Kota Kinabalu: New statistics show a clear improvement in food hygiene standards across the city. Mayor Datuk Seri Sabin Samitah said DBKK inspected 1,009 food premises between January and June 2025, out of which 340 were graded A, 662 received B and only seven were classified as C.
“Compared to the same period in 2024, where 1,133 food outlets were inspected, with 326 receiving Grade A, 798 awarded Grade B, and nine marked with Grade C.
“These figures highlight a growing commitment to cleanliness among food operators and reflect the success of DBKK’s ongoing hygiene initiatives and inspections,” he said in his speech during the officiating ceremony of the World Food Safety Day celebration, on Saturday.
window.googletag = window.googletag || {cmd: []};googletag.cmd.push(function() {googletag.defineSlot('/22826383987/dailyexpress_inline', [1, 1], 'gpt-passback').addService(googletag.pubads());googletag.enableServices();googletag.display('gpt-passback');});His speech was delivered by City Hall Director General Datuk Sr. Lifred Wong.
Sabin noted that the drop in the number of low-graded premises and the rise in top-tier establishments demonstrate that the city’s food industry is moving in the right direction.
He attributed this positive trend to increase public awareness, proactive monitoring by DBKK, and stronger collaboration between stakeholders in the food supply chain.
“Food safety is not the responsibility of one entity alone but a collective duty shared by government agencies, food business operators, consumers, and the wider community.
“The city’s inaugural World Food Safety Day celebration served as both a public education initiative and a platform to reinforce food safety standards throughout Kota Kinabalu.
“To maintain and accelerate the current progress, DBKK has introduced new licensing conditions for all food premises, which will come into effect in full by January 2026.
“Beginning on July 1 July this year, food businesses must achieve a minimum hygiene grading of 60 per cent, implement pest control at least once every six months, and ensure that their premises are free from cockroaches, flies, and rodents.
“Additionally, all premises must maintain clean and sanitary toilets that meet DBKK’s “BMW” standard—Bersih (Clean), Menawan (Attractive), and Wangi (Fragrant)—with a minimum four-star rating.
“To help operators transition to these new requirements, DBKK will issue guidance and advisory notices over the next six months, before enforcement begins at the start of 2026,” said Sabin.
Sabin emphasised that food safety should be a top priority in the city, particularly as the city continues to grow as a leading tourism destination in the region.
“Tourists are not only drawn to the city’s beaches and landscapes but also to its culinary offerings, making food hygiene critical to the city’s international reputation.
“Neglecting food safety could result in both public health risks and economic damage, especially to the hospitality and tourism sectors,” he said.
According to Sabin, the city will continue to back businesses through education and monitoring rather than relying solely on penalties, although enforcement remains a necessary tool.
Between January and June this year, DBKK had issued 297 compounds to non-compliant premises, underscoring the city’s firm commitment to upholding standards.
He also revealed that DBKK is working more closely with partner agencies, including the District Health Office and the Sabah Sewerage Services Department, through integrated operations targeting environmental hygiene.
These joint inspections are aimed at improving cleanliness not just within food establishments but in the surrounding areas as well.
“Beyond regulation and inspection, DBKK has also been engaging more directly with industry stakeholders to raise awareness and secure long-term cooperation.
“Dialogue sessions have increased with business chambers, restaurant associations, and individual food operators in an effort to build stronger public-private partnerships,” said Sabin.
In the meantime, he also called on all food business owners to adopt a proactive approach, urging them to view hygiene not as a regulatory burden but as an investment in business reputation and customer trust.
He said that trained staff and strict cleanliness routines reduce the risk of cross-contamination and contribute significantly to community health.
