27 Salalah Food Outlets Shut Down Over Health Violations
Dhofar Municipality has taken decisive action against food establishments in Salalah, ordering the immediate closure of 27 outlets following a massive wave of health inspections conducted throughout September 2026.
Extensive Inspections Uncover Violations
The municipality's Health Affairs Department and Health Control Section carried out a total of 736 field inspections across Salalah to ensure food safety standards are strictly upheld. This intensive crackdown follows the busy Khareef season and targeted a wide range of businesses, including small grocery stores, cafes, and various eateries.
During these inspections, authorities identified several critical breaches of health regulations. In addition to the 27 immediate closures, numerous other establishments were issued formal notices for failing to maintain adequate public hygiene standards or for utilizing improper storage conditions.
Unfit Goods Seized and Destroyed
In a move to protect public health, inspectors seized and destroyed various quantities of goods that were deemed unfit for human consumption. The municipality has issued a stern warning: the closed outlets are strictly prohibited from resuming their business operations until all health requirements are met and every underlying violation has been fully rectified.
How Residents Can Report Concerns
Officials are urging citizens and residents to remain vigilant and play an active role in maintaining food safety within the community. If you encounter spoiled food, poor hygiene, or improper storage, you are encouraged to report it through the following channels:
- Call Center: Dial 1771 to report concerns directly to authorities.
- Tajawob Platform: Submit a detailed report via tajawob.om, including photographic evidence to assist with investigations.
Guidance for Food Business Owners
To avoid heavy penalties and closures, shop owners and staff—including many expatriate workers—are advised to strictly monitor several key areas of operation:
- Temperature Control: Regularly monitor storage temperatures for all perishable items.
- Equipment Maintenance: Ensure all tools, such as cutting boards, are properly maintained and cleaned.
- Product Labeling: Maintain clear and accurate labeling on all food products.