'Is that how you maintain the hygiene of the food?': Shocking kitchen incident raises alarms
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Workplace safety in the food industry is crucial—not just for employees, but for every customer who places their trust in a brand.
When something unexpected happens behind the counter, it doesn’t take long for questions to surface about the standards that are meant to keep us all safe.
A recent incident at a popular fast-food chain has ignited debate and drawn nationwide attention, prompting an internal investigation and a wave of public reaction.
Questions over workplace hygiene and safety have surfaced after footage emerged from a Guzman y Gomez (GYG) store showing a staff member cleaning in a manner that shocked onlookers.
In an 18-second clip filmed at the Brunswick location in Melbourne, a worker was seen wearing shoes while standing on a hot plate—commonly used to cook food—reaching up to clean the kitchen’s extractor fan vents.
Nearby, other staff continued their tasks while food cooked just a short distance from where the man was standing.
A customer who filmed the scene expressed disappointment online, asking: ‘Is that how you maintain the hygiene of the food?’
Reactions on social media were divided, with some brushing off the behaviour as something that could be resolved with cleaning afterward.
One user claiming to be a GYG worker commented that such actions were ‘standard’ practice.
Others were far less forgiving, with one person writing: ‘I can’t believe my eyes, I go here all the time,’ and another adding: ‘I’m never ordering from them again.’
A Guzman y Gomez spokesperson shared that the incident was under investigation and did not reflect the company’s safety values.
‘The video that has been shared shows actions that are not in line with GYG’s procedures or standards that our crew are trained on,’ the spokesperson said.
‘We take this matter seriously and are currently investigating the situation to ensure it is addressed appropriately.’
‘We appreciate the understanding of our guests and remain committed to delivering an outstanding experience.’
Food safety expert Edward McCartney from Food Safety Plus said the conduct posed a serious risk to both staff and customers.
‘Using cooktops in this manner increases the chance of slips, burns, or equipment damage,’ he said.
‘It also introduces the potential for contamination of food contact surfaces, which is unacceptable.’
He added that businesses must make sure their teams are trained properly and called on GYG to ‘regularly review their workplace safety protocols and food safety programs to prevent unsafe practices’ like this one.
Watch the full video of the incident below.
Source: Instagram/7newsaustralia
The backlash follows a similar controversy last year involving McDonald’s, where a tradie was seen standing on a kitchen bench in work boots at the Booval outlet in Queensland.
Just weeks earlier, a manager had been filmed drying a mop head beneath the very deep fryer where fries were served to customers.
With hygiene playing such a vital role in food service, does this incident change how you feel about dining at fast-food chains?
Let us know your thoughts in the comments.
When something unexpected happens behind the counter, it doesn’t take long for questions to surface about the standards that are meant to keep us all safe.
A recent incident at a popular fast-food chain has ignited debate and drawn nationwide attention, prompting an internal investigation and a wave of public reaction.
Questions over workplace hygiene and safety have surfaced after footage emerged from a Guzman y Gomez (GYG) store showing a staff member cleaning in a manner that shocked onlookers.
In an 18-second clip filmed at the Brunswick location in Melbourne, a worker was seen wearing shoes while standing on a hot plate—commonly used to cook food—reaching up to clean the kitchen’s extractor fan vents.
Nearby, other staff continued their tasks while food cooked just a short distance from where the man was standing.
A customer who filmed the scene expressed disappointment online, asking: ‘Is that how you maintain the hygiene of the food?’
Reactions on social media were divided, with some brushing off the behaviour as something that could be resolved with cleaning afterward.
One user claiming to be a GYG worker commented that such actions were ‘standard’ practice.
Others were far less forgiving, with one person writing: ‘I can’t believe my eyes, I go here all the time,’ and another adding: ‘I’m never ordering from them again.’
A Guzman y Gomez spokesperson shared that the incident was under investigation and did not reflect the company’s safety values.
‘The video that has been shared shows actions that are not in line with GYG’s procedures or standards that our crew are trained on,’ the spokesperson said.
‘We take this matter seriously and are currently investigating the situation to ensure it is addressed appropriately.’
‘We appreciate the understanding of our guests and remain committed to delivering an outstanding experience.’
Food safety expert Edward McCartney from Food Safety Plus said the conduct posed a serious risk to both staff and customers.
‘Using cooktops in this manner increases the chance of slips, burns, or equipment damage,’ he said.
‘It also introduces the potential for contamination of food contact surfaces, which is unacceptable.’
He added that businesses must make sure their teams are trained properly and called on GYG to ‘regularly review their workplace safety protocols and food safety programs to prevent unsafe practices’ like this one.
Watch the full video of the incident below.
Source: Instagram/7newsaustralia
The backlash follows a similar controversy last year involving McDonald’s, where a tradie was seen standing on a kitchen bench in work boots at the Booval outlet in Queensland.
Just weeks earlier, a manager had been filmed drying a mop head beneath the very deep fryer where fries were served to customers.
With hygiene playing such a vital role in food service, does this incident change how you feel about dining at fast-food chains?
Let us know your thoughts in the comments.
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