Kolkata: Panic has gripped several eateries in Tangra after a surprise inspection by a KMC food team at Big Boss restaurant on Wednesday, with a number of restaurant owners saying they have either disposed of their stock in the freezer or returned it to suppliers. Others said they have always followed a daily procurement system and do not maintain large quantities of frozen meat or vegetables.The civic team’s nearly three-hour inspection at Big Boss, following which officials removed around 500 kg of chicken and fish over the absence of labels on the stock, has prompted several Tangra eateries to reassess their procurement and storage practices.On Thursday, TOI spoke to restaurant owners and managers, many of whom said they had already started getting rid of freezer stock or had returned it to suppliers following the inspection.One restaurant owner on Matheswartala Road said the eatery had maintained enough chicken and fish for around three days because of its regular footfall, including on weekdays. “We had fish and chicken in our freezer. The inventory was worth two to three days. We keep this much stock because our place has a good footfall even on weekdays. But after the Big Boss incident on Wednesday, we do not want to take any chances. We have returned all the stock to the supplier and have instructed them to supply on a daily basis,” said the owner.The manager of another eatery said that he told the staff to dispose of the stock in the freezer. “There can be surprise checks at our place too, so we do not want to take any risk. The restaurant owners in Tangra are anxious, expecting more such checks.”At Kafulok Bar and Restaurant, a manager said there was little need to maintain stocks for several days as its suppliers deliver fresh produce daily. “We do not require to stock for four to five days as our supplier delivers on a daily basis. We even procure our vegetables on a daily basis,” said the manager.Freddy Liao, owner of Golden Joy Restaurant, said his establishment follows food-safety guidelines and relies on fresh procurement. “Everything is procured fresh and we abide by all the safety guidelines,” said Liao.People from across the city flock to Tangra eateries for Chinese food. The place is crowded on weekends and it is difficult to get space at any of the restaurants during the festive periods of Durga Puja and Christmas.The restaurant owners now face the task of balancing daily procurement with the need to ensure uninterrupted supplies.“It will be difficult but we cannot do anything. If we stock for a few days, we run the risk of being blacklisted,” said the owner of a restaurant.
