Suspension of Ho Kee Pau's supplier marks latest hygiene lapse at JTC building. Could upkeep be a factor?

I refer to the Singapore Food Agency’s (SFA) suspension last week of HKP Food Technology, supplier of Ho Kee Pau, at the Shimei East Kitchen industrial complex in Bedok North.

This was for pest infestation and poorly maintained premises. 

There were several other suspension orders issued to food operators at Shimei East Kitchen, such as Chilli Api Catering and FoodTalks Caterer and Manufacturer, that were reported in the news. 

There were also several other suspensions in the past year from Shimei East Kitchen that did not make the news, involving caterers such as Lin Mee Lan and Royal Catering Services, that can be found on the SFA website.

I am curious to learn if JTC, as the property manager of Shimei East Kitchen, had taken any action to elevate the general hygiene conditions of the property. 

The tenants should be held responsible for their food preparation and sanitation processes. 

But as the property manager, shouldn’t JTC also bear some responsibility for the general hygiene conditions of the property? 

Shimei East Kitchen is a six-storey complex with 101 units suitable for food-related trades. 

One would expect that pest control, sanitation processes and tenant management are cardinal design conditions for such a facility, and that these are reviewed for adequacy regularly.

The Gourmet East Kitchen is a similar property situated next door, also managed by JTC for food-related trades.

Interestingly, and anecdotally, it appears to have had fewer cases of hygiene lapses. 

This raises the question of whether the design, maintenance and upkeep of Shimei East Kitchen had any role in these incidents.

Lastly, I would like to acknowledge SFA's efforts in ensuring the safe preparation of food at our food establishments.

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