1. Introduction
1.1 Subject and Motivation for Report
This report describes the incident involving an accidental fire in the kitchen of Sea Point restaurant. Probable causes that have emerged will be discussed as well as a report of the incident, and possible solutions to the problems experienced by the staff.
1.2 Background to Investigation
On 5 August 2011, a fire broke out in the kitchen of a Sea Point restaurant called Asian Kitchen, in which 5 staff members were severely burnt. As a result the Department of Labour has requested a report on the incident as well as an investigation into the possible causes in terms of Section 24 of the OHSACT.
1.3 Objectives of Report
The objectives of this report are to:
– Provide details of the account
– Describe safety conditions and procedures at the restaurant
– Draw conclusions based on findings relating to the safety conditions at the restaurant, as well as the cause of the fire
– Make recommendations as to how similar accidents could be prevented in the future
1.4 Limitations and Scope of Investigation
This report focuses on how the conditions of the staff’s working environment may have lead to the break out of the fire. It is based solely on interviews with members of the staff and in no way speculates on the scientific investigation of the events that occurred. This report is based solely on the single event which occurred on 5 august 2011, no other events were reported.
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1.5 Plan of Development
The report begins by providing a brief account on the events leading up to and during the fire based on interviews conducted with two members of staff. It then looks at conditions experienced by staff with regard to safety precautions, or lack thereof. Conclusions are drawn on the probable cause of the fire and recommendations are made in order to reduce the risk of a similar event in the future.
1.6 Method of Gathering Data
Interviews were conducted with the chef at the restaurant and one of the burn victims. A site visit was conducted.
2. Brief Account of the Fire
2.1 Events leading up to the Fire
The chef reported that his training session began at approximately 10:30 that morning. He turned on the gas cylinder and lit one of the three gas cookers in the kitchen.
Tracy, a member of staff was the first to report the smell of gas in the air. At this point, no action was taken by the chef. Another member of staff attempted to open a window but it was found to be jammed.
Once more staff members complained about the smell of gas, the chef realised there may be a leak. He attempted to clear the air in the kitchen by switching on the extractor fan.
2.2 Events once fire broke out
After the extractor fan was switched on, flames immediately broke out and spread quickly, approximately 10m across the kitchen floor.
According to the staff there was a single functional exit to the kitchen as the rest were blocked. The rubbish bins for the restaurant were blocking the back exit.
The chef and another member of staff attempted to locate the source of the fire. They pushed the operating gas cooker away from the wall and observed flames originating at the cut-off valve of the gas line.
Attempts to locate the fire extinguishers were unsuccessful.
3. Conditions Experienced by Staff
3.1 Communication between staff and higher levels of authority
There is no formal chain of communication for staff complaints. No action was taken following complaints by the staff to the chef regarding the smell of gas in the air. It was also noted that communication between staff and management was seen as futile by staff.
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3.2 Safety Training for Staff
There were no set procedures in place as to how to react in the event that a fire does break out. The location of the fire extinguishers was unknown and no one was sure on how to use one.
3.3 dress code for Safety
There is no strict dress code for the staff. Hazardous items of clothing and other personal attire are not banned from the kitchen.
4. Safety Precautions in the Kitchen
4.1 Set-up of Kitchen
The kitchen set-up is as follows: There are 3 big cookers lined up next to one another along a wall. There is no window nearby. The other window in the kitchen was jammed.
The positions of the cookers lead to them continuously being jammed against the gas line. There are no gas detectors in the kitchen.
4.2 Blocked Exits
There was only a single open exit from the kitchen. The others were blocked. Rubbish bins were stacked in front of the rear exit. There is no set evacuation procedure in the event of an emergency.
4.3 Inspections of the Kitchen
There are no set inspections being carried out on the required safety condition in the restaurant. The chef reported that even though there is an inspection sheet, it has not been used.
5. Conclusion
Based on the above mentioned information, the following conclusions have been drawn.
5.1 Mismanagement
5.1.1 Lack of communication between staff and management
It is clear from the interviews conducted that there is a serious gap in the communication pathways between staff and higher levels of management. Not only did the staff feel their complaints weren’t heard, but the chef also admitted that he did not take complaints from certain staff members seriously. The staff, including the chef, noted that speaking to management was an ultimately fruitless exercise.
5.1.2 Inspections of kitchen
Despite the fact that there were sheets for inspection details in the kitchen it was evident that no inspection had taken place in a significant amount of time. Regular inspections of the gas lines could have prevented the fire as the damaged valve would have been noticed and repaired.
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5.2 Safety of Staff and Kitchen
5.2.1 Lack of Training for Staff
From the reports of the events once the fire broke out, it is clear the staff had not had adequate, if any, safety training. There was no set evacuation procedure and the lack of planning lead to even more chaos. According to the staff, no one was aware of the location of the fire extinguishers and they had no training on how to use one. In an environment prone to the break out of fires, this is a clear oversight.
5.2.2 Staff Dress Code
It is clear from the reported injuries that the staff experienced physical injuries far worse than necessary. Had there been a dress code which took into account safety in the kitchen, they would have been better protected from the harsh flames.
5.2.3 Kitchen Set-up
It is apparent that the set-up of the kitchen is not ideal when considering safety. The three cookers being lined up next one another where there is no window nearby, means that when there is a gas leak, the gas cannot disperse into the environment and if a fire breaks out there is a concentration of gas in that area. The lack of gas detectors means that there must be a significant concentration of gas in the air such that staff can smell it before anyone is aware that there is a gas leak.
Furthermore, there was only one unobstructed exit at the time of the fire. The staff could not escape the flames quickly enough which lead to added injuries.
6. Recommendations
On the basis of the above conclusions, the following recommendations are made:
6.1 Management of Staff
6.1.1 Communication channels
There should be a clear chain of communication between staff, chefs and management. Staff should be aware that their complaints will be heard and looked into. Meetings between the staff and higher levels should be held in order to encourage communication.
6.1.2 Inspection Schedule
Management should arrange and enforce a clear and regular inspection schedule of all kitchen equipment. There should also be a timeline for repairing or replacing damaged equipment.
6.2 Safety of Staff and Kitchen
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6.2.1 Initiate Staff Training
Management should initiate immediate and extensive staff training. The training should be repeated at least once a year in order to maintain a level of safety awareness. The fire extinguishers should be clearly marked and there should be a sufficient number of them in the kitchen and surrounding areas.
6.2.2 Set Dress Code
Management should enforce a strict dress code for staff. They should possibly look into the introduction of uniforms, designed with safety in mind.
6.2.3 Kitchen Set-up
The kitchen set-up should immediately be re-evaluated. The cookers should be spaced apart and each should be close to a window or ventilation source. They should also be away from the wall where they can damage the gas lines.
The exits of the kitchen should always be free no matter the circumstances.
