hygiene protocols in the kitchen, which you can't see. This test is a reliable proxy for the unseen.
Examine the Table and Cutlery
Once you're seated, inspect your immediate surroundings. Is the table sticky or wiped clean? Check the cutlery. Is it spotless, or are there smudges and watermarks? Pay attention to condiment bottles like ketchup and chilli sauce. If they are sticky or have crusted nozzles, it shows they aren't cleaned regularly. These small details reflect the restaurant’s broader hygiene practices. During the monsoon, when flies and other pests are more common, uncovered or dirty condiment containers can be a source of contamination.
Be Wary of Water and Raw Foods
Waterborne diseases like typhoid, cholera, and hepatitis A see a sharp spike during the rainy season due to the increased risk of water contamination. It is always safest to opt for bottled and sealed water. Avoid ice unless you are certain it was made with filtered water. Be cautious with raw foods. Steer clear of raw salads, pre-cut fruits, and fresh chutneys (like mint and coriander) which are often prepared with un-boiled water and can harbour bacteria. Always opt for freshly prepared, piping hot food. The high cooking temperature is effective at killing most harmful germs.
Observe the Staff and Service
The appearance of the servers can also be a clue to the restaurant's hygiene standards. Are their uniforms clean? Do they follow basic hygiene like having short nails and tied-back hair? Staff who are well-groomed are more likely to work in an environment that prioritizes cleanliness. Also, observe how they handle food. Do they use their bare hands to touch food, or do they use tongs and gloves? Employees who are sick or have poor personal hygiene can easily transmit infections. A professional and clean-looking staff is a reassuring sign.
Look for Signs of Pest Control
The monsoon season forces pests like flies, cockroaches, and rodents indoors in search of shelter and food. Keep an eye out for any signs of their presence. Flies buzzing around your table or food are a significant red flag, as they can carry and transmit diseases by moving from waste to your plate. A reputable restaurant will have visible pest control measures in place, such as insect screens or electronic fly traps, and will keep the premises clean to not attract them in the first place.
Check for FSSAI Certification
In India, restaurants are required to have a license from the Food Safety and Standards Authority of India (FSSAI). Look for a displayed FSSAI license or registration certificate. While this doesn't guarantee perfect hygiene on any given day, it shows the establishment is registered and legally accountable for maintaining food safety standards. Many restaurants also participate in FSSAI's Hygiene Rating Scheme; a high rating is a strong indicator of good practices. Surprise inspections by authorities often increase during the monsoon due to the higher risk of complaints.
