The Market Supervision Office in Xindun Town, Ganzhou District, Zhangye City, Gansu Province has recently intensified efforts to combat air pollution by targeting persistent issues related to kitchen fumes from restaurants. This initiative focuses on addressing prominent environmental concerns in the catering sector, conducting inspections and remediation actions on fume purification facilities along street-side eateries, food districts, and residential area restaurants to standardize kitchen emission management practices.
During inspections, enforcement officers examined the back kitchens of various dining establishments, concentrating on four key areas. First, the installation of fume purification equipment was checked, with strict penalties for non-installation, unauthorized removal, or idling of such systems. Second, the normal operation of equipment was scrutinized, particularly during peak business hours, to prevent the practice of "switching on for inspections but keeping off during daily use." Third, records of routine cleaning and maintenance were reviewed, urging businesses to adhere to scheduled cleaning and upkeep protocols, maintain cleaning logs, invoices, and before-and-after comparison photos to ensure equipment efficiency meets standards. Fourth, the setup of exhaust ducts and surrounding environments was examined, identifying risks such as damaged pipes, grease buildup, illegal direct discharge, low-level emissions, or unauthorized alterations to exhaust pathways.
For identified issues, officers adopted a categorized approach for precise management. Businesses with compliant operations, complete records, and acceptable emissions were commended and encouraged to sustain standardized practices. For minor problems like equipment not running, incomplete cleaning logs, or inadequate grease removal, on-site guidance was provided for immediate correction. For establishments with idle equipment, direct fume discharge, or failure to rectify issues, official notices were issued with clear deadlines and standards, implementing a closed-loop process of "inspection, correction, review, and closure" to ensure no residual issues remain or recur.
Simultaneously, officers integrated legal education into inspections, explaining to catering operators relevant laws on air pollution prevention and kitchen fume management. They patiently interpreted requirements for proper use, regular maintenance, and emission compliance of purification equipment, guiding businesses to take responsibility for environmental protection, operate legally and greenly, and proactively manage fumes to reduce pollution at its source.
As of now, the operation has inspected 37 catering businesses, identified and rectified 13 fume-related hazards, and urged 28 businesses to improve their cleaning and maintenance records, effectively addressing several prominent kitchen fume issues. Looking ahead, the Market Supervision Office in Xindun Town plans to consolidate these results by establishing a long-term supervision mechanism involving "daily patrols, off-peak night checks, and regular follow-ups." It will focus on key areas and business types, intensifying oversight of fume emissions, conducting routine inspections and legal guidance, to safeguard local air quality and residents' living environment, thereby enhancing public satisfaction and well-being.
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