Azaz – Dayan Junpaz

Residents in the city of Azaz in northern Aleppo have complained that some restaurants are manipulating the quality of the products they offer, and some have suffered health issues from food poisoning and intestinal inflammation.

The reasons for the decreased quality are attributed to low-priced promotions aimed at attracting customers, as well as the desire of vendors and restaurant owners to achieve profit from them, despite the presence of monitoring and supply control teams in the area.

Food poisoning cases

Young man Karam Mohammad, residing in Azaz, had a “bad experience” when he ordered a Shawarma with cheese meal from one of the restaurants via delivery service. Upon the meal’s arrival and consumption, he discovered that the cheese used in it was spoiled and had a foul smell.

He told Enab Baladi that he immediately contacted the restaurant to complain about the poor quality of the food, but the response was shocking, as an employee at the restaurant confirmed that the cheese was “new and had not been tested yet,” expressing regret for what happened. As compensation, the restaurant sent a new Shawarma meal instead of the first one.

The young man added that the delivery worker insisted on reclaiming the spoiled meal, fearing that a complaint would be lodged against the restaurant, pointing out that this case is the latest in a series of similar incidents where some restaurants neglect the quality of food materials.

Months ago, the young man experienced food poisoning after consuming a meal that contained expired garlic cream and was taken to the hospital for stomach washing, according to his statement.

Cases of poisoning from consuming fast food in the city of Azaz are recurring, notably in August 2022 when several people reported food poisoning due to spoiled meals from a restaurant in the city, which attributed the issue to high temperatures, denying the existence of any spoiled or expired products.

“The chef was not present”

Majd Haj Amin, also a resident of Azaz, told Enab Baladi that he was about to consume a spoiled meal with his children after purchasing it from one of the restaurants.

Upon arriving home, he discovered the spoilage of the meal and the accompanying salads before consumption, prompting him to go to the restaurant owner to raise a complaint.

Haj Amin mentioned that the restaurant owner attempted to calm him and satisfy him, initially denying any fault in the meal, justifying it by saying that the chef was not present that day.

The young man added that he wanted to file a complaint to prevent others from experiencing similar incidents, but he did not know which authority to approach, which prevented him from taking any action.

Deception for profit

A chef who worked in several restaurants in Azaz (preferred not to be named) told Enab Baladi that when he joined a newly opened restaurant, its management initially insisted on using the best food materials, such as fresh meats and high-quality ingredients, to attract customers.

As the restaurant gained popularity and success, the chef noticed changes in the owner’s policy, as they began to reduce the quality of the ingredients in order to increase profits.

The chef explained to Enab Baladi that after working for several months in the restaurant, he discovered that the meats used had begun to turn blue; upon investigating, he found out that they were cheap goat meat being presented as lamb.

He added that he noticed the yogurt used was mixed with an unknown “powder,” in addition to the use of poor-quality vegetables in meal preparation.

These practices prompted the chef to leave the restaurant, as he could not collude with this deceitful method that relied on offering food materials that did not meet health standards, endangering the health of customers, according to his statement.

He mentioned that the lack of effective oversight on restaurants allows owners to continue using unhealthy products and practices without accountability, and emphasized that the relevant authorities only intervene in cases of mass poisoning when a large number of customers experience health issues as a result of consuming spoiled meals.

Inspection patrols and monitoring

Khaled Taljabini, the supply officer in the local council of Azaz, told Enab Baladi that inspection patrols regularly visit restaurants to monitor hygiene standards and food quality.

He added that observations are noted, often focusing on the level of cleanliness and the types of food materials used, and it is common for some workers not to comply with the required standards at all times.

He mentioned that in case of discovering violations and their recurrence, initial warnings are issued, and guidelines are provided to improve the situation. If there is no response, legal action is taken against violators.

Taljabini clarified that if expired food materials are found, they are immediately destroyed, alongside legal measures against the violating restaurant owners.

He noted that work will be intensified in the coming period to monitor restaurant conditions and ensure compliance with health standards.

He added that the percentage of complaints is very low, and when they occur, they are dealt with openly, as he strives to satisfy the customer and resolve the situation satisfactorily, offering a free replacement meal to ensure customer satisfaction and gain their trust.

He mentioned that the restaurant does not change the proportions of spices or ingredients, and each meal is thoroughly inspected before being served to customers, in order to maintain quality standards.

Sari explained that the materials used in meal preparation are fresh and sourced daily, ensuring the quality of each meal and providing fresh food free from any issues.

He indicated that the restaurant is equipped with refrigerators that operate continuously to keep the ingredients in optimal condition.