Unhygienic Eateries and the Price of Inequality

Recent inspections by health officers in Colombo have uncovered troubling conditions in many local eateries — unhygienically stored food, dirty refrigerators and freezers, kitchens doubling as bedrooms, and poorly maintained premises. These raids, while not carried out regularly, are often given wide media coverage, complete with TV crews, to showcase the enforcement action to the public.

Several months ago, similar raids were conducted at Galle Face Green, where vendors were found selling bottled water at prices above the marked rate—around Rs. 100—while nearby star-class hotels were charging up to Rs. 400 for the same item. This apparent double standard raises a deeper question: Why do such eateries and informal vendors exist in the first place?

The answer lies in Sri Lanka’s glaringly lopsided income distribution. Approximately 80% of the population survives on just 20% of the nation’s income. In such an economic landscape, there is a strong demand for low-cost food outlets, even if they fall short in quality and hygiene. These establishments are not a result of negligence alone but are products of economic necessity.

Currently, the minimum monthly salary of a government employee stands at around Rs. 50,000, while in the private sector it averages only about Rs. 35,000. Against this backdrop, a basic meal of rice and curry can cost anywhere between Rs. 180 and Rs. 1,800—a stark illustration of the income divide.

Addressing this issue requires more than sporadic inspections or televised crackdowns. While stricter health regulations and regular enforcement are essential, the root cause—economic disparity—must be tackled head-on. Only by creating a more equitable income distribution can we hope to improve both the quality of food and the dignity of those who consume and serve.

Upali Weerasinghe