Recent surprise inspections at restaurants, eateries and other food service establishments found that while many businesses comply with food safety regulations, a significant number continue to fall short of required hygiene standards, particularly in kitchens and food storage areas.
Inspection teams identified violations related to food preparation areas and storage equipment, raising concerns about contamination and cross-contamination risks if corrective measures are not implemented promptly.
Nguyễn Thị Hồng Phúc, owner of Ven Sông Quán in Quy Nhơn Bắc Ward, acknowledged shortcomings in hygiene conditions at her business. She said severe flooding at the end of 2025 caused extensive damage to the facility and repairs remain ongoing. Following recommendations from inspectors, the restaurant has committed to improving sanitation conditions to ensure service quality and customer safety.
Local authorities say maintaining food safety standards remains challenging due to heavy workloads, limited staffing and funding constraints.
Nguyễn Thị Ngọc Hương, a specialist with the Culture and Social Affairs Office of Quy Nhơn Bắc Ward, said officials are responsible for direct management, sample collection and handling minor food poisoning incidents, while resources for training and professional development remain limited. Most food safety personnel work part-time and have limited experience, making oversight more difficult.
In West Quy Nhơn Ward, home to more than 130 food service businesses, local authorities have issued guidance and directives encouraging operators to comply with food safety regulations. According to Nguyễn Thị Lan Hương, a specialist at the ward’s Culture and Social Affairs Office, many businesses have improved awareness, service quality and hygiene conditions in recent years.
Despite those improvements, recent food safety incidents in the province underscore the continuing risks posed by inadequate food preparation and storage practices.
The challenge becomes more acute during the summer months, when tourism activity increases demand for food services. High temperatures can accelerate food spoilage, raising the risk of food poisoning if products are not stored properly.
In response, the Department of Health has instructed the Food Safety and Hygiene Sub-Department to expand both specialized and surprise inspections at restaurants, eateries and food-related businesses throughout the province.
Authorities said inspections have led to the discovery and destruction of numerous unsafe products, including sauces and seasonings of unknown origin, expired goods and improperly stored food items.
While many establishments have invested in staff training and upgraded food preparation and storage equipment, officials say compliance gaps remain.
Nguyễn Văn Đang, head of the Food Safety and Hygiene Sub-Department, said that during the third round of specialized inspections conducted from June 9 to June 18, authorities carried out surprise checks at 18 establishments and imposed administrative fines on eight businesses totaling 28 million VND (approximately US$1,070).
Earlier inspections conducted between May 27 and June 5 found violations at 11 of 20 establishments inspected. The most common infractions involved poor kitchen hygiene, risks of cross-contamination between raw and cooked foods, and failure to follow the required three-step food inspection process.
The inspection results highlight the continuing challenge of ensuring food safety across the province as hot weather and increased tourism place additional pressure on food service operators.