Infestations shut two eateries in Auckland mall
Cockroach and rodent infestations have closed two Auckland mall eateries.
Both the Matsu Sushi and Wok Wok eateries, next door to one another, were issued E gradings on April 24.
Wok Wok shut down for 48 hours following an inspection that revealed it had a combination of "cockroach and rodent infestation, cleanliness issues, food safety and storage issues", said Mervyn Chetty, environmental health manager at Auckland Council.
Matsu Sushi closed for 24 hours for similar breaches.
"All critical food safety risks must be addressed before a premises is given permission to reopen, and the premises must display the E grade certificate at their main entrance in a way that it is in clear view of customers, until they have been re-graded," Chetty said.
The Wok Wok manager, who did not want to be named, said it was the responsibility of the mall to handle the hygiene and clean up after the E was given to them.
However Darren Wolley, centre experience manager at Westfield WestCity said though the shopping centre does have its own cleaning and pest control contractors, it is the responsibility of the individual food retailers to maintain food safety standards "within their own premises" and to meet legislative compliance.
The other eight food retailers in the Henderson food court hold A grades.
There are currently two other food retailers in west Auckland with E grades.
The Hollywood Bakery – Henderson on 7/254 Lincoln Rd, issued on 23 March, and Bunga Raya Restaurant in New Lynn, issued on 10 May.
Bunga Raya was shut down for seven days.
Wok Wok and Bunga Raya are both registered under the Food Act 2014.
Chetty said that means these premises are eligible to be assessed for a new grading when they are next verified depending on what matters they have been directed to address or complete.
This can take place between four weeks and three months following the date of the inspection.
Auckland Council said cockroaches and other pests contaminate food with harmful bacteria, cause serious damage to stock and carry diseases that can be transferred to food and/or customers.